I wish we had a bar like this in Washington. The ambiance is always something out of a dream. The service is always wonderful. Will be back next time.

An unforgettable dinning experience. Everything about this place was beautiful and delightful. From the warm welcome at the door to the smiles and first drinks at the bar to the ambiance and table settings and finally the food and meaningful stories behind each course. My favorite dishes was the edible lemon grass candle with tiger shrimp AND the gold shavings + the garlic noodles. The service and food was a 10/10 over. I can't wait to go back.

This was an awesome experience. We started off with really unique and tasty drinks at the bar. We sat in the private room. In fact, all the drinks throughout the night were amazing. This was a 13 course meal. There's a story behind every dish. The service was extremely attentive and excellent. The food was fantastic. What really stood out to me was the razor clam. If you tried it before, and prepare it very nicely. The short rib was very tender and tasty. My favorite throughout the night, is the garlic noodles with uni and 24k gold. It is the tastiest garlic noodles anywhere. They managed to make it taste better than Crustacean itself.

This is not just a dinner, it's a whole experience - a gastrobiography as they call it. It is a set 8-course menu inspired by the life of Chef An. The staff explains each dish and what it represents. Learning about Chef An's background and upbringing definitely inspires you and appreciate every element in each dish. My favorite was the deconstructed Banh Mi (Vietnamese staple) and Garlic Noodles. Food and service was 10/10, I'll definitely be coming back!

Chef Helene An's new project featuring a tasting menu and the concept of Gastrobiography - guests are taken on a food journey that travels though the life stories of the chef. Such an unique and amazing experience. My hubby and I went to Da Lat Rose on Valentine's Day - the intimate dining room was beautifully decorated with wild roses and handmade crafts from Vietnamese artists. There was a metal hat on the table, which served as the map of the stories each dish represented. The 12-course menu covered a wide range of ingredients and flavors, from oyster, to coconut bamboo rice with chicken, ginseng soup, to crab claw, to caviar, to pork cheek, to Wagyu tamales...creative, but not overly pretentious, and everything was well executed and delicious! They also had the option of wine pairing or cocktail pairing - we went with the wine pairing, but tasted a couple of refreshing cocktail drinks that the bar sent over as well. One minor complaint was that the sommelier was pretty busy and forgot to pour the wine as dishes came - I would hope the service would improve as the restaurant opens longer to match the quality of food!

Great food and super nice ambience. The decor is very classy and very romantic. It is located on the second floor of Crustaceans's and it has its own entrance. The food is amazing. Yes, it is costly, but worth it. It is fine dining, so don't expect big portions. Although some dishes could be bigger portion. It is a step up to the already newly upgraded crustacean's menu. The service is great. Corkage fee is $130.00

