Shiny silver fairy floss light shades project batik snowflake patterns on the ceiling. Striking pink lotus float in clean calm ponds. Austere, confident bronze figures both recline and stand to attention.
"Good evening and welcome to Wild Lotus."
Wild Lotus is a sublime aesthetic and gastronomic trip, art-deco architecture outside, intricately curated gallery inside. Lotus adorn candlesticks, are shown on canvas in abstract decay, embossed in gold on hand-carved doors and delicately painted on ethereal silk curtain. This floral motif is tastefully everywhere at this rather recent addition to high-end dining in Hanoi.
A half sibling to the retreat restaurant, Moon River, this establishment's divine setting is contained on two floors, each distinct in shape and character. The upper storey is a recumbent splendour of cushions and couches, lending itself to aperitifs, coffee after a meal or a simple nightcap. On this floor, the dining transpires in a large recess featuring an ornately carved and curtained bay window. Downstairs offers a warm ambience of white coffee walls and soft chocolate brown chairs, the acoustics allowing intimate conversations to remain private.
This sophisticated blend of contemporary design and orientalia augurs well for the experience to follow. Fortunately, we are not disappointed. Having been unveiled only in March this year, it is inherently obvious that any early glitches have been resolved. As the menu says, the 'culinary journey' at Wild Lotus is themed around the 'old spice routes'. Influences from China, Thailand, India, and Japan, as well as Italy and France, combine to make the cuisine not international, but modern Vietnamese fusion.
Our soups and appetizers are palate pleasers. The creamy sweet corn and leek soup surprises with its crab and coriander dumplings. The five spice salad of pork, prawn, red cabbage and lotus root has an added triple crunch of cucumber, sesame seeds and peanuts and the tangy dressing is enhanced with the addition of shredded starfruit. We experience Japan's influence in the fresh salmon rolls, dipped in a punchy green sauce of ginger, chili and wasabi!
In the interim between courses, a flipped and propelled chopstick is attended to like lightning by our ao dai attired waitress. Before long, she delivers our main courses. The pan fried Nha Trang sea bass is filleted, succulent heaven with its accompanying salad of mango, cherry tomatoes and glass noodles - a real highlight! Sweet pickled shallots are the secret to the grilled beef with herbs and spices, enveloped in tender rolls of meat. Our vegetable dish is luscious, silky purple-skinned eggplant doused in a pork and prawn sauce.
For dessert, our unanimous recommendation is the Vietnamese black sticky rice with Thai custard and vanilla ice cream. It defies superlatives.
The wine list is informed and many marriages can be made with this fine cuisine. Cocktails, beers and other beverages are mixed and presented with precision and beauty. Wild Lotus is sure to become a dining institution in Hanoi and, without wanting to sully our exquisite evening with talk of money, the prices compare remarkably well to other high-end restaurants in the capital.
Wild Lotus Restaurant and Lounge
55A Nguyen Du, Hanoi
Tel: (04) 943 9342
I had been in Wild lotus restaurant in my journey to Hanoi in 2006 and 2007 and it had been nice experiences, the environment was relaxing and comfortable ,the food and staff was nice also. But last May 9 aprox, i had recommended the place to my company group and they comments about the food and service was really regretful, they said that the food was bad and even they serve pork instead of beef, what they didn't ask for. I wish there is an explanation from the restaurant to clearify what really happened there. best regards, Cristina
Posted by: Cristina Chang | 12 May 2008 at 05:07 PM
I went to this restaurant with a couple of friends in my recent trip to Hanoi in April 2009. The food, ambiance and service rival WolfGang Puck’s “Cut” steakhouse in Vegas. I guess that sums it up. Try it and you won’t regret…
Posted by: HenryC | 29 April 2009 at 01:34 PM