5/5 Russell Y. 5 years ago on Google
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Hanoi,
what
a
beautiful
restaurant
with
fantastic
food,
decor
and
ambience.
The
house
is
beautifully
decorated
and
the
design
of
the
furniture
and
plates
really
suites
the
overall
vibe
of
the
restaurant.
Chill
with
a
level
of
rustic
elegance.
Overall,
this
place
deserves
a
whopping
10/10
as
it
has
dishes
I
will
definitely
come
back
for
again
and
I
highly
recommend
you
to
try
this
restaurant
if
you
are
ever
in
Hanoi.
Well
executed
Vietnamese
food
at
a
very
high
level
and
quality.
But
the
main
thing
that
made
each
dish
pop
were
the
various
fish
sauce
based
sauces
that
were
served
with
each
dish.
By
adding
different
herbs
or
varying
the
concentration
of
vinegar
and
fish
sauce,
they
were
able
to
achieve
a
perfect
balance
for
each
individual
dish.
————
Food
review
of
the
items
I
tried
—————
Appetisers:
Nem
lui
nuóng
sà
cây
-
grilled
minced
pork
on
lemongrass
skewers
that
were
amazingly
tender
and
juicy.
Nem
rán
truyên
thông
M
-
Fried
spring
rolls,
deep
fried
perfection
with
juicy
and
tasty
minced
pork
and
mushroom
filling.
Muc
sôt
mâm
tòi
-
Marinated
squid
in
“Mam”
garlic
sauce,
Tender
grilled
squid
with
an
umami
packed
garlicky
sauce,
simply
delicious
and
well
balanced.
Chà
cá
Lâng
nuóng
than
hoa
cuôn
bánh
tráng
-
Grilled
catch
of
the
day
served
with
rice
paper,
noodles
and
herbs
kept
warm
over
a
hot
plate
of
burning
charcoal
Such
an
interactive
dish
as
you
are
able
to
assemble
your
own
roll
so
you
can
enjoy
it
anyway
you
like.
Fish
was
nice
and
tender
and
well
marinated,
when
wrapped
in
the
crispy
rice
paper
and
herbs,
it’s
a
mouthful
of
heaven.
Gòi
cô
hù
dùa
càng
cua
vâ
tôm
cháy
-
Grilled
fire
prawns
served
with
a
crispy
rice
cracker
and
young
coconut
bud
and
aroma
salad.
Nice
and
light
salad
with
deliciously
grilled
prawns
which
were
cooked
to
sweet
perfection
Mains:
Luòn
vit
nuóng
sôt
thào
môe
-
Marinated
grilled
duck
breast
with
herbal
sauce
Juicy
flame
grilled
duck
breast
with
crispy
slightly
charred
skin
and
a
tangy
flavourful
sauce
to
cut
through
the
richness
of
duck
meat.
Com
rang
ông
tre
-
colourful
fried
rice
with
egg
served
in
a
bamboo
holder
for
added
fragrance
and
presentation.
Wonderfully
smoky
and
delicious
Tôm
ú
giây
bac
muôi
nóng
-
Marinated
prawns
with
herb
on
hot
salt
Marinated
prawns
wrapped
in
aluminium
and
“baked”
over
a
charcoal
fire
until
the
shells
were
nice
and
crispy
while
the
meat,
hot
and
juicy.
Dip
it
in
a
bit
of
chilli
sauce
for
some
added
oomph.
Wok
fried
summer
blossoms
with
garlic
has
a
texture
which
is
almost
similar
to
sea
grapes
or
broccoli.
Very
delicious
and
sweet
with
a
very
obvious
breath
of
the
wok
flavour.
This
vegetable
is
only
available
during
the
summer
period,
thus
the
name
summer
blossom.
Dessert:
Chuôi
chiên
côm
non
M
-
Deep
fried
banana
with
young
puffed
sticky
rice
and
coconut
ice
cream.
It
tastes
like
the
most
perfect
goreng
pisang
with
added
crunch
factor
from
the
puffed
sticky
rice
while
the
ice
cream
acts
as
a
nice
sauce
to
pair
with
the
fried
banana.
Bánh
côm
truyên
thông
xoài
dôt
-
Traditional
green
sticky
rice
cake
with
caramelised
mango.
Tastes
like
an
Ang
Ku
kueh
with
caramel
and
mango,
not
the
greatest
of
combinations
as
he
mango
doesn’t
work
well
with
the
cake
in
my
opinion.
Bánh
Kem
Lanh
vi
xoài
và
lá
dúa
-
Mango
and
pandan
Panama
cotta,
tastes
like
mango
pudding
with
a
pandan
cream.
Not
great
as
well
as
the
pudding
is
not
smooth
due
to
the
mango
fibres
and
the
Pandan
cream
doesn’t
work
with
the
pudding
too.