Huong Villa Hotel HN - by BAY LUXURY

Named after a significant year in Vietnamese history, this easy-to-find restaurant sits tucked away in a narrow alley, marked by its bright yellow-and-green townhouse. Nostalgic décor, old wooden tables and vintage photographs add to the charm. Start with the green banana blossom salad with beef, a refreshing combination of tender meat and sweet-sour dressing. The signature fried crab and rice porridge hot pot is the main draw, bringing together crab, pigeon, beef balls and vegetables in a naturally sweet, comforting broth. English menus are available, and booking ahead is recommended.

Embark on a culinary journey around the world with the freshest ingredients from the northern and southern hemispheres, as well as the east and the west. Tailor your itinerary across the continent, possibly with house-marinated Atlantic salmon from the north-west, or grilled New Zealand rack of lamb from the south-east. A fine selection of world-class premium beef steaks, complemented by assorted seafood, creates an appealing “surf and turf” feast. The views over West Lake offer a slice of tranquillity amidst the urban turmoil.

Reimagined by chef-owner Hieu Trung Tran in 2022, Lamai Garden serves a seasonal tasting menu and vegetarian menu in line with a contemporary Vietnamese farm-to-table concept. Diners pass through a garden to the dining area with counter seating by the open kitchen. They use ingredients from their Phú Thọ farm – garden herbs, ducks and black pigs. The squid "noodle", inspired by phở chua, highlights the chef's creativity. Only open for dinner; reservations are a must.

Built on devotion, this kitchen pays homage to the traditional home cooking of Vietnamese mothers. The chef brings a decade of experience to bear in a repertoire of nearly 100 dishes covering Southern, Central and Northern specialities, each gently cooked with authentic seasonings that preserves their rustic character. In the clam broth, brightened with tomato and pineapple, the clams are deliciously tender, and sweet and sour flavours are expertly balanced.

This stall is famous for its bún chả (rice noodles with fresh herbs and pork), chargrilled to order. Dip the noodles in the flavoursome broth and feel free to order an extra spring roll for added crunchiness.

Said to be the birthplace of phở cuốn in 2000, this spot remains a favourite. Soft rice noodle rolls filled with beef, vegetables and herbs pair perfectly with a sweet-sour dip. The crispy noodle crust of the deep-fried phở with beef gravy creates an irresistible contrast.

Vietnamese for snail, Ốc is the focus of this simple eatery with pila polita, tiger moon, shark eye and canarium snails on the menu. The large melo melo, the tastiest, is grilled until soft and served with scallions and fried garlic; the price depends on its size. The rich variety of seafood options includes prawns, Halong squid, Venus clams and blood cockles. The steamed Venus clams with lemongrass, chilli and pineapple exude a deep umami flavour.