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Saigon Kitchen

4.7 (46 reviews)
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an omelet and salad on a plate
Kate C.

I ordered a banh xeo and it was quite a disappointment. It was gigantic but was 80% bean sprouts with little sprinkles of chicken. The prawns were only placed on one half of the pancake leaving the other side empty. This is definitely not worth $19, considering a bowl of vermicelli with a lemon grass chicken and springroll costs less.

Bonnie C.

When my colleagues and I were first trying to decide where to go eat, we received high recommendations about Saigon Kitchen. I was surprised to see that they had a 5 star rating, and I knew I had to see for myself how good this place was. Oh. My. Goodness. I have not laughed this hard while interacting with staff at a restaurant in a very long time! The staff and chefs there were absolutely wonderful, not to mention funny and considerate. Customer Service: One of my colleagues had been peering into the kitchen to watch the chefs cook when one of them approached him and offered their chef hat to him and asked if he wanted to go back there -- and if he did, he'd have to cook. After some lighthearted bantering, the hat was returned, but what cracked us up was how observant the staff there was, as a few of the hosts and waiters approached my colleague and said "hi chef" to him. It was brilliant, to say the least. Food: we ordered the Seafood Caramel, Seafood Hot Pot, Vegetarian Salad Roll, and the Vegetarian Chow Mein. Everything was absolutely delicious! The peanut sauce that came with the salad roll contained meat products, and the waitress mentioned it to me so we were able to swap it out for a sweet plum sauce. I really appreciated that, as I would not have enjoyed getting sick. My colleagues who ordered seafood dishes both enjoyed their dinner. We definitely understand why Saigon Kitchen has a 5/5 star rating. Things to note: if you're from out of town and you're driving over, the street to turn onto from the highway is literally right after you cross the intersection, so heads up and don't be surprised if you miss it at first turn. The restaurant can get very busy, so if you know you'll be going there for dinner, I highly recommend you call in advance to book a reservation so you can be guaranteed a table -- many of their regulars do this. I'd definitely come back again!

Beef stew, my go to at any Vietnamese restaurant.

It was close to our hotel so we were able to walk which was a bonus. Lucky we had mapquest since it is tucked away. Friendly staff, the food was tasty and hot. We had beef roll, the beef stew and the chicken with caramel sauce.

Jes W.

Out for lunch with the husband, thought we should try Vietnamese. Friendly staff and good food! I also ordered a prawn hot and sour soup to go not pictured, too much food for two people.

Pho with no tendon or tripe.

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4 years ago

Popular spot. Tables were all full. Traditional Vietnamese food. Went for Pho takeout and wasn't disappointed.

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7 years ago

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4 years ago

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4 years ago

Saigon kitchen has the best pho around nanaimo. Nice clear broth and authentic flavours.

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8 years ago

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9 years ago

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8 years ago

Had the pho here lots of times. Delicious and huge portion. My kids love the pho too. Good service.

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6 years ago

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6 years ago

This is a beautiful little Vietnamese place. The food it is created my very lovely people and you'll never go wrong here

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8 years ago

Excellent yummy Vietnamese. Great service, this is a family favourite and not bad for the price

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16 years ago

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Horang

Horang

4.5
(25 reviews)
2.1 km

Visiting for a Monday lunch at around 1PM, we had no idea Horang would be that popular. At the…read moretime, the place was completely full and we were advised there would be a 30 minute wait for bar seating. We wandered over to the attached Horang Market, a little grocery store filled with Korean goods, to browse while waiting. In our case, we were lucky to be at the tail end of the lunch rush. It actually took only 15 minutes and we managed to get a table! Korean Fried Chicken, Yangyum Glaze, Half ($21) - A half order of the fried chicken consists of eight pieces. I thought going into the restaurant it would be only four pieces and was planning to order another dish as well, but thankfully I asked the waitress and she explained everything. As a surprise, we actually got nine pieces of chicken since two pieces had stuck together! The pieces are all boneless thighs, with the dark meat allowing the meat to remain juicy through the frying process. It's kept skin on, and the skin is rendered out excellently. They simply salt and pepper the skin, then dip into the batter. The fried coating is applied evenly, resulting in a consistent bite that remains somewhat crisp even through being dipped in the yangnyeom glaze. I'd say the crispness isn't as robust as other KFCs I've eaten, but it's still pleasing nonetheless. The sauce is of course the draw. It's extremely viscous, basically to the consistency of caramel due to the amount of sugar added. It's slightly funky with a faint heat that's barely felt in the mouth. The dish comes with one dipping sauce that isn't required at all given how flavorful the chicken is. We got the garlic aioli anyways, which is surprisingly strong in garlic flavor with the mayo completely eliminating the garlic pungency. It's actually much stronger than a toum that we had from a Middle-Eastern place the day before. (5/5) Charred Daeji Galbi Soban ($23) - This order comes with a variety of different banchan: Mandu - Two pieces. I'm not sure if these are made in house, but I'm leaning towards these being commercial. They have very uniformly thin wrappers housing a mix of savory and very salty ground pork, mushrooms, and vermicelli noodles. The wrappers are dried out and kind of leathery in chew. They are served in a sauce that I think is a combination of vinegar, soy sauce, and sugar, making it sweet, tangy, savory, and salty. I think they precook these and let them sit in an open warmer, which explains why they are so dry. Japchae - The japchae is very salty like too much soy sauce was added, yet also feels very dry and missing the fragrant and oily sesame sheen. The noodles feel undercooked in some portions, being very firm, different from the bouncy texture I normally associate with sweet potato noodles. This isn't a very good japchae. Napa Denjang Soup - Includes napa and tofu. Pretty standard miso taste, not particularly strong or funky. Prawn Twigim - Two pieces. Tender, sweet shrimp, covered with tempura batter and fried. This gives a light crisp coating. They add the same soy/vinegar dipping sauce on the bottom of the serving container, soggifying the ends of the tempura a bit. Kimbap - Two pieces. They are filled with plenty of chopped carrot, a piece of pickled daikon, some avocado and tofu skin in rice and seaweed. Simple, but fresh and tasty. Salad - Greens in a very sweet and citrusy dressing. Lightly dressed, no dressing pools on the bottom. The main dish includes perfectly cooked medium grain rice with great texture and mouthfeel. On top, they have a couple pieces of charred galbi with a thick sweet sauce glazed on top. The taste of the char actually penetrates into the rice, creating a flavorful bite. The galbi is fatty, tender, not too chewy and generally tastes quite nice especially due to the glaze. (3/5) I really enjoyed the Korean fried chicken served at Horang. For the Charred Daeji Galbi Soban, while the main dish was good, I found the banchan to only be subpar to average. Then again, I wasn't expecting to find good Korean food in Nanaimo in the first place, so it was still a pleasant surprise. Washrooms - Three rooms, one for men, one for women, last one accessible.

I tried this restaurant a year later and am happy to report it was just as good! I look forward to…read morecoming back again.

Photos
Japchae Noodle
Japchae Noodle
BBQ eel bibimbap
BBQ eel bibimbap
BBQ eel bibimbap

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BBQ eel bibimbap

Saigon Kitchen - vietnamese - Updated June 2026

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