CHAY GARDEN Xuân Thủy - Vegetarian Restaurant & Tea House

Name: CHAY GARDEN Xuân Thủy - Vegetarian Restaurant & Tea House
Address: 52 Xuân Thủy, An Khánh, Hồ Chí Minh 700000, Vietnam, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 901 835 388
Price range: ₫200–300K

52 Xuân Thủy, An Khánh, Hồ Chí Minh 700000, Vietnam

Daily 10:30 – 22:00 (last order 21:30)₫200–300KDelivery / Menu available+84 901 835 388

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About this place

Chay Garden is a vegetarian restaurant and tea house brand that began in 2018. The Xuân Thủy branch sits in a leafy garden, with tables and furniture made by craftsmen from old boat planks. Dishes are built around tofu, seasonal mushrooms and beans, such as taro and mushroom salad with passion fruit sauce, termite mushrooms steamed on volcanic stone, chestnut mushroom soup and a flower-boat hotpot. A vegetarian buffet runs from 11 am to 2 pm and 6 pm to 9 pm, and the restaurant is open daily from 10:30 am to 10 pm. The brand's Võ Văn Tần branch has held a Michelin Bib Gourmand four years running.

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On Google Maps

Live rating, reviews, opening status and directions from Google.

Menu & Prices

✓ Verified Menu & PricesSource: Google Maps · GrabFood · Delivery KMenu verified: 2026-10-15

Prices are listed in VND based on Google Maps, GrabFood, Delivery K and official store menus. Actual dine-in or delivery prices and seasonal items may vary slightly.

Signature & Popular Items (Google Maps · Official Menu)SIGNATURE5 items

BESTClaypot Vegetarian Fried Rice
115,000 VND
POPULARSteamed Brown Rice in Lotus Leaf
135,000 VND
Pad Thái
155,000 VND
Vegetarian Red Curry (Served with Rice Vermicelli or Baguette)
155,000 VND
Lemongrass & Lotus Seed Tea
65,000 VND

* Google Maps avg. spend: ₫200–300K · Official menu prices (VND)

Culinary origin & dining guide

Get to know the food

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

Philosophy of Vietnamese Cuisine: Five-Flavor Harmony & Fresh Herbs

Vietnamese gastronomy is built on the harmony of five flavor elements — spicy, sour, bitter, salty and sweet — paired with contrasting textures and aromatic fresh herbs.

Regional Diversity & Contemporary Saigon Dining

From North to Mekong Delta: Delicate northern broths, imperial central spices and herb-rich southern garden dishes come together in Thao Dien’s contemporary Vietnamese kitchens.
The Art of Vietnamese *Chay* (Plant-Based Cuisine): Rooted in mindfulness and seasonal botanicals, lotus seeds, wild mushrooms, taro and tropical herbs create deeply savory dishes without meat.