PHI LU I RESTAURANT
225 Nguyen Chi Thanh Street, Hai Chau District, Da Nang City, Vietnam Telephone Number: (0511) 386 8868 -
About the venue
Address: 225 Nguyen Chi Thanh Street, Hai Chau District, Da Nang City, Vietnam
Telephone Number: (0511) 386 8868 - Fax: (0511) 382 3574
Website: www.philu.com.vn
E-mail: [email protected]
Opening Hours: 09:00 ~ 22:00
Days Closed: None
Average Price (per person): 100.000 ~ 300.000 (VND)
Credit Card: Visa card, Master card
Available Languages: Vietnamese, English
Capacity: 1000~
Parking: Free Parking
Delivery: Yes
Menu
| MENU 1: 01 PAX = VND 90,000Applicable from 10 guests or more) | |||
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MENU 1A |
MENU 1B |
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1. RIM MEAT 2. WAREHOUSE FISH 3. COW STIR-FRIED 4. VINEY OIL MIXER SCRATCH 5. FRIED EGGS 6. SHRIMP REFORM CAN 7. THE WHITE RICE 8. FRUIT |
1. CAVITY SAUCE 2. PORK OF THE SPENT 3. SUFFERING THROUGH EGG STIRST 4. SAUTICAL STIR-FIX INK 5. FLESH TOFU BEAN 6. SHRIMP COOKING SQUIME SQUIME 7. THE WHITE RICE 8. FRUIT |
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| MENU 1C | 1D MENU | ||
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1. SALTYED RIM SHRIMP 2. COLET ROTI 3. VEGETABLES WIN THE GARLIC 4. WAREHOUSE FISH 5. SOUND OF SUFFERING THROUGH 6. BEANS COOK LEAN MEAT 7. THE WHITE RICE 8. FRUIT |
1. SHIPWORD PIGS 2. COTTON STIR-FRIED COTTON 3. HEARD FISH 4. EGG STEAMED TOFU 5. VEGETABLES WIN THE GARLIC 6. SHRIMP COOKING POLISH LEVEL 7. THE WHITE RICE 8. FRUIT |
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| MENU 2: 01 PAX = 100,000 VND Applicable from 10 guests or more) |
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| MENU 2A | MENU 2B | ||
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1. SALT ROASTED SHRIMP 2. MEAT FUNGAL STEAMED FISH 3. RADISH STIR-FRIED STIR INK 4. RIM RIBS 5. PENUYAN BEANS 6. EGG EGG DEALS 7. SHRIMP COOKERING CANH 8. THE WHITE RICE 9. FRUIT |
1. SAASED RIM MEAT 2. STOCK FISH 3. TOFU STEAMED MEAT 4. COTTON STIR-FRIED COTTON 5. VEGETABLES WIN THE GARLIC 6. FRIED EGGS 7. SHRIMP COOKING CANH 8. THE WHITE RICE 9. FRUIT |
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2C MENU |
2D MENU |
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1.FRYING PINK FISH 2. TOMATO STIR-FRIED INK 3 .PORK OF THE SPENT 4. WESTERN PURPLE TOGETHER 5. VEGETABLES WIN THE GARLIC 6. EGG STEAMED TOFU 7. MISERABLE VIA COOKING 8. THE WHITE RICE 9. FRUIT |
1. GINGER ROASTED SHRIMP 2. COUNDING TO COUGH SAUCE 3. RUBBER RIBS 4. SWEET SOUR SAUCE FISH 5. VEGETABLES REFORMED GARLIC 6. CANDING EGGS 7. LEAN MEAT COOKING WARRIET 8. THE WHITE RICE 9. FRUIT |
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| MENU 3: PAX = 110,000 VNDApplicable from 10 guests or more) | |||
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MENU 3A |
MENU 3B |
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1. SALT ROASTED SHRIMP 2. FOOD STIR-FRYING EEL 3. LEMONIC SAUCE BARBECONFISH FISH 4. COUNDING TO COUGH SAUCE 5. GINGER STEAMING INK 6. STIR-FRIGERATED COATING VEGETABLE 7. SHRIMP COOKING CANH 8. THE WHITE RICE 9. FRUIT |
