Ủ Menu

Beverage Menu

Concept Cocktail: Solar Terms

The old calendar divides the year into 24 solar terms. Every ~15° of the sun’s path, the weather changes its voice—light, heat, humidity, wind. At Ủ, we use solar terms as a flavor map: cold days call for warmth; damp days ask for brightness; harsh heat wants something clean and cooling. We choose local ingredients in their season, so each glass tastes “right for the time.”

Lập Xuân

Black glutinous rice, Passion fruit

KI NO BI Kyoto Dry Gin

450

Vũ Thủy

Pink pomelo, Hōjicha

Tesseron Composition Cognac

350

Kinh Trập

Red jujube, Hue lotus seeds

Château du Breuil 12 YO Calvados

390

Xuân Phân

Ha Giang honey pear, Green Oolong Tea

Eau de Vie de Poire Williams

380

Thanh Minh

Vinh Long starfruit, Osmanthus

FUEKI Craft Gin

400

Cốc Vũ

Mo Qua peach, Molasses

The Hakuto Matsui Gin

350

Lập Hạ

Maceration dracontomelon, Green cardamom

Tesseron Composition Cognac

380

Tiểu Mãn

Luc Ngan lychee, Green Oolong Tea

Pisco El Gobernador

380

Mang Chủng

Bom Kombucha, Red pepper

Château du Breuil 8 YO Calvados

330

Hạ Chí

Moc Chau apricot, Fresh lemongrass

Ủ’s Crafted Gin

330

Tiểu Thử

Fresh longan, Elderflower

Château du Breuil 8 YO Calvados

350

Đại Thử

Don Duong honey pineapple, Kaffir lime leaves

Royal Sedang – Viet Nam Botanicals Gin

350

Lập Thu

Dried lychee, Mugwort

Los Siete Misterios Doba-Yej Mezcal

400

Xử Thử

Blood Plum, Green Oolong Tea

Château de Larressingle V.S.O.P. Armagnac

550

Bạch Lộ

Beetroot, Green bird’s eye chili

Sake Kinkon Junmai Ginjo “Juemon”

330

Thu Phân

Millet, Doi seeds

Tenjaku Whisky

380

Hàn Lộ

Tu Le young sticky rice, Uji Matcha

Clement Select Barrel Rhum Vieux Agricole

340

Sương Giáng

Da Lat sweet potatoes, Lapsang tea

Nikka From The Barrel

550

Lập Đông

Da Lat cherry tomato, Green Sichuan Pepper

Hokkaido Ken Gin

330

Tiểu Tuyết

Mung bean, Palmyra palm

Tesseron Composition Cognac

420

Đại Tuyết

Ta Nung glutinous corn, Oat milk

Pisco Quebranta

330

Đông Chí

Egg yolk, Molasses

Le Breuil Finition Sherry Oloroso Whisky

380

Tiểu Hàn

Hoa Loc mango, Palm sugar

Château du Breuil 8 YO Calvados

350

Đại Hàn

Grilled Banana, Pu-erh Tea

Samalens V.S.O.P. Bas Armagnac

350

Hồng Thái

Apricot, Soursop

Rice Wine

300

Non-Alcoholic Ferments

Kombucha Heritage

Kombucha Heritage is the non-alcoholic program at Ủ. Developed through tea, time, and controlled fermentation, each batch forms its own balance of acidity, aroma, and texture.

The name Heritage reflects a continuity. Tea has long been part of Vietnamese taste — shaped by region, season, and time. Through fermentation, that foundation is extended into a new form. Because the process remains active, no two batches are ever exactly the same. Variation is part of the character — not something to be corrected.

Glass | Bottle

Pétillant

Green grape

Honey

White Oolong Tea

310

Muse des fleurs

Green grape

Honey

Green Oolong Tea

300

Équinoxe

Red grape

Honey

Tua Chua Yellow Tea

310

Céleste

Green Apple

Green Oolong Tea

350 | 910

Muscaté

Jasmine, Honey

Tua Chua Yellow Tea

350 | 910

All prices are in (.000) VND and are subject to VAT & 5% service charge

reservation

Part Two

Bar Bites

Small plates shaped to support fermentation, acidity, smoke, fat, salt, and finish.

The food at Ủ is not a separate dining concept. It is built around the drinks — sharp, savoury, restrained, and designed to extend the rhythm of the night.

Vietnamese ingredients remain at the centre, but the role of each bite is simple: to carry the drink further.

Cobia Salad

Cured cobia with green apple, passion fruit, and prawn crackers. Bright, tangy, and crisp to start the night.

270

Sea Urchin Pâté & Sourdough

Toasted sourdough with sea urchin pâté and chilli jam. Rich, savoury, and lightly spicy.

250

Cacao Fish Sauce Fried Chicken

Crispy fried chicken glazed with cacao fish sauce, served with Vietnamese pickles.

250

Sticky Corn with X.O Sauce

Sticky corn tossed with X.O sauce, dried shrimp, and crispy rice cracker. A familiar street snack with a deeper savoury kick.

250

Seaweed Fries

Crispy fries dusted with seaweed powder, served with spicy mayo. Easy to share, easy to keep eating.

230

Crispy Squid & Fermented Pineapple

Crispy leaf squid with basil and fermented pineapple sauce. Crunchy, aromatic, and lightly tangy.

250

Grilled Pork Jowl Teriyaki

Grilled pork jowl with teriyaki sauce, cassava mash, and salad. Rich, tender, and lightly smoky.

280

Hokkaido Scallop Congee

Tám Xoan rice congee with Hokkaido scallop and fresh herbs. Warm, gentle, and comforting.

280

Nem Nướng with Crispy Rice Paper

Grilled pork sausage with crispy rice paper, Vietnamese pickles, and peanut sauce. Familiar, fun, and made to share.

270

Steamed Banana Cake & Rum Coconut Cream

Steamed Vietnamese banana cake with rum coconut cream and cacao nibs. Creamy, fragrant, and lightly bittersweet.

250

Flan Sponge Cake

Vietnamese flan sponge cake with Earl Grey caramel and roasted pineapple jam. Soft, creamy, and gently aromatic.

250

Braised Beef Tendon Stew

Slow-braised beef tendon stew with bánh mì and fresh herbs. Deep, warm, and full of comfort.

250

Sun-Dried Beef

Vietnamese sun-dried beef served with yellow ant salt. Savoury, tangy, and perfect for sipping.

270