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