Smith’s Kitchen & Bar – The Story of Talented Hands by the Fire

The meticulously crafted curves of raw iron and the bespoke details that adorn the architectural space of Smith’s Kitchen & Bar are also a testament to the talents that have become the legacy of the blacksmith when transforming raw metal into works of art. The culinary experience at Smith’s Kitchen & Bar that we want to bring to our customers also reflects that essence of life - celebrating art, tradition and the enduring beauty of exquisitely crafted simplicity.

At Smith’s Kitchen & Bar, we believe that there are striking similarities between the blacksmith’s forge and the chef’s kitchen, both requiring a deep understanding of materials, mastery of skills, and dedication to perfection. Recently, Smith’s Kitchen & Bar was honored to receive the Gold Award from the Jury of the Vietnam Design Award (VMARK 2025) for its unique restaurant located on the rooftop of a hotel in the Silverland Hospitality chain.

But more than anything, the culinary delights that our chef Henry Do wants to convey to diners are also the story of his endless passion for local products. Let’s take a tour through some of Smith’s Kitchen & Bar’s most favorite dishes.

Prawn gambas

A classic tapas dish originating from Spain, this shrimp gambas dish can easily become an appetizer for any meal, whether it is a romantic party for two, or a large gathering of friends.

The preparation of this shrimp gambas dish may be simpler than you think. The shrimp are sautéed in olive oil with crushed garlic, then added with a little lemon juice, a little chili powder and parsley.

At Smith’s Kitchen & Bar, in addition to using extra virgin olive oil from Spain, or Greece and Italy, we use fresh shrimp from Ca Mau and Ly Son garlic to create a completely different taste from traditional tapas. In addition, the local accent can also be easily seen in the rich chopped sausage sprinkled into the fragrant gambas bowl. This simple yet impressive appetizer is served with slices of crispy toasted sourdough bread, and you'll definitely want to order a few extra slices because one basket just isn't enough.

Smoked sea bass

A fish dish that can satisfy the most demanding diners because of the familiarity of the fish dish but is elevated by the chef to a level that requires more than a day of preparation.

The sea bass fillets are pre-processed and marinated with coarse salt, coarse sugar, rosemary leaves and fresh dill, then must be preserved for 24 hours. The smoking stage requires the chef to work with a cherry wood tray free of impurities for 60 minutes to bring out the sweet, crispy taste combined with the aroma of the aromatic leaves.

The sauce from rose hips simmered with sugar creates a light sweetness, adding a bit of lemon to enhance the overall flavor of the smoked sea bass fillet.

Grilled King prawns with kale salad

Fresh green prawns are imported directly to the kitchen and pre-processed and grilled with the chef's special garlic butter sauce and oregano leaves. The special point of this dish is the combination of shrimp with kale, a combination that is hard to find in any restaurant.

And an interesting point is the sesame sauce made from two types of black and white sesame imported from famous sesame growing regions in Vietnam such as Nghe An, the Mekong Delta combined with Japanese soy sauce, apple cider vinegar and condensed milk to create a smooth consistency and fragrant sesame flavor mixed with kale to bring out the full flavor of this dish.

Smith's style seafood pasta

Immerse yourself in the most quintessential flavors of the ocean with fresh Ca Mau shrimp, soft and fragrant Phu Yen squid and sweet green mussels.

The secret of this dish lies in the restaurant's fresh homemade pasta combined with a sauce simmered from shrimp and vegetables for 5 hours, going through a process of pureeing and filtering to get a fatty and fragrant sauce only available at Smith's Kitchen & Bar.

Yuzu Panna Cotta

There is nothing more perfect than ending a dinner with an Italian panna cotta dessert but complemented by a refined sauce made from Japanese yuzu, like a gentle breeze blowing through a blooming garden, soft and lingering like a light kiss on the lips. Give yourself this little indulgence because it is truly worth it.

These are just a few dishes from the diverse menu from appetizers to desserts and are always changing at Smith’s Kitchen & Bar. Chef Henry Do continues to surprise diners with innovations in cooking style and the most carefully selected and delicate ingredients.