Hanoi has long famous for its signature egg coffee.
The capital, long famous for its signature egg coffee, is now elevating the drink with a luxurious twist: a 24K gold version that offers a refined and memorable experience.
Egg coffee, a speciality closely tied to Hanoi, was invented by Nguyen Van Giang, a Vietnamese chef who once worked at the Sofitel Legend Metropole Hanoi, a Michelin-selected hotel. The drink dates back more than 80 years, first introduced and loved by locals in 1946.
In the 1940s, when milk was scarce in Vietnam, bartenders had to innovate to meet customers’ demands. At the request of French patrons for a rich yet nutritious beverage, Giang whisked egg yolk into coffee, creating a smooth, creamy foam that perfectly complemented the pungent aroma of Vietnamese coffee.
By the 1960s, Giang opened his own café in Hanoi’s Old Quarter, where egg coffee quickly became a sensation. The drink soon spread across the city, turning into a culinary symbol of the capital.
Today, the egg coffee experience reaches new heights at F29, a restaurant located on the first floor of the Dolce by Wyndham Hanoi Golden Lake hotel, which serves an exclusive 24K gold version.
Each cup, priced at VND 150,000 (approximately USD 6), is presented in a white porcelain set with 24K gold trim, making it not only a beverage but also a piece of art.
The idea of enhancing the traditional drink into a luxury creation with edible gold came from the hotel’s chairman. To ensure authenticity, the hotel invited Ta Phuong Anh, a relative of Giang, the creator of Hanoi’s egg coffee, to personally craft the drink and train the staff.
“Egg coffee at F29 is not just a beverage, it is a work of art,” Phuong Anh told Dantri/Dtinews. “It must follow the original recipe and preserve its traditional flavour, while the addition of 24K gold elevates the experience.”
Using her expertise and inherited knowledge, Phuong Anh combines Vietnamese and Italian coffee to achieve a distinctive aroma that balances the richness of egg yolk. The eggs are whisked with sugar to form a smooth, velvety foam with no trace of egg smell, blending harmoniously with the coffee.
Before serving, thin flakes of imported 24K edible gold are carefully sprinkled on top. “We use pure 24K gold, stored in glass jars to maintain its brightness and safety. It not only enhances the visual appeal but is also completely safe for consumption,” she explained.
Each cup takes 10 to 15 minutes to prepare, as the drink is made to order. “This waiting time is part of the experience, allowing guests to appreciate the craftsmanship behind each cup,” she added.
Some cups are even adorned with Hanoi-inspired motifs such as St. Joseph’s Cathedral or Turtle Tower, adding a distinctive local touch.
Phuong Anh recommends enjoying the coffee two to three minutes after it is served, while it’s still hot, to fully savour the creamy texture, rich aroma and shimmering gold.
According to Nguyen Thi Thuy, restaurant manager, the gold egg coffee is one of F29’s signature items, along with its gold-covered beef dish, and a consistent favourite among patrons. “Eight out of ten guests order the gold egg coffee,” she said.
Ha Linh, a young customer, shared that she was captivated at first sight by the delicate gold flakes and the Turtle Tower design on the cup’s surface.
“The coffee tastes both familiar and new, it retains the bold flavour of Vietnamese coffee but feels smoother and more refined,” Linh said. “The gold decoration is beautiful, the egg is rich yet light, not at all fishy. Each sip feels like tasting an artwork rather than just a drink.”
Ha Linh and her friend enjoy egg coffee.
Though the price is slightly higher than elsewhere, Linh believes it’s worth it for the distinctive flavour and elegant ambience.