1. SHRIMP FISH SAUCE MEAT, CUCUMBER 2. THE QUADRICH 3. HONG KONG STYLE STEAM FISH 4. WESTERN STIR-FRIED COW 5. GARLIC PUMPKIN COTTON 6. CHI MILD STIR-FRIED FROG 7. BONE STEW PUMPKIN 8. THE WHITE RICE 9. FRUIT |
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| 3C MENU | 3D MENU | ||
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1. SALTED CUFFFIRE FISH 2. CULTIVATED TOMATO MEAT 3. GINGER STEAMING INK 4. SHIP RIBS 5. THE EGG STEAMING WEST EXAM 6. VEGETABLES STIR-FRIED GARLIC 7. MISERABLE VIA SHRIMP COOKER 8. THE WHITE RICE 9. FRUIT |
1. EGG STEAMED TOFU 2. GINGER ROASTED SHRIMP 3. HONG KONG STYLE STEAM FISH 4. SWEET SOUR STIR-FRIED RIBS 5. VEGETABLE SPINACH STIR-FRIED 6. FROG O GARLIC 7. SHRIMP COOKING POLISH LEVEL 8. THE WHITE RICE 9. FRUIT |
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| MENU 4: 01 PAX = 130,000 VND Applicable from 10 guests or more) |
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| MENU 4A | MENU 4B | ||
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1. GRILLED COLLET 2. CAPPING CAPPING FISH 3. TOMATO STIR-FRIED INK 4. COTTON RESPIRATORY CROSS 5. SALTYED RIM SHRIMP 6. THE INTERFERENCE OF MEAT 7. BOILED VEGETABLES + BOILED EGGS 8. FISH SOUR WOOD 9. THE WHITE RICE 10. FRUIT |
1.SWEET SAUCE FRIED FISH 2. HAND-FIGHTER CAPTURES 3. STEAMING INK + GINGER SAUCE 4. PORK OF THE SPENT 5. SALT ROASTED SHRIMP 6. GARLIC VEGETABLES 7. MUSHROOM XAO BO 8. NGHEU CORRUGATE 9. THE WHITE RICE 10. FRUIT |
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MENU 4C |
4D MENU |
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1. COUNTING STIR-SHAPED SHELL 2. MEAT FUNGAL STEAMED FISH 3. FRIED STRING STRING STRING 4. COLD STIR-FRIED FLOWER 5. GINGER ROASTED SHRIMP 6. FERTILE DUTY COPYING 7. RUBBER RIBS 8. LEAN TOFU BEANS 9. THE WHITE RICE 10. FRUIT |
1.WAREHOUSE FISH 2. CULTIVATED CALEA HOOD OF OIL 3. SHIPMENT RIBS 4. CHI MILD STIR-FRIED EEL 5. GARLIC PUMPKIN COTTON 6. SALTYED RIM SHRIMP 7. SHRIMP BOILED PORK, CUCUMBER 8. BONE STEWW CANH LAGIM 9. THE WHITE RICE 10. FRUIT |
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| MENU 5:01 PAX = 140,000 VND Applicable from 10 guests or more) |
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MENU 5A |
MENU 5B |
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1. HORRIFIC BREWING RIBS 2. HONG KONG STYLE STEAM FISH 3. SAUTICAL STIR-FIX INK 4. COUNTING STIR-SHAPED SHELL 5. SALTYED RIM SHRIMP 6. VEGETABLE SPINACH STIR-FRIED 7. CHICKEN RETURNS 8. SOUR WATCHING 9. THE WHITE RICE 10. FRUIT |
1. BOILED CHICKEN 2. STEAMING INK + GINGER SAUCE 3. SHIPWORD PIGS 4. SALT ROASTED SHRIMP 5. LEMONIC SAUCE BARBECONFISH FISH 6. SOUND OF SUFFERING THROUGH 7. VEGETABLES STIR-FRIED GARLIC 8. SOUR FISH WAREHOUSE 9. THE WHITE RICE 10. FRUIT |
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| MENU 5C | 5D MENU | ||
