The Sentry C

What reviewers say

Excerpts from public Google reviews. They are the reviewers’ opinions, not ours, and we have not verified them.

• ★ 5a year ago

  Beautiful coworking space, wifi is fast and stable, people are super nice and there's a lot of space to get your work down. Free water, coffee and tea and on Friday afternoon free beer as well!

• ★ 56 months ago

  The office space is very airy, clean, and quiet, making it suitable for working. The interior is modern, and the desks and chairs are comfortable.

• ★ 56 months ago

  We hosted an event on the second floor, very nice location!

• ★ 59 months ago

  Excellent staff at Sentry, great co-working residents to chat with over happy hour Fridays.

• ★ 4a year ago

  This is the most beautiful workspace I have ever seen with many interesting amenities and very enthusiastic and very nice staff. However, entering this space is difficult and inconvenient, probably to ensure the security of the building.

• ★ 42 years ago

  Review by Khoi, Fri 29/07/2023 First time experience a co-working space environment. The atmosphere was great overall. It has everything that helps an office working as intended: isolated rooms for one person, open pantries, kitchens, meeting rooms with full utilities, presentation stage, etc. The only downside I can think of is some events will be too crowded to take place in this working space (e.g. The Future of Artificial Intelligence)

• ★ 23 years ago

  Nice and spacious coworking space. I was here and using their guest wifi and it was reading 10Mbps for download and only 3Mbps for upload. Maybe they have other fast wifi, but the one I got access was just too slow for a coworking space. It is 2023 in HCMC and all the local cafes outside has faster wifi.

• ★ 1a year ago

  Very annoying security concept which is circumvented by the staff because otherwise it’s very difficult to get in or back to parking. Contrary to what the "management" is writing, I did NOT have to register but was guided up and inside without registration or checking because doing these procedures takes time and energy of the staff and are useless, so they circumvent it. Asking if there is milk for the coffee, a lady showed me a pack of milk almost exploding from the pressure of the fermentation (must be weeks old after opening). She said that it looks old and put it back in the fridge. Do they have a management?