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New York Times recommends HCMC’s finest cafes

Coffee is a famous drink sought after by many foreign tourists when visiting Vietnam. Many guests expressed their interest in the delicious taste and Vietnamese culture of enjoying this drink.

The New York Times recently wrote about seven must-visit cafes in Ho Chi Minh City that offer egg coffee and many other specialties. For those craving authenticity in Vietnam, The New York Times introduces seven cafes in Ho Chi Minh City: Cheo Leo Coffee, Lacaph, 96B, The Workshop, Little Hanoi Egg Coffee, Bel and Ca Phe Vot.

Cheo Leo Coffee

Cheo Leo is one of the oldest coffee shops in Saigon. Established in the late 1930s, it offers a blend of Robusta, Arabica and Culi beans (also known as peas), brewed over a charcoal fire and mixed with condensed milk.


Decorated with lighting and dark wood paneling, the cafe serves lemonade mixed with coffee flower honey and a portion of coffee brewed in a traditional Vietnamese filter, along with coconut coffee. The cafe’s exhibition space showcases the history of coffee and offers themed classes, providing insight into Vietnam’s coffee culture.


The cafe specializes in organizing workshops on bean roasting and coffee art. Besides hand-brewed Vietnamese coffee with detailed flavor descriptions, the shop also serves experimental drinks.

The Workshop

The Workshop Coffee Shop offers a variety of coffee beans and brewing methods, including high-tech options like siphon, steam pressure and gravity brewing.

Little Hanoi egg coffee

They specialize in classic Hanoi-style egg coffee, made from whipped egg yolks, condensed milk, sugar and vanilla flavor.


Decorated with colorful abstract paintings on the walls, the cafe serves espresso drinks (including coffee with pandan syrup), great blended juices, and “home-made” roasted bag beans” to take away.

Ca Phe Vot

Ca Phe Vot, nicknamed “racket coffee,” is a quaint cafe that operates around the clock. Their method of brewing Robusta coffee involves placing ground coffee in a mesh and pouring in hot water, a method that has been maintained since the 1960s.

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