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“Salmon is the major inspiration here, so the new menu would not be complete without salmon dishes.
Our second dish, another appetiser, is smoked salmon on a bed of cream cheese and avocado pureé. The Vietnamese elements, a small piece of bánh đa vừng (sesame-rice crisp) and few tía tô (perilla) leaves, bring the dish to a new level.
The third dish is salmon carpaccio. We were imagining a plate of thin slices of fish, but the slices were actually rolled up around arugula leaves, pickled capers and horseradish shavings. We enjoyed the rich and smooth fish combined with the other flavours, but all of us were most fascinated by the presentation. The pink salmon slices sit perched on black stones, in between decorative sprigs of leaves. A cloud of smoke hovering over the dish creates a dramatic visual effect, eliciting a collective “wow” when it was placed on the table. Our lunch continues with confit salmon with smoked oil. I ignored the cauliflower mash served with the fish because I wanted to enjoy the unadulterated taste of the salmon. It is unbelievably soft and tender, melting in my mouth.
Next, we were served the grilled salmon with young rice, marinated egg, and pickled cauliflower, which is not only a delectable dish but also a nice treat for our eyes. The black plate is a perfect background for the bright, colourful ingredients displayed on it – light brown grilled salmon, yellow quail egg, green young sticky rice and cauliflower coloured pink by beetroot juice. The dish really looks like a painting.”

Source: https://vietnamnews.vn/sunday/restaurant-review/524444/salmon-still-the-muse-at-elegant-salmonoid.html