Vyhouse Hanoi Hotel

Experience authentic Northern Vietnamese home cooking in this cosy restaurant, whose vintage interior is reminiscent of Hanoi houses in the 1980s and 1990s. The menu options vary daily, with simple yet delicious dishes like stir-fried water spinach with garlic and deep-fried tofu with green onion. A comfortable venue at eater-friendly prices, while the helpful staff is on hand to explain the Vietnamese menu in simple English. The restaurant is often busy at mealtimes and seating is limited, so booking in advance is recommended.

Gia đình, meaning "family", is a reference to chef Sam Tran and partner Long Tran's longing for their homeland during their years working abroad. The restaurant decor draws inspiration from the Temple of Literature just across the road. A single tasting menu is offered, showcasing the finest seasonal ingredients and drawing inspiration from the rich heritage of traditional Vietnamese cuisine. Deceptively complex, the beautifully crafted dishes showcase well-judged combinations of subtle flavours, with acidity and texture playing prominent roles.

Now with a two-storey expansion and lush courtyard, English-speaking staff and a photo menu, this vintage tea house is more tourist-friendly. It retains its North Vietnamese charm with antique decor, artwork and a rustic elegance, and continues to impart the essence of Vietnamese cuisine. Highlights include chả ốc (ham with periwinkle snails) served with herbs, vegetables, vermicelli and fish sauce, and the subtle crab soup with malabar spinach in a clear broth.

This elegant hotel restaurant boasts a sleek, spacious dining room oozing with special occasion indulgence. Counter seats offer a view of the huge open kitchen and create a connection between the chefs at work and the diners. The contemporary French culinary score is consummately executed with subtle Asian twists, flanked by equally immaculate, spot-on, courteous service. Private dining rooms are available for everything from date nights to business dinners.

The owner couple strives to replicate the authentic taste of Northern Vietnam for their Hanoian audience. Unlike the sweet flavours cherished in other parts of Vietnam, here they emphasise umami and saltiness. Chả ốc is one of the most popular dishes. The pork sausage with periwinkle snails is perfumed with herbs and fried until crispy. The pork is juicy and bouncy in texture. Gà xáo gừng is chicken cooked in turmeric and ginger. Simply irresistible.

Inspired by the nature and culture of northwestern Vietnam, this restaurant serves authentic Mông, Tày, Muong and Tai cuisine. The name A Bản uses the Mông tradition of placing the initial of a man's name first; the word "bản" means "ethnic village ". The lush garden and colourful dining room reflect the region's rich heritage. Rare ingredients such as snake, horse, buffalo and carp make for an exotic dining experience. The young sticky rice wine, cơm rượu, is divine.

Located on the 2nd floor of Hôtel du Parc, bask in the elegant main dining room or watch the sushi chefs at work from the blonde wooden counter. The menu covers all the bases and is great value for money at lunchtime. The extensive à la carte menu offers a fine range of Kaiseki options. Don't overlook the house specialities, including the knockout sushi and sashimi. A smooth, professional operation run by a smart, friendly team. Sushi omakase, crafted by Chef Toshihide Terado, is served only on Tuesday to Saturday evenings and requires advance reservation.