La Verticale

Chef and owner Didier Corlou has lived in Vietnam for 15 years and has a clear love affair with spices. The main floor of the restaurant showcases an impressive collection. You can buy your own mini glass bottle of Halong curry (a spice invented by Corlou) or crushed Sichuan peppercorns for $3 (£1.65). Antique tiles in black, white, and gray and a spiral staircase mark the way to the restaurant upstairs. The main room has an intimate seating area, with great stone columns and Chinese-style chairs given a modern look with dark red wood and black leather seats. The presentation of dishes is decidedly flamboyant. I highly recommend the sea bass wrapped in a banana leaf with vanilla. The flavors are infused into the fish, which is moist and tender.