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1. HAI GINSENG STRITER CROSS 2. MEAT FUNGAL STEAMED FISH 3. RADISH COTTON INK 4. COUNDING TO COUGH SAUCE 5. GINGER ROASTED SHRIMP 6. HEATER STIR-FRIED COPYING 7. THE EGG STEAMING WEST EXAM 8. SOUR SOUR CULTIVATION 9. THE WHITE RICE |
1. SALTED CUFFFIRE FISH 2. FRIED MEAT INTAKE 3. SHIPMENT RIBS 4. CHI MILD STIR-FRIED EEL 5. GARLIC PUMPKIN COTTON 6. SALTYED RIM SHRIMP 7. VEGETABLES WIN THE GARLIC 8. SON STEAMING PIG SQUAY |
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| MENU 6: 01 PAX = 150,000 VND Applicable from 10 guests or more) |
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| MENU 6A | MENU 6B | ||
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1. NO SAIGON SPROOSE 2. HONG KONG STYLE STEAM FISH 3. TOMATO STIR-FRIED INK 4. RESPIRATORY CHICKEN 5. SALT ROASTED SHRIMP 6. BOILED VEGETABLES OF SEAMACHING SAUCE 7. CHEI CHINESE OPIUM CHINESE 8. CRAB MEAT SPELLING 9. THE WHITE RICE 10. FRUIT |
1. CHICKEN REVIEW 2. BELL WHEN SHAKING 3. SALTY RIBS RIM 4. FOOD STIR-FRYING EEL 5. PATTERN DUCK 6. SWEET SAUCE FRIED FISH 7. REDUCTION OF GARLIC STIR-FRIED 8. SOUR WATCHING 9. THE WHITE RICE 10. FRUIT |
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MENU 6C |
6D MENU |
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1. SOLUBIL SEED SHRIMP 2. TOMATO SAUCE FISHING FISH 3. STEAMING INK + GINGER FISH SAUCE 4. CHICKEN TO THE ENGINE 5. STORAGE STORAGE 6. ITALIAN COW HOAL STIR 7. RADISH THE STIR-FRIED SPOONS 8. SOUP OF THE SQUARE STEW 9. THE WHITE RICE 10. FRUIT |
1. CHICKEN STIR-FRIED 2. COW STIRST STRITERS WESTERN TOMATO 3. RUBBER RIBS 4. TOMATO STIR-FRIED INK 5. BOILED LAGIM + EGG FISH 6. SHIPYARD FISH 7. REDUCTION OF GARLIC STIR-FRIED 8. SOUR FISH WAREHOUSE 9. THE WHITE RICE 10. FRUIT |
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| MENU 7: Applicable from 10 guests or more) |
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MENU 7A |
MENU 7B |
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1. SEAFORT RAM 2. OIL STEAMED FISH 3. SALT ROASTING INK 4. FOLMON DUCK 5. GINGER ROASTED SHRIMP 6. BOILED POLISH + GINGER FISH SAUCE 7. GIO PIG MUSHROOM FEVER 8. THE EGG STEAMING WEST EXAM 9. SOUR WATCHING 10. THE WHITE RICE 11. FRUIT |
1. CHICKEN TURNS THE SACRIFICENTLY 2. COUNDING TO COUGH SAUCE 3. PORK OF THE SPENT 4. FROG O GARLIC 5. PATTERN DUCK 6. LEMONIC SAUCE BARBECONFISH FISH 7. REDUCTION OF GARLIC STIR-FRIED 8. SOUR SOUR CULTIVATION 9. RADISH STIR-FRIED SHRIMP 10. THE WHITE RICE 11. FRUIT |
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| 7C MENU | 7D MENU | ||
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1. FUNGUS-STIR CHICKEN 2. CAPPING CAPPING FISH 3. STEAMING INK + GINGER FISH SAUCE 4.GINGER ROASTED SHRIMP 5. SHIPWORD PIGS 6. SOUND OF SUFFERING THROUGH 7. HAI GINSENG STRITER CROSS 8. SANDWARD MIXING FISH BOX 9. SON STEAMING PIG SQUAY 10. THE WHITE RICE 11. FRUIT |
1.ROASTED DUCK 2. FUNGUS STIR-FRIED COW 3. SWEET SOUR STIR-FRIED RIBS 4. SALT ROASTING INK 5. BOILED VEGETABLES OF SEAMACHING SAUCE 6. SHIPYARD FISH 7. GARLIC PUMPKIN COTTON 8. CANDING EGGS 9. SOUR FISH WAREHOUSE 10. THE WHITE RICE 11. FRUIT |
