US magazine showcases four best new restaurants in Hanoi

US magazine showcases four best new restaurants in Hanoi
A forbidden mountain dew

The first place mentioned in the list is A Ban Mountain Dew, which specializes in serving dishes from the northwest mountain region. According to the article, many of A Ban’s dishes are wonderfully smoky, with the Viet chef hailing from Son La, a province west of Hanoi that borders Laos. Viet is renowned for serving tangy and textured dishes, as well as extravagant dishes like fried insects amid atmospheric decor that references rice paddies and upside-down architecture of ethnic groups.

Chapter Dining & Grill Hanoi is a restaurant on trendy Chan Cam Street that opened earlier this year and offers technically accomplished cuisine with a touch of flame and a touch of smoke.

american magazine features four best new restaurants in hanoi photo 2
Chapter Dining & Grill Hanoi

The article highlights the restaurant’s open kitchen, typical of Chef Quang Dung’s previous projects such as TUNG Dining and Habakuk Fine Coffee & Bistro. At the restaurant, cuisine plays around street food as well as fine dining, including spread chicken foot stuffed with homemade chorizo, with the menu divided into chapters and ascending from earthly delights to heavenly desserts.

At the Capella Hotel in Hanoi, the basement houses Koki House Of Senses while the Hudson Rooms are on the top floor. Compared to the rest of Capella Hanoi, Koki is a chic and understated underground space that follows a Japanese theme.

At Koki’s Akio Lounge, the bar crew takes guests on a road trip through Japan with themed cocktails after stops along the way. This includes Nikko and its cherry blossom and Oita and its bubbling hot springs. Each comes with a snack, endorsed by Juinichi Yoshida, the chef who turned teppanyaki into Michelin-starred cuisine at his restaurant, Ishigaki Yoshida, located just outside Roppongi.

At Koki’s Hibana, Chef Yoshida and his team serve the same premium cuts of Yaeyama Kyori beef, sourced exclusively from Okinawa’s Yaeyama Island, as they do in Tokyo, with all meat having a Certificate of Authenticity with the pedigree and the imprint of the cow’s nose.

In contrast, the Hudson Rooms are an ode to New York’s Grand Central Station, with a cocktail menu inspired by train lines leaving the platform and heading to Chicago and beyond to LA, north to Canada or south towards Miami. There are also plenty of platters of fresh seafood and freshly shucked oysters, before a whistle blows and head bartender William hands out espresso martinis like you’re pulling off Grand Central on the 20th Century Limited Streamliner , one of the most expensive passengers in the world. trains in a bygone era.

Source: VOV

Amanda P. Whitten