SOKO Saigon
One of the most successful concepts in recent years in Ho Chi Minh comes from the house of SOKO.. as I have seen the brand progress from it’s humble beginnings all dressed in pink at it’s first outlet along Nguyen Trung Truc in District 1. SOKO Cake Bake & Brunch has firmly established itself as a cherished spot in Ho Chi Minh City for cake and brunch. Beyond just a dining venue, SOKO has become a hub for a community that values beauty, creativity, and a variety of lifestyles.
Rosette Media tasting panel rating : 9.1/10
SOKO Cake Bake & Brunch provides a diverse and welcoming menu that caters to those who appreciate both Asian and Western flavors. SOKO’s brunch dishes draw inspiration from Saigon’s lively street food scene, offering a modern and creative twist on familiar local tastes. From popular brunch items like Eggs Benedict, Bánh Mì Chảo, and Mentaiko to signature pastries such as Croissant, Rondo, Tira Miss U, and seasonal cake collections, each dish is meticulously crafted in terms of flavor and presentation, delivering a complete sensory experience.
In addition to its food offerings, SOKO features a unique beverage selection inspired by local fruits and well-known Vietnamese flavors. Through innovative combinations and modern preparation methods, SOKO’s drinks provide a fresh take on local ingredients, making Vietnamese flavors more accessible and enjoyable for international visitors. Each drink is carefully crafted with attention to detail, balancing creativity, local identity, and contemporary taste.
Beyond food and beverages, SOKO continues to offer new experiences through collaborations with brands, artists, and creative communities. Over the past year, SOKO has teamed up with HCMC Marathon 2026, collaborated with fashion brand MOSCHINO, and organized special events and experiences with artists like Tiên Tiên and Thiên Minh. These collaborations not only create memorable experiences for guests but also showcase a youthful, dynamic SOKO that continually reinvents itself with each season and story.
SOKO Food Concept
“Saigon’s spirit comes alive at brunch, blending bold local flavors with Western delights.”
At SOKO, brunch is about comfort, connection, and savoring flavors that engage both the senses and the soul. SOKO has redefined brunch in a Saigon style that feels familiar yet embraces all cuisines and cultures worldwide.
“Saigon Inspired Brunch” is more than just a meal. It is a warm welcome, a narrative where local flavors meet the essence of brunch. Whether you are a local revisiting cherished tastes or a newcomer exploring Saigon for the first time, every dish offers comfort and the simple pleasure of sharing a delightful brunch to start the day.
"I never had such a good brunch before in Saigon so this was truly tasty and spectacular" - Editor in Chief, Rosette Media
The Bason Sizzling Bo Ne arrives at the table as pure theatre: a cast‑iron platter still roaring, sending up an intense, savoury cloud of seared beef, garlic, and black pepper. The steak itself is cut just thick enough to give a tender, juicy interior while the edges carry a proper caramelised crust, the kind that sticks to your teeth in the best way. A runny egg yolk pools over the meat as soon as you break it, turning the sizzling jus into a glossy, umami‑rich sauce that clings to every bite. The buttery, garlicky fat is balanced by a whisper of soy and pepper, and the whole plate begs to be scooped up with the lovely bone marrow stew —each mouthful a hit of smoky, peppery, deeply savoury comfort!
The Manhattan Steak Croissant Benny is where SOKO’s playful, upscale brunch identity shines. Instead of a standard English muffin, the base is a substantial, properly laminated croissant—shattering on the first bite, then yielding into soft, buttery layers that soak up the steak juices and hollandaise without collapsing. On top sits a slice of steak cooked to a tender medium, seasoned simply so the beef flavour leads, then crowned with a luxuriously rich, lemon‑kissed hollandaise and a perfectly poached egg whose yolk runs like liquid gold. The first cut sends yolk and sauce cascading over the beef and croissant, creating a decadent mouthful that’s at once indulgent and surprisingly balanced: salty beef, silky egg, tangy buttery sauce, and that faint sweetness from the pastry. It’s comfort food dressed up in fine‑dining language—spectacularly tasty and deeply satisfying.
The Mekong Banh Khot is the standout “local hero” of the trio: tiny, golden coconut‑rice pancakes, lacy at the edges and softly custardy within, fragrant with coconut milk and a hint of turmeric. They arrive surrounded by fresh herbs, bean sprouts, and a few shreds of pork or prawn, and much better than the one in Vung Tau (this city has the best Banh Khot in Vietnam). The contrast is what makes it special: crisp, almost frilly rims against a tender, almost pudding‑like centre; rich coconut aroma cut by the sharp, tangy dip and cool herbs. It’s the kind of dish that immediately recalls street‑side stalls in Vũng Tàu, yet here it feels refined—cleaner in flavour, more generous with toppings, and with a dip that’s perfectly balanced between salty, sour, and sweet.
