Hoi An Riverside Restaurant – Thu Bon River
Words: Monica Tindall
Photos: Han Sen Hau
There’s something special about dining riverside in Hoi An. The gentle breeze from the river cools the air, and the water comes alive as the sun sets with colourful boats transporting tourists to the Ancient Town. Within Anantara Hoi An, Hoi An Riverside Restaurant serves phenomenally fresh local recipes in a setting where time seems to slow. Gracious staff take care of every need, and instead of people-watching from a cafe that spills onto the footpath, we river-watch from the comfortable environs of the restaurant.
Sundowners at Hoi An Riverside
We quench our thirsts, and I celebrate the early evening with a glass of Jonqueres D’Oriola, Gris Gris, Cotes du Roussillon, France (VND 315 000). This elegant rosé is a perfect partner for the evening glow. Its pale pink hue hints at its refreshing nature, while the berry bouquet promises a little fruitiness. The wine is round and generous on the palate, with surprising hints of white fruit adding complexity. With last night’s generous six-course wine pairing fresh on his shoulders, Han Sen orders the Detox Dragon (VND 80 000). It’s thick, fruity and refreshing with dragon fruit, mango and honey.
Hoi An Riverside Restaurant Menu & Prices
Chef Vinh Tran leads the kitchen at Hoi An Riverside, and everything is beautifully presented! He manages to elevate even the traditional recipes you might usually enjoy on the street on small plastic chairs to world-class standards. The menu offers a variety of Vietnamese and international dishes, but we highly recommend going local.
Appetizers
We start with a bright Green Mango Salad with Crispy Soft-shell Crab (VND 310 000). The slices of fruit, onions, carrots and Tra Que herbs (organic vegetable and herb village on the outskirts of Hoi An ) are clean and fresh against the crispy shallots and crab.
Hoi An Cao Lau (VND 300 000) is an absolute must. These specialty rice noodles are made specifically for this recipe and are not found in other dishes. They’re thicker and a little flatter than udon but have a similar texture. Xa xiu pork, braised Duroc pork ribs (American pig breed), beansprouts, fresh herbs, crispy wontons, and xa xiu sauce flavour the bowl. It’s absolutely delicious.
Vietnamese Main Dishes
Grilled Beef with Hoi An Five Spices (VND 490 000) is served on a black hot stone plate that keeps it warm. We recommend asking for medium-rare doneness as it continues cooking after delivery unless you’re ready to devour it immediately. The beef flank steak has been marinated with Hoi An five spices, which are full-flavoured but not spicy. Broccoli, cauliflower, carrots, and bok choy sit on the side, as does a crunchy tangle of shredded deep-fried sweet potato. Beef lovers should enjoy this one.
Another red meat choice that is wildly popular is the Beef in Betel Leaf (VND 350 000). It’s delivered on a large blue platter with the minced beef wrapped in betel leaves on skewers in a pile in the corner of the plate. Lemongrass, shallots, Hoi cake (thin rice noodles resembling vermicelli clumped together), pickled vegetables and Tra Que herbs are delicious companions that balance the richness of the beef. Sweet and sour fish, and peanut sauces complement the tasty meat.
Given the proximity of Cham Island, known for its tender calamari, the Grilled Cham Island Calamari (VND 350 000) is an excellent choice. It, too, is served on a black hot stone plate, providing a great canvas for the vibrant ingredients to pop. The calamari has the golden touch of turmeric and the grill, and it comes with a selection of house-made sauces, pickled tri-coloured radish and Nghe An’s millet on the side. The green sauce with lime skin and chilli is Han Sen’s favourite, and the red sauce has a nice warm tang that does not kill our taste buds.
Vietnamese Vegan Menu
From the vegan menu, Clay Pot Caramel Lotus Root (VND 250 000) showcases thick lotus root slices marinated in soy sauce, dark soy sauce, and apple vinegar. They’re adorned with tiny white flowers, giving every mouthful a great texture. The dish has a lovely deep flavour, satisfying with the bowl of steamed white rice that partners it.
Vietnamese Dessert
Chocolate Truffle with Chestnut Cream (VND 290 000) rounds up our meal with a half-sphere chocolate shell made from Lam Dong 69% Chocolate, filled with chestnuts and whipping cream. A stripe of strawberry coulis on the side looks pretty and offers a slight acidity to the creamy dessert.
Hoi An Riverside Restaurant Review
Hoi An Riverside Restaurant offers a pleasant experience focusing on fresh local flavours. Chef Vinh Tran’s menu caters to both adventurous and traditional palates, with Vietnamese specialties like Cao Lau and international options. The riverside location provides a scenic backdrop, and the attentive service ensures a memorable evening. With its diverse menu, reasonable pricing, and cool riverside setting, Hoi An Riverside Restaurant is a strong contender for an agreeable dining experience in Hoi An.
Reasons to visit Hoi An Riverside Restaurant: pretty riverside location where you can benefit from a breeze from the water and enjoy the action of the colourful boats transporting tourists into the Ancient Town; delicious Vietnamese menu presented beautifully; if you prefer a quieter, air-conditioned setting, there is also indoor dining; must order the Hoi An Cao Lau and Grilled Cham Island Calamari.
Hoi An Riverside Restaurant
Anantara Hoi An
1 Pham Hong Thai Street, Hoi An City
Quang Nam Province, Vietnam
@anantarahoian
www.anantara.com/en/hoi-an
Link to Hoi An Riverside Restaurant on Google Maps
*Vegetarian & vegan choices available
Hoi An Riverside Restaurant Opening Hours
Daily: 4 pm – 10 pm
Read more about gourmet and luxury travel in Vietnam here and stay updated with the latest gourmet and travel recommendations with The Yum List on Facebook here and The Yum List on Instagram here.