Mot Hai Ba

On Lewis Street, chef Peja Krstic combines Vietnamese references, French technique and seasonal ingredients in a menu that moves deliberately among traditions. The restaurant describes its cooking as a blend of modern French and Vietnamese flavors; the MICHELIN Guide notes Texan influences as well. It is best understood as a contemporary fusion restaurant rather than a conventional Vietnamese menu, and that crossing is where the kitchen finds room to experiment.

The restaurant’s current menu includes a crispy Vietnamese rice cake with herbs and bean sprouts, as well as bánh bao filled with braised brisket and shallot marmalade. It also moves through dumplings, charcoal-grilled dishes and sauces that connect ingredients from different cuisines. The menu rewards curiosity: a dish may begin with a familiar technique and arrive at a flavor combination that is not organized around a single national tradition.

The MICHELIN Guide describes a small, freestanding room with wood floors and exposed brick; the restaurant’s own page highlights both the indoor dining room and a cozy patio. It suits readers looking for an exploratory dinner where references remain recognizable without becoming rigid. Compared with Ngon, which serves Northern Vietnamese recipes with an explicit family anchor, Một Hai Ba offers a more personal and contemporary voice. That is why a fusion category fits the business while a Vietnamese-food guide can still include it: the two labels describe different parts of its identity.

Sources: Mot Hai Ba: concept, chef and location · Mot Hai Ba: official menu · Mot Hai Ba: reservations and hours · MICHELIN Guide: Mot Hai Ba profile and cuisine