Van Phat Riverside captivates diners at first glance with its modern design gracefully blended with traditional charm. Large windows open onto a serene riverside panorama, where the gentle glow of sunset each evening brings a sense of calm and relaxation. It is an ideal destination for couples seeking a romantic date, as well as for families and groups of friends who desire a cozy, private atmosphere without sacrificing elegance.
The standout feature of Van Phat Riverside Restaurant is its diverse menu of over 200 dishes, catering to a wide range of tastes from Asian to European cuisine. European dishes are delicately prepared, reflecting refined Western culinary styles, while Asian specialties offer rich, familiar flavors deeply rooted in tradition.
Menu
- Salad
- Appetizer
- Seafood
- Fish
- Chicken
- Duck
- Hot pot
- Goat
- Bushmeat
- Beef
- Rice gruel
- Van Phat specialities
- Others
Small shrimp with sesbania flower
Squeezed gently beef
Eel with banana flower
Salad with ginger
Sesbania flower with river shrimp
Coconut buds with shrimp and meat
Gracilaria with shrimp and meat
Fried spring roll
Willow leaf cake
Lightly fried soya - cake
Fried fish with green rice flakes
Three - color soya - cake
Simmer green crayfish
Hongkong salt roasted crab
Thailand cuttle - fish salad
Seafood soup
Golden fever shrimp
Boiled snail with lemonade leaf
Crayfish with salty banh duc
Grilled fish with chilli salt
La Vong mudfish
Steamed kylin mudfish
Sea bass with passion fruit sauce
Pan - fried salmon in cream sauce
Chicken with wine
Fire chicken with wine
Steamed chicken legs wurh douchi
Steamed chicken with Chuc leaves
Butter-fried chicken wings
Chicken cooked with five fruits
Roast chicken
Sapo-Style Duck Tongue
Duck Stewed with Bamboo Shoots
Duck Cooked with Fermented Tofu
Duck Curry
Five-Spice Roasted Duck
Fermented Fish Hot Pot
Lemon & Chili Chicken Hot Pot
Sakura (Cherry Blossom) Hot Pot
Field Crab & Seafood Hot Pot
Bak Kut Teh Hot Pot
Goat Hot Pot
Cu Lao Xua
Goat Curry
Stir-fried Goat
Steamed Goat with Perilla Leaves
Grilled Goat with Fermented Tofu
Steamed Wild Boar with Ginger
Stir-Fried Wild Boar
Grilled Wild Boar with Sate (Spicy Chili Paste)
Grilled Wild Boar with Galangal and Fermented Rice
Beef with green pepper sauce
Fuji beef grilled on a hot iron plate
Grilled young beef ribs
Tile-grilled beef (beef grilled on a clay tile)
Beef salad with passion fruit dressing
Black Chicken Congee
Oyster Congee
Singapore-Style Frog Congee
Blood Cockle Congee
Pigeon Congee
Braised Pork Tail with Sichuan Peppercorns
Steamed dumplings
Pomelo-skin spring rolls


