2025 À-La-Carte Menu: A New Vietnamese Culinary Chapter at Hemispheres  01:53, 07/11/2025

International Influence, Vietnamese Identity

Hemispheres is recognized as one of Hanoi’s leading fine-dining restaurants, consistently receiving high praise from both local and international diners. With a refined culinary philosophy that emphasizes ingredient quality and precise technique, Hemispheres has become a trusted destination for those who value craftsmanship and attention to detail in every aspect of their dining experience.

Notably, 2025 marks the third consecutive year (2023, 2024, 2025) that Hemispheres has been listed in the Michelin Selected - a testament to its culinary excellence, the mastery of its chefs, and the distinctive warmth of its service.

In addition, Hemispheres was honored to be ranked among the Top 8 in the “Top 20 Fine Dining Restaurants in Hanoi 2024” by Trip.Best. The recognition, based on millions of reviews and ratings across Trip.com, TripAdvisor, Google, and other reputable international platforms, stands as a proud milestone affirming the restaurant’s strong position on Hanoi’s fine-dining map.

The 2025 Menu: Inspired by the Hemispheres

While previous menus focused on “global exploration” with signature dishes such as Hemispheres Cured Salmon, Nha Trang Lobster Thermidor, and Wagyu Tomahawk Wagyu Ribeye from Australia, the 2025 menu not only continues this journey across the hemispheres but also sharpens its focus on refined cooking techniques to highlight the authentic flavors of local ingredients, seamlessly woven into a contemporary fine-dining style.

Under the leadership of Chef Nam Nguyen, a protégé of Chef Nguyen Cong Chung (Asia’s Best Chef 2017), the new menu unfolds like a “culinary passport”, taking diners on a journey that spans the Nha Trang coastline, the Quang An fields, and the distant waters of Patagonia.

Signature Dishes – The Soul of Hemispheres

The signature dishes have always been regarded as the heart of Hemispheres, where the culinary spirit across four hemispheres is reflected in every detail. Each dish is the result of a meticulous selection process, inheriting the recipes that have defined the restaurant’s reputation while being reimagined with refined ingredients, contemporary techniques, and modern presentation.

• SAFFRON SUN – Nha Trang Lobster Thermidor

The journey begins in the Northeastern Hemisphere, where fresh lobster from the coast of Nha Trang is prepared in the traditional Thermidor style, complemented by a luxurious saffron sauce and roasted vegetables. The harmony between local ingredients and classic French techniques delivers a flavor that is both rich and refined.

• “GOLDEN BAMBOO” CANNELLONI – Truffle Mushroom-Stuffed Cannelloni

Midway through the culinary journey, this vegetarian course offers a moment of elegant calm. Truffle and local mushrooms are encased in golden cannelloni, finished with cappuccino-style mushroom sauce, microgreens, and roasted pistachio nuts - a composition rich in texture and depth of flavor.

• MEKONG EMBER – Roasted Duck Breast

The final chapter returns to the Southeastern Hemisphere, where duck breast is cooked sous-vide to retain its juiciness, then pan-seared for a crisp golden skin. Served with chorizo-infused mashed potatoes, Da Lat greens, and Vietnamese herb sauce, the dish unites European technique with Vietnamese ingredients to create an experience of layered and distinctive taste.

• SOUTHERN CROWN – Patagonian Toothfish

Continuing to the Southern Hemisphere, the Patagonian toothfish is gently steamed to preserve its delicate sweetness and tender texture. It is paired with salmon roe, vegetable salsa, and Vietnamese rice paddy herb sauce, an intriguing interplay between the cold southern seas and native herbal notes.

• SOUTHERN MEADOW – New Zealand Roasted Lamb Rack

In the Southwestern Hemisphere, New Zealand lamb rack is oven-roasted to perfection, served with mint-infused mashed potatoes, Da Lat baby greens, and Vietnamese black garlic wrapped in betel leaves. The dish represents a fine balance between highland produce and modern culinary craftsmanship.

Main Set Menus Curated from the Finest Ingredients

Alongside the signature à la carte dishes from the 2025 menu, Hemispheres presents three distinctive set menus, each encapsulating refined fine-dining techniques and the essence of premium ingredients sourced from across regions.

Michelin Selected Set Menu opens the journey with Nha Trang tuna carpaccio, elegantly paired with ponzu pearls, orange jelly, and truffle slices, a refreshing harmony of Vietnamese coastal freshness and Asian - European finesse. This is followed by Hemispheres-style baked Japanese oysters with spinach and creamy Boursin cheese. The highlight of the menu is the A5 Hitachi Wagyu sirloin, grilled to perfection and served with truffle mashed potatoes and delicate Japanese sauce, before concluding with warm molten chocolate cake and red wine berry compote.

Hemispheres Signature Set Menu takes diners on a journey that reflects the restaurant’s unique culinary identity. It begins with seared Hitachi Wagyu tataki, followed by lobster bisque with Alaska crab meat, a warm introduction inspired by the Northern Hemisphere. The crescendo comes with Patagonian toothfish, complemented by vegetable salsa, salmon roe, and Vietnamese rice paddy herb sauce - a fusion of Southern Hemisphere freshness and local character. The meal concludes with a peach cake layered with apple-cinnamon compote and chocolate-coated cashews, leaving a soft, lingering sweetness.

Vegetarian Set Menu offers a refined plant-based experience for those who embrace mindful dining. The journey begins with beetroot tartare in citrus dressing, continues with green pea velouté infused with truffle oil, and reaches its peak with “Golden Bamboo” Cannelloni - truffle mushroom-stuffed pasta topped with cappuccino-style mushroom sauce, microgreens, and roasted pistachios, revealing layers of earthy complexity. The journey ends on a bright note with a blueberry chocolate sphere, both sweet and refreshing.

The cuisine at Hemispheres is an invitation to explore the world through the lens of Vietnam.

“What sets Hemispheres apart is not only our premium ingredients but also how we tell the story of each region through our dishes. The 2025 menu is a testament to that journey - one that is enduring, inspired, and deeply rooted in identity.” Nguyen Cong Chung, Director of Food and Beverage & Executive Chef, Sheraton Hanoi Hotel

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Reservations

Hotline: 0936 337 501 | 0904 850 995

Email: [email protected]

Website: Marriott.com/HANHS | vn.sheratonhanoi.com

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