The name “Tran Pizza” is not a random name. It is the owner’s surname – Tran Trong Hieu, a native Saigonese, born and raised in small alleys, having gone through many turns before stopping at the kitchen filled with the smell of flour and fire.
The small kitchen is located deep in the wet alley.
He studied English, put his studies aside to join the army, and then worked various jobs. No one expected that his time as a bar assistant would pave the way for him to this day.
“That day the head chef suddenly took a leave of absence, so I was given the opportunity to learn how to make pizza and gradually became the head chef. I learned while working, made mistakes and corrected. But the more I worked, the more I felt like I belonged in the kitchen,” he said, his voice calm but his eyes could not hide the brilliance of passion.
Tran Trong Hieu - the owner of the restaurant, also the only chef, always kneads the dough and watches the fire himself.
Tran Pizza was opened without any formal model. No franchise, no chain, no market positioning. Just a small kitchen, a self-installed gas stove, a few small tables and a lot of passion. But it is that simplicity that makes this place keep its own character - like a smoldering fire burning in the middle of a bustling street.
The space of the shop is small and cozy, just enough for a few tables and comfortable conversations.
I arrived at Tran Pizza on a drizzly Saigon afternoon. The damp alley led to a small shop with warm yellow lights, where the aroma of bread mixed with smoke from the oven soothed my heart. There was no loud music, no urgent calls for food. There was only the sound of knives cutting bread, the soft crackling of the fire, and a rare leisurely pace in this city.
I ordered two: truffle pizza and four cheese pizza. One half was rich with the scent of the moist forest, the other half was full of richness and the changing nuances of cheese. The truffle pizza was freshly cut, the scent of mushrooms wafting in the thin smoke, as if drawing the whole deep forest into the small kitchen. The light layer of mushroom sauce, hidden under the melted and burnt cheese, combined with the crust that was crispy on the edges and soft and moist in the middle, gave the feeling of biting into a slice of fresh soil.
Each cake is made entirely by hand – from dough to fire, no machines.
The 4 cheese pizza is a different experience: softer but no less daring. The aroma of melted cheese spreads, stimulating all the senses. The smooth mozzarella blends with the rich Camembert, creating a smooth base. The blue cheese adds a strong nuance, creating the perfect balance. All supported by a rich cheese sauce, combined with a crust that is crispy on the outside and soft on the inside, creating an unforgettable culinary experience.
No toppings, no fancy colors, just flour, cheese and fire, but enough to make people want to sit for a long time, eat slowly and nod many times after each bite.
No fancy toppings. Just flour, cheese, and fire – but enough to make you want to come back.
It’s not hard to understand why Tran Pizza keeps its customers coming back. The pizza is not only handmade, but it’s the feeling of being in a place that truly cares about every little detail. There, the owner is still the one who kneads the dough, tends the fire, personally brings the pizza to the table, and gives a small smile that’s enough to make customers feel welcome.
Pizza here is not Neapolitan, nor does it try to be a copy of anyone else's. It's simply the way the people who make it believe in and love it: sincere, straightforward, and unbending to any mold.
Halfway between success and failure, the owner chose to keep the craft, choosing to slow down rather than expand. A small, compact restaurant, a kitchen with only one chef and a brand that carries the whole family as a way to silently preserve honor.
Guests come, order cakes, wait leisurely
Leaving Tran Pizza, I brought with me not only the lingering aroma on my shirt, but also a rare feeling of warmth in the middle of a modern city. There, there was a person who chose to stay with the fire, with the flour, with the cakes made with both self-respect and love.
