Philosophy
Proper fish and chips, no shortcuts
Our philosophy
Comfort food deserves to be taken seriously
Fish and chips is a simple dish, which is exactly why the details matter: the freshness of the fish, the crispness of the batter, the crunch of a chip that's been fried twice instead of once.
We keep the menu short and the kitchen honest, so every basket that comes off the fryer is one we'd order again ourselves.
Journey
From a lockdown kitchen to a rooftop table
Lockdown
The Market Bar team starts frying beer-battered fish and chips at home and delivering it across Hội An, when there is nowhere to sit down and eat.
Reopening
The fryers move upstairs, onto the upper terrace of the old cloth market at Bạch Đằng and Hoàng Diệu, next to Market Bar.
Today
A rooftop chippy with craft beer, gin cocktails and live music at happy hour, still serving the same beer-battered fish and double-fried chips it started with.
Culinary approach
Beer batter, double-fried chips, sauces made to match
Four fish, one beer batter: wild mahi mahi, Spanish mackerel and yellowtail kingfish, and farmed sea bass, gluten-free on request. Chips are fried twice for the crunch, with tartar sauce on the plate and mushy peas and curry sauce on the side, the traditional way.
We serve wild-caught fish from Vietnam, choosing locally available, more sustainable stocks and responsibly farmed fish whenever possible, so the selection changes with the catch.
There's a fisherman's basket, calamari, crab and salmon cakes and popcorn shrimp from the same fryer, souvlaki three ways, and a vegan beer-battered sausage for the table that skips the fish.
Find us
Where and when
Terrace 2, Hội An Cloth Market, Bạch Đằng and Hoàng Diệu Streets, Hội An, Đà Nẵng, Việt Nam
Shares the upper terrace of the cloth market with Market Bar; stairs at the river end.
Reserve a table