At Ryong, Vietnamese and occasional Japanese influences come together. The combinations are sometimes a bit unusual, but always successful and refreshingly different. For starters, there is, for example, avocado in a spinach-tempura coating with lemongrass, a classic of the house are also the fresh, homemade spelt noodles in combination with a strong vegetable broth.
Moving on, there are fresh bowls, warming phos and juicy bao burgers. The popular yeast dough buns are homemade here and, coated in a fine tempura crust, are beautifully crispy on the outside and wonderfully fluffy on the inside. The menu at the two Ryong locations differs slightly, by the way: a good reason to stop by both restaurants.
