The Albion by Kirk Westaway reimagines British comfort food through a modern, thoughtful and produce-driven lens – right in the heart of Ho Chi Minh City.
By Amy Van
Photos: HÔTEL DES ARTS SAIGON
The Albion by Kirk Westaway is more than just a new addition to Vietnam’s evolving culinary scene; it’s a confident revolution in modern British cooking. Perched on the 23rd floor of the Hôtel des Arts Saigon, the restaurant combines sweeping views with 1930s-inspired elegance.
The first overseas venture by executive chef Kirk Westaway of Singapore’s two-Michelin-starred Jaan by Kirk Westaway, The Albion marked a new chapter for the British-born chef, when he launched the restaurant in late 2024. This year, they earned a spot in the 2025 edition of the Michelin Guide Vietnam under the “Michelin Selected” category.
Kirk works closely with head chef Christopher Clarke to bring his vision to life. Originally trained as a scientist, Chris holds a PhD in Chemistry from the University of Nottingham, where he published several papers in respected academic journals. Driven by a deeper creative calling, he made the bold decision to leave behind a career in research and pursue his true passion: cooking. Over the past seven years, Chris has worked in Michelin-starred kitchens including Restaurant Frantzén and Core by Clare Smyth.
“The menu is rooted in comfort food,” Kirk explains. “Familiar British classics reimagined in a cleaner, more refined way. It’s all about creating dishes that feel approachable yet elevated.” Take the Albion Tomato, for example – a refreshing starter featuring organic heritage tomatoes, housemade ketchup, basil and orange sorbet and topped with sweet Vietnamese basil. Or the Lobster Cocktail, an elegant reworking of the British classic, made with Vietnamese lobster in smoky Marie-Rose sauce. The Hokkaido scallops grilled over Japanese charcoal find their match in a smoky bacon sauce with barbecued baby leeks, while wagyu with Guinness sauce is a rich dish partnered with roasted shallots and potatoes and stout reduction.
Among the mains, a highlight is The Albion Fish ‘N’ Chips. Kirk has refined every element of this classic British dish. Patagonian toothfish was chosen for its clean, fatty texture. It’s brined and fried in a beer batter made with local ale and shares plate space with a sweet pea purée made from fresh peas. The tartare sauce features house-made mayonnaise with local organic cucumbers marinated in apple cider vinegar, and combined with dill, capers, lemon, and parsley. Rather than standard fries, Kirk creates a terrine from thinly sliced potatoes baked in butter, pressed overnight, cut into chips, and then fried to golden perfection.
Rooted in Vietnam
The Albion’s team has embraced Vietnam’s bounty in their menu from the get go. Sourcing was one of the initial challenges for them. Kirk says, “It took time to find the right suppliers who could match our style and standards. But the more we searched, the more we discovered. We now have an incredible supply of premium ingredients, with most of our fruits and vegetables coming from organic farms in Dalat.” He continues: “Chris and I collaborate closely, testing ideas, refining dishes, and always working towards a shared vision. He’s a fantastic chef who’s adapted quickly to the city and its diners.” He adds, “Rather than relying heavily on imports, I aim to express what modern British food means to me. That said, we do use a few staples like Maldon sea salt and select British cheeses that simply can’t be substituted. And we’ll be introducing more to further define that identity.”
Kirk who is known for his vegetable creations at Jaan is also featuring a growing selection of popular vegetarian options at The Albion. “We have a main course ‘Pumpkin’, that comprises roasted butternut squash, pumpkin and Japanese squash, served with whipped ricotta and a red curry sauce,” he says.
Another plant-based dish Kirk loves is the ‘Artichoke’ served with confit fennel, olive oil and capers. Chris currently works with the farms in Dalat to source for locally grown globe artichokes for this dish. “Artichokes are something we’d usually associate with France, but they’re produced incredibly well here,” he shares. “I’ve also been exploring local seafood and shellfish, and speaking to Vietnamese chefs to learn what else we can integrate. In our Sunday Brunch, for example, we also serve warm local steaming clams with parsley and lemon,” adds Chris who adapts to the city by immersing himself in the local food culture and flavours.
When he’s not at the pass, Chris finds inspiration in Saigon’s street food. “After service, I usually head out with my sous chef to grab some street food like bun bo hue, pho or com tam in the Binh Thanh area, where I live. I also enjoy ramen and gyoza spots in Japan Town. It’s all about winding down with comforting food.”
He also frequents Ba Chieu Market, one of Saigon’s oldest, to explore local herbs, vegetables, seafood and other ingredients, which often spark new ideas for the kitchen. Located in Binh Thanh District, the market and its many narrow aisles is a hive of activity from the early hours in the morning. There are also plenty of Vietnamese street snacks and local specialties to be had.
Dynamic culinary possibilities Both Kirk and Chris have been struck by Vietnam’s culinary dynamism and pride in local identity. “I love Ho Chi Minh City,” says Kirk. “The energy is amazing and there’s a genuine community of food lovers here. Diners are curious and knowledgeable — it felt like the perfect place to introduce our take on British cuisine.”
Chris shares that sentiment. “What’s really exciting is seeing young Vietnamese chefs championing their own identity through food, using local ingredients in both high-end and casual formats. At The Albion, we cook the food we know, and it’s inspiring to see Vietnamese chefs doing the same — expressing their roots and culture through cuisine.”
Although Chris hasn’t had much time to travel around Vietnam yet, he hopes to explore more of the country. “I recently visited Da Nang and had an incredible time, eating at both Michelin-starred La Maison and local street food spots. It was fascinating to see the contrast between regions. I’d love to explore Hue, Hanoi and really get a sense of the culinary diversity across Vietnam.”
As Kirk expands his culinary footprint in Asia — with ventures in both Vietnam and recently in Jakarta (The Crown by Kirk Westaway in Fairmont Jakarta) — his ethos remains consistent: surround yourself with great people, stay grounded in your philosophy, and let the produce lead the way.