When you set foot into the shop, the first thing you’ll notice is a tree that towers through the rooftop. In operation for more than 30 years, the owner’s daughter is now running the business. After two years running the Danang food tour, I have come to realize that hundreds of visitors from all over the world claim the dish at Hon to be their first love in Danang. The light broth that combines the tastes of tomato, pineapple, pumpkin, cabbage and bamboo shoot is incredible. Fishing is one of the most vital industries in Da Nang, and the seafood here is fresh and of the best quality.
Even though bun mam originated in Cambodia, it has become a highlight of Central and Southern Vietnamese cuisine since the 1970s, thanks to its own style, taste and ingredients. Foodies who consider themselves adventurers should not miss it. The main ingredients are vermicelli and crunchy roasted pork, topped with unripe jackfruit and anchovy fish sauce. The salty, sweet, spicy anchovy fish sauce made of pineapple, chilli and garlic is the hero. And with a full bowl of greens and young papaya, the flavor is balanced perfectly. Once you get over the smell of this “smell like hell, taste like heaven” sauce, you’ll find yourself craving this noodle salad for the unforeseeable future. To make good Bun mam, it all comes down to anchovy fish sauce. The sauce has to be rich, flavorful and spicy, while at the same time its pungent smell and taste needs to be toned down significantly by mixing with pineapple and lime juice. Also, the accompanied roasted pork should be crispy, juicy and tender. Ba Dong ticks all of these requirements perfectly.
Banh xeo, translated into “sizzling pancake,” was named after the sizzling sound when the pancake was made. Though located in an extremely narrow alley, the shop that serves this dish is one of the most well-known food addresses in Danang. So popular and fully packed every day you just need to remember the name as every local knows where it is. Banh xeo is a crackling fried rice flour crepe filled with bean sprouts, shrimp, spring onions and mung beans, then dipped in a delicious gravy made of pork liver and peanut. Banh xeo is famous throughout central and south Vietnam. But Ba Duong’s rich, flavorful sauce makes this dish and the restaurant special in Da Nang.
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Club Michel is a unique supper club in Frankfurt. On the first floor of a building in the city district of Bahnhofsviertel, you must ring to get in. The only way to book a table is to sign up for their newsletter, which lists the special menu of the day. Only open Thursdays, Fridays and Saturdays, each night features a different chef and menu. Locals like to go there with six or more friends. Order your drinks and food at the bar, then decide if you want the veggie or carnivore menu. The rest will follow. The staff is extremely helpful and the wall decor continually changes. This place is trendy, so book in advance.
Both nightcap bar and atmospheric date restaurant, Naïv is the place to be during the weekend for a quick drink or a nice dinner with friends. Their beer menu is bigger than their food menu and they have always great recommendations for you, from small portions to share to bigger seasonal salads. The menu frequently changes, but some specials, like their pulled pork burger and roast beef sandwich, are always offered. My favorite thing is to order is the pulled pork sandwich with their homemade fries and an IPA by my side.
There’s no need to go to Belgium to eat great waffles. Just track down Goose’s food truck, or visit them for lunch at the Villa Leonhard inside the scenic Palmengarten. They offer a weekly menu, and you never know what to expect, except for a great combination of colors, texture and taste. Waffles with asparagus and prosciutto or hummus and ham? Their waffles, both savory and sweet, are as great to look at as they are to eat.
Set inside a historic train station, Lokalbahnhof is the to-do-place for brunch. You will find anything you could wish for: salty and sweet toppings, croissants, bread, bacon … you can even make your own waffles. If you want a quiet place for Sunday brunch, I would avoid it, because parents love to bring their children. But on other days of the week, Lokalbahnhof has a great mix of food, from regional dishes like schnitzel, handkäse, maultashen (pasta stuffed with minced meat, smoked meat, spinach, bread crumbs, onions and various herbs and spices), classic burgers and salads. Everybody from vegetarians to meat lovers will find something to eat. Their burger is really good, but picks the fried potatoes instead of the French fries. For a great dessert, give the kaiserschmarrn (a fluffy shredded pancake) a try. Note: You must order it 20 minutes in advance. The chocolate cake is also delicious!
Surrounded by lush greenery, there is no more beautiful place to enjoy a leisurely breakfast than at The Terrace at Holborn Dining Room. Evoking the design of a quintessential English garden, seasonal flowering plants overflow in willow baskets while classically pruned London Plane Trees form overhead greenery and soft glow lighting offers a subtle backdrop enhancing privacy and intimacy. This British brasserie’s elegant, chandelier-decked space and courtyard offers a traditional British menu, including the Cornish Bacon Chop, Duck Egg & Black Pudding. If you’re looking for comfort food with a modern twist served in rather plushy surrounds, Holborn Dining ticks all the boxes.
Mark Hix’s Soho venture, opened in 2009, boasts a weekly-changing menu of seasonal British food served amid an eclectic collection of mobiles and neons from celebrated British artists in a light and modern dining room. The menu reflects Hix’s signature British featuring oysters from around the British Isles, and a selection of meat and steak on the bone. For bacon lovers, there is nothing better than the Moyallon bacon chop with Isle of Barra clams and purple dew plant.
The Fancy Bacon Roll, with crispy onion-crusted free range poached eggs, back bacon, the Ribman's holy fuck hollandaise and fresh chilli on a paratha roti is a bacon masterpiece. The paratha is moist yet crumbly, there is a seriously generous serving of bacon and, most importantly, you can pimp up the spice levels with the Holy Fuck sauce and slices of fresh chilli. Add to that a slathering of parsley to cool it all back down again, and this roll gives St John’s glorified bacon butty a run for the money.