Luk Lak, a Vietnamese restaurant located at 4A Le Thanh Tong Street, Hoan Kiem District, is the latest addition to the Michelin Guide's Bib Gourmand 2024 list, which highlights establishments offering quality food at affordable prices.
The restaurant spans three floors, with the first catering to coffee drinkers, while the upper floors serve meals and include private rooms for family gatherings and business meetings. The maximum capacity is about 200 guests at once.
Chef Madame Binh is praised by the Michelin Guide for her ability to convey traditional Vietnamese cuisine with unique flavors. Before joining Luk Lak in 2017, she had 25 years of experience in one of Hanoi's most renowned five-star hotels.
When crafting Luk Lak's menu with her team, she aimed to take diners on a culinary journey from north to south, from the mountains to the sea. The dishes served at the restaurant have flavors of northern Vietnam, but they are made using ingredients that Chef Madame Binh has selected from regions across Vietnam.
For instance, the smoked pork is supplied by a provider in Moc Chau District in the northern mountainous province of Son La, the sticky rice comes from a specific field, and the plum mango is grown by a particular orchard in Vinh Long Province in the Mekong Delta.
In the morning, diners should try the snail noodle soup, one of Chef Binh's proudest creations. Born in Khuong Thuong Village, known for its snail noodle soup in Hanoi, she brings this heritage into her cooking. A bowl costs VND120,000 ($4.70), featuring snails and a broth made with fermented rice wine, offering a pleasant sour taste.
The grilled catfish dish is a twist on Hanoi's traditional grilled catfish marinated in galangal and fermented rice. Chef Binh uses additional ingredients like dill, rice paddy herb, and mustard to create a dish that is both familiar and novel to diners.
The key is serving the fish hot with cold mixed salad, making it enjoyable in both hot and cold weather. A plate of catfish costs VND195,000 ($7.70).
Another highlight is the pigeon sticky rice wrapped in lotus leaves. Chef Binh insists on using lotus leaves from Hue City in central Vietnam to ensure the fragrance is infused with lotus flower essence. The pigeon is slow-cooked to tenderize the meat, then roasted to achieve a golden color.
Before serving, the sticky rice mixed with minced pigeon meat and roasted pigeon is wrapped in lotus leaves and steamed hot. The moment the lotus leaf parcel is cut open, the aroma of lotus combines with the scent of pigeon meat and the smell of sticky rice, creating a culinary experience. Each portion costs VND170,000 ($6.70).
Michelin Guide inspectors recommended the Sa Pa grilled pork when dining at the restaurant, suggesting diners try it for the perfectly grilled pork belly paired with mac mat (Clausena indica) leaves.
According to Binh, this dish embodies the spirit of the restaurant, using highland ingredients like black pork, mac mat leaves, mac khen seeds - a type of spice similar to Sichuan pepper, and hat doi - magnolia seeds. She replaced the regular sticky rice with purple sticky rice.
The second-floor dining area of the restaurant is designed to evoke a sense of old Hanoi mixed with a touch of Indochine style.
Hoang Thien, who works in Hoan Kiem District and has visited the restaurant several times, remarked that the prices are generally higher than traditional Vietnamese restaurants. However, the preparation, flavors, and the restaurant's location are reasons he keeps coming back.
The restaurant is adorned with custom paintings that celebrate national values. Additionally, diners can see Chef Binh's journey across the country through photographs, showcasing nature, people, and local ingredients.
Luk Lak Restaurant displays its Michelin Guide Bib Gourmand 2024 award at a corner.
The chef shared that the award brings both pressure and motivation for the restaurant to perform even better.
"We understand that we need to focus and strive 200% in the coming time as we receive more attention from diners," Binh said.
After being listed in the Michelin Guide, the number of guests visiting the restaurant has not changed significantly. However, diners are encouraged to book early to ensure the best preparation.
