Chef's Pick

Banana Flower Salad

Baby clams in lemon dressing with a crispy rice cracker.

A Bright Opening Plate

Banana flower salad showcases the Vietnamese side of our fusion menu — herbal, citrusy, and built around texture.

Tender banana blossom is tossed with baby clams dressed in bright lemon, creating a starter that feels light but satisfying. A crispy rice cracker adds crunch and a subtle toastiness that balances the acidity of the dressing.

This dish works beautifully as the first plate on a shareable spread. It wakes up the palate before richer items like lamb chops or shaken filet mignon, and pairs well with a crisp white wine from our Lucite wine wall.

Why Guests Order It

Unique ingredient you rarely see on standard fusion menus
Perfect counterpoint to heavier grilled and fried plates
Ideal for groups exploring multiple small plates

About the Banana Blossom and How to Enjoy It

The banana flower, sometimes called banana blossom or banana heart, is the large purple-red bud that hangs at the end of a banana bunch. Across Southeast Asia it is treated as a vegetable rather than a curiosity, and in Vietnam it appears most often as gỏi bắp chuối, a salad of finely shredded blossom tossed with herbs, lime or lemon, and a savoury dressing. Raw, the inner leaves have a mild, slightly astringent flavour and a crisp, almost artichoke-like bite that soaks up dressing without going limp.

Preparing it takes patience. The tough outer bracts are peeled away until the paler, tender layers appear, and the small florets tucked between them are usually trimmed of their firm stamen. Once sliced, the blossom discolours quickly, so cooks traditionally drop the shreds into water acidulated with lemon or lime. That step keeps the colour bright and softens any bitterness, and it is one reason citrus sits so naturally at the centre of this dish.

Why clams work so well here

Shellfish is a classic partner for banana flower in Vietnamese cooking. Baby clams bring a gentle brininess and sweetness that rounds out the sharp, herbal edges of the salad, while the lemon dressing ties sea and garden together. The rice cracker is a familiar Vietnamese companion too: guests often break it into pieces and use it to scoop up the salad, so every bite gets a mix of crunch, tang and tenderness.

Tips for ordering

Order it early. Light and acidic, it is best enjoyed before grilled or richer plates arrive.
Share it. The portion suits passing around the table alongside other small plates from our menu.
Think crisp and aromatic for wine. Dry, high-acid whites tend to complement citrus and shellfish; ask your server for a suggestion on the night.
Mention allergies. The dish contains shellfish, so let the team know about any dietary needs before ordering.

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