T. G.S.
Google
Visited this restaurant for dinner after exploring several Vietnamese spots around Bangkok. We noticed it was under the Dusit Thani brand—renowned for its long-standing reputation in Thai hospitality—so expectations were understandably high. However, this particular outlet may benefit from a thoughtful re-evaluation.
First, the service team struggled with basic English communication, which made even ordering a beverage unnecessarily complicated. It’s a critical area to address, especially in a city that caters to international clientele.
The air conditioning was uncomfortably cold, and even a simple request to adjust the temperature proved challenging—an environmental detail that can deeply affect the overall dining experience.
As for the food, we didn’t quite find the authenticity we were hoping for. Several dishes felt more Thai-influenced than traditionally Vietnamese. The fried fish, served whole, had no discernible fish flavor—only a strong presence of old frying oil. Spring rolls were unfortunately bland.
The pork tenderloin I don’t understand what had to do with Vietnamese food, it was just seared with some paprika and super dry as over cooked.
The broccoli sautéed covered with full of spicy sauce… didn’t know is Vietnam recipe this..
The pho soup which is the signature of Vietnam food, was bland and tasteless.
And the Negroni was made using Martini Rosso, which felt like an outdated shortcut in a city where premium ingredients are widely available. It’s small details like these that define whether a place stands out or fades into the background.
Given the pricing, which is on par with or above other Vietnamese venues in Bangkok, the experience simply didn’t deliver the expected value.
My advice, is to revisit the core concept: Is the goal to offer true Vietnamese cuisine—or a localized hybrid? Either way, clarity and consistency are key, and refinement in both service and flavor execution could make all the difference.
