Before meeting Antoin, the founder of Éire, I did what most people would do: a quick search. The message “Bring Ireland to Vietnam” caught my attention for about thirty seconds. “Nice” - I thought. Still, I wasn’t expecting anything too different from other European restaurants in Vietnam.
But do you know those gifts wrapped in layer after layer of paper? The best surprise is usually hidden in the very last layer. Éire unfolded in much the same way. It didn't win me over the moment I walked through the door or took my seat at the bar. Instead, it revealed itself gradually - with every detail I noticed around the room, every dish that arrived at the table, and every story Antoin shared about what he calls his first “baby” in Vietnam.
Why Vietnam, Why Now?
Antoin has been living in Vietnam for five years. His Vietnamese is still a work in progress, he admits, but there’s one thing he’s never forgotten: “1,2,3, dzô!” (1,2,3, Cheers!) - the spirited toast that signals the start of countless meals and nights out across the city.
Long before opening Éire, Antoin had already worked in the beverage and hospitality industry. He previously worked for Pernod Ricard, one of the world’s largest wine and spirits companies. His interest in drinks, however, began much earlier. As a university student, he spent five years at a fine wine retailer, earned professional wine qualifications, and picked up shifts at pubs and bars during school breaks - never imagining that hospitality would eventually become his long-term career.
“One of the driving factors for creating Éire was an observation rather than a desire to create. The observation was that there is no good Irish bar in Saigon. And that for me is having traveled quite a bit all over the world and being Irish, it’s very unusual. Irish bar concept is incredibly popular all over the world.”
About two years ago, while out for a walk, Antoin came across an empty building. “That would make a really good bar”, he remembers thinking. What began as a passing thought slowly grew into something much bigger. Today, that idea has become Éire Eatery & Bar, which has been welcoming guests for just over two weeks. The journey from concept to opening took 18 months - even if the bar itself ultimately found a home somewhere other than the building that first sparked the idea.
Standing Out By Being Unapologetically Irish
Fusion has become the default language of many European restaurants in Vietnam. French techniques meet Indian spices. Japanese precision crosses paths with Peruvian flavors. The possibilities are endless.
Éire isn’t interested in that conversation. When I asked Antoin what makes the restaurant different, he answered almost instantly: “We are 100% Ireland”.
- “Are you worried that being “100% Ireland” might make Éire less accessible to Vietnamese diners?”
- “Not at all! Vietnam and Ireland have very similar backgrounds.
So you see in my sign downstairs, I have an expression called Raised on songs and Stories, which is how we are raised in Ireland. And I think in Vietnam it’s quite similar. We both love gathering around a table, sharing food, telling stories and singing together. There’s a natural connection between our two cultures.
Moreover, in Ireland we have an expression called Céad Míle Fáilte, which literally translates to 100,000 welcomes. And it’s more than just an expression or saying. It’s a belief that we have in Ireland. That’s what we offer. We offer 100,000 welcomes.
And what I’m trying to create here with the staff and myself is to create a warm, welcoming environment that allows somebody to feel really at home. The added element on top of that is that we have to then give great food, great service, great drinks. Right. But for me, what I would hope the returning factor for people is what they feel when they’re here.”
Antoin’s words aren’t just good branding - they’re reflected throughout the space. But instead of recreating the image of a traditional Irish pub, Éire offers a more contemporary take on Ireland. As you move through the restaurant, that vision reveals itself in subtle ways: the greetings and farewells, portraits of notable Irish figures, Irish phrases thoughtfully placed on each table, tree trunks arranged outdoors to evoke the shamrock - Ireland's national emblem - and even the live music that accompanies dinner service. Every detail feels intentional.
And if you notice an unusually large number of pints of Guinness making their way across the room, there’s a reason for that. Antoin explains, until recently, finding a proper pint of Guinness Draught in Vietnam was almost impossible outside the airport. Today, Éire is the first - and currently the only bar in Ho Chi Minh City’s District 1 to serve Guinness Draught on tap, bringing one of Ireland's most iconic pub traditions a little closer to home.
Let Food Be The First Conversation
Here’s a quick thought experiment. You have five seconds. Name three Korean dishes.
Now another five. Three Italian dishes.
Easy enough. But what about Ireland?
Throughout the conversation, I and Antoin both agreed: Ireland has a rich culinary tradition, yet for many Vietnamese diners, it is still not popular. The opportunity, however, lies in Vietnam’s remarkable openness to discovering new cuisines, cultures and flavors.
“If you don’t know much about Ireland yet, that’s perfectly okay. I would recommend the Irish stout stew that we have. The version that we have here is a slightly modernized.
Growing up, I loved things like mussels and oysters. In Ireland, we have a saying that a traditional Irish breakfast is six oysters and a Guinness. It’s partly a joke, but people do say that. One of the reasons I wanted oysters on the menu here is because Vietnamese people love oysters, and so do the Irish. Ireland also has fantastic oysters.”
There are many ways to begin discovering a place. For Antoin, food is one of them. Today’s diners aren’t just looking for a good meal. They’re increasingly curious about the stories behind it: where a dish comes from, the traditions that shaped it, why locals have cherished it for generations, and what it reveals about the culture it belongs to.
Stubborn On The Vision, Flexible On The Execution
That’s the philosophy Antoin keeps returning to - whether he’s talking about running a business or leading a team.
Long before Éire became a fully formed idea, he sought out restaurant and bar owners across Vietnam. Not all of them had success stories to tell. But to Antoin, conversations with those who had failed were often the most valuable. They offered lessons that no success story could.
As confident as he is in Éire’s vision, Antoin is also quick to acknowledge one simple fact: he’s opening an Irish bar in Vietnam, not Dublin. Adaptation is essential.
Just two weeks after opening, Éire has already received thoughtful feedback from friends, family and customers alike. Antoin’s approach is to remain cautiously optimistic. He believes people don’t always say exactly what they think face to face, or what they’ll later tell others. So he tries not to get carried away by praise, nor discouraged by criticism.
“If we’re standing or sitting here five years later and looking back over the journey, what I would hope is that we would be agreeing upon the fact that Éire has become an institution or an icon of the Ho Chi Minh nightlife scene whereby people know exactly what they’re going to get.
No matter what day of the week it is, they can go there and they’ll have a great time, they’ll be well looked after and they’ll have a great bit of fun. I don’t think we’re ever going to be the hottest ticket in town, but I also don't think there's going to be a flash in the pan.”