Modern Vietnamese Food at Falansai

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In the heart of industrial Bushwick, an incandescent light illuminates the minty facade of Falansai Vietnamese Kitchen, where locals and gallery crowds gather inside to taste the latest culinary creations of chef and owner, Henry Trieu.

Recently featured in our list of Where to Eat Vegan in NYC by NYC passersby, Falansai captures the modern taste of Vietnamese food. Much like the culinary history of Vietnam, the dishes on the menu are highly influenced by French and Chinese cuisine. A succulent example is the Caramelized Pork Belly, which arrives sizzling in a hot clay pot cooked with quail eggs, sweet red bell pepper, and braised daikon. It is divine. 

Born out of his father’s mispronunciation of français, Falansai has been serving the Bushwick neighborhood its modern style of Vietnamese comfort food since 2013 and has been consecutively awarded as a Michelin Bib Gourmand restaurant.

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On the lighter side, the bright flavors of the Green Papaya Salad served with tiger shrimp is hands down, one of the best in the city.  We recommend ordering this gem along with the fried Pork Imperial Rolls as the crispy golden appetizer balances perfectly with the sweet, salty, spicy and acidic notes of the salad.  

Falansai also serves classic Vietnamese staples, such as Pho – the popular beef and charred onion noodle soup deriving from the French classic Pot-au-feu, Bánh mì sandwiches served on a french baguette and Bún chả (rice vermicelli noodles topped with a selection of grilled meats and fresh vegetables).
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For vegans and vegetarians, there are several tasty options on the menu. Try the Kabocha Pumpkin Curry spiced with star anise and simmered with coconut milk. It’s a hearty bowl that will warm you up this season.

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Another savory delight is the wok-seared Shaking Beef, sauteed cubes of tender filet mignon that literally melts in your mouth. Pair it with a 33 Vietnamese imported beer and you’ve reached culinary nirvana.  

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Visit FALANSAI at 112 Harrison Place Brooklyn, NY 11237.

Words & Photography by Lanna Apisukh