Mr. Hi's Exotic Animal Restaurant (Saigon) — Review by Best Ever Food Review Show

The Dishes

Mr. Hi's menu is an audacious culinary experience that demands respect and an adventurous palate. The reviewer sampled multiple preparations of soft shell turtle across two visits, each revealing new dimensions of this ancient creature.

The Soft Shell Turtle Stew opened the Saigon experience with refined complexity. Built on a foundation of turmeric, galangal, and lemongrass, the broth develops its savory depth through fermented rice and shrimp paste, simmered for two hours with pork belly and tofu. The reviewer praised it as "very salty, very savory," a warming, umami-forward dish that showcases traditional Northern Vietnamese technique applied to an exotic protein. The turtle's ankle proved revelatory-tender, braised skin with a texture somewhere between pork skin and something entirely unique.

The Turtle Shell appeared in multiple preparations. At the farm, it was gummy and collagen-rich; at Mr. Hi's, a thicker, chewier variant revealed itself as "soft in a good way"-crumbly yet yielding. The reviewer admitted the psychological challenge: accepting that you're consuming actual turtle shell rather than meat.

The undisputed centerpiece was the Steamed Blood and Organ Dish-an extraordinarily rare preparation featuring the turtle's heart, kidney, liver, intestines, and fresh blood, steamed with garlic, chili, cilantro, and brightened by fish sauce and citrus. The reviewer's initial hesitation transformed into intrigue: the blood proved "spongy" with liquid pockets, jelly-like in texture, its potent mineral flavor both unfamiliar and oddly compelling when balanced by acidic and umami notes. This dish exemplifies why such restaurants remain exclusive-fewer than 1% of Vietnamese restaurants can execute it properly.

The Experience

Mr. Hi's operates as an exclusive members-only dining club rather than a standard restaurant, catering to approximately 30 vetted clientele who receive notifications about available animals and special offerings. The atmosphere balances exclusivity with educational transparency.

A signature experience defines the restaurant's philosophy: live animals are presented to diners before preparation, ensuring authenticity and preventing frozen-meat substitution fraud-a common deception in lesser establishments. The reviewer witnessed the 45-pound turtle brought tableside, creating an emotionally complex moment of confrontation between diner and dinner.

Service proves attentive and informative. Mr. Hi himself guided the experience, explaining preparation techniques, ingredient sourcing, and the cultural significance of each dish. The kitchen operates with visible expertise, with the chef demonstrating meticulous understanding of traditional Northern Vietnamese cooking methods adapted for exotic proteins. Plating reveals attention to detail-organs arranged artfully before blood is ceremoniously poured over everything like a savory contemporary art installation.

Value & Pricing

A 45-pound soft shell turtle costs well over $1,000, representing a significant investment. Individual soft shell turtles at farm level command approximately 400,000 Vietnamese Dong per kilogram (roughly $100 per kilogram). This pricing reflects scarcity, preparation complexity, and the cultural cachet surrounding such meals.

The exclusivity justifies cost for the target demographic. Mr. Hi notes his clientele ranges primarily from ages 30 and upward, individuals with disposable income who view the experience not merely as dining but as knowledge acquisition and health investment. The restaurant markets directly to members rather than the general public, maintaining premium positioning.

Notable Moments

"I kind of can't believe this is something people consume here in Vietnam. Holy cow."

This recurring sentiment captures the reviewer's genuine astonishment throughout the experience. Perhaps most poignant was the revelation about the turtle's age:

"How old is the turtle?" "From 25 to 35 years old." "Wow. Definitely older than him."

The chef was 27. The turtle outlived his childhood by decades-a sobering reminder of the ancient creature being consumed.

Mr. Hi's candid business philosophy also stood out: when explaining how competitors commit fraud, he admitted his own strategic approach-showing customers a live weasel before serving frozen product. When called on this obvious contradiction, he laughed: "100 IQ move right there," displaying the pragmatism and moral flexibility that characterizes Vietnam's exotic food trade.

"To be honest, I'm a little bit scared now." "You should be."

This exchange before tasting the blood and organ dish perfectly encapsulates the visceral discomfort of dining at the frontier of culinary extremes.

The Verdict

Mr. Hi's Exotic Animal Restaurant operates in a morally ambiguous space that challenges Western dining sensibilities. The food itself-when divorced from its source-deserves culinary respect. The turtle stew demonstrates genuine technique; the blood and organ dish represents a dying culinary art requiring specialized knowledge. The textures prove unfamiliar but memorable, the flavors complex and intentional.

However, this restaurant is decidedly not for everyone. It's for adventurous eaters comfortable with ethical ambiguity, for those interested in understanding Vietnamese culinary culture beyond pho and banh mi, and for individuals who view rare, ancient creatures as acceptable protein sources. It's for the 30+ demographic Mr. Hi explicitly caters to-those seeking health benefits and gastronomic knowledge rather than casual entertainment.

The experience forces honest confrontation: Why do we find some animals acceptable to eat and others taboo? Why does scarcity enhance desirability? The reviewer himself acknowledged shame when recalling a 150-pound sea turtle he'd consumed in Australia, yet couldn't deny it was "the best turtle I've ever had in my life." That contradiction-revulsion paired with gustatory appreciation-defines Mr. Hi's experience. Visit only if prepared for that complexity.