What to talk when we talk about taste? Acid – the secret that jazzes up any dish, is ingeniously seasoned by using different sour fruits. At Luk Lak, Madame Bình uses seasonal indigenous fruits that brings different forms of sourness

Sweet & sour taste – fatty meat sounds like a standard pairing; when at Luk Lak, a tiny variation always makes a big difference. Using “blushing” apricots from Moc Chau that ripe when spring turns into summer, together with rock

Like a drop of summer, the refeshing and succulent taste of seasonal fruits always double the appetizing at Luk Lak. “Chay” fruit – the exotic fruit from Quang Nam, with its unbelievably vibrant pink flesh hidden inside the scabrous skin,

Like the sparkles in your mouth – Luk Lak braised fish roe brings a dish that needs to be heard. Eating Luk Lak fish roe is an experience for your hearing at first – the tiny eggs burst with a

In almost 5 years since opening, Luk Lak has chosen a sustainable way to both improve the food quality and keep the close relationship between the chef and the farmers. We always start our journeys from where the food begins.

A Christmas dinner couldn’t be more “Hanoian” with a Luk Lak’s festive treat: Smoked stuffed duck with chestnuts and mulberry. Creating a festive outlook with Vietnamese taste, Madame Binh has chosen all native ingredients from meat to spices. We also