Ơi Nha Trang

A whole lobster from Bình Ba island: the tail fried in garlic salt, the head turned into rice porridge at the same table. Allow 50 minutes.

A whole grouper of 1.4–1.6 kg steamed in soy sauce, brought to the table to be rolled in rice paper with herbs and dipped in green-chilli salt.

Tiny Huế mussels stir-fried with herbs and peanuts, scooped up on a sesame rice cracker — the dish the kitchen opens with.

Pounded shrimp paste grilled on sugar cane with pork rolls and rice cake, dipped in a northern-style chilli sauce.

Five Huế classics on one tray — tapioca dumplings, flat rice dumplings, bánh hỏi with pork rolls, ram ít and bánh ướt — with green-chilli pork sausage.

Huế's mussel rice as the city serves it: steamed rice, mussels, roasted pork belly, peanuts and crackling, with pickles and a bowl of broth alongside.

The full Huế bowl — ox tail, beef tendon, shank, congealed blood and pork sausage in a lemongrass-and-shrimp-paste broth.

Half a Ninh Hoa chicken, one preparation of your choice: fried with ginger and lemongrass, or fried in fish sauce.

250 g of cobia braised in a clay pot with 100 g of pork belly.

250 g of mackerel braised in a clay pot with 100 g of pork belly.

250 g of sturgeon braised in a clay pot with 100 g of pork belly.

Hand-beaten featherback fish cake dropped into a bitter-melon broth with fresh mushrooms — the house hot pot for a table of two or three.

A whole lobster simmered with bottle gourd, mushrooms and greens — or in a Thai hot-and-sour broth if you prefer it fiery.

Half a Ninh Hoa chicken in lá é basil broth with three kinds of mushroom and green vegetables.

Minced freshwater crab and beef with banana blossom, Malabar spinach, squash, tofu, vermicelli and mushrooms.

Clam porridge with shredded ginger, green mustard greens, straw mushrooms and perilla.

Oyster porridge with straw mushrooms, green vegetables and perilla leaves.

Minced beef, roasted rice bran and Lao sticky rice.

Dried shrimp, salted duck egg, peanuts and green papaya.

Shrimp, squid, green papaya and peanuts.

Crispy shrimp, salted egg, mango, purple onion and peanuts.

Fried catfish meat and minced mango with a hot-and-sour sauce.

Shrimp, squid, vermicelli, onion, celery, dried shrimp and peanuts.

Pork neck, cucumber, tomato, celery, green onion and shallot.

Salmon, squid and tiger prawn dressed with roasted rice powder — the Thai kitchen's cold opener, meant to be shared.

Rice noodles tossed with shrimp, bean sprouts, chives, tofu, dried shrimp and crushed peanuts.

A whole roe-filled sea crab, wok-fried in garlic and salt so the shell crackles and the roe stays soft.

Red curry paste loosened with coconut milk and fresh milk, with yardlong bean, wax gourd and Thai eggplant. Comes with your choice of baguette, fresh rice noodles or steamed rice.

Highland pork over charcoal, served as a full plate with green papaya salad and Lao sticky rice.

A whole grilled Ninh Hoa rooster served as three dishes — grilled chicken, green papaya salad and Lao sticky rice. Allow 40 minutes.

Half a grilled Ninh Hoa rooster served as three dishes — grilled chicken, salted-egg papaya salad and Lao sticky rice. Allow 30 minutes.

Eggplant, winged beans, cucumber, carrot, corn on the cob, baby corn and cowpeas, dipped in tomato sauce with minced pork.

Cold-smoked salmon over leaves with cherry tomato, radish and capers — the European corner's opening plate.

Charcoal-grilled to your liking and served with green peppercorn or mushroom sauce, and French fries or mashed potato.

Half a kilo of Australian T-bone off the charcoal, with asparagus, mashed potato and a peppercorn jug.

500 g of lobster baked with cheese. Allow 20 minutes.

A whole crab cracked over spaghetti in a chilli-tomato sauce — the plate the kitchen sends out for two.

The breakfast bowl, served until the morning service ends — smaller and gentler than the à-la-carte version.

Sold on Saturdays and Sundays only.

Sold on Saturdays and Sundays only.

One dish — bún bò Huế, beef tail phở, bún riêu with crab and pork balls, seafood tom yum noodles, sticky rice with grilled pork skewers, bánh mì chảo or mixed mỳ Quảng — plus one cold drink: watermelon juice, pineapple juice, Pepsi or 7 Up.

One dish — bún bò Huế, beef tail phở, bún riêu with crab and pork balls, seafood tom yum noodles, sticky rice with grilled pork skewers, bánh mì chảo or mixed mỳ Quảng — plus one coffee-bar drink: Oi black or milk coffee, bạc xỉu, jasmine-honey iced coffee, milk coffee with tofu pudding, bạc xỉu with pandan milk, uyên ương with coconut milk, coffee coco caramel, cookie cinnamon, arenga milk tea or tofu-pudding milk tea.

Vietnamese pâté banh mi with an iced black coffee, or with an iced milk coffee.

100% Fine Robusta from Đắk Lắk and Gia Lai, roasted in house and dripped the Vietnamese way.

100% Arabica, single origin. Choose the bean: Vietnam, Ethiopia, Kenya, Colombia or Indonesia.

Leaves from old Shan Tuyết trees in the northern highlands, brewed by the pot — the house's tea-culture service.