The ink is still wet on the grand opening invitations of this little gem which opened on Bui Thi Xuan street in Hanoi just before Tet.
Labri’s fusion concept uses French cooking techniques with an oriental essence. Korean Executive Chef, Chi Joon Hyuk graduated from Tsuji Culinary School in Osaka and earned his stripes at Abysse - a Michelin starred restaurant located in Tokyo. Chef Chi then moved to Vietnam to pursue his passion for oriental ingredients and was inspired to open LABRI. The name LABRI derives from the French word “l’abri” which means "shelter," where people can relax and escape from their busy lives. Instagrammers are keeping busy with his LABRI Truffle, a delicious medley of chickpea, lentil, truffle mayo, bamboo charcoal powder and truffles, and the salmon ceviche is not to be missed. The cool, comfortable and classy dining room adds to the experience and promotes relaxation.
