Dining alone, sharing a meal for two, gathering five people or arranging a table for ten all lead to different set-menu choices at Khoái. The useful distinction is that the one-, two- and five-guest sets form a compact menu of their own, while the 16 ten-guest options belong to the banquet menu and follow separate pricing conditions.
Prices begin at VND 212,000 for a solo set and reach VND 6,473,000 for a ten-guest banquet set. That range makes it easy to establish a starting point, but the best fit still depends on the number of diners, the dishes the table genuinely wants and whether the meal should end neatly with rice or continue over a hotpot.
Sets for One, Two or Five Guests
There are 12 smaller sets. The set number follows the displayed menu price, which makes each option relatively easy to identify when ordering.
| Guests | Set and price | Per-person figure shown on menu |
|---|---|---|
| 1 | Set 212 — VND 212,000 Set 223 — VND 223,000 Set 329 — VND 329,000 Set 509 — VND 509,000 | – |
| 2 | Set 558 — VND 558,000 Set 669 — VND 669,000 Set 702 — VND 702,000 Set 720 — VND 720,000 | VND 279,000–360,000 per guest |
| 5 | Set 1355 — VND 1,355,000 Set 1733 — VND 1,733,000 Set 1881 — VND 1,881,000 Set 2088 — VND 2,088,000 | VND 271,000–418,000 per guest |
The solo sets contain two or three dishes. Set 212 pairs Khoái’s snail cake with a large bowl of fish-cake noodles, flaked fish and jellyfish. Set 223 combines pepper-grilled apple snail with bánh căn. Set 329 leans towards shareable snacks—seafood spring rolls, grilled snail and Ninh Hoa grilled pork rolls—while Set 509 is a more substantial meal of tropical seafood salad, pork ribs and clay-pot pate fried rice.
For two guests, the choice can stay compact with a salad, a regional cake or rice, or extend into a hotpot meal. Set 558 brings together gỏi cá mai, bánh căn and fish-sauce fried rice. Set 669 combines Nha Trang jellyfish salad with Ninh Hoa grilled pork rolls. Set 720 finishes with Thai-style seafood hotpot, while Set 702 includes a vegetarian roll, grilled fish, vegetables and rice but is not a fully vegetarian set.
Each five-guest set contains six dishes. Set 1355 brings together jellyfish salad, Khoái snail cake, prawns, vegetables, grilled pork rolls and rice. Set 1733 adds beef shank, pork ribs and garlic prawns. Set 1881 ends with jellyfish hotpot, while Set 2088 features Japanese scallops and squid hotpot with green chilli for a meal that places more emphasis on seafood.
The source menu for the one-, two- and five-guest sets does not state that VAT and service-charge terms match the ten-guest banquet menu. Treat these as the displayed menu prices and confirm the final amount when ordering.
Sixteen Banquet Sets for Ten Guests
Each banquet set contains six dishes and costs between VND 3,600,000 and VND 6,473,000. Divided across ten diners, that works out to an indicative VND 360,000–647,300 per person, although the restaurant prices these menus by the set rather than per guest.
| Set | Price | Set | Price |
|---|---|---|---|
| 01 | VND 3,600,000 | 09 | VND 4,490,000 |
| 02 | VND 3,638,000 | 10 | VND 4,661,000 |
| 03 | VND 3,772,000 | 11 | VND 4,677,000 |
| 04 | VND 3,804,000 | 12 | VND 4,682,000 |
| 05 | VND 4,169,000 | 13 | VND 5,080,000 |
| 06 | VND 4,212,000 | 14 | VND 5,407,000 |
| 07 | VND 4,335,000 | 15 | VND 5,920,000 |
| 08 | VND 4,310,000 | 16 | VND 6,473,000 |
The prices in this table include VAT and a 5% service charge. Drinks, additional dishes and event services are priced separately, so the final bill may be higher than the set price.
If you are still deciding between a set menu and ordering à la carte for a larger gathering, the guide to choosing Khoái seafood set menus for groups of 4–10 offers a useful way to think about group size and occasion.
For a Neater Meal, Start With Sets 01–04
The first four sets sit between VND 3,600,000 and VND 3,804,000. Their common feature is not only the close price range but the way the meal ends with fried rice rather than hotpot. That rhythm can work well for a gathering that needs a complete meal without extending the final course.
Set 01 carries the clearest Nha Trang character in this group, moving from gỏi cá mai and Khoái clam cake to Ninh Hoa grilled pork rolls. Set 02 adds beef shank alongside prawns and fish, making seafood less dominant. Sets 03 and 04 both include chicken; Set 04 begins with soup and moves through fish, vegetables and rice, which may feel more familiar to a multigenerational table.
If anyone in the group avoids raw or lightly prepared fish, ask how the fish salad is made before choosing. That one detail can narrow the menu more effectively than comparing every remaining dish.
If Conversation Is Part of the Meal, Look at the Hotpot Sets
Sets 05–12 range from VND 4,169,000 to VND 4,682,000 and all finish with hotpot. This is the broadest group, but there is no need to memorise eight menus. Choosing the hotpot first makes the rest much easier.
Set 05 ends with chicken and lá é hotpot, while Set 06 uses Khoái clam hotpot. Sets 07 and 08 both finish with squid hotpot and green chilli; one begins with lotus-root seafood salad, the other with Nha Trang jellyfish salad. For beef-shank hotpot, compare Set 09 with Set 10. Set 12 moves to sour cobia hotpot and keeps the meal more seafood-led.
Sets 10 and 11 are easy to compare because both include a one-kilogram leatherjacket fish grilled with green chilli. Set 10 pairs it with gỏi cá mai and beef-shank hotpot; Set 11 uses jellyfish salad