Presenting Okra Foodbar, a chic and small 20-seat restaurant in Thao Dien with a dimly lit open kitchen and chef counter headed by Chef Jamie Celaya. This sharing idea fits perfectly with the growing trend in Ho Chi Minh City and is situated within the category of European fine-casual eating.
By emphasising sustainability, accessibility, and local sourcing, Okra FoodBar hopes to establish a setting that is in line with mindful eating habits. The culinary crew takes great pride in sharing their dishes with the community, favouring foreign techniques above tradition and embracing robust flavours.
This unique approach to hospitality ensures that every guest has a wonderful dining experience, reflecting the diversity of the population. A couple of the restaurant's best offerings include the Brown Bourbon Butter Street Corn and the Burnt Cabbage with Romesco Sauce, which have a delicious blend of savoury and smoky flavours. Image Credit: Okra Food Bar Facebook Page 2nd Image Credit
