The hotel's own line says it plainly: “Hearty French cuisine we know you'll love! Our all-day home-style kitchen offers rustic French provincial cuisine and authentic Vietnamese – pure, hearty comfort food. Plates are generous – enough to share.”
“Plates are generous — enough to share.”
The room is old-world chic, not colonial-grand: dark wood beams on warm cream, rattan chairs, patterned tile runners, a backlit shelf of woven baskets crowning the green-tile buffet island. Mai House is independent and family-run — no chain playbook — which is why the kitchen moves fast when a trend lands.
In the kitchen is Executive Chef Lâm Quốc Huy — Hanoi roots, years traveling Vietnam for regional flavors. He brings Northern and Central dishes that southerners rarely try: Hanoi bún chả with turmeric, unripe mangosteen chicken salad — next to French and European desserts.
