VI
EN
Middle Eastern cuisine is renowned for its exquisite blend of flavors and colors, its rich spices, and its characteristic hospitality. In Saigon – a city where cultures intersect on every street corner – Al Sham Saigon on Vo Van Kiet Street, Co Giang Ward, emerges as a vibrant slice of the Arab world, offering diners the chance to discover a “symphony of tastes” from the Levant – the cradle of cuisines with a history spanning thousands of years.
Al Sham Saigon restaurant on Vo Van Kiet Street
A glimpse of the Middle East in the heart of a Vietnamese city.
The restaurant opened in 2012 by Sami, a man from Tunisia – a North African country on the edge of the Sahara Desert, where Arab and Mediterranean cultures strongly intersect. He once said that Vietnam made him believe in the openness and hospitality of its people. This is what motivated him to open his first restaurant, serving dishes associated with his childhood and memories of his homeland.
Sami, the restaurant owner, is Tunisian.
Over the past 13 years, Al Sham has become a familiar meeting place for the Middle Eastern community living in Ho Chi Minh City, as well as a destination for Vietnamese and international diners seeking authentic Middle Eastern flavors. From a small eatery, the restaurant has expanded into a two-story space with a decor reminiscent of ancient Arabian houses.
A cozy and distinctive space.
Stepping through the doors of Al Sham Saigon, the first thing that catches the eye isn't the extravagance, but rather the feeling of intimacy and simplicity. The first floor is simply furnished, resembling a small spice shop more than a luxurious restaurant. To the right are wooden shelves filled with jars of signature spices made in-house: from grape leaves for wrapping rice, margarine, cumin powder, cloves, mandi spices, to grape juice sauce… all reflecting a spirit of "self-sufficiency."
The restaurant's homemade condiments are neatly arranged and displayed on the shelves.
Sami believes that only by mastering the spices can a chef master the soul of the dish. Therefore, from cumin powder and cloves to the mandi spice blend – the "soul" of Arabic rice dishes – he and his team blend and season everything according to their own unique recipe.
On the left are rows of neatly arranged tables and chairs, covered with tablecloths featuring distinctive Middle Eastern patterns, where diners can enjoy their meal while admiring charming decorative items: bronze vases, carved plates, Turkish coffee cups, or gleaming bronze camel statues.
The dining tables are arranged on the left, with simple decor.
Stepping onto the second floor, the space brightens with the vibrant red of the brightly patterned fabrics draped over the dining area. Soft yellow light reflects through the curtains, creating a cozy, private atmosphere, reminiscent of a tent in the desert. Small but exquisite decorative details make the place both unique and familiar – a vivid recreation of the Middle East in the heart of Saigon.
The second floor space was decorated more brightly and lavishly.
The essence of Halal cuisine
What sets Al Sham Saigon apart from other international restaurants is its strict commitment to Halal standards – the culinary standards of Islam. All dishes are prepared without pork, alcohol, or any ingredients prohibited by Islamic law. Beef, lamb, and chicken are sourced from local Halal slaughterhouses, where animals are prayed over and processed according to the Zabiha ritual – a ceremony demonstrating respect for life before being used in cooking.
Firas, a Tunisian head chef with many years of experience working in restaurants in his homeland, said: “At Al Sham, we cook with love and respect for our native cuisine. Every step, from selecting ingredients to preparation, is done by hand, following tradition so that the dishes retain their original flavors.”
Mr. Firas, the restaurant's head chef, is baking a cake.
This meticulous attention to detail has resulted in a diverse menu of over 250 dishes from various countries such as Arabia, Syria, Lebanon, and Tunisia, meticulously documented in three languages: Arabic, Vietnamese, and English, so that all diners can understand and easily choose their favorites.
A culinary journey through each dish.
A meal at Al Sham begins with a Mezza Platter – a platter of typical Middle Eastern appetizers: hummus, baba ganoush, falafel, served with warm toasted Arabic bread. The rich, creamy flavor of the mashed chickpeas in the hummus, combined with the light sourness of the lime juice and white sesame tahini, awakens the taste buds.
Mezza Platter - a platter featuring a selection of typical Middle Eastern appetizers.
Arabic bread - Arabic bread served as a side dish
Next, Makloba Al Sham – the famous "upside-down rice" dish – is served. The rice is made with long-grain Indian rice, cooked with fried eggplant, cashews, and lamb. When the rice pot is inverted onto a plate, the vegetables, nuts, and meat are layered, creating an eye-catching shape. The rice is fluffy, lightly yellowed with turmeric, and fragrant with the blend of spices and meat, making it a dish symbolizing prosperity in Arabic culture.
Besides signature dishes like kebab, hummus, and rice wrapped in grape leaves, the restaurant also offers a variety of other options such as salads, pizzas, sandwiches, rice dishes, grilled items, and many vegetarian options to suit milder tastes.
Pickled side dishes
Hummus
Grilled chicken
A Middle Eastern meal wouldn't be complete without a sweet dessert. Baklava—a thousand-leaf pastry filled with walnuts or almonds and drizzled with honey syrup—is a traditional dish associated with festive occasions. Other options include Triangle Baklava, Awarma, and Knafeh—sweet cheesecakes served with rice milk or Arabic tea, leaving a rich, fragrant, and warm aftertaste.
Layered Baklava with Walnut and Honey Filling
Arabian teapot
Maintaining the spirit of Arabia amidst the hustle and bustle of Saigon.
More than just a restaurant, Al Sham Saigon is a cultural meeting place. Every evening, amidst the soothing music and the subtle aroma of spices, one encounters a diverse mix of skin colors and languages: two regulars from the Middle East playing chess outside the restaurant while sipping mint tea, or a young foreign couple curiously trying their first hummus ever.
Sami shared that about 60% of his customers are Vietnamese, while the rest are foreigners living in Ho Chi Minh City. Among them are both Muslims and non-Muslims, but they all find common ground through the flavors. "Food is a universal language. With a delicious meal, you don't need many words," he said with a hearty laugh.
The other two were regulars who came to the shop to play chess.
In the midst of a bustling city always swept along by its fast pace, Al Sham Saigon is a place where diners can slow down, savor each bite of pastry, each cup of tea, and feel the flavors of a faraway land. For over a decade, the restaurant has maintained its original spirit: bringing Arabic culture closer to Vietnam through sincerity and hospitality.
Perhaps that's what makes Al Sham Saigon more than just a restaurant, but a small, warm piece of the Middle East, where every flavor tells a story of home and where Vietnamese people understand that, amidst differences in religion or customs, delicious taste and human kindness are always the universal language of the world.
