Where Fire Meets Fine Dining

Stoker masters the art of wood-fire cooking with four fire stations and an in-house aging room, delivering bold, smoky flavours in every bite. Specialising in dry-aged meats—beef, duck, and house-made cold cuts—each dish is rich, tender, and deeply satisfying. Paired with fine wines and Michelin Guide recognition, Stoker offers a refined, fire-kissed dining experience unlike any other.

Meet the Man Behind the Menu

With over 23 years in top UK kitchens and 5-star hotels, Chef Max Wiersma now leads Stoker’s flame-driven cuisine. Known for his mastery of dry-aging, smoking, and curing, Max brings bold flavours and refined technique to every dish. After seven years shaping Vietnam’s dining scene, he blends premium ingredients with seasonal flair, crafting menus that celebrate fire, depth, and culinary precision.

Dish #1 - Smoked Lamb Carpaccio

Thinly sliced grain-fed Australian lamb sirloin, delicately smoked and infused with juniper, red wine, and rosemary for an elegant depth of flavor. Served with vibrant pickled beetroot and airy whipped feta, this dish balances smoky, tangy, and creamy notes in every refined bite.

390,000VND

Dish #2 - Slow Roast Lebanese Spiced Lamb Shoulder

Aromatic and tender lamb shoulder, slow-roasted with warm Lebanese spices for a deeply flavorful experience. Accompanied by smoked labneh, crisp fennel & lemon myrtle lavosh, and a drizzle of salted honey that brings sweet-savory contrast. A rich, textural dish full of Middle Eastern soul.

550,000VND