Hang Bar

Hang Bar approaches Vietnamese cooking with the confidence of a kitchen that knows the classics but isn’t beholden to them. The menu moves from small plates like BBMAC rolls—a playful spin on imperial rolls with beef, jalapeño, and house mayo—to five-spice scallops, mango salads, and bone marrow dressed with Vietnamese herbs. Broths are a quiet throughline, especially the family recipe that anchors their pho and consommés. Larger dishes lean richer: filet mignon luc lac, tamarind shrimp, lemongrass chicken, and even a wagyu pho finished with marrow and gold leaf. The bar pulls from the same pantry—fresh herbs, pandan, jackfruit, lychee, ginger—to build cocktails that feel both tropical and sharp.

What ties it together is atmosphere, tall ceilings, and warm lighting.