Bobby Chinn's Hanoi Restaurant (2/2)

His Californian spirit of experimentation and sensibility infuses every dish: the braised lamb shank on barley apple risotto has a haunting flavor of cocoa, while the blackened barramundi on braised banana. Chinn’s menus are always market-driven, inspired by the freshest seasonally available ingredients, using exclusively organic produce blossoms is brightened with turmeric-balsamic vinaigrette. Chef Chinn’s cutting-edge cuisine respects the Vietnamese practice of contrasting colors, clean flavors, and textures to dishes that feed the soul as well as the stomach, as any witness to the wok -steamed clams with sake, ginger, cilantro, and tomatoes can attest. The French insistence on using only the highest quality ingredients reveals itself in Chinn’s reinvention of traditional Bietnamese dishes such as some of His Signature dishes like: Filet Mignon Spring Rolls to the Tamarind Glazed Crab Cake on Chive Flowers has propelled this restaurant to international recognition as well as local fanfare.