SIGNATURE PASTA
Pici Truffle Mushroom
Mì nấm Truffle
Freshly hand-rolled pici, made every day at LAM. Served with aromatic truffle mushroom sauce and king oyster mushrooms. A flavorful choice for both vegetarian and non-vegetarian diners.
MODERN EUROPEAN BISTRO
THE ART
OF
DINING.
A modern expression of European dining. Thoughtfully crafted dishes, intimate atmosphere, and moments worth remembering.
EXPLORE MENUAN EXPERIENCE TO SAVOR
THE LAM EXPERIENCE
Crafted with intention.
VUNG TAU · VIETNAMSCROLL TO EXPLORE
A TASTE OF LAM
Made to be
remembered.
At LAM, our pici is rolled by hand and made fresh every day. Our sauces are prepared fresh daily, bringing care and character to every plate.
01
SIGNATURE STEAK
Aussie Steak
Bò Úc sốt tiêu đen
Australian beef with our black pepper sauce, served alongside fresh salad and golden fried potatoes.
Discover the complete LAM dining experience.
EXPLORE FULL MENUTHE LAM PHILOSOPHY / 01
More thanjust a meal.
Every memorable dining experience begins with care. From the ingredients we choose to the details on your table.
MADE WITH INTENTION
OUR APPROACH
Simple ingredients.Thoughtful details.
We believe good food does not need to be complicated. It needs balance, character and the right attention to detail.
DISCOVER OUR STORY“The best moments are often found around a table, shared over something made with care.”
A TASTE OF LAM
Crafted for thepleasure of dining.
BEYOND THE PLATE
A space to
feel at home.
More than a place to dine. An intimate setting where thoughtful details, warm hospitality and good company come together.
THE INTERIOR
Warmth in every detail.
THE DETAILS
Made with intention.
OUR STORY
A philosophy built around good food, meaningful connections and the simple pleasure of being together.
GET TO KNOW USWe believe the best moments in life are often shared around a table. That is where our story begins.
GOOD FOOD · GOOD COMPANY · GOOD LIFELAM Bistro®
YOUR TABLE IS WAITING
Make it
a moment.
Gather your favorite people, take your time and enjoy an experience worth remembering.