Veteran Restaurant Nha Trang

A sharing set: Wagyu striploin, Wagyu chuck flap, hanging tender, beef rib finger, LA short rib and beef belly.

For two: Wagyu striploin, beef skirt, LA short rib and beef belly, served with two glasses of IL Pumo Negroamaro.

Served 11:00-15:00. Choose one meat - fresh pork belly, pork rib meat or thin sliced pork belly - with kimchi stew and soybean stew, Korean side dishes, fresh vegetables and rice.

Served 11:00-15:00. Assorted beef - LA galbi, marinated beef rib fingers, beef brisket slice and hanging tender - with kimchi stew and soybean stew, Korean side dishes, fresh vegetables and rice.

Marbled Japanese Wagyu beef for the tabletop grill.

Lean, tender Wagyu knuckle centre for the grill.

Prime-grade chuck flap, richly marbled, for the grill.

Boneless prime rib, marbled and tender, for the grill.

Korean-style LA-cut beef short rib for the grill.

Thin, flavourful beef skirt for the grill.

Tender hanging tender (onglet) for the grill.

Meaty beef rib fingers for the grill.

Thin-sliced beef brisket for quick grilling.

Beef short plate (usamgyeop) for the grill.

Thick-cut beef ribs in the house marinade, grilled at your table.

Marinated beef ribs paired with thinly sliced beef belly.

Rib finger in a sweet-savoury Korean marinade.

Enoki mushrooms wrapped in marinated beef belly, eight rolls.

Korean yukhoe: seasoned raw beef served with egg yolk.

LA galbi 120g, hanging tender 120g, marinated beef rib finger 160g and beef brisket 100g.

Aged Da Lat pork belly for the grill.

Aged Da Lat pork jowl, chewy and rich, for the grill.

Aged Da Lat pork neck for the grill.

A sharing platter of assorted aged Da Lat pork cuts for the grill.

Aged Da Lat pork belly, shaved thin for a fast sear.

Baby octopus grilled together with aged Da Lat pork belly.

Fresh Da Lat pork rib meat, unmarinated.

Aged Da Lat pork shoulder loin, tender with even marbling.

Aged Da Lat pork cheek - a lean, chewy speciality cut.

Grill platter with abalone (3), scallops (3), shrimp (4) and baby octopus (100g).

Fresh shrimp for the tabletop grill.

Baby octopus for the tabletop grill.

Crispy grilled pork skin.

Melting mozzarella to grill alongside the meat.

Pork jowl 160g, pork cheek 170g, baby octopus 100g and three shrimp.

Warm Korean fish cake soup (eomuktang).

Korean beef and seaweed soup (miyeokguk).

Korean braised beef short ribs (galbijjim).

Fluffy Korean steamed eggs (gyeranjjim).

A bowl of steamed white rice.

Rice fried with aged kimchi, one portion.

Mild egg fried rice with vegetables, made for children.

Kimchi jjigae simmered with pork.

Doenjang jjigae: soybean paste stew with beef.

Chilled buckwheat noodles in cold broth.

Bibim naengmyeon: cold noodles tossed in chilli sauce.

Thin noodles in chilled kimchi broth.

Jjapaghetti-style noodles in black bean sauce with beef.

Fire-chicken noodles topped with sweetcorn and melted cheese.

Cold Sapporo draft beer.

Chilled Heineken lager.

Chilled Tiger lager.

Chilled Saigon lager.

Chilled Sapporo in the can.

Coca-Cola, Fanta, Sprite or Schweppes.

Korean sweet rice drink, served chilled.

Bottled mineral water.

Korean soju, one bottle.

Fruit-flavoured soju: green grape, pomelo or plum.

Fruit-flavoured soju: strawberry, blueberry or peach.

Fresh unpasteurised Korean rice wine, served cold.

Suntory whisky topped with soda over ice.

Premium Korean distilled soju, 25%.

Speyside single malt Scotch whisky, aged 15 years.

Smirnoff vodka, full bottle.

Vietnamese Men's vodka, full bottle.

Vietnamese sticky-rice liquor, full bottle.

Negroamaro, 13.5% - Salento IGP, Italy. Bold and smooth, dry.

Sauvignon and Malvasia, 12.5% - Salento IGP, Italy. Dry and crisp.

Pinot Grigio, 12.5% - Marlborough, New Zealand. Light and dry.

Cabernet Sauvignon, 14% - Colchagua, Central Valley, Chile. Bold and tannic.

Shiraz, 15% - Barossa Valley, South Australia. Bold and full.

Negroamaro, 15% - Puglia, Italy. Bold, smooth and full.