Entree Kibbles: Cha Ca Thang Long - A Michelin Bib Gourmand Eatery in Hanoi @ Vietnam #michelin

The unsatisfying meal at Bánh Mì Vui on our last night in Hanoi meant a search on Google for another nearby dining establishment, and we found one just about 260 meters away; Chả Cá Thăng Long.

Its beautiful structure drew us away from its signage and the Chinese characters on the archway misled us into thinking it's a museum! Just a side note; Chả Cá Thăng Long was awarded Michelin Bib Gourmand in July 2023, after our visit.

Although there was no queue at about 7.30 pm when we arrived, the restaurant was packed and we were sent up to the upper levels, which appeared to be reserved for foreigners who don't speak Vietnamese!

Remember I mentioned about an art installation at Hotel Renaissance that I found familiar? I think this was the original source of memory! p.s. this was in April 2023 whereas my stay at the hotel was in November 2023.

Burner on every table.

There's a very interesting thing about Cha Ca Thang Long; its food menu was limited. To be exact, there's only one item on the menu, called a set, with top-ups you can add. Part of the set was the inclusion of the mixed spring onions and dills that seemed excessive at first but we realized it was for three sets.

Almost the full ensemble. We were thinking of ordering just two sets since we had banh mi earlier; however, we figured that we should stuff ourselves on our last night. Alex didn't share our thoughts, obviously, and that's the reason for having three, instead of four sets.

Each set came with two fish spring rolls! While they were served hot and crisp, the taste was average and something I would choose not to order if I have an option as I could save precious tummy space for other things.

Full ensemble; sans the spring rolls.

Cha Ca means fried fish and it's not my first time having this Vietnamese dish from Hanoi since we had Vua Chả Cá on our first night in Hanoi!

More information about cha ca from Vietnam; made from mudfish with the bones removed, the meat was seasoned, "covered with banana leaves and grilled by coal heat". What we are seeing in the picture above would be the cooked version.

Let the service staff start the ball rolling! For a section that's more for foreigners, I would have to say the service was lacking, specifically from a guy who appeared to be the in-charge. He had no interest in answering questions from uninformed tourists and appeared to want to do the minimal.

He just let the pan simmered and didn't tell us what to do as we had expected him to come back to check on the ingredients. We guessed it didn't make sense to let the food sit for too longer and Kon took the initiative to stir the ingredients.

We topped up the meal with fish guts!

p.s. I think this was my first experience with them.

Finished product with vermicelli and nuts. Fish was well marinated (with turmeric) and strangely enough; tasted so delicious that was even better than Vua Chả Cá, and it came without the bamboo shoot smell. Fish guts were just chewy and something I could live without.

Icing on the cake was the addition of prawn paste; which totally enlarged the pupils and making this meal one of my most memorable and satisfying in Hanoi! For the prawn paste, please request separately as the service staff wouldn't automatically give it to you as part of the set, and might even appear unwilling.

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Definitely a nice, concluding end for our last night in Hanoi. As mentioned earlier, service was lacking and in stark contrast to what we experienced at Vua Chả Cá. Chả Cá Thăng Long should consider poaching the amazing Nhan Vien from Vua Chả Cá, who would have made the meal perfect!

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