Refinement and delicacy of the dishes served!
Vong Tran Viet, who opened her restaurant in 2002, in a seductive decoration, both sober and contemporary. His concept reflects his philosophy as "a healthy mind in a healthy body" without sacrificing either refinement or the delicacy of the dishes served.

She chooses to innovate by composing her map around three proposals that stand out nicely from what is commonly found elsewhere: - Japanese Teppanyaki: grilled on teppan (hot plate) of meats, fish, crustaceans and fresh vegetables, prepared in front of you by a Chef who makes the dishes turn on the plates with an amazing skill under the delighted eyes of the seated diners around the plate. - The Chinese Fondue whose principle is akin to our fondue "bourguignone" only by its festive side. The oil is replaced here by a succulent Vong Tran Viet, founder of the Hot Pot restaurant in Nice Vong Tran Viet, Creator of the Hot Pot very dietary meat or poultry broth in which we dip with a small net all the ingredients that accompany it (thinly sliced beef, vegetables, noodles, etc.). - Korean Barbecue: where the meat, often beef but not an obligation, is marinated in a mixture of soy sauce, garlic and sugar, all garnished with garlic and ginger that are grilled at the table on a brazier.

Its formula was a great success with a wide audience. Frequented most often at noon by businessmen concerned with their line, the Hot Pot fills in the evening with diners who also come to look for this little "plus" that makes the difference, the welcome that is reserved by Vong Tran Viet surrounded by his staff attentive and smiling. In the evening, it is prudent to book.

Open on sunday