This season, we invite you to savour not only the flavours of our latest lunch menu, but also a special gesture crafted for shared moments: for every set lunch reserved, an extra set is served for your guest with our compliments.

Presented as a choice of two or three courses, the menu unfolds across four weekly rotations, each tracing the distinct yet deeply intertwined paths of French and Vietnamese cuisine, of freshness and depth, tradition and exploration. Curated by French Chef Arnaud Schuttrumpf, French delicacies are composed with precision: from the bright, textural Tabbouleh of lentils, bulgur, red and white quinoa, orange, and crispy kale, the skin-glazed roasted Chicken Breast with sautéed seasonal mushrooms and chicken jus, to the whimsical finish of Apple Tatin with fresh cream and surprising celery caviar.​

​Under the hands of Vietnamese Chef Ninh Le Trung Hau, familiar flavours return with a refined twist: Wagyu Beef Phở Rolls, Sweet and Sour Chicken stir-fried with bell peppers and onions, and the Hạ Long Bubble Yogurt with coconut sauce, yogurt ice cream, and tapioca pearls that reminisce the joyful flavours of childhood.