Living in central Saigon as a diehard fan of ice cream and all frozen sweets, I fondly remember the late 2010s–early 2020s as the age of abundance. Back in the day, across downtown, there was always a little something for ice cream fans of all preferences.
Stalwart supporters of the OGs might stick to the long-enduring French-styled Fanny, which settled down in a charming old villa on Tôn Thất Thiệp. Østerberg dished out Nordic clean flavors in a nook on Lê Lai, while Ralf’s Artisan Gelato on Đặng Thị Nhu performed an impressive balancing act between traditional Italian classics and inventive local flavors. My hangouts in District 1 would more often than not end in the same way during this time: at one of these old haunts for a few scoops of sweetness.
Flash forward to 2026, and the downtown gelato map has suffered some major losses: after a few shifts in location, Fanny shuttered for good, while Østerberg relocated to Thảo Điền permanently. Ralf’s also moved to District 2 a few years ago, but is currently on hiatus. With quite a number of new players in the scene, Thảo Điền is now shaping up to be a mecca for ice cream, a development I’m immensely sad about, living so far from where all the action takes place.
During the years of Saigon’s constantly shifting gelato landscape, my family found comfort in the stability of one trusty hẻm gem — Sugar Daddy Gelato, which has held fast to their quaint location on Trần Hưng Đạo, just a short drive from Bến Thành Market, for half a decade until now. The gelateria is a family business, founded by husband-and-wife pair Danh and Vy, but you’ll also likely come across Danh’s mom helping guests pick their favorite flavors as well.
When I discovered its existence a few years ago, the tiny shop was serving up scoops from a narrow storefront that can fit only a handful of seats, but since 2025, Sugar Daddy Gelato has relocated a few doors down to the renovated family home and expanded to a neat dining area with more seats and ample decoration. The interior is predominantly white and brightly lit, with green and stone accents to break up the monotony.
The bright interior of the place.
Danh is the creative mind behind the eatery’s culinary aspect. And yes, he’s well aware of the name’s scandalous connotation, but he told me that it was only selected after the couple welcomed their firstborn and he became an actual “daddy” to an adorable baby boy. Working with a lot of sugar is an indispensable part of running a gelato business, so the “sugar daddy” in question here follows the term’s most literal meaning. The tongue-in-cheek meaning is a happy coincidence that adds a sprinkle of eyebrow-raising curiosity for new guests.
Sugar Daddy Gelato came into existence in 2020 during the pandemic, but the pair had their start in the F&B world even earlier. Danh studied hospitality management in Las Vegas, and, upon returning to Saigon, opened his first eatery at Bến Thành Food Market, a canteen-like collective featuring many food carts catering to tourists. The first stall was Got Bun, whose menu featured Taiwanese-style bánh bao with novelty fillings; business went well, so they were able to launch the second stall, Bánh Xèo Em Ơi, and the third, Stir Fry. COVID-19 and the subsequent international flight bans put an end to all that, so they went back to the drawing board again.
Mè the bird with Danh's mom. Mè is usually chilling in the cage, but she took advantage of Saigoneer's visit to supervise the operation.
In May 2020, Danh signed up for a gelato-making course, and three months later, Sugar Daddy Gelato was born, alongside the resurrection of Got Bun, at a small location near his family home. The current iteration combines both the sweetness of Sugar Daddy frozen treats and the savory creations of Got Bun into one menu to satisfy both old regulars from the Food Market days and gelato fans — I firmly belong to the latter.
There are 12 flavors at any moment during opening hours.
At any given moment at Sugar Daddy, there are 12 flavors in the gelato display, and finished ones are replaced by different flavors. When the Saigoneer team visited, we were greeted with avocado, tamarind, pumpkin and coconut, Thai milk tea, Earl Grey milk tea, Heal Your Soul (matcha and butterfly pea), strawberry, tàu hũ gừng, passion fruit and mango, vanilla and Oreo, phở, and bún bò. The latter two, in addition to fish sauce and soy sauce, are the most experimental flavors in Danh’s wheelhouse. They’re not unprecedented, if you’ve spent some time sampling enough ice cream in Vietnam, but I love watching people’s facial expressions when I take them here and introduce these unconventional flavors.
According to Danh, the essence of the noodle dishes is infused into the gelato by cooking the herbs and spices in milk — no meat involved. He went through a wide range of spice mixes available on the market to arrive at the current flavor profile. The phở gelato is gently fragrant, with notes of cinnamon, star anise, and black cardamom; while the bún bò gelato reminds me a lot of the lemongrassy oil atop bún bò broth, and the orange-yellow hue certainly evokes its sparkling shimmer as well.
While not in the display yet, Danh was kind enough to let us try the two condiment-inspired buckets as well. The fish sauce flavor is made of kid’s fish sauce for the reduced sodium and tempered fishiness; with added caramel, the flavor tastes like a silky salted caramel gelato with a touch of umami funk towards the end. And finally, the soy sauce gelato — my personal favorite — is a rich, layered combination of Lee Kum Kee soy sauce and just a touch of miso nuttiness. I’ll have to add that there’s also a miso and burnt butter gelato in the rotation that I’ve only managed to catch once, but it was so good I had to buy a takeaway portion. My mom, who doesn’t consume alcohol, is quite into the orange and beer flavor, for some reasons; it is refreshing, but in a zesty way.
Soufflé pancakes is a new addition to the menu.
While the layperson often uses the terms “ice cream” and “gelato” interchangeably and “gelato” is actually just Italian for “ice cream,” there are some differences in technicality. As Danh shares, gelato has lower air percentages and is made from milk instead of cream; both result in a denser, more viscous mouthfeel compared to the fluffiness of ice cream. Gelato is also often kept at a slightly higher temperature, so it’s best enjoyed quickly.
Whether a certain fruit or local treat shows up in the gelato display mostly depends on the season. In the summer, longan, lychee, and durian are bound to make an appearance. Pink dragonfruit was paired with yogurt or pineapple, while a mangosteen flavor is being workshopped at the moment. According to Danh, trips to the local market in search of seasonal fresh fruits are the way he looks for inspiration on what to turn into gelato next.
Apart from the gelato, Sugar Daddy as an eatery also features savory dishes, some of which are remnants of the Got Bun days like five-spice pork bao — which I can personally vouch for. Other options for snacking include saucy chicken wings and crispy tacos. However, the true star of the new menu is the pillowy soufflé pancakes, which will take a while to arrive at the table, but are really worth the wait. Airy pancake bites are paired with caramelized bananas and cream on top.
The ice cream and gelato scene in Saigon has really flourished in 2025–2026. It seems like every few months I would come across an ad on social media for a brand-new ice cream boutique. While I’ll be gallivanting around town to have my share of exciting new flavors, this Hẻm Gems feature seems like a fitting way to pay tribute to a Saigon staple that has been with me through thick and thin, breakups and first dates, in hopes that it will remain on the map to share the love of gelato to many others.
To sum up:
- Opening time: 2pm–10pm
- Parking: Bike only
- Contact: 077 864 9404
- Average cost per person: $ (under VND100,000)
- Payment: Cash, Transfer
- Delivery App: ShopeeFood
Sugar Daddy Eatery
345/29 Trần Hưng Đạo, Cầu Ông Lãnh Ward, HCMC
