Two American tourists stopped for lunch on Nov. 15 at the restaurant on Pho Duc Chinh Street in Ba Dinh Ward, before heading to Noi Bai International Airport.

They ordered a 12-course menu that included grilled tiger prawns, pan-fried scallops, smoked pork, salted salmon and ocean tuna.

When the meal finished, one of the diners walked to the owner, Nguyen Anh Gia Thang, pressed her hands together and bowed, exclaiming, “We are in heaven!”

“I’ve tried everything,” she said.

Thang said he was initially surprised but proud. Although foreign guests often praise the food, he had never seen such a formal gesture before.

The two women’s bill came to VND1.1 million (US$41.70).

Thang said the guests praised the presentation and described the flavors as “very unique.”

They were especially impressed by a dessert of aromatic chili ice cream, amazed by both its appearance and the combination of spicy and fragrant notes.

“We have our own secret for combining spices to create unique flavors,” he said.

The restaurant, opened by Thang and his wife three months earlier, specializes in fusion dishes that blend multiple culinary styles. Prices range from VND79,000 to VND129,000, and the menu includes set options for solo diners and small groups of two to four.

Thang said the kitchen customizes dishes to suit customers’ preferences, with all meals prepared by professional chefs.

Before opening the restaurant, he sold high-end restaurant equipment and often met foreign visitors.

“I am happy to promote Vietnamese cuisine with international friends,” he said.