Hoa Vien 酒店 - Suoi khoang Kim Boi

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.

This small bún chả shop has been serving loyal customers for over 10 years. In addition to the typical caramelised pork meatballs on rice vermicelli, you can ask for grilled pork belly or minced beef in betel leaf to go with the noodles – all served with a tangy, sweet broth. The spring roll, deep-fried to order, boasts crispy skin and a juicy filling with layers of rich flavours. Open until noon only, so come early to avoid missing out.

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.

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.

Vien, meaning "harmonious circle", celebrates happiness, abundance and the roots of traditional Vietnamese culture. Made with local ingredients, regional specialities are given a modern twist by a creative young team of chefs. Diners can observe the open kitchen on the ground floor or relax in one of the intimate private rooms upstairs. Choose à la carte or opt for the seasonal set menu (pre-booking required), and don't miss the refreshing house-made Junbucha.

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