Today With You

Name: Today With You
Address: 99 Thảo Điền, Thao Dien, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Price range: ₫200–600K

99 Thảo Điền, Thao Dien

₫200–600KDelivery / Menu available

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About this place

Today With You is a Italian restaurant located at 99 Thảo Điền, Thao Dien. Menu highlights include Vongole Pasta, Pesto Cheese Pizza, Shrimp Pesto Pizza.

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On Google Maps

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

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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

BESTVongole Pasta
290,000 VND
POPULARPesto Cheese Pizza
350,000 VND
Shrimp Pesto Pizza
350,000 VND
Ragu Pasta
420,000 VND
Buratta Parmaham Pizza
450,000 VND

* Google Maps avg. spend: ₫200–600K · Official menu prices (VND)

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.