中心巷旅馆与旅行

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.

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.

For over a decade, this small shop has been known for its crispy bánh xèo pancake with various fillings. For first-timers, English-speaking servers helpfully explain how the pancake is wrapped in rice paper with veggies and herbs, and dunked in the tangy fish sauce before being consumed. In addition to the signature pancake, hot pot, spring roll, rice noodles and barbecues are their strong suits.

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.

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.

Located near Hàng Hòm Street, this no-frills chicken phở eatery has earned loyal fans with its rich, satisfying bowls. Native fowl is gently simmered to retain a chewy tenderness, and paired with rice noodles, herbs and steaming hot broth. Xôi gà – sticky rice with chicken and extras like egg or gizzards – is also popular and often sells out early. Always buzzing, from morning to midnight, this is one of Hanoi's long-standing specialists in chicken phở.

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.