Pioneers of Dry-Aged Excellence in Ho Chi Minh City

PRIME proudly stands as the first steakhouse in Ho Chi Minh City to specialize in dry-aged beef, delivering a refined culinary experience that captivates even the most discerning diners. Dry-aging is a time-honored method that enhances the flavor, tenderness, and richness of beef. Only the finest cuts are selected and aged in a carefully controlled environment for 45 to 100 days, allowing natural enzymes to break down the meat and develop exceptional depth of flavor.

With the ambition to become one of the leading premium steakhouses not only in Vietnam but across Southeast Asia, PRIME is committed to crafting and serving high-quality dry-aged steaks with the utmost care and attention to detail. At PRIME, elegance, sophistication, and excellence are reflected in every corner and every dining moment.

Meet Chef Khai Vu

Chef Khai Vu is a Vietnamese-American chef and restaurateur who began his culinary career in 1993 in Las Vegas, a city known for its fast-paced energy and high culinary standards. He held key positions at some of the most renowned steakhouses along the Las Vegas Strip, serving thousands of guests daily, from business professionals and politicians to international celebrities.

In addition to his culinary skills, Chef Khai built a strong reputation as an entrepreneur by founding and running successful restaurants such as Pho So 1, Viet Noodle Bar, and District 1 Kitchen and Bar. Deeply passionate about the craft of dry-aging beef, he spent over two decades mastering the art before returning to Vietnam with a vision to introduce the true spirit of a Las Vegas steakhouse to Ho Chi Minh City. PRIME is the realization of that vision, offering Vietnamese diners an elevated yet approachable culinary experience shaped by expertise, precision, and a personal touch.

Dish #1 - Braised Lamb Shank

AFall-off-the-bone lamb shank, slow-braised for 4 hours to achieve deep, comforting richness. Served with a crisp, flaky onion pancake, tangy pickled shallots, and a bright citrus twist of orange that cuts through the richness—every element designed to balance and elevate the tender meat.

720.000 VND

Dish #2 - Mongolian Lamb Ribs

Bold and flavorful, these lamb ribs are generously coated with a smoky blend of paprika, cumin, brown sugar, and garlic powder. Grilled to caramelized perfection, the ribs offer a mouthwatering contrast of sweet heat and aromatic spice—succulent, sticky, and irresistibly satisfying.

720.000 VND