Basta Hiro Vincom Thảo Điền

Name: Basta Hiro Vincom Thảo Điền
Address: 161 Võ Nguyên Giáp, An Khánh, Hồ Chí Minh 70000, Vietnam, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 28 3823 1888
Rating: 4.4

★ 4.4251 reviews161 Võ Nguyên Giáp, An Khánh, Hồ Chí Minh 70000, Vietnam

+84 28 3823 1888

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About this place

Basta Hiro is an Italian restaurant brand founded in Japan by chef Hiromi Yamada, a Tokyo Italian-cuisine chef who appeared as a challenger on Iron Chef. In Vietnam it is operated by TAKAHIRO Corporation, with a branch inside Vincom Mega Mall Thảo Điền at 161 Võ Nguyên Giáp. The kitchen pairs Italian cooking with Japanese ingredients and techniques, with dishes such as spaghetti in Japanese wafu sauce and teriyaki chicken pizza. Its mini sesame bread rolls are a well-known item.

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Culinary origin & dining guide

Get to know the food

Dish origins, culinary background, and how to enjoy the signature menu.

Heritage of Neapolitan Wood-Fired Pizza & Fresh Artisanal Pasta

Recognized by UNESCO as Intangible Cultural Heritage, Neapolitan pizza making (*Arte del Pizzaiuolo*) and handmade *Pasta Fresca* rely on time-honored fermentation and fresh dairy craftsmanship.

Long Cold-Fermented Dough & 450°C Wood-Fired Ovens

24–72 Hour Cold Fermentation: Slowly fermented Tipo 00 flour dough develops complex wheat aroma and high digestibility.
Airy Cornicione Crust: Baked for just 60–90 seconds at 450–485°C, creating the signature blistered "leopard-spotted" rim (*cornicione*) that is crisp outside and pillowy within.

Dining Tips: Fresh Burrata, Olive Oil & Pairing Order

Cutting the Burrata: Slice open fresh burrata right before eating so the creamy stracciatella interior spreads evenly across every slice.
The Neapolitan Fold: Because true Neapolitan pizza has a soft, tender center, fold the tip slightly inward (*a portafoglio*) to hold the warm tomato sauce and melted cheese.
Crust Dipping: Tear the blistered *cornicione* crust to dip into extra-virgin olive oil, garlic-chili oil or pasta sauce.