The brainchild of restaurateur Yen Ngo and chef Hannah Wong, Van Đa offers a progressive take on Vietnamese dishes from the country’s three major food regions: Saigon, Hue, and Hanoi. The menu features uncommon regional specialties with a blend of contemporary and traditional flavors, created with modern cooking techniques - think dishes such as lemongrass beef tartare and pho short rib grilled cheese - served in the downstairs 30-seat dining room. At street level is a lounge serving up distinctive ocktails.
Goi ga with shredded free-range meat, cabbage, fennel, and herbs, and topped with puffy fried sesame chips; banh beo; a papaya salad with mango and raw tuna; crispy mochi dumplings; tapioca dumplings steamed in banana leaves and turmeric griddle cakes topped with wild mushrooms and coconut custard.
The Turtle Tonic cocktail, made with gin, tonic water, cucumber juice, lime, and mint.