Restaurant Bobby Chinn
Bobby Chinn is a luxurious restaurant on a panoramic street, which is far away from the noisy of Hanoi. You can count on the food and the services that the restaurant offers.
Overview
Description
Have you ever heard about this “5 Star Diamond” awarded restaurant in Hanoi, which has also won Wine Spectator Award of Excellence for seven consecutive years for the menu of 120 wines? Its famous chef, whose biography is on English Wikipedia and who is hosting World Café Asia show, is a Western cook, but 10 years experience in Vietnam helps him understand profoundly all the secrets of Vietnamese kitchen.
A meal in such as luxury restaurant has the price deserve its quality. Vietnamese usual food in this restaurant is not the same as on the street, Bobby Chinn is always creative in cooking, such as adding Kobe beef or French goose liver into spring rolls, and such a dish can cost as much as $35. An average customer pays about $100 for a three course meal. For this reason, there are few middle income folks who can afford this restaurant. The guests here are often dignitaries, out-of-towners, Viet government officials, and local celebrities.
Bobby Chinn’s design is mystical with silk lines and silk-pillowed banquettes, drapes and paintings by young Vietnamese artists, an impressive light system and relaxed music. The service is not deferential to expats like other places in Hanoi but casual and friendly, making it more comfortable. Though expensive, the restaurant receives many new and frequent visitors alike. Therefore, if you have 5 people or more in the team, remember to book in advance.
Direction
Head to Xuan Dieu Street and keep going until you reach the intersection of Xuan Dieu and Thien Thai Street. The restaurant is only a short distance away from that point, on the right hand side of the street.
Facilities & Services
- Non-smoking restaurant
- Air conditioning
- Credit card / Debit card accepted
- Take away
Menu & Price
Appetizers
| Moroccan Beet Salad with Hazelnut Crusted Goat Cheese & House Vinaigrette |
| Grilled Vegetable Flour Tortilla Quesadillas with Mango Chipotle Salsa |
| Steamed Prawn Lotus Salad with Fresh Herbs and Chilli |
| Squid Fettuccine, Tobiko Caviar with Wasabi Creme Fraiche Sauce |
| Warm White Bean & Seafood Salad Tossed with Almond Pesto |
| Sous Vide Smoked Egg with Smoked Potatoes and Frisee Salad |
| Duck Confit Salad with Pears and Raspberry Vinaigrette Sake |
| Steamed Crab Salad with Pomelo, Lemon Oil Miso Glazed Cod, Sesame Soy |
| Tossed Green Bean Steamed Clams with Herbs and Garlic Bread Soup de Jour |
Sea
| Cold-blooded seawater & freshwater creatures that didn’t have a chance or even a clue! |
| Seafood Stew, A variety of Fish and Shell Fish which makes a Seafood-Lover's Delight |
| Crispy Skinned Sous Vide Salmon on Wasabi Mashed Potatoes, Vegetables, Ginger Demi-Glace |
| Blackened Barramundi on Braised Banana Blossoms with a Turmeric Balsamic Vinaigrette |
Air
| Grilled Lemon-Scented Poussin with Cous Cous, Pinenuts, Sultans and Red Wine Sauce |
| Apple Smoked Smoked Duck with Black Sticky Rice, Baby Bok Choy & Pomegranate Jus |
| Banana Leaf Wrapped Caramel Ginger Chicken with Sticky Rice |
Land
| Braised Lamb Shank with Cous Cous, Pinenuts, Raisins, Spinach and Red Wine Jus |
| Smoked Pork Belly in a Caramel Sauce, Braised Cabbage and Stir Fried Rice |
| Filet Mignon with Mashed Potatoes, Mushroom Red Wine Ragout |
| The Wagyu Burger, Mixed Greens & Truffle French Fries |
| Braised Beef Cheek in Red Wine with a Carrot Puree |
Small plates
| Mashed Potatoes, Garden Greens, Sautéed Vegetables |
| Vegetarian Spring Rolls, Imperial Spring Rolls |
| Hummus, Babaganoush, Tabouli, Caponata, Falafel |
| Truffle Mushroom, Pho Cuon, Salmon Cha |
| Grapes wrapped in Goats Cheese |
| BBQ Pork Ribs on Asian Slaw Grilled Calamari |
Delivery
| Moroccan Beet Salad, Crusted Goat Cheese & House Vinaigrette | 190,000 |
| Steamed Prawn Lotus Salad with Fresh Herbs and Chilli Lime Vinaigrette | 159,000 |
| Duck Confit Salad wIth Pears and Raspberry Vinaigrette | 145,000 |
| Mushroom Pizza, Shitake, Button and Chicken Mushrooms, Mozzarella & Tomato sauce | 155,000 |
| Vegetarian Pizza, Goat Cheese, Mozzarella, Spinach, Olives, Tomatoes & Fresh Basil | 180,000 |
| Seafood Pizza, Squid, Prawns, Ricotta, Mozzarella Garlic-Chili Oil & Tomato Sauce | 180,000 |
| Bobby’s Pizza, Red Wine Glazed Shallots, Goat Cheese and Fresh Arugula | 155,000 |
| Pad Thai, Rice Noodles tossed with Prawns & Tamarind Sauce | 140,000 |
| Bun Bo of Filet Mignon, with Mixed Herbs & Rice Vermicelli | 150,000 |
| Pasta Vongole, Fresh Clams, Cream & Onion | 80,000 |
| Spaghetti Bolognaise | 90,000 |
| Blackened Barramundi on Banana Blossoms with a Turmeric Balsamic Vinaigrette | 290,000 |
| “The” Pan Roasted Salmon, Wasabi Mashed Potatoes, Vegetables, Ginger Demi Glace | 310,000 |
| Bun Salmon, Grilled Salmon Burgers with Rice Noodles and Dipping Sauce | 125,000 |
| Grilled Calamari with Sweet & Sour Sauce Dipping Sauce | 150,000 |
| BBQ Pork Ribs on Asian Slaw | 200,000 |
| Grapes Wrapped in Goats Cheese with a Pistachio Crust | 145,000 |
| Coconut Rice Pudding | 55,000 |
| Seasonal Fruits | 70,000 |
| Taro Che | 55,000 |
