Phố Núi hotel and Apartment Đà Nẵng

Named after a mystical paradise in Tibetan Buddhist tradition, Shamballa offers a serene vegetarian escape. Enter through an aged wooden door to discover Tibetan artefacts and a menu rooted in Vietnamese flavours and local techniques. The rooftop garden grows the herbs used in the dishes, and the terrace overlooks the Hàn River, which is stunning at night. Don't miss the woven noodles with piper lolot – a grilled vegan dish wrapped in fragrant local leaves.

This bustling, casual spot is open 24/7 – come for rice dishes during the day and seafood at night. Most of the shellfish is sourced locally and the owner ensures the quality is top-notch. Take your pick from the live fish tank and specify how you want it cooked. The grilled shrimp has impressive smoky aromas and simple seasoning that allows the natural umami to shine through. The appetisers, such as quail eggs and poached peanuts, are perfectly made.

Bún chả cá (fishcake rice noodle soup) is pivotal to Da Nang food culture. Now run by the second generation, this hidden family-run gem has been serving the city’s favourite noodle soup for over 30 years. Its signature đặc biệt, or special, is topped with crabmeat as well as fried and poached fishcakes. You can also opt for a slice of mackerel or tuna as a topping. The tomato-based broth tastes sweet and mildly sour, with bamboo shoot overtones.

In business for over five decades, it is now run by the third-generation owner. The sign indicates the house speciality – bún chả cá, or fishcake noodle soup. Springy and flavoursome, their house-made deep-fried and steamed fishcakes deserve all the attention they get. But extra tuna, mackerel, crab cake and crab balls make the noodle soup even better. The broth is sweet with a hint of sourness, thanks to pineapple and tomatoes.

One of the most famous seafood restaurants on My Khe Beach, Bé Mặn knows how to bring out the best in every ingredient. Start by picking your own live seafood from the rows of tanks and then specify how you want it cooked. From crabs and lobsters to geoduck and snails, whether deep-fried, stir-fried or steamed, everything tastes as good as it looks. Try the steamed squid with ginger and onion, dipping it in the spicy sour sauce for an extra zing.

Perched on the banks of the Han River, this outpost of its Hanoian namesake boasts a dining room dripping in lush greenery. This branch shares the same culinary ethos as its flagship – creative Vietnamese fare packed with bold flavours. Grilled ground beef skewer with herbs and lemongrass seduces with aromas. Wrap in rice paper with veg and fruit for a hunger-quenching kick or pair with sticky rice and cassava root in a claypot.

The terrace with panoramic ocean views is one of the biggest draws of this beach-front restaurant. But the well-crafted seafood is more than equal to the setting. The live fish tank heralds a feast of fresh shellfish and fish, to be cooked in various ways. But the stellar attraction is definitely mantis shrimp, particularly in the typhoon-shelter style. The golden-fried garlic and crispy rice amplify the shrimp’s inherent sweetness, adding both aromatic depth and textural complexity. Mud crab from Hoi An is another exclusive speciality not found elsewhere in Da Nang.