河内复古80S民宿

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.

Guests are cosseted from start to finish during this theatrical dining experience at the 14-seat counter in the Capella Hanoi hotel basement. Affable Chef Hiroshi Yamaguchi skilfully cooks teppanyaki dishes that are rich and complex in flavour. The menu's distinct decadence is epitomised by the premium ingredients flown in fortnightly from Japan (abalone, spiny lobster, sea urchin and Hokkaido hairy crab). The certified Kyori beef arrives from Yaeyama monthly.

Established in 2009 and named after its founder, Nguyệt, this chicken phở specialist draws a loyal crowd of locals and visitors. The recently renovated space is cleaner and more comfortable, and the blue-and-white façade makes it easy to find. Choose from various chicken cuts, with the tender thigh especially good in both soup and dry noodles. Open until midnight, it is a popular late-night spot.

Housed in a century-old villa, Hà Thành Mansion spans three uniquely designed floors, each radiating artistic charm. The diverse menu, crafted with locally sourced ingredients to guarantee freshness, celebrates Northern Vietnamese cuisine. Standout dishes include the grilled black pork with galangal, notable for its golden crust and hint of ginger. The cocktail bar at the entrance is the perfect spot for a drink before or after your meal.

One of three branches in Hanoi, this small phở eatery enjoys a fine reputation, but beware of imitations in the city. The menu offers 10 impressive phở options, including tái and chin (brisket), nạm (flank beef) and bắp trần (beef fillet). A competent team operates the compact corner kitchen, which is visible through a glazed partition. The phở itself is hearty and supremely refreshing with tender pieces of beef that melt in the mouth.

At nearly 40 years old, this gem in Hanoi’s Old Quarter is popular for its array of eel dishes — cold or stir-fried, served with vermicelli in soup, as well as in congee and spring rolls. In winter, a steaming bowl of vermicelli with crisp, shredded eel is hard to beat; in summer, a refreshing salad is a must-try.

Many restaurants in Vietnam focus on a concise menu starring one key ingredient. In this 40-plus-year-old shop, the menu revolves around eel as in eel noodles, eel congee and eel soup. For the noodles, they use rice vermicelli which is made into noodle soup, or tossed with deep-fried shredded eel, herbs, toasted peanuts and shallots. Shredded pork sausage and shiitake mushrooms are added to the soup and congee to further boost the umami.