The budget-friendly restaurant draws customers with its open space, minimalist design, and diverse menu. Unlike typical vegetarian spots, it exudes a relaxed, street-side charm that feels cosy and inviting.
Instead of traditional tables and chairs, the eatery uses trays on stools as makeshift tables, resembling Hanoi's street food stalls.
The restaurant feels like a gallery, with its central area decorated with pebbles, wooden tables, and lush greenery, fostering a serene and welcoming atmosphere.
Guests wait in line to order and bring their meals to their tables.
Every day, the restaurant's staff prepares ingredients at 6 am or even an hour earlier on the first and fifteenth days of the lunar month. With three branches, the restaurant sources all ingredients from a central kitchen to ensure quality and flavour.
The facility's owner, Nguyen Khanh Linh, 25, shared, "We try to make vegetarian cuisine more accessible by incorporating local culture into every dish and offering an open, rustic, and welcoming space."
The owner shared that their bun rieu broth is entirely meat-free. It is made from a blend of tomatoes, onions, seaweed, and fermented rice vinegar to create a rich and natural flavour.
Spring rolls and Bun Rieu are among the best sellers at the restaurant.
The facility uses Mach Trang vermicelli from Hanoi's Dong Anh District, a former royal speciality. Its naturally ivory-white strands are free from bleaching agents and borax. The eatery's dishes feature a mix of vegetables, fruits, and nuts, some homegrown and others purchased from reliable suppliers in Dong Anh.
Tinh, 21, who comes to the eatery once or twice a week, hailed the delicious food but noted that the mostly outdoor seating can be inconvenient on rainy days.
The restaurant also serves different kinds of tea. It is open from 5 pm to 9 pm daily with prices ranging between VND15,000 (USD0.59) and VND45,000 per dish.
