6:30pm - 9:00pm

Unlike Vietnam’s tropical south, the north of the country experiences real winters with cool temperatures, overcast skies and what the locals call ‘rain dust’ - a humidity so high that it constantly teeters on the verge of turning into drizzle. Weather like this demands some hearty fare. Chef Tracey’s menu features braised pork belly with fermented black beans and tofu; pickled bean shoots with pineapple and chilli; Hanoi-style fried seafood spring rolls made with rice paper wrappers dipped coated in egg and bread crumbs to resemble French style croquettes; and sticky rice steamed in lotus leaf.