Fusion House Restaurant

The kitchen's own Must Try: beef and vegetables cooked inside a length of green bamboo, brought to the table in the tube with garlic bread alongside.

Whole Japanese scallops seared in the pan and finished in Singapore-style sauce, with the house bread served to mop the plate.

A whole slab of ribs grilled over the fire, glazed in the house sauce and scattered with fried garlic, served on a hot stone.

Fresh slices of salmon, served with soy sauce and wasabi.

Fresh slices of tuna, served with soy sauce and wasabi.

Sized for a group of four to five. Six courses: crispy freshwater shrimp salad with rau càng cua, sea bass belly stir-fried with crunchy pickled eggplant and lolot leaf, stir-fried udon with seafood, crispy pork ribs with mac mat leaves and snow salt, grilled beef in black pepper sauce, and frog hotpot with fermented rice and sour bamboo shoots served with fresh rice noodles. The price excludes VAT and drinks.

Six courses: salmon and sea-grape salad with mustard greens; crispy dried frog with basil and green peppercorns; fresh glass noodles with eel served in a handled pot; crispy squid with cocktail sauce; baby gourd with garlic; and beef tendon satay hotpot with raw vegetables. The price excludes VAT and drinks.

Six courses: eel and banana-blossom salad with Vietnamese mint; seafood cream spring rolls; bok choy with shiitake mushrooms; fried rice with pickled mustard greens and beef; banana-leaf grilled sea-fish fillet; and mushroom and pork-rib hotpot with egg noodles. The price excludes VAT and drinks.

For groups of 20–30. Five courses: Thai-style grilled-beef salad with prawn crackers; crispy shrimp with orange sauce; rolled pork leg with mac khen and fermented shrimp paste; Japanese-style shaking beef with bread; and chicken hotpot with sour giang leaves and fresh rice noodles. The price is per guest and excludes VAT and drinks.

For groups of 20–30. Six courses: seafood and crunchy-seaweed salad with prawn crackers; crab and asparagus soup; freshwater shrimp roasted with lime leaves; banana-leaf grilled pomfret with rice paper; garlic-fried beef; and pigeon and Malabar-spinach hotpot with glass noodles. The price is per guest and excludes VAT and drinks.

For groups of 20–30. Five courses: sesame-crusted seared tuna salad; chicken, mushroom and lotus-seed soup; garlic-fried beef; salted-fish fried rice; and pork leg braised with red dates. The price is per guest and excludes VAT and drinks.

For groups of 20–30. Five courses: roast-veal salad with prawn crackers; milk-oyster soup; steamed fish stomach and pork intestine with scallions and ginger; Hong Kong-style steamed grouper with raw vegetables and rice paper; and pork-rib, tendon and beef-brisket hotpot with egg noodles. The price is per guest and excludes VAT and drinks.

For groups of 20–30. Six courses: beef and mustard-sprout salad; garlic-fried shrimp; pan-seared salmon with orange and saffron sauce; grilled beef with black-pepper sauce and fries; basil-salt fried rice; and pork ribs cooked with pâté and served with bread. The price is per guest and excludes VAT and drinks.

Everyone carries their own memory of cá kho — a dish that looks plain and holds a whole family inside it. Fresh grouper is braised in an earthen pot until the sauce turns glossy and deeply savoury-sweet; spoon a little over white rice and the midday table at home comes straight back.

A pot of rice cooked to just-done in fired clay, the layer at the bottom lightly scorched and crisp. Eaten with braised pork, braised fish or stir-fried mushrooms; the aroma arrives the moment the lid comes off.