Wine beside Vietnamese food
A food-first wine program shaped by Lưu Gia Bảo, with curiosity for the way wine can accompany herbs, seafood, grilled dishes and roast duck.
Food first
At MiRi Hôm, wine is part of the meal rather than the main performance. The starting point is Vietnamese food: its herbs, freshness, savoury depth, smoke and shared-table rhythm.
The program is designed to keep evolving as the kitchen and the table continue their conversation.
The person behind the list
Young sommelier
Lưu Gia Bảo brings an enduring and boundless passion for wine, serious curiosity and a deep interest in pairing wine with Vietnamese food.
His approach begins with what is being eaten and how the table is sharing it. The wine follows: present, thoughtful and in service of the meal.
A compass from the plate
By the glass
Nine wines are presented with a glass, carafe or dessert-glass format. Explore the thirty-label Wine List for each producer, wine, vintage and service format.
BEYOND WINE
MiRi Hôm’s signature mocktails begin with components prepared in-house and are balanced with the same food-first thinking as the wine program.
Bright, layered and refreshing, they are designed to sit naturally beside Vietnamese herbs, seafood, grilled dishes and shared plates — never to compete with the meal.
Our kombucha is brewed and nurtured in-house. Its living culture is maintained with organic black tea and organic brown sugar, creating a clean, gently tart and refreshing drink that works naturally alongside the meal or on its own.
Thoughtful without alcohol, and still very much part of the table.
Explore the Drink MenuWine for a gathering
For private dining, discuss food and wine together as part of the planning conversation.
