The pastry side
The pie kitchen runs on laminated pastry and slow-braised fillings, baked through the day on the premises — hot, with chips or a fresh salad to make it a meal.
Our story
From the southern oven to the northern mountains
Two food traditions that never shared a table — Australia's pie shop and the highland kitchen of Vietnam's Mường people — brought to one table in Hội An Đông, Đà Nẵng.
A tale of two ovens
Every food culture has a dish it can't imagine life without. In Australia it's the pie — hot, handheld, generous. In the northern mountains it's the Mường table — smoke, mountain herbs, food meant to be shared. Bếp Mường & Hoi An Gourmet Pies exists because two people brought both traditions to the same kitchen.
One kitchen bakes: golden pastry sealed around slow-braised fillings, out of the oven through the day. The other burns charcoal: black pig seared over straw, hill chicken on the grill, bamboo-tube rice. Between them, a cold tap and a big screen — because a good table in Hội An should feed the whole evening.
The highland side
The highland kitchen cooks the mountain way — cured meats, charcoal fire, bamboo-tube rice and gathered herbs, a menu that reads like a mountain market, not a fusion experiment.
Why one table?
Hội An has great Vietnamese restaurants — and burger bars and pizza ovens are never far away. What it didn't have was a place where an Aussie expat could eat a proper pie while his Vietnamese mate ate the food they grew up on — and both could watch the game. So we built it: three experiences, one bill, one fun evening.
We put the highland half of the house in the name — Mường, the mountain kitchen — because that's the half with roots.
"Nothing else in Hội An does all three — so we built the table ourselves."
Come find the table
We're a few minutes south of the Old Town, in Hội An Đông — a quieter Hội An where the lanterns thin out and the food gets serious. Open daily 11:00–22:00 for dine-in, takeaway and delivery.