Vietnamese cuisine is an art. It is combined of both ingredient and color. The cooks bring emotion, passion, creation and love to the dishes. Vietnamese dishes also include five types of nutrients: powder, water or liquid, mineral elements, protein and fat. Vietnamese cooks try to have five colours: white (metal), green (wood), yellow (Earth), red (fire) and black (water) in their dishes.

Dishes in Vietnam appeal to gastronomes via five senses: food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients coming mainly from herbs stimulate the nose, and some meals, especially finger food, can be perceived by touching.

Menu

Starters

 

Soup

Hanoi Street Food

 

Vietnamese Corner

 

Western Corner

 

Pasta Bar

 

Dessert

Beverage