Stoker Woodfired Grill & Bar - Thao Dien

Their set menu lunch is super value for money. 3 words to describe: artistic, innovative, unique are what I could describe about my experience here. Good for lunch meeting or date

Had team lunch here and ordered the grilled sea bass instead of steak as the size is just nice. The soup of the day - cauliflower soup was really tasty. Love the sea bass as well. Just the right portion for lunch.

Quality steakhouse with an Aussie flair. Every dish was beautifully crafted with fine ingredients that elevated the flavors. The tri-tip steak and side of brocollini were grilled to perfection. The octopus starter was some of the best I've had - tender with the right amount of citrus and freshness that does not overpower the main ingredient. And the signature tiramisu packed some serious punch. It was a quiet night when I visited, interior was cozy and comfortable. I will be back again.

A steakhouse is always a safe choice for me when I want Western food but don’t really know what to eat. However, at places like this, what I usually look forward to isn’t the steak itself, but the starters, snacks, and side dishes. As a Michelin Guide restaurant, the cooking techniques are clearly at a certain standard. While nothing truly wowed or surprised me, there was also nothing disappointing — every dish was well executed. The bone marrow and tartare were beautifully presented on their own stands, with great aroma, freshness, and flavor. I’m not usually a fan of duck, but the duck breast that day was very enjoyable, especially when paired with the vegetable purée. The highlight for me was the dessert — the crème brûlée was smooth, silky, and not overly sweet. Overall, it’s a place I would come back to.

Just wanted to tip my cap to Stoker and thank Chef Max for a great evening at his "The Heart of the Feast"- a decadent and delightful tribute to traditional British food- hearty yet elevated- as anything one would expect a collaborative six chaptered feast (paired perfectly with HOD's ales, stouts and beers) from Stoker might be under his guidance. His team worked like clockwork, plating and service was impeccable! His interpretation of British classics like Scotch Eggs, Black Pudding, Fish and Chips, unpretentious and refined- a homage to what British classics and cooking should be- delicious and filling. Asides from the execution and maybe more importantly- Max is a natural host- he's able to deliver jokes, charm and entertain his guests between courses just as well as guide his team to deliver up plates of incredible food. This is a mark of excellence and I look forward to his Thanksgiving.