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| MENU 8: 01 PAX = 170,000 VND Applicable from 10 guests or more) |
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| MALE MENU 8A | MENU 8B | ||
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1. GARLIC SHRIMP 2. DUCK OM DAM 3. SAUTICAL STIR-FIX INK 4. GRILLED RIBS 5. EGG INTERFERENCE 6. SEAFOOD STEEL RESPIRATORY COTTON COTTON 7. VEGETABLES WIN THE GARLIC 8. FLOATFIED FISH SAUCE GARLIC 9. COVER PUMPKIN SQUARE BONE STEW 10. THE WHITE RICE 11. FRUIT |
1. HEARD FISH 2. SALT ROASTED SHRIMP 3. GINGER STEAMING INK 4. CHICKEN RECORDING 5. BOILED EGGS + BOILED EGGS 6. STIR-FROUS FROGGING 7. BELL WHEN SHAKING 8. REDUCTION OF GARLIC STIR-FRIED 9. COOKING FISH SOUP 10. THE WHITE RICE 11. FRUIT |
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MALE MENU 8C |
8D MENU |
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1. SEAFOOD SPRAY SPRAY 2. CHICKEN TO BREAK THE CHINESE 3. GRILLED INK 4. FROG O GARLIC 5. PATTERN DUCK 6. VEGETABLES STIR-FRIED GARLIC 7. SALTED CUCUMBER STOCK 8. SOUP OF POTENTIAL POTENTIAL SON 9. THE WHITE RICE 10. FRUIT |
1. HONG KONG STYLE STEAM FISH 2. SALTYED RIM SHRIMP 3. GINGER STEAMING INK 4. LEMON CHICKEN 5. CHILI PEPPER GRILLED PIG 6. EGG STEAMED TOFU 7. HAI SAM GINSENG OM CREW 8. GARLIC PUMPKIN COTTON 9. NO SOUR COOKING WOOD 10. THE WHITE RICE 11. FRUIT |
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| MENU 9: Applicable from 10 guests or more) |
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MENU 9A |
MENU 9B |
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1. SYMPATHETIC LEMONGRASS 2. FRIED STRING STRING STRING 3. CHICKEN TO GRILLED LEAVES 4. COUNTING STIR-SHAPED SHELL 5. GIO HEO OM SEASON GINSENG 6. REDUCTION OF GARLIC STIR-FRIED 7. SWEET SAUCE FRIED FISH 8. SALTYED RIM SHRIMP 9. SOUP LAGIM STEWED STUFF 10. THE WHITE RICE 11. FRUIT |
1. CHICKEN ROTATE + FRIED 2. GRILLED INK 3. GARLIC SYRIA SHRIMP 4. VEGIFICABULARY SAUCER GRILL 5. RIM RIBS 6. OIL STEAMED FISH 7. STRANGER COW NEEDS 8. VEGETABLE SPINACH STIR-FRIED 9. LEAN TOFU CAN BEANS + EGGS 10. THE WHITE RICE 11. FRUIT |
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| 5C MENU | HD MENU 9D | ||
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1. BELL WHEN SHAKING 2. SALT ROASTING INK 3. LEMONIC SAUCE FRYER 4. SYMPATHETIC LEMONGRASS 5. SHIP WAREHOUSE MEAT 6. HAI SAM GINSENG OM CREW 7. CHI MILD STIR-FRIED FROG 8. FERTILIZE MUSHROOMS 9. SUFFERING THROUGH MEAT 10. THE WHITE RICE 11. FRUIT |
1. CHINA CHINESE SPRING 2. STEAMING INK + GINGER SAUCE 3. FAT DUNG CHICKEN 4. VEGIFICABULARY SAUCER GRILL 5. FUNGUS SCRIPTO 6. SALTED CUFFFIRE FISH 7. PRICE LEAN MEAT, MUMILLITY 8. HEATER STIR-FRIED COPYING 9. COVER PUMPKIN SQUARE BONE STEW 10. THE WHITE RICE 11. FRUIT |
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| MENU 10: 01 PAX = 210,000 VND Applicable from 10 guests or more) |
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| MENU 10A | MENU 10B | ||
