Fusion Cuisine

A creative twist on the traditional Gà Kho Sả Ớt, this version incorporates the bright, tangy flavor of kumquats (tắc) to balance the richness of the braised chicken, adding a unique citrusy note.

Chicken thighs, bone-in, cut into pieces · Lemongrass, finely chopped · Garlic, minced · Shallots, minced

A creative twist on the classic hot pot, incorporating the natural sweetness and acidity of pineapple into the broth. This variation adds a tropical fruitiness that complements the fish and balances the bitterness of the melon.

Snakehead fish (cá thác lác) fillet · Bitter melon (khổ qua) · Pineapple · Shallots

A creative take on Yangzhou fried rice, substituting traditional pork with a mix of succulent seafood like shrimp and squid, offering a delightful oceanic flavor.

Jasmine rice, cooked and chilled · Shrimp, peeled and deveined · Squid, cleaned and cut into rings · Eggs, lightly beaten