Hoi An

Nu Eatery $$

Nu Eatery, Hoi An, small table dining area

When Nu Eatery opened it was all the rage amongst Hoi An expats but, after being lauded on Trip Advisor, many locals considered it passe. For once, don’t trust the locals, trust the rave reviews on TA instead. Nu Eatery is still one of the best value-for-money eateries in town. And it’s ‘Asian Fusion’ style, characterized by a light touch, is refreshingly original too.

In reality, Nu Eatery is more quaint café than restaurant – three small rooms hidden down a laneway, an open kitchen occupying the fourth. The excellent menu has just a handful of options and the setting is intimate but basic, suiting couples in particular.

Prices compare very favourably with Old Town establishments with mains at 80,000 vnd. The food is original – a delicate fusion – not the brazen experiment of East meets West often found elsewhere in Hoi An. The service is respectful, helpful and unobtrusive and … there are 10 wines available by the glass!

Many rave about the steamed pork buns, spicy pork fetuccine and the chili lime shrimp but nothing tops the praise for the home-made ice cream which interestingly comes in lemongrass, coffee and chili flavors.

For dinner you need to book to ensure a spot but I recommend Nu Eatery for lunch. The mains are not large, there’s more elbow room and you can soak up this quiet little oasis with the sun streaming in through its cottage windows over a wine or two before your afternoon siesta. A perfect reward after a tough morning bartering in the Old Town’s shopping district.

To get to Nu Eatery, take the first lane on the right after the Japanese Bridge (moving away from the center of the Old Town). Note, it’s closed Sundays!

Hours: 12 pm – 9 pm (closed Sundays)
Add: 10A Nguyen Thi Minh Khai
Tel: +84 (0)129 519 0190
Web: Nu Eatery Hoi An

Nu Eatery, Hoi An, potato salad with boiled egg, olives and beans; rice fettucine with spicy pork_opt
Nu Eatery, Hoi An, sign
Nu Eatery, Hoi An, large dining table_opt - Copy
Nu Eatery, Hoi An, shredding chicken in the kitchen

Updated: 6 December 2017

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