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The Hudson Rooms

Hanoi

Capella Hanoi’s jewel in the crown

Crowning Capella Hanoi in the city's French Quarter, The Hudson Rooms channels the golden glamour of 1920s New York, all Art Deco lines, frosted bronze mirrors and marble. By day, the oyster bar evokes the historic Fulton Fish Market, with towers of shellfish and caviar. By night, the room shifts into a spirit-forward cocktail destination, complete with a theatrical daily ritual when the red carpet is rolled out at half past nine. Hidden within is Track 61, an invitation-only speakeasy reached by solving a riddle, where rare whiskies and cigars reward the lucky few.

The current cocktail menu, Express Line, maps the bar's programme across four New York City subway routes, each corresponding to a different cocktail style. The 42nd Street Shuttle serves martinis, among them a Times Square built on gin, coriander brine, chilli and fino sherry, and a Bryant Park that washes vodka and gin through coconut before adding bianco vermouth and champagne reduction. The Lexington Avenue Line handles Highballs, including the Harlem Renaissance, a bracing rye-and-coffee highball lifted by black currant and absinthe over tonic. Sours travel the Flushing Line, where the eponymous Flushing cocktail pairs musk melon gin with plum, peppercorn, cucumber and lotus honey, while the Broadway-7th Ave Line closes things out with spirit-forward serves such as The Heights – a rye and amaro build sharpened with orange bitter liqueur. Leading the bar is head mixologist Nguyen 'Patrick' Ngoc Khanh, World Class Vietnam 2025 champion, under bar manager Sean Halse.

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