Gallery

A visual journey through shared plates and handcrafted cocktails

Our Portfolio

Every plate at Hálong is composed with intention — ingredients that carry memory, flavors that travel across Asia and land somewhere entirely new.

Crab Tinga Tostada — braised blue crab in smoky tinga on a crisp tostada
Paloma cocktail — fresh citrus and tajín, served in fine glassware
Red Snapper Kinilaw — coconut milk, calamansi, and fresh herbs
Grilled Oyster Mushrooms — miso butter, pickled daikon, crispy shallots
Scallop Chawanmushi — silken egg custard with seared scallop and dashi
Mezcal cocktail — tomato dashi, fermented kamias, house bitters
Baguio Strawberry Tres Leches — highland strawberries, whipped cream, seasonal garnish
Fish Tostada — white fish aguachile, avocado, pickled cucumber
Beef Carpaccio with Asian Pear and Togarashi Croutons — close detail
Grilled Oyster Mushrooms — plating detail
Scallop Chawanmushi — detail of custard surface and garnish
Baguio Strawberry Tres Leches — dessert plate detail
Fish Tostada — close-up of fish and garnish detail
Uni Toast — sea urchin on toasted brioche with house compound butter
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Follow @halong.restaurant for behind-the-scenes moments, seasonal menu updates, and a front-row seat to every plate we compose.