Chicken soup at Bornga Vietnam.
Bornga Vietnam is a well-known brand among the Korean-cuisine lovers in Hanoi, with two restaurants, one in Le Dai Hanh Street, Hai Ba Trung District, and one in Tan My Street, Nam Tu Liem District.
The restaurants provide a wide range of traditional Korean dishes with authentic flavors, which attract many Korean natives coming to find their tastes of home. Two of the most frequently ordered dishes here are bulgogi BBQ and samgyetang (ginseng chicken soup).
Besides the in-door dining experience, the restaurants also provide packed meals for delivery.
During Chuseok, South Korean version of the Mid-Autumn Festival, Bornga restaurants would serve songpyeon (rice cake with pine fragrant), a symbolic sweet cake of traditional Korean cuisine during the Mid-Autumn Festival, which falls on October 1 this year.
Korean BBQ is Sajang BBQ’s signature dish.
Situated on Phan Dinh Phung Street, Ba Dinh District, Sajang BBQ is a newcomer among Korean eateries in Hanoi. Despite its new status, the restaurant has quickly gathered attention.
Diners can either choose to sit on the floor, a staple practice of most Korean restaurants, on the ground floor, or choose to sit at a table on the first, second and third floors. In addition, VIP guests can also choose private-room options on the fourth and fifth floors.
The signature dish of Sajang BBQ is Korean BBQ. Coming here, diners can enjoy the savory self-barbecued pork belly or beef brisket, wrapped in vegetable, dipped in the savory traditional sauces.
Korean-style slow-cooked beef ribs in Le Club Restaurant.
Le Club Restaurant in Sofitel Legend Metropole Hanoi Hotel on Ngo Quyen Street, Hoan Kiem District, despite not being a Korean-exclusive restaurant, has received distinctions for delivering a twist to Korean cuisine.
Coming here from September 25 to October 11, diners have an exclusive opportunity to enjoy both à la carte and five-dish set meals designed by Sung-Jae Anh, a young internationally-renowned chef with two Michelin stars, with dishes such as muchim shrimp salad, flounder fish and fresh vegetable roles, braised abalone and beef brisket.
Though he designed the menu, Chef Sung-Jae Anh, due to Covid-19 travel restrictions, could not personally deliver the dining experience to diners. Instead, the meals would be catered by the restaurant’s experienced sous chef, Raphael Kinimo, and So-Yeon Kim, a famous Korean-cuisine culinary instructor.