Pizza 4P’s Bao Khanh — Restaurant in Hà Nội

Right, so I thought I’d give Pizza 4P’s a go, yeah? Heard they were all about sustainability, eco-friendly vibes – digital menus, no paper waste, that kind of thing. Lovely stuff, right? But let me tell you, mate, the whole experience was like trying to save the planet while someone sets your recycling bin on fire.

Right, and then there was our waiter – a fella named Rose. Poor bloke seemed constantly on edge, like one wrong move would have him out on his ear. You know the look – eyes wide, smile a bit too tight, hands trembling slightly every time he set something down. It was like watching someone carry a tray of drinks through a minefield. But I’ll tell you what, he was phenomenal. The most attentive waiter I’ve ever had. Water topped up before you even knew it was low, plates cleared away like a ninja in a three-piece suit. If subservience was an Olympic sport, Rose would’ve taken gold with his hands tied behind his back. He was the only reason the whole experience wasn’t a complete write-off. Give the man a raise and a holiday, for crying out loud.

But it still makes you wonder – what kind of place pushes someone to that level of anxiety just to deliver a pizza and wine service? You can’t call yourself sustainable if the staff are running on pure fear.

Now, here’s where it all went Pete Tong. I order a large Merlot, thinking, nice and simple, one glass, job done. But no. Out comes this bloke with a bloody carafe. That’s right – a carafe. So now I’ve got the wine bottle, the carafe, and the glass. Three vessels. For one drink. I mean, what's the point of cutting down on printed menus if you're going to turn wine service into a glassware circus? Carbon footprint must’ve skyrocketed just washing all that lot. Unbelievable.

It’s all a bit much, isn’t it? Acting like they’re running the Ritz when, to be honest, it felt more like one of those dodgy 1980s motorway cafes. You know, the kind where the tea tastes like old dishwater and they’re out of everything except sausage rolls and disappointment.

Listen, I’m all for saving the planet, but not like this. If you're serious about sustainability, just pour the wine straight into the glass, mate. No need for all this faffing about. Honestly, if Greta Thunberg had seen that, she’d have flipped her lid.

Also my knife was pre used and had what I can only assume was the exciting end to a Frenchman's date...

This place prioritizes the white tourists. Let's be real. And if you don't believe me, that's fine.

The food is great. The honey beef wellington tasted sweet and savoury (forgot the name.) It tasted wonderful and the idea of having the chefs cook in front of you is a great idea.

But one thing that irks me is that they pay little to no attention to tourists that aren't white. If you are a Filipino or an Indian, this place is not for you.

I had to call them a lot by saying "excuse me" because most of the staff just sat around idly and ignored the wave of my hand.

But when the white tourists come in, they swarm around them. They call in 2-3 different staffs just to talk about their preferred wine. They had a different staff to take and write their order, talking about the dishes in full detail.

But for us? We called a staff and he just pointed us at the QR code to order instead. I asked for a glass of water and they didn't give it to me for 20 minutes before I HAD TO REMIND them again. Apart from this, before we even got in, they got our reservation wrong. We were a group of 3, and the manager guy in black knew that and even asked us "three" as he booked our reservation. But when we came in the next day, our booking was only 2, and the other staff wouldn't let us in and even accused us of getting it wrong ourselves. They were barely paying attention to us too, as they didn't want to deal with the problem. But when white tourists come in, they talk to them and accomodate them nicely. And then the manager guy thankfully who remembered us and let us in. He went like "it's fine we have an extra chair."

I understand the duty and importance of having your country's economy rely on Tourism, but the fact that you have to CHOOSE and name who your "important" tourists are, it's degrading.

Please be mindful of your customers next time, as there are more than several staffs around doing nothing when...

Had to try this highly raved about pizza and pasta restaurant.

✨Bolognese Spaghetti with House-made Smoked Cheese @ 168k VND Al dente pasta served in a tangy and savoury sauce which clung nicely to each strand of pasta, further elevated by their in-house smoked cheese.

✨Half & Half Soy Garlic Beef & Hokkaido Scallops Sweet Miso Gratin Pizza @ 142k & 218k VND The soy garlic beef was tender and juicy but a little too salty for my liking. The scallop miso gratin was topped with asparagus and scallops, with the asparagus releasing too much moisture. The scallops, on the other hand, were silky with a nice bite to it, together with a thick and creamy base but was lacking depth.

Salmon Cream House-made Fettuccine @ 194k VND Fettuccine was a little undercooked and the dish could’ve used more sauce. That said, the salmon was flaky, finished with a zest of lemon which elevated the dish.

Half & Half Seafood Spicy Tomato Base with Smoked Cheese & 4 Mushroom Pizza @ 137k & 99k VND The seafood pizza came with a variety of seafood such as squid, clams and octopus but the tanginess from the tomato base was a little too overpowering. The mushroom pizza was cheesy and topped with various mushrooms which were juicy.

Assorted Cheese Board @ 109k VND 5 various cheeses - brie, goat cheese, blue cheese, parmesan and cheddar - served with crunchy toasted flat bread. My personally favourite was the brie - soft and gooey on the inside. Highly recommend adding honey with every bite for a little extra depth.

✨4 Cheese Dessert Plate @ 110k VND Cheeses include mousse mascarpone, cream mascarpone, blue cream cheese and shredded mozzarella which were served in a tangy yuzu sauce. The blue cheese was intriguing, having a unique mildly pungent flavour which was delicious in small doses. LOVED the cream mascarpone which was rich, smooth and creamy.

✨ must trys!! ✉️ follow me @BrieVco on Instagram, TikTok &...