Sapa

Frommer's Review

I am usually wary of fusion cuisine, but in Sapa's case, the combination of French and Vietnamese, based on the two countries' respective histories, is a natural one. It also helps that the food at Sapa is helmed by the talented Patricia Yeo. Begin your journey in the Mediterranean, with a spectacular salad of romaine hearts, endive, and Taleggio cheese with pear fritters in a pear vinaigrette. Move quickly to Vietnam and sample one or two rolls prepared at Sapa's "roll bar"; the spiced yellowfin tartare with avocado and green papaya sprouts was my favorite. When it comes to the main courses, there is a reason Yeo's ginger-crusted ahi tuna over braised oxtail is her signature dish; the unusual mix might seem too rich, but they mesh together perfectly. The restaurant is cavernous, with high ceilings and bright white walls, and service is extremely personable and knowledgeable. The dining experience at Sapa is exotic on every level -- even the restroom area, with its candle-adorned bubbling pool, Chinese screens decorating the row of bathroom doors, and soft music, is worth the trip -- even if you don't have to go.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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