Our menu is rooted in Vietnamese cusine, built over the years, with room to experiment.
Fusion Hội An
Our chef’s take on East meets West: Cao Lầu noodles, a specialty of this town, and our chef’s favorite, tossed in a fresh basil pesto (sweet basil, peanuts, cashew, garlic, parmesan, olive oil), topped with your choice of smoked ham, smoked duck breast, smoked salmon, or mushroom and tofu.
Our Clay Oven
There’s a version of Phin that exists because of a clay oven we built.
It was quiet in Hội An during the pandemic, the streets empty, the tourists gone. We spent four months in that quiet building something we didn’t know we’d need yet, mixing soil and water, layering the walls by hand, one layer at a time. We didn’t know then how much that oven would come to define us.
Today, it’s still there, and it’s still the heart of the kitchen. It’s what smokes the duck, the salmon, the ham, the fish…
Breakfast and Brunch Run All Day
Built the same way as everything else in this kitchen: local ingredients, familiar dishes, and a few of our own ideas mixed in. Pair it with coffee we roast ourselves, and it’s a good place to start the day, or to stay in a while longer than you planned.
We Keep Dessert Simple
A few classics rather than a long list: carrot cake, apple pie, brownies, banana bread. Gluten-free options are available too.
Vietnamese Food
Some dishes here reach straight back to how we grew up eating: stir fries, curries, claypot. Vegetarian and gluten-free versions are available across most of the menu
Hội An Specialty
And then there’s Cao Lầu, the noodle you’ll only really find here. Its texture comes from something particular to this town, water drawn from a certain well, ash from a certain tree, a recipe that traveled through centuries of traders passing through this port: Chinese, Japanese, Dutch, French. We serve it a few ways, some closer to tradition, some further from it, but the noodle itself stays the same.
