In the late 19th century, amidst the moss-laden roofs of Hàng Sơn Street, a dish was born that would transcend the boundaries of cuisine to become a legend: Chả Cá Lã Vọng.

The finest fillets of Hemibagrus fish are meticulously marinated in a proprietary blend of spices, then pan-seared at your table with fresh dill and spring onions. The delightful sizzle and captivating aroma fill the air, harmonizing with a premium fermented shrimp paste, delicate rice vermicelli, and roasted peanuts. This is not merely a meal; it is a ritual – a chance to savor the century-old culinary heritage of Hanoi.