Da Nang, Vietnam
Set in a quiet, leafy bend of the Nen River, this well-priced restaurant creates modern Vietnamese dishes using overlooked, unpopular or disappearing ingredients (‘nen’ is an obscure cross between shallot and garlic). Born and bred in Da Nang, Summer Le’s policy of hyper-local sourcing extends to planting organic herb gardens on the restaurant’s rooftop and sourcing seafood daily directly from local fishermen. Fermented sea urchin noodles sit alongside duck breast with mango gel and satay chilli paste. Best of old and new world wines.
16 My Da Tay 2, Ngu Hanh Son, Da Nang, 550000