波萨诺瓦酒店

Bánh Xèo 76 has a charcoal grill at the entrance for grilling pork. The menu includes classic Vietnamese dishes such as pancakes, corn rolls and noodles with grilled pork. Made from fresh corn and bursting with flavour, the homemade corn rolls are encased in a thin, crispy golden skin.

The family, who hails from Huế, opened this shop in 2014 to sell Huế’s version of bún bò, or beef noodle soup. The umami-loaded broth with beef meat and bones simmers overnight, building balanced, big-boned flavours. They use medium thick rice noodles. Popular toppings include beef tendon, rib, brisket and tongue, as well as pork trotters and crab balls. If you want to sample all the toppings, opt for the đặc biệt version.

The bright-red lettering looks smart against the artificial turf on a wall. For over 10 years, this small family business has been serving crispy bánh xèo pancakes alongside snacks. Try their bánh xèo tôm nhảy – the wafer-thin crispy crust is done in the style of Binh Dinh province, topped with fresh shrimps. Dip in fish sauce or peanut sauce for complementary flavours. Nem nướng is deep-fried pork sausage with a great peppery taste.

Following its relocation, the restaurant now occupies three floors, offering a more spacious and comfortable setting. The exotic Indian-inspired design adds character, while the kitchen remains true to authentic traditional flavours. An experienced Indian chef helms the kitchen and his extensive menu features iconic dishes from the north to the south of his homeland. Kick off your meal with a refreshing papadam dipped in mint chutney. Then try the saag ghosh, a lamb and spinach curry from Northern India, even better with garlic naan to mop up the creamy sauce.

The 70+-year-old owner inherited the heirloom fish sauce recipe from her family. With chilli, garlic and fruit, the pungent seasoning is the heart and soul of her búm mam, cold rice vermicelli dressed in fish sauce and topped with meat, veggies and peanuts. The most popular topping is crispy roast pork; the thập cẩm version includes pork, beef sausage and cured raw pork balls. Fresh sugar cane juice makes a perfect companion to the noodle dish.

Rang is the Hindi word for colour and splashes of colour adorn the room, including colourful curries in white, yellow, green and red. The owner-chefs are two brothers, born in India and raised in Australia. They received formal training in Western culinary arts and champion a nouvelle cuisine with international influences. Start with chicken tikka, tailed by dal tadka yellow curry with roti or naan. Rice lovers should try their biryani.

This stall sells all things duck. Duck porridge is made with rice and mung beans in a duck broth. Poached duck boasts firm, flavourful meat. When tossed with green mango, green banana, fig and herbs, it makes a refreshing salad.