SOKO Drink Concept
“At SOKO, every sip follows the rhythm of Saigon.”
Every city has its own rhythm, and Saigon narrates its story one sip at a time. SOKO captures the city's everyday moments and transforms them into drinks reflecting its spirit. Sips of Saigon celebrates the familiar flavors, hidden corners, and daily rituals that shape the city's identity. Whether you're looking for a gentle boost, a refreshing pause, or simply a moment to unwind, each drink is crafted to embody Saigon's vibrant, open-hearted spirit.
Afternoon sessions at SOKO have become our little ritual, and this time the dessert and drink line‑up pushed the experience from familiar comfort to proper indulgence. The Cloudy Chocolate Cheesecake was intensely decadent: a dense, velvety cheesecake layer deeply infused with cocoa, sitting over a dark, fudgy chocolate base that gave just enough resistance before melting on the tongue. It wasn’t shy on sweetness, but the bitterness of good chocolate kept it sophisticated—each bite felt like a cross between a molten brownie and a New York cheesecake, leaving us scraping the plate and wishing for another slice.
The Strawberry Dream Crumble offered a brighter counterpoint: tangy, jammy strawberry compote layered with light cream or mousse, then topped with a generous, buttery crumble that added crunch and toasty warmth. The strawberries tasted fresh and vibrant rather than syrupy, their acidity cutting through the richness of the cream and crumb, creating a dessert that felt playful yet refined. Like the cheesecake, it vanished too quickly—moreish in the best way, with textures that kept evolving from creamy to crunchy to fruity.
On the drink side, the Frozen Coconut Coffee was a standout: a lush, aromatic blend where the nutty sweetness of coconut and the roasted depth of coffee merged into something almost dessert-like. It tasted “oozing with flavour” in the most literal sense—creamy, fragrant, and perfectly chilled, with the coconut coming through first, then a lingering coffee bitterness that kept it from cloying. Love it!
The Slush Teas were equally impressive. The Longan Frozen had a delicate, honeyed floral sweetness from the longan, balanced by the clean tannins of black tea and a refreshing icy texture that made it dangerously sippable. Paired alongside was the cleverly named Tira‑Miss‑U Matcha Caramel, a playful twist on tiramisu in drink form: earthy, slightly bitter matcha layered with sweet caramel notes and a creamy, almost mascarpone-like richness. The name is as catchy as the taste—whimsical, memorable, and surprisingly well-balanced between bitter, sweet, and creamy.
Together, these desserts and drinks turned a casual afternoon chill into a proper treat—a line-up that felt both fun and indulgent, and left us already plotting the next visit.
Over The Moon III
Inspired by the fairy tales that have enchanted everyone’s childhood, OVER THE MOON III brings to life a magical world beneath the moonlight, where playful rabbits dance across the galaxy and frolic among the stars.
This Mid-Autumn Festival, Over The Moon III invites you to revisit that enchanting world, rekindling the joy of childhood, the simple pleasure of moonlit play, and a belief in the beauty of life’s small moments.
Beyond its thoughtful design, Over The Moon III combines carefully chosen ingredients and flavors that balance tradition with modernity. Each mooncake offers a distinctive taste experience, making the Mid-Autumn season even more memorable.
4 Unique Flavours and Styles
GOLDEN LAVA CHEESE
Starting the flavor journey of OVER THE MOON III, Golden Lava Cheese features a golden-baked crust filled with smooth lava custard and rich cheese, creating layers of flavor that unfold with each bite.
TRADITIONAL MIXED NUTS
The only savory mooncake in the OVER THE MOON III collection, Traditional Mixed Filling combines candied fruits, cashews, Chinese sausage, and the distinctive aroma of kaffir lime leaves, delivering the rich and familiar flavors of the Mid-Autumn Festival.
HONEY GOLD PINEAPPLE
Pineapple Filling adds a refreshing touch to OVER THE MOON III. Carefully prepared to preserve its balanced sweet and tangy flavor, the pineapple filling provides a light and refreshing taste that is easy to enjoy.
LOTUS SEED & RED BEAN
The signature red hue of red beans and the rich aroma of lotus seeds come together in a mooncake that is both visually appealing and balanced in flavor, with natural sweetness and delicate richness in every bite.
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