VI
EN
A fine dining destination by West Lake, awarded Michelin Select for three consecutive years.
Hemispheres Steak & Seafood Grill, a fine-dining restaurant at the Sheraton Hanoi Hotel, has just announced its 2025 à la carte menu, marking a fresh transformation by combining international culinary styles with Vietnamese ingredients and flavors. 2025 also marks the third consecutive year (2023, 2024, 2025) that the restaurant has been honored on the Michelin Selected list, recognizing its culinary innovation, the masterful skills of its chefs, and its dedicated service.
Hemispheres Steak & Seafood Grill, a Michelin Selected restaurant for three consecutive years, has just unveiled its new 2025 menu.
Furthermore, the restaurant is also featured in the Top 8 of the “Top 20 Fine Dining in Hanoi 2024” announced by Trip.Best, based on millions of reviews from reputable international platforms. Located within the Sheraton Hanoi Hotel, the restaurant boasts a luxurious and spacious setting, ideal for business meetings or romantic dinners.
The spirit of fine dining - meticulous attention to detail.
The concept of "fine dining" at the restaurant is defined not only by the luxurious ambiance or professional service, but also by the way each dish is presented as a work of art, reflecting the refined and meticulous philosophy of the chef. This spirit is clearly demonstrated through the careful selection of ingredients: from Japanese Wagyu beef, Hokkaido scallops, Patagonian cod, New Zealand lamb to Nha Trang lobster.
New dishes, premium ingredients, a taste of Vietnamese cuisine.
The uniqueness lies in the "Vietnamese touch" in each recipe. While using international cooking techniques, the flavors are always adjusted to harmonize with Asian palates. "We use international cooking techniques, but the flavors must be harmonious and familiar to Vietnamese tastes. With lamb dishes paired with betel leaves and black garlic, or beef served with purple sweet potatoes, that's how we maintain the Vietnamese spirit in European cuisine," shared Mr. Nguyen Cong Chung, Director of Culinary Arts and Executive Chef of the Sheraton Hanoi Hotel.
A menu exploring the "four hemispheres" with a Vietnamese touch.
The new à la carte menu for 2025 has been restructured, focusing on developing sophisticated cooking techniques to highlight the authentic flavors of local ingredients, harmoniously combined with contemporary fine dining. Under the guidance of Chef Nam Nguyen, who inherited the expertise of Chef Nguyen Cong Chung (Asia's Best Chef 2017), the new menu is likened to a "culinary passport," guiding diners through unique culinary experiences from the Nha Trang ocean and the Quang An rice paddies to distant seas like Patagonia.
Chef Nam Nguyen - creating refined culinary experiences at the restaurant.
Signature dishes are considered the heart of the restaurant, reflecting the culinary spirit across the four hemispheres. The saffron sun – Nha Trang lobster grilled thermidor style – originates from the Northeast hemisphere, using fresh lobster from the Nha Trang sea and prepared in the traditional thermidor style. The Mekong Ember – grilled duck breast – marks the final leg of the journey back to the Southeast hemisphere, with the duck breast slow-cooked using a traditional method.sous-videTo maintain its juicy texture, it is then combined with a vegetable and spice sauce and mashed potatoes flavored with spicy chorizo sausage.
Continuing the journey to the Southern Hemisphere, the unexpected fusion of Southern Crown – Patagonian toothed cod – is considered a prime example of creativity. The cod is steamed to perfection and combined with salmon roe, vegetable salsa, and Vietnamese water spinach sauce, creating a unique flavor blend of the cool southern sea and native herbs. In the Southwestern Hemisphere, Southern Meadow – New Zealand-baked lamb ribs – balances highland ingredients with modern cooking techniques, served with Vietnamese black garlic wrapped in betel leaves.
In addition to the à la carte menu, the restaurant also offers three curated set menus, including:Michelin Selected set menu, Hemispheres Signature set menu and vegetarian set menuwith a special vegetarian dish: "Golden Bamboo" Cannelloni - pasta stuffed with truffle mushrooms.
Mr. Nguyen Cong Chung affirmed: “We have always believed that what makes Hemispheres different is not just the premium ingredients, but the way we tell the story of each region through our dishes. The new 2025 menu is proof of that journey – a journey that is enduring, inspiring, and rich in identity.”
