1946 restaurant has a space that recreates the scenery of the Northern countryside with reddish-brown tile roofs, yellow walls, and conspicuous materials such as wood, bamboo, ceramics, and porcelain.
The interior is a combination of hinged wooden doors, tables and chairs with lathe motifs, bowls, porcelain plates with bamboo leaf motifs, dragonflies in Bat Trang pottery village, aluminum pots, terracotta, giving diners a nostalgic, close and cozy feeling like country houses.
The restaurant has two floors, a total area of about 150 m2, serving about 120 guests at the same time, open from 10:30 to 22:30 daily.
Michelin introduced this culinary space famous for its crab hot pot with wine and pigeon porridge hotpot.
A serving of crab hot pot with wine consists of hot pot water stored in a white aluminum pot, inspired by Thach Sanh's bottomless pot, with a large bottom, a small mouth, and a pot that swings upside down in the shape of a hill.
The restaurant uses vinegar as a spice for the hot pot soup, creating a mild acidity, combined with the sweetness of the copper crab bricks to create a pot of sweet and sour broth, eaten with vermicelli. The dish reminds diners of the old Hanoi crab vermicelli.
Accompanying the vinegar hot pot soup is suddenly a bowl of crab bricks sprinkled with crispy fried yellow onions. The chef selects fresh field crabs, preliminarily processes, pounds, strains the juice and boils them in the traditional way, said Trung Duc, manager of the 1946 Cua Bac restaurant.
Tofu used in crab hotpot is a Hanoi specialty of Mo Tao village, now in Mai Dong ward, Hoang Mai district. Some vegetables dipped in hot pot in a country style include grated banana flowers, split morning glory, perilla, and lettuce. The crab hotpot is served with sliced beef and a plate of vermicelli.
When the hot pot is brought out, diners add half a bowl of crab bricks to the broth first to create sweetness and fat. When the broth is boiling, dip more vegetables, beans and beef corn, wait for it to cook, then enjoy. If you want to eat in the way of vermicelli, diners put a sufficient amount of vermicelli in a bowl, add hot pot vegetables, beans and a spoonful of crab bricks on top and pour the broth to continue enjoying.
Besides crab hotpot, sauna snail growth is also a favorite dish of many diners because of its unique processing and bold country flavor. Fresh snails are preliminarily processed, chopped, mixed with fatty meat, wood ears, seasoned, and shaped into balls that fit into a tube.
The snail plate serves the same cast iron pot, Inside are placed about 5-6 square stones that have been heated at high temperatures. Waitstaff Put the snails on the stone and sprinkle the cinnamon apricot wine on top. The drops of wine falling on the hot rock surface made a sizzling sound, white smoke rose up, emitting heat. The staff quickly closed the lid of the pot and waited for 6 minutes for the snails to cook. Diners enjoy snails with sweet and sour sauce prepared by the chef.
In addition to crab hotpot, dishes made from beef and pork such as grilled beef tongue with bamboo tubes (photo); country-style dishes (field crab, frog, eel) and traditional rice soup such as spinach crab soup, clam sour soup, roasted bazhi, ginger roasted chicken, broken rice are popular dishes at Northern-style restaurants.
70% of visitors here are locals and office workers. Tourists from Asia such as Japan, South Korea, China, Taiwan account for about 20%, European tourists about 10%. After being suggested by Michelin, the number of foreign visitors increased by about 20% compared to before, most of them were European visitors, the restaurant manager said.
The restaurant does not serve combos but sells retail dishes with prices ranging from 50,000 to 200,000 VND per dish.
Because it is located in a hidden alley, there are no signboards on the main road, diners need to find out the location before coming, to avoid wasting time searching. The manager added that it is recommended to call in advance to reserve tables at noon and evening on weekdays (peak hours of the restaurant) to avoid running out of tables and having to wait.
Address: 61 Cua Bac, Truc Bach, Ba Dinh, Hanoi, Vietnam
Phone: 090 966 19 46
https://www.facebook.com/p/Nh%C3%A0-h%C3%A0ng-1946-100089390363877/
According to VnE
Photo: Fb Restaurant 1946