Bus ride to Hanoi

Phill:
The bus ride back from Haiphong bay to Hanoi was bloody awful! There is no way to flower it up or put a nice spin on it, the driver was a lunatic, the air con was terrible and the suspension was non existent so every bump and pothole in the not-so-perfect Vietnamese Tarmac was amplified into a bouncy roller coaster that lasted for 3 and a half hours!
I tried to write some blog but it was impossible so Gem took over and managed to catch up as we had been a bit slack over the previous few days, too busy living the life of Riley dontcha know. We stopped off at the marble palace place again, BORING! Or as they say in Vietnam 'same same'
We checked into the Charming hotel at around 5 and were really pleasantly surprised to find balloons and a free bottle of wine awaiting us along with the now obligatory flower petals on the bed.... Please note that if we are invited to your home to stay the night we will now insist on flower petals in the shape of a heart!


We did our usual and cracked open the free booze immediately before getting online and finding out what there was to do in Hanoi and where was good to go and eat (here just insert Tripadvisor).
We went out for a good wander around to try and get our bearings we have now become expert crossers of the road!
Hanoi is lovely, the Hoan Kiem lake is home to a massive ancient turtle and is fairly impressive to walk around



We wandered through the old quarter and made our way back to the hotel to get ready for our night out, we were heading to a restaurant called Pots'n'Pans which is another initiative that helps to train young trainee staff and chefs.
This was one of the nicest meals we have had, hands down no doubt! We ordered from a set menu which came with an amuse bouche of a gorgeous courgette soup with pancetta

And then to start I had Twice cooked pork belly with sautéed baby vegetables, aromatic sticky caramel, zucchini herb cake and dried squid strings

And Gem had the “Cua be” crab tarte with fennel, shallot and spices, bisque cream and herb oil

For main we both had the Beef 2 ways (Roast Australian beef fillet and braised short rib in cassia scented jus), potato fondant, carrot and ginger puree with baby onion rings



This was my dessert Bay leaf and fresh Soy milk pannacotta with mulled wine cherries and sweet basil cream

And Gem tucked into Five spice frangipane tarte and black sesame ice cream



Blooming gorgeous and to make it even tastier as we were down stairs we were chatting to the manageress and enquiring as to where we can get the little terracotta cups and saucers that the amuse bouche came in, she only went and gave us one of the custom made bespoke cups and saucers!
Sweet! But all the lovely food and too much travel left us feeling shattered so we headed back to the hotel and got some ZZZZZZZ's


A huge thank you to graham, Alison and Gordon as the gorgeous meal and wine were paid for by them this evening, it was fab so many thanks.