“ Mot Hai Ba is one of my favorite restaurants in Dallas and for so many reasons !!! Unique flavor profile, consistency, atmosphere, service- the list goes on and on. I recently made a reservation for my birthday last weekend on the heated patio. I had to have my favorite chicken curry. The restaurant called around 4 pm to cancel for another day because the patio wasn’t going to be warm enough and they didn’t have enough space to move me inside. I asked for takeout instead (which they don’t normally do on the weekends) because I didn’t want anything else on my birthday and she said yes!! Not only was everything delicious, but they comped my meal and threw in a chocolate cake thank you mot hai bai for an incredible meal as always and making me feel special on my birthday ”

“ this is one of my new favorites in Dallas! Outstanding food... I can’t wait to go back and get it all again. I do wish it was in a better/cuter part of Dallas but still 100% worth it for the quality of the food. You have to get the Kimchi dumplings — best thing I have ever had. ”

“ French-Vietnamese fusion that leans much more towards the heavier side (read: French). Surprisingly the best dish was the tempura, an aromatic mincemeat filling encased in a delicate crispy lace with some dill and nuoc cham to give it some lift. The food overall did not fit my SEA palate as they were far too heavy without enough acid, herbs, or astringency to compensate. Unsurprisingly, the banh xeo and eggplant curry were my favorites. But I can see why the other dishes have great appeal. My word of advice is to stop using so much fried shallots. Yes, they’re delicious. I always have a jar at home. Sometimes I enjoy a spoonful as a snack. However, I use only a little bit in dishes that should have them. I dump a mountain of it on food I botched as it will make everything taste good. It’s the SEA equivalent of dousing everything in ketchup. Unfortunately, that’s how the food came across to me. A lot of dishes ended up tasting same-y and one-dimensional because of the overuse of fried shallots. Imagine if everything at a restaurant came with a squirt of ketchup on top. The kitchen would grow so much more if they relied less on shallots to make food taste good. Also, sometimes less is more. The jasmine beets sounded so intriguing, but it only tasted of blue cheese. Play around with the concept a bit more and think about how to enhance the jasmine beets themselves—highlight rather than obfuscate. ”

“ I want to acknowledge the absolutely brilliant service by our server, Mata. He is super nice and makes the whole night truly memorable—from his suggestions/explanations of the menu, to his catering of our celebratory event (all our requests and also providing complimentary food)—we are truly appreciative of his effort. Make sure you ask for him if you could! ”

“ What began as a modest Vietnamese eatery has blossomed into one of the city's most impressive culinary destinations. This remarkable transformation speaks volumes about the establishment's commitment to excellence and continuous evolution. The first thing that strikes you is the atmosphere - a refreshing departure from the cacophony that plagues modern dining. Here, conversation flows naturally against a backdrop of thoughtfully modulated music, creating an environment where dining becomes a genuine pleasure rather than a shouting match. The service staff deserves special mention. Unlike the perfunctory service often encountered elsewhere, the servers here display an impressive command of their craft. They navigate the menu with expertise, eloquently breaking down complex dishes and sharing insights into the cooking techniques that make each dish special. The beverage program, while concise, demonstrates careful curation. The wine list, in particular, proves that quality trumps quantity - each selection feels purposeful and pairs beautifully with the menu offerings. However, in an era where plant-based dining has moved from trend to lifestyle, the menu's limited vegetarian and vegan options stand out as the restaurant's sole shortcoming. While the existing dishes excel in execution, expanding these offerings would make this culinary haven more inclusive and align with contemporary dining preferences. Despite this minor limitation, what truly sets this establishment apart is its clear dedication to the art of hospitality. This isn't a restaurant chasing quick profits; it's an institution built for longevity, following in the footsteps of the world's finest chef-driven restaurants. The attention to detail, from the thoughtful plating to the perfectly timed service, reflects a level of sophistication typically reserved for Michelin-starred venues. ”

“ Food was incredible and interesting! The French techniques really elevated the menu and kept me guessing. Everything was great from the first sip of our cocktails to the last bite of dessert. Tip, find a way to squeeze the garlic noodles into your experience. It maybe the least adventurous accompaniment but you will find room to finish them. ”

“ Michelin rated restaurants can get some bad comments assuming they are part of a marketing scheme. But Mot Hai Ba deserves every part of its praise and more. The quality of service was top notch, our server Nata I think recommended items from the menu like he truly knew them. He was able to tell us what to try based on it being our first time here. Cocktails were fresh and handcrafted. The tuna appetizer had this nice balanced crunch. The baos were not overly doughy. I enjoyed the dumplings with wagyu worth every calorie. I was a tad disappointed by the dessert menu and selection. Which I was too full by that point either way. ”

“ The food is soooo good! It’s not only beautiful to look at but it’s also flavorful! We wanted to double back and order more food but our tummies were too full. Just more reason to return before the seasonal items leave. The service was incredible. Jules was thoughtful and very knowledgeable. The table touches from everyone were awesome. I celebrated my birthday today and the bartender kindly made me a really cool dessert shot. Those added touches from the entire staff made me feel so special tonight. Can’t wait to return. ”