Ho Chi Minh City’s dining sector is gaining another international addition as Lys Ho Chi Minh City prepares to open at The Reverie Saigon on 15 October 2026.
The restaurant is the first international venture by Hong Kong-based ZS Hospitality. Rather than simply adding another luxury dining address, the move reflects growing cross-border interest in Vietnam’s hospitality market and Ho Chi Minh City’s expanding culinary scene.
A Hong Kong Hospitality Group Expands Into Vietnam
Lys arrives as ZS Hospitality marks its tenth anniversary. The group already operates several restaurant concepts in Hong Kong, spanning Cantonese, Korean, Singaporean, French and Southeast Asian cuisine.
Its entry into Vietnam gives the opening a wider business angle. International hospitality groups increasingly look at Asian cities not only as tourism markets, but also as places where local food culture and global culinary ideas can meet.
French Technique Meets Vietnamese Produce
Chef de Cuisine Fabiana Miccoli leads the kitchen at Lys. Her background includes L’Atelier de Joël Robuchon as well as experience with Heinz Beck and Anne-Sophie Pic.
At Lys, the cooking takes a contemporary French foundation and combines it with Italian influences and Vietnamese ingredients.
That approach can be seen across the menu. The restaurant’s signature butter combines cultured French butter with Vietnamese fermented tofu. Another dish pairs kampachi with watermelon radish, Vietnamese balm and Beurre Nantais sauce.
A reinterpretation of French onion soup uses Italian pasta alongside Vietnamese hành nén, aged Gruyère and thyme. For the cheese course, Brie de Meaux is served with a tamarind salted-butter sauce and chilli.
The combinations give local produce a meaningful role rather than treating Vietnamese ingredients as decoration.
Local Craftsmanship Shapes the Space
Vietnamese participation extends beyond the kitchen.
The restaurant’s interior takes inspiration from Art Nouveau and the shape of a lily, using cream, coral and burgundy alongside marble, timber and translucent fabrics. Local Vietnamese artisans have also contributed handcrafted ceramics and other details within the restaurant.
This matters for the wider hospitality sector. High-end developments can create opportunities for local makers, suppliers and food producers when they build local sourcing into their operations.
Lys is also positioning female culinary leadership as part of its identity. ZS Hospitality says the restaurant aims to support the development of rising female culinary talent alongside Miccoli.
Ho Chi Minh City’s Hospitality Economy Continues to Evolve
The opening comes as Ho Chi Minh City continues to strengthen its position as a major regional centre for tourism, business and dining.
International restaurant investment can have effects beyond the dining room. New concepts create demand across food supply chains, hospitality employment, design, logistics and specialist services. They can also broaden the experiences available to international and domestic visitors.
For The Reverie Saigon, Lys adds another dining concept to a hotel that already operates several restaurants and hospitality venues in the centre of the city.
The restaurant will offer three dinner menus: four-course The Seed at VND3.2 million++, six-course The Bud at VND3.8 million++, and eight-course The Bloom at VND4.5 million++. Dinner service will run Monday to Saturday from 6pm to 11pm, with the last seating at 8.30pm.
Why the Opening Matters
Lys is ultimately a small part of a much larger hospitality economy. Still, its arrival illustrates how international operators are looking at Vietnam as a market for new concepts and cross-cultural collaboration.
The project also connects international culinary expertise with Vietnamese produce, artisans and hospitality talent. That local connection is important if premium hospitality growth is to create value beyond individual venues.
As Ho Chi Minh City develops its tourism and dining offer, openings such as Lys may help deepen the city’s hospitality ecosystem while giving local ingredients and skills greater international visibility.
Conclusion
Lys brings together French culinary technique, Italian influence and Vietnamese ingredients under one roof. More significantly, the opening marks ZS Hospitality’s first move outside Hong Kong and adds another international investment to Ho Chi Minh City’s hospitality landscape.
Its longer-term value will depend on how successfully that global ambition connects with local talent, suppliers and the city around it. For more information or reservations, please visit https://lyssaigon.com.
