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T
he first restaurant in the Sy Phu
chain opened at 5 Truc Bach
street in Hanoi. Do Thi Thu Hien,
general director of Sy Phu Lim-
ited, told
Timeout
that a key focus of
the business is balanced nutrition. “The
living standards of people are improv-
ing. After more than ten years of devel-
oping our chain, now is the time for us
to move to a higher level, ensuring that
customers coming to our restaurant will
have good nutrition,” she says.
Hien and her family have designed
a set menu for customers which is to-
tally different from other restaurants. Sy
Phu was the first restaurant in Hanoi to
offer a single hotpot for every custom-
er. Presented in a distinctively personal
style not normally found in traditional
restaurants where everyone shares a big
pot, and coupled with excellent service
and very reasonable prices, Sy Phu food
appeals to both Asians and Westerners.
Its set menu includes seafood
(shrimp, oysters and salmon) and Aus-
tralian beef. Apart from that, the veg-
etables are also different from other
restaurants, as Sy Phu uses a wide va-
riety, including corn, pumpkin, squash,
cabbage and more.
Hien says the food is so fresh that
customers can eat it raw. Moreover, the
hotpot broth is cooked using seafood,
without any pork bones or sweeteners.
In order to ensure that customers
will be satisfied with the menu, Hien
says all of the menu items are carefully
and scientifically calculated in terms of
protein and vitamins.
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Healthy