Pioneers of Dry-Aged Excellence in Ho Chi Minh City

PRIME is Ho Chi Minh City’s first steakhouse devoted to dry-aged beef, offering a luxurious dining experience of unmatched tenderness and depth. With cuts aged 45 to 100 days, each steak showcases expert craftsmanship and premium quality. Set in an elegant, refined atmosphere, PRIME redefines sophistication—making every meal a bold celebration of flavour, precision, and culinary excellence.

Meet the Man Behind the Menu

Chef Khai Vu, a Vietnamese-American culinary veteran, honed his craft in Las Vegas steakhouses since 1993, serving executives and celebrities with flair and precision. A passionate expert in dry-aged beef, he spent over 20 years perfecting the technique. Now back in Vietnam, Chef Khai brings bold flavors and refined showmanship to PRIME, delivering a true Las Vegas-style steakhouse experience rooted in mastery, passion, and vision.

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.

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.