{ "id": 3285, "date": "2026-08-18T08:00:00", "date_gmt": "2026-08-18T01:00:00", "guid": { "rendered": "https:\/\/dulcedesaigon.com\/vi\/?p=3285" }, "modified": "2026-07-01T16:39:38", "modified_gmt": "2026-07-01T09:39:38", "slug": "best-lamingtons-in-saigon", "status": "publish", "type": "post", "link": "https:\/\/dulcedesaigon.com\/en\/best-lamingtons-in-saigon\/", "title": { "rendered": "Lamingtons Saigon: How an Aussie Expat Shaped Our Menu" }, "content": { "rendered": "

The short answer:<\/strong> Our lamingtons are built on the classic Australian blueprint \u2014 squares of vanilla sponge, coated in a house-made chocolate icing, and rolled in desiccated coconut. But the reason we bake them here in B\u00e0n C\u1edd Ward, District 3 today is because of a very picky Australian neighbor who was missing home during the 2021 Ho Chi Minh City lockdowns, and challenged us to match his grandmother’s recipe.<\/p>\n

\"Lamingtons
Classic Australian lamingtons coated in chocolate and shredded coconut.<\/figcaption><\/figure>\n

\ud83d\udcf8 Image: A plate of freshly coated lamingtons covered in coconut, Dulce de Saigon District 3 \u2014 replace with real photo.<\/em><\/p>\n

What makes a proper Lamington?<\/h2>\n

A lamington isn’t just a piece of cake with chocolate on it. It\u2019s an Australian institution. A proper lamington requires a sponge cake that is sturdy enough to be handled, but light enough to stay tender. It has to be dipped in a chocolate icing that is thin enough to soak slightly into the outer layer of the sponge, but thick enough to hold a generous coating of desiccated coconut.<\/p>\n

We bake ours from scratch, using real butter for the sponge, and we don’t take shortcuts on the chocolate coating.<\/p>\n

The Apartment, the Lockdown, and the Picky Neighbor<\/h2>\n

To understand why an American-style bakery in Vietnam makes an Australian classic, you have to go back to our origins. Dulce de Saigon didn’t start in a pristine commercial kitchen. It started in our apartment during the strictest COVID lockdowns in 2021.<\/p>\n

At the time, expats across Ho Chi Minh City were isolated. People were missing their families, and more specifically, they were missing the comfort foods they grew up with. We started taking requests. Thu, our head baker, used those requests to build her experience and what would eventually become the Dulce recipe book.<\/p>\n

One day, a local Aussie neighbor reached out. He wanted lamingtons. But he was quite picky \u2014 he explicitly stated that they had to taste close to his grandma\u2019s.<\/p>\n

Chasing Grandma’s Recipe<\/h2>\n

When someone sets the benchmark at “my grandma’s baking,” the stakes are high. Thu didn’t just bake one batch and call it a day. She baked, tested, and handed samples over to him. We worked directly with him, tweaking the density of the sponge and the sweetness of the chocolate, until we hit the exact flavor profile that reminded him of home.<\/p>\n

The Taste of Home<\/h2>\n

That process \u2014 taking an inspiration from the community, working with them to get the flavors exactly right, and delivering a memory \u2014 became the foundation of Dulce de Saigon. A lot of the items you see on our menu today started the exact same way. We aren’t just baking cakes; we are recreating the taste of home for people who are thousands of miles away from it.<\/p>\n

If you’re an Aussie missing the taste of your grandma’s kitchen, or if you’ve never had a proper lamington in your life, we’d love for you to come by the bakery and try one. Grab a coffee, sit down with a fresh square of coconut and chocolate, and tell us if we hit the mark.<\/p>\n

That picky Aussie neighbour? He approved. And the from-scratch standard that won him over is the same one behind our 4.8\u2605 trung b\u00ecnh d\u1ef1a tr\u00ean 682 \u0111\u00e1nh gi\u00e1 Google<\/strong>.<\/p>\n

\u2014 Garret, \u0110\u1ed3ng s\u00e1ng l\u1eadp<\/em><\/p>\n

\n

V\u1ec1 t\u00e1c gi\u1ea3:<\/strong> Garret Nelson is Dulce de Saigon’s co-founder, who lived through the 2021 Saigon lockdown that started the bakery \u2014 this lamington story is from those exact days. A longtime Saigon F&B operator. More at c\u00e2u chuy\u1ec7n c\u1ee7a ch\u00fang t\u00f4i<\/a>.<\/p>\n<\/blockquote>\n

\n

\ud83d\udccd L\u00e0m th\u1ebf n\u00e0o \u0111\u1ec3 s\u1edf h\u1eefu ngay<\/h3>\n

We bake them fresh daily at our shop in District 3 (382\/15 Nguy\u1ec5n Th\u1ecb Minh Khai, Ph\u01b0\u1eddng B\u00e0n C\u1edd<\/strong>Ch\u00fang t\u00f4i m\u1edf c\u1eeda t\u1eeb 8 gi\u1edd s\u00e1ng \u0111\u1ebfn 9 gi\u1edd t\u1ed1i.<\/p>\n

If you can’t make it in, we deliver across Saigon:
\n– Giao h\u00e0ng tr\u1ef1c ti\u1ebfp:<\/strong> order.ipos.vn<\/a>
\n– \u1ee8ng d\u1ee5ng<\/strong> GrabFood<\/a> | ShopeeFood<\/a>
\n– Events & Large Orders:<\/strong> Nh\u1eafn tin tr\u1ef1c ti\u1ebfp cho ch\u00fang t\u00f4i tr\u00ean Zalo<\/strong> (0903 305 993<\/a>) with 48 hours’ notice.<\/p>\n

<\/p>\n

\n

FAQ<\/h2>\n

Frequently Asked Questions (FAQ)<\/h2>\n

What is a Lamington?<\/h3>\n

A beloved Australian dessert consisting of squares of butter sponge cake coated in an outer layer of chocolate icing and rolled in desiccated coconut.<\/p>\n

Does Dulce de Saigon make authentic Lamingtons?<\/h3>\n

Yes. Our recipe was developed and perfected through rigorous taste-testing with an Australian expat in Saigon to ensure it tasted just like his grandmother’s.<\/p>\n

Are they made with real butter?<\/h3>\n

Absolutely. We never use margarine or preservatives in our bakes. Our sponge is made from scratch using high-quality butter.<\/p>\n

Can I order lamingtons for an event?<\/h3>\n

Yes \u2014 we cater to large orders and events. Give us 48\u201372 hours’ notice for custom or bulk requests by messaging us on Zalo (0903 305 993<\/a>).<\/p>", "protected": false }, "excerpt": { "rendered": "

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