Seasonal Tasting Menu

Khai Canh

Soil, Water, Season

A question of beginning again with Vietnamese taste.

Khai Canh is not a menu about harvest alone. It is a question about beginning again: with the field, the water, the crop, the catch, the ferment, and the quiet knowledge that often disappears before a dish reaches the table.

3.200 / guest

Pairing

Pairings at Miên are not added after the menu. They are another way of reading value, origin, acidity, fermentation, and time.

Wine Pairing: 2.300 / guest

Structure, tension, depth.

Non-Alcoholic Pairing: 1.100 / guest

Tea, fruit, acidity, fermentation, texture.

Rice Wine Pairing: 1.500 / guest

Grain, warmth, aroma, Vietnamese transformation.

Please inform us of any allergies or dietary restrictions at least 24 hours before your reservation.

Prices are subject to VAT and 7% service charge.

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I. Mist

Cobia

Langsat / Passion Fruit Fish Sauce / Dill

Cassava

Hojicha Choux / Oscietra Caviar / Scallion Oil

Cauliflower

Hokkaido Scallop / Crispy Rice / Chive

Beef Tenderloin

Fermented Chilli / Solo Garlic / Smoked Parmesan

II. Brine

Sea Bream

Tamarind / Koji Oil / Young Lotus Stem

Nha Trang Spiny Lobster

Fermented Tomato / Strawberry / Pineapple Dashi

Phan Thiết Squid

White Cabbage / Seafood Broth / Shrimp Roe

III. Loam

Daily Market Vegetables

Banana Me Sauce / Baby Abalone / Betel Leaf

Koji Dry-Aged Lamb

Củ Nén / Fresh Yam / Mustard Sprout

Lá Giang

Cucumber / Basil / Aloe Vera

Tám Xoan Rice

Fresh Cod / Mac Mat Leaf / Pickled Melon

Radish Consommé

Morels / Clear Chicken Broth

IV. Ripen

Hà Giang Pear

Buddha’s Hand / Dried Lychee / Whipped Whey

Pumpkin

Truffle / Roasted Rice Tea / Crispy Brown Rice

Petit Fours

Banana Macaron / Avocado Choux / Madeleine

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