Gía

"Gia Restaurant in Hanoi was an experience—where regional Vietnamese ingredients are reimagined into modern, artful bites that feel both familiar and completely fresh. A few parts of dinner were interactive which added a playful twist that made the evening more genuinely fun and immersive. I loved how the team showcased ingredients in their original form along with transforming plated dish—it’s a small detail that makes a big impact. And the mocktail pairing? Perfectly curated and every bit as thoughtful as a wine flight. A very good dining experience from start to finish."

Nomadicus

"Excellent service from the entire team from beginning to end made this visit a very memorable experience. I had scraped my knee moments before my reservation and the staff was kind enough to provide some first aid, really putting the hospital in hospitality!

The menu was well curated and cohesive with most of the ingredients sourced locally. The courses were technically excellent and Vietnamese inspired.

I was also offered a kitchen tour and had an opportunity to speak with Chef Sam Tran. Great team. Great people.

I highly recommend this restaurant if you are looking for a local, culturally inspired fine-dining menu with top tier service and dedication to giving your experience a personal touch."

Walter Chen

"Dining at Gia, I had high expectations being a 1-star Michelin restaurant. The restaurant was styled in modern Vietnamese house with dim lighting. It was elegant and cozy, and where we were seated on the 2nd floor, we had a view of the kitchen. Seafood was the limelight of our dinner tasting menu for the evening.

In the middle of the course, we were given sour plums and a chocolate ball bursting with oozy plum goodness. They cleansed and whetted our appetite for the next few dishes. Our dining experience was elevated as we were ushered into the kitchen after all the savoury dishes were served. We had a first-hand look at the kitchen and the Head Chef served us a couple of shots of their fremented juice. The shots were made from local fruit (many unknown to me) and topped with a cold foam.

And a first for me, we were then ushered down to the 1st floor for our desserts. It was a different dining atmosphere. The desserts were exceptional that I would love for seconds. Especially the second dessert that featured chilli with ice cream made with mango pickled in fish sauce, and plum and pandan "mousse". So dainty, elegant and a medley of flavours at play.

Service was attentive and warm, and thank you for accommodating to our request. Also the staff gave a list of recommended places to eat and visit, and a small bag of housemade preserved fruit. Would love to come back again to try other seasonal menus."

Jessica Chew