Tôm 79

Two kilos of sò dương — the sweet cockle Nha Trang's boats bring in — with 500 g of sliced beef and a platter of vegetables, swirled in the pot at your table. When the shellfish is gone the kitchen cooks the broth down into porridge and brings it out. Order 30 minutes ahead.

A two-person tray with 450 g prawns, 450 g clams, sausage, corn and sweet potato in TOM79 sauce, a 350 g spiny lobster and two cheese-baked scallops. Served with pineapple seafood fried rice, razor clams with morning glory, baby squid in fish sauce, two bánh mì and fruit.

A three-person tray with 450 g prawns, 450 g clams, sausage, corn and sweet potato in TOM79 sauce, a 450 g blue crab, a 600–700 g spiny lobster and four cheese-baked scallops. Served with pineapple seafood fried rice, razor clams with morning glory, baby squid in fish sauce, bitter melon with egg, two bánh mì and fruit.

A four-person tray with 450 g prawns, 450 g clams, sausage, corn and sweet potato in TOM79 sauce, two 600–700 g spiny lobsters and four cheese-baked scallops. Served with pineapple seafood fried rice, razor clams with morning glory, baby squid in fish sauce, bitter melon with egg, two bánh mì and fruit.

Pineapple cream shrimp, coconut-shoot salad with shrimp and pork, and crispy spring rolls.

Spiny lobster split, topped with cheese and grilled, with spicy butter-garlic sauce. Choose one 350 g lobster, one 600–700 g lobster or two 600–700 g lobsters; the two-large option is marked 5% off.

A 450 g blue crab from Cà Mau, cooked through in the house spicy butter-garlic sauce. Taking two comes 5% cheaper than a pair ordered singly.

Eight tiger prawns stir-fried with spicy butter and garlic.

Prawns and clams stir-fried hot with slices of sausage — the combo tray's core, served on its own.

Razor clams stir-fried with morning glory and a little chilli heat. It rides along on every combo tray, and it holds up perfectly well on its own.

Prawns stir-fried in the kitchen's garlic sauce.

A clear clam broth brought to the table bubbling in a Korean ttukbaegi.

A portion of rice the staff fry for you in the combo tray, in the sauce left behind, once the seafood is gone. Ask for it at the end.

Fried rice with prawn and squid, served in a hollowed-out half pineapple with a dish of chilli sauce. It comes with every combo tray and is ordered on its own just as often.

Scallops back in their shells under a spicy garlic-butter sauce.

The jjamppong version: the same noodles in a red, chilli-hot seafood broth with prawns.

Ramen noodles in a seafood broth with squid and greens. A non-spicy version is available — just say so when ordering.

The kitchen's plate for younger diners: prawn rice wrapped in a soft omelette with a ribbon of ketchup.

The four bottles the house keeps: Chamisul, Chum-Churum, Saero and Jinro.

Vietnamese vodka at 29.5°, unflavoured.

Vietnamese sticky-rice liquor at 30°, with the toasted scorched-rice note it is known for.