Introduction: Prior to coming here my family and I dined at Crustacean and the culinary execution left a favorable impression on me; therefore when Da Lat Rose opened, I know I have to give it a try especially when on the website it states each course on the menu bears a symbolic meaning in relation to the chef's life. Considering there are about twelve courses, I will only talk about the highlights of the evening. Food: Razor clam with herb butter: The clam is fresh and sweet. The herb butter is fragrant and rich but in a delicate, good way. I have tried razor clams at other locations such as on the beach, at Thai and high-end Cantonese seafood restaurants but none comes close to what is offered at Da Lat Rose. At most other places the razor clam's flavor is lackluster and the texture is flaccid. Bamboo rice with chicken oyster: The chicken oyster is smooth, mellow, lightly fatty and very tender. I like the fact the chicken oyster has strong lemongrass flavor [I am a sucker for lemongrass]. The bamboo rice is fragrant and flavorful. If given the choice, this will be my ideal breakfast for the morning. Customize banh mi with mini vegetables, charcuterie, pate, and agave butter: The bread is fresh, chew,, and soft in texture. The charcuterie pairs well with both the pate and agave butter depending on the respective charcuterie meat. The slice of terrine goes well with the pate while the pork loaf pairs well with the agave butter since it's inherently delicate in flavor and the sweetness from the agave butter goes great with it. Get a piece of the bread, vegetable, pate/agave butter and charcuterie all in one bite and there's a sense of balance and wholesomeness to it. The robust earthiness of the pate, the sweetness from the agave butter and vegetables, and the light smokiness from the charcuterie all blends well together without conflict. Red tile fish fried in 400 degrees oil: The puffed up scales reminds me of Sichuan's sizzling rice. The fish, I am surprised, that after being doused with oil that's 400 degrees, the fish is still very tender and wholesome. Garlic noodles with Santa Barbara uni and 24K gold flake: The uni imparts a light creamy texture to the noodles with a hint of sweetness. Normally I don't like uni but the uni that's used at Da Lat Rose is of excellent quality: the uni is neither mushy nor does one see the purple veins that are often seen at other establishments. In terms of the noodles I like how the taste of lemongrass overshadows that of the garlic. Activated charcoal rice with quail egg, and braised pork cheek: The charcoal rice is rich in flavor. The flower petals, I have been told, are actually caramelized thin slices of mushrooms and they taste like crab apples. The braised pork cheeks are satisfyingly fatty, tender, and simply delicious. Dessert: Tapioca in coconut milk with coconut sorbet, rambutan, lychee, mango, and dragon fruit: This dessert is fragrant, light, smooth, and delicate. It embodies the indigenous flavors of Southeast Asia well. Every spoonful, as I'm tasting the fruits, reminds me of the warm and humid climate there and how the juices from these fruits are often the best thirst quenchers when one's in such an environment. Soursop granita: Soursop is a kind of tropical fruit most Asian children will have encountered at some point in their life. It is green and spiky, bearing white flesh with a custardy texture. The flavors and its sweetness slightly resembling guava but for the most part it is hard to describe; however, as soon as one takes a bite out of it he or she will unmistakably know what it is. Ambiance: Contemporary, elegant, and upscale. Service: I like to take this opportunity to thank two gentlemen: Jason and the general manager, Thomas. Both are knowledgeable, candid, and attentive throughout the duration of the evening; they make me feel welcomed throughout the course of the meal. The level of their service and professionalism is hard to come by. Price: Considering the quality of the ingredients that are used, the culinary execution, and the level of service, the price here is reasonable. Overall: In LA there are pho restaurants, banh mi, com tam [broken rice] shops etc. Although these establishments are good at what they do, they each specialize in a different aspect of Vietnamese cuisine. At Da Lat Rose chef Helene An and her staff presents a more comprehensive presentation of Vietnamese cuisine. Da Lat Rose is the first of their kind and they're doing a splendid job.

Amazing food journey! Loved all the food! Wine was delish! But the cocktail tasting was just ok. They were all very similar tasting and sweet. So I would probably skip on that and stick to wine tasting! Yummy!

If you're looking to experience Vietnamese food like you never have before, then Da Lat Rose is the place to go. My wife and I have been anxious to find someone that took Vietnamese cuisine to a whole new level with molecular gastronomy and we finally found it. We live in OC, home of Little Saigon where we've eaten at many traditional Vietnamese restaurants. It's what we grew up on in our homes and it's what we crave for soul food. I may be biased, by I truly believe that there is no better dishes than Vietnamese dishes, however everyone served it the same traditional way and very few people pushed the envelope with it they way these Chefs have done. Having been to restaurants like Alinea, the Bazaar by Jose Andres, and both Crustacean and An Qi, our standards of being surprised is pretty high up there when it comes to deconstructed food and biting into the most delicious foods at the same time. We were both enjoying every course, every paired cocktail, and their gastrobiography as well. Each dish got surprisingly better and better with the familiar flavors that was packaged for us to experience it in a way that we have never had eaten Vietnamese food before. The restaurants recent remodel surprised us. It was a huge improvement and the different rooms kept things very interesting. We ate, we drank, we laughed, we celebrated our wedding anniversary, and had an unforgettable meal thanks to Chef Helene An and Chef Tony Nguyen and staff. We got to meet them for the first time and they treated us like family and nothing less. I don't eat seafood, but the Chefs accommodated me by replacing seafood with meats like wagyu beef and chicken oyster--the best substitutions I've ever had where most other places would just give me some vegetables. The entire staff was wonderful and I believe that this has been the best restaurant and best meal that we've had in a long time.

I wanted to share my appreciation for An family to try something new and provide an exciting dining scene in Beverly Hills (4.5 star, 10/25/2019). We visited here for one of the soft opening nights for our anniversary, and had such a beautiful experience. We spent sometime at the entrance bar before going into the main dining room which they call nhà - "home" in Vietnamese. Our host for the night remembered our full name and escorted us to a table that had a beautiful set up. The first part of the course was making your own petit Bahn Mi - a lot of fun! Their signature garlic noodle is accented by Santa Barbara uni and a flake of 24k gold. Yes, every course is fancy, and maybe a bit over the top. However, when you listen to a story behind every course relating to Chef Helen An, you realize this is not just a dish, but reflections of her life and dreams. I am happy to see the family challenging to establish a high-end Vietnamese fusion cuisine. Wishing them a very best of luck. One more thing. The interior is beautiful, not chasing the trend, very well reflects the concept of the restaurant, being a pioneer of establishing a new cuisine.