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7. This New Restaurant In Hanoi Will Transport You To The Streets Of HongKong

Experience exquisite Cantonese cuisine in the city’s heart at Cham Restaurant, Meliá Hanoi

Melia Hanoi’s Cantonese restaurant, Cham, is a transporting sensory experience from the moment you walk in: the lights are low, a warm colour palette of dark teal and burnt orange welcomes you and the faint aroma of Sichuan peppercorns and the signature Nuoc cham sauce lingers on the air. Located on Meliá Hanoi’s first floor, the renovated restaurant Cham Cantonese Kitchen with a seating capacity of 92 offers a dining experience that harkens back to 1960s Hong Kong, with masterly chefs crafting authentic Cantonese cuisine with a modern touch.

"Nuoc Cham," meaning dipping sauce, is the heart of every Vietnamese and Cantonese meal: the condiment that unites all flavours. Inspired by this culinary gem, Cham offers an ideal gathering spot in central Hanoi to enjoy traditional Cantonese dishes reimagined by culinary experts. Treat your taste buds to a mouthwatering variety of traditional soups, meat, seafood, and vegetarian dishes, and be instantly transported to the streets of Hong Kong. While indulging in the delicacies of Hong Kong, don’t forget to savour the signature nuoc cham sauce, the cornerstone of Cantonese cuisine, which brings diners together around a table of flavours, connection, and warmth.

An Architectural Ode to Vintage China

The space evokes a vintage aesthetic, reminiscent of an upscale Chinese home. The expansive floor-to-ceiling windows provide sweeping views of greenery, further enhancing the feeling of tranquility and connection with nature. From the elegant interior design to the new menu vision, Cham Cantonese Kitchen is an entirely new upscale eatery that incorporates the best of the region, offering a dining experience that is both authentic and innovative.

A Culinary Journey Through Cantonese Excellence

Cham Restaurant’s menu is a testament to the mastery of Cantonese cuisine, with dishes expertly crafted by a team of skilled chefs under the direction of Le Thi Thai. The restaurant’s dim sum offerings are a highlight, each dish prepared with precision and a deep respect for tradition. The crab claw steam buns are a delicate and flavourful start, while the spicy xiao long bao (soup dumplings) offer a perfect balance of heat and richness. Their tender, melt-in-your-mouth quality makes the pork and abalone siu mai particularly noteworthy.

The main menu draws inspiration from diverse regional influences across China, offering a refined selection of dishes. The hot and sour Sichuan seafood soup is a bold and invigorating choice, while the lobster cooked Beijing-style offers a luxurious and rich flavour profile. One standout dish is the poached toothfish, delicately prepared with shaoxing wine, egg white, and soy sauce. Known for its flaky, moist texture and health benefits, this dish offers a nuanced taste that lingers long after the last bite. Chinese liquor and creative cocktails inspired by Chinese flavours are also on offer alongside an international selection of wine.

In the future, innovative tableside offerings will be introduced, including smoked duck served tableside and beggar's chicken, a succulent chicken that is baked whole after being coated in clay. Post-oven the unassuming-looking clay-coated dish is cracked open with a hammer to reveal a juicy chicken inside.

The Culinary Visionary

Le Thi Thai, the mastermind behind Cham Restaurant’s culinary offerings, brings decades of experience to the table. With a career that began in 1996 at Hanoi’s first international hotel, Thai honed her skills in the Cantonese kitchen before transitioning to the contemporary John Anthony restaurant, where she spent nine years. Thai’s collaborations with Chinese master chefs, including Chan Wing Kwong, former head chef at the Michelin-starred Crystal Jade Golden Palace in Singapore, have shaped her approach to Cantonese cuisine.