Hanoi specialties 'Occident style'

Instead of being displayed in a bowl or plate, each Hanoi specialty is reduced by the restaurant in District 1 and packed the ingredients into one piece. Set has 5 dishes: bun cha, pho roll, fried spring rolls, shrimp cake, beef guise leaves.
The dishes are traditional, but processed according to Occident methods. The most characteristic is the sous vide cooking technique, which is able to retain most of the nutrition and freshness of each ingredient. In addition, the method of condensing ingredients helps to present the food more beautifully.

Diners can easily recognize pho roll because its form resembles the original dish, including noodle rolls rolled around beef, raw vegetables. Instead of serving a separate cup of sauce, which is said to be cumbersome and easy to smell, the restaurant concentrates the fish sauce without changing the taste, placing a drop on the dish.

The usual vermicelli dish served includes a plate of vermicelli, a bowl of cha dipped in sauce, and a plate of raw vegetables, now transformed into a small skewer with enough ingredients. The restaurant uses a cake with the same ingredients and cooking method with fresh vermicelli, to make it easy to roll shape. This dish also uses thick dipping sauces.

Shrimp cake includes fresh shrimp with crispy flour, served with carrots instead of pickles. Dish nem chua fried well prepared and presented similar.
Mr. Do Son (District 2, Ho Chi Minh City), a native of Hanoi, commented that after enjoying, each dish is small, so it must be put into the mouth in one go, if cut or bitten, it will fall. “Since the ingredients are combined in one piece, chewing slowly to allow the taste to penetrate the tongue, otherwise it will be difficult to recognize what,” he said.

The same size as the dishes in the set menu, but beef guise leaves the price is three times higher, 189,000 VND / piece, due to the use of Wayu beef from Japan. Beef is left in whole pieces, spread with guise leaf sauce to clarify the taste, instead of wrapping minced meat in the traditional leaves.
Diners named Linh (Binh Thanh District, Ho Chi Minh City) share, the dish brings a sense of elegance and neatness because there is no need to dot the sauce or display more cumbersome dishes. The taste of the dish is not exactly the same as the original, because it is not hot and cannot season the sauce itself. The meat in the dishes uses a more premium grade and therefore has a different flavor.
The Hanoi menu is recommended by the restaurant for the appetizer, the whole set of 5-course menu costs 299,000 VND.

Desserts are also varied, such as the black sesame tea contained in the soft cake (mochi) that remains warm, decorated like pebbles in the eatery folk game.

In addition to Vietnamese dishes, a number of Western and Asian dishes are also on the menu such as low-temperature peach eggs, tea-leaf smoked lamb chops, French-style veal, scallop rolls, fish with tom yum sauce. , salmon with coconut milk sauce …

Besides dishes, diners can also enjoy drinks such as juice, mocktail, cocktail, beer, wine, from 39,000 VND to more than 1 million VND.

Not only blowing “Western soul” into Vietnamese dishes, but BOM Gastronomy restaurant also shows the traditional blending of modern style with the image of the bronze drum, the character of Bom, the fan between modern interiors. Gold and black tones bring a sense of luxury to space here.

The second floor dining room is next to the kitchen, suitable for groups of 8-10 diners, while the first floor is suitable for groups of individuals. The restaurant is located at 30 Ngo Duc Ke (District 1), serving dinner from 18:00 to 0:00 on weekdays except Mondays.