One ingredient, endless flavors – the diversity of Vietnamese cuisine is essentialy crafted with skillful seasoning and cooking techniques. Escargot is a prime example. With a heirloom recipe from Khương Thượng village, Madame Bình brings out the true “Hanoi flavor”

LUK LAK FROM THE MOUNTAIN On the way finding new ingredients, Luk Lak and Madame Bình have chosen wampee fruit (mắc mật) from up on the mountainous area in Lang Son as the gift for season. Peppery like fresh peppercorn,

In the heat of summer, which scent would bring the inner peace? Recalling the cool, calming fragrance of a lotus pond and a rice filed that’s turning yellow, that’s what Luk Lak would illustrate in the “lotus & rice” trio

On our flavorful journey, Madame Bình discovered a spice with a mysterious aroma. Paired with eel from Ngàn River, this fruity scented spice jazzes up the fish, makes it a must-try at Luk Lak. Going a bit far from traditional

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