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Wok-Fried Scallops with Lotus Root & Wild Mushrooms

Smoked Beef in Clay Pot

Smoke beef in clay pot is a simplified version of South West Vietnamese grilled beef on heated clay tile.

Raspberry Snow Cocktail

with mixologist Nicola Veronese from JW Marriott Hotel Hanoi

If you get bored with saturated fat food, why don’t try a cool flavour with light sour pomelo, sweet prawn and the harmony of sugar, lime juice, chilli and fish sauce? The dish surely arouses your taste buds and stimulate new sensations!

Ong Tao’s kitchen

with executive chef Desmond Carneiro from Pullman Vung Tau

Herbal Stewed Mutton

Like almost all other traditional herbal stewed dishes, herbal stewed mutton brings the extra organic flavour right straight to your noses.

Hội An Shredded Chicken and Local Herb Salad

Hội An Shredded Chicken and Local Herb Salad is a specialty from the northern province of Quảng Nam.

Shumai

As year’s end is approaching, indulge yourself in a new dish with deputy chef Nguyễn Chí Chung of Silk Road Restaurant. Stay warm this weekend!

Seared Foie Gras with Tomato Tatin and Langoustine

This November, chef Szurek brings you a new surprise. Considered a French classic, seared foie gras has made its way into the hearts of gourmands with its rich texture and buttery taste. Combined with tomato tatin, seasoned with balsamic vinegar and plated with langoustines, this dish balances rich and light flavours.

Guangdong Stewed Goat Meat

with executive chef Patrick Ho from Fortuna Hotel Hanoi

Well – Being Fruit Mix Juices

Lift up your health with 3 kinds of well-being drinks from The Lounge mixologist. Let’s choose your healthy lifestyle with the yummy mix of apple, carrot, orange juice or the green one from cucumber and guava!

Goat Cheese Crottin with Marinated Char and Grilled Vegetables

Goat's cheese crottin is a fresh goat cheese made in the style of the traditional French Crottin de Chavignol. The dish is brought to you by chef Paul Alan Wood of Melia Ha Noi Hotel.

Cheng Teng (Cheng Tng)

Cheng Teng (Cheng Tng) is one of the most favoured dessert in Hawker Centre in Singapore, combines an array of healthy dried ingredients as longan, dates, snow fungus, lotus seed, malva nut, persimmon and pandan leaves.

Green Papaya Salad

with chef Trịnh Tuấn Cường from JW Marriott Hotel Hanoi

Shrimp Mousse Wrapped Sugarcane

Don’t miss out the authentic Chao tom - shrimp mousse wrap sugarcane, coming from the central of Vietnam, prepared by Chef Cuong from JW Marriott Hotel Hanoi.