Fine food may be everywhere in Saigon, from the humblest of street stalls to the swankest of restaurants, but truly cutting edge cooking is surprisingly thin on the ground. Xu, however, is a notable exception. Chef/owner Bien Nguyen was raised in Australia and has applied western culinary innovation to Vietnam's rich tapestry of indigenous creations. In the cool but casual downstairs area, diners can hang out at the bar and choose from an extensive wine list and a menu of light, almost Tapas-style, bites such as the restaurant's famous mini burgers. Upstairs it's an altogether grander affair. Guests can go a la carte, but the wisest course of action is to opt for the restaurant's tasting menu. An ever-evolving beast, the menu changes regularly, but the array of morsels available is a reliably appealing amalgam of east and west. Attentive, friendly staff and a stylish ambiance round off an appealing picture.