First Look at Falansai, Now Serving Lemongrass Pork Chops and Mango Panna Cotta in Bushwick

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Shaking beef at Falansai. Photo: Falansai

After some construction-related delays, ex-Slanted Door cook Henry Trieu has opened his 65-seat French and Vietnamese restaurant Falansai in Bushwick. The former web designer told Grub Street back in October about his plan to open a restaurant serving a menu based on his father's Chaozhou roots and Saigon-style street food — the project is personal, and even the name falansai is an approximation of Trieu's father's butchered pronunciation of "français." The debut menu features pork belly braised in coconut water and ginger, shaking beef, rice crepes, spring rolls, and more, and Trieu is pouring a few wines from California and the Finger Lakes region to accompany dinner. Check out the full menu, straight ahead.

STARTERS



Fresh spring rolls - Goi cuon - 8

Shrimps, vermicelli, lettuce, mints, wrapped in rice paper, served with a peanut sauce

Imperial roll - Cha gio - 9

Ground pork, shredded carrots, glass noodles, and tree ear mushrooms wrapped in rice paper and fried. Served with a side of mint and lettuce for wrapping



Vegetarian imperial Rolls - Cha gio chay - 8.5

Grated carrots, shredded cabbage, glass noodle, Shitake and tree ear mushrooms, wrapped in rice paper and fried. Served with a side of mint and lettuce for wrapping



Dad's shrimp rolls (ChaoZhou style) - Cha tom Trieu Chau - 10

Diced shrimps with jicama and shitaki mushrooms in a crispy tofu paper wrap



Green papaya salad - Goi du du - 8

Shrimps and green papaya with mint and other Vietnamese herbs



Vegan crepe -Banh xeo chay - 9

Rice flour crepes filled with three mushrooms and herbs with a side of lettuce for wrapping




MAIN

Lemongrass tofu - Xa xao dau hu - 12

Wok sautéed crispy tofu with mushrooms



Eggplants sautéed - Ca tim xao - 11

Wok sautéed eggplants with lemongrass and a hint of curry coconut sauce



Spicy green beans - Dau hue xao et - 12

Green beans tossed in wok with mushrooms and chilies

Shaking beef - Bo luc lac - 22

Wok sautéed cubes of tender filet mignon served with lime, salt and pepper dipping sauce



Braised pork belly - Thit heo kho - 16

Pork belly braised with whole eggs in ginger, coconut water and soy sauce



Five spice chicken - Ga ngu vi huong - 15

Grilled marinated five spice chicken breasts served with a tamarind fish sauce



Mama’s sautéed ginger chicken and potato - Ga xao gung - 15

Wok sautéed chicken with ample gingers and cubes of potatoes



Grill lemongrass pork chop - Xung nuong - 18

Pork chop marinated in lemongrass, grilled and served with a side of cucumber and Vietnamese slaw



Lamb Curry - Cari de - 18

Lamb, carrots, and potatoes in a lemongrass, curry and coconut sauce



Clay pot Catfish - Ca kho to - 15

Filets of fresh catfish caramelized in a clay pot


DESSERT

Toasted Pound Cake - 6
(Served with Mascarpone Cream and Spiced Pineapple Sauce)


Triple-layer Mango Panna Cotta - 6

(Served with Lime Caramel and Fresh Cucumber)

Falansai, 112 Harrison Pl., at Porter Ave.; 347-599-1190

Earlier: Falansai, a Vietnamese Street Food Restaurant, Coming to Bushwick