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