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1. WASABI SAIGON WASH 2. GRILLED INK 3. SYMPATHETIC LEMONGRASS 4. RANG ME SHRIMP 5. CHICKEN TO BREAK UP CHINA 6. HONG KONG STYLE STEAM FISH 7. COUNDING COTTON STIR-FRIED COTTON 8. VEGETABLES WIN THE GARLIC 9. BONES OF THE BOARD 10. THE WHITE RICE 11. FRUIT |
1. RESPIRATORY CHICKEN 2. SALT ROASTED SHRIMP 3. VEGIFICABULARY SAUCER GRILL 4. BEEF WHEN SHAKING POTATOES 5. SHIPWORD PIGS 6. STIR-FRIED LAGIM STYLE 7. FISH PA SA GRAVES SILVER PAPER 8. BOILED VEGETABLES + BOILED EGGS 9. FISH SOUR WOOD 10. THE WHITE RICE 11. FRUIT |
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10C MENU |
10D MENU |
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1. GARLIC STEAMED SHRIMP 2. FRIED STRING STRING STRING 3. STEAMED CHEESE 4. CHICKEN TO GRILLED LEAVES 5. GARLIC FISH PERSECUTION 6. DUCK OM DAM 7. VEGETABLES STIR-FRIED GARLIC 8. SOUR WATCHING 9. THE WHITE RICE 10. FRUIT |
1. GRILLED INK 2. WINE-BURNED SHRIMP 3. GINGER STEAMING SLABS 4. CHICKEN RECORDING 5. PIG SPRING SPRING 6. GRILLED COW 7. CAPPING CAPPING FISH 8. GARLIC PUMPKIN COTTON 9. SUFFERING THROUGH MEAT 10. THE WHITE RICE 11. FRUIT |
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| MENU 11: Applicable from 10 guests or more) |
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MENU 11A |
MENU 11B |
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1. PHOMATO SEAFOOD SOUP 2. PIGEONS OF BIRD'S NEST 3. COCONUT STEAMED SHRIMP 4. SILVER PAPER BAKE SAPA FISH 5. CODING COOKING ITALY + BREAD 6. FRUIT |
1. FRUIT CHICKEN 2. SALT ROASTING INK 3. STEAMED LUMBBER FISH 4. GARLIC CORAL SHRIMP 5. FIVE-SPEAK CLOTHES + BREAD 6. PLAN CAKE |
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| MENU 11C | 11D MENU | ||
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1. FIVE-COLORE INK TABLES + COATED CAKES 2. CHAMPAGNE 3 TASTE 3. PHO MILK ROTATED 4. COCKTAIL SHRIMP 5. GREEN COWBOY 6. FRESH MUSHROOMY HOT POT + NOODLES 7. FRUIT |
1. THAI STYLE + COATED CAKE 2. SEAFOOD SEABLE SOUP 3. PIGEON TURN 4. GINGER STEAMING INK 5. CROWDED HER MUSHROOM SEASON 6. POTENTIAL DUCK + BREAD 7. FRUIT TEA |
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| MENU 11E | MENU 11F | ||
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1. CULAZER CRABS 2. ROASTED DUCK 3. COW OF THE SHAKING 4. RESPIRATORY CHICKEN 5. DOUGH QUANG DONG STEAMED FISH 6. SALT ROASTED SHRIMP 7. FOOD STIR-FRYING EEL 8. VINEGAR OIL IMPROVEMENT 9. CHEI CHINESE OPIUM CHINESE 10. SUFFERING THROUGH STUFFING 11. THE WHITE RICE 12. FRUIT |
1. POST (PERENTRY CLEANING + BPT) 2. CRAB TEST SOUP 3. SALT ROASTING INK 4. COCONUT STEAMED SHRIMP 5. FRYING PINK FISH 6. WAREHOUSE MEAT 7. VINEYAR OIL SCRAP 8. CHICKEN STIR-FRIED 9. STRANGER COW NEEDS 10. CANH LAGIM BONE 11. THE WHITE RICE 12. FRUIT |
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Map & Contact
AddressNguyen Chi Thanh Street, Hai Chau District, Da Nang City, Vietnam Telephone Number: (0511) 386 8868 -
Coordinates: 16.0670726, 108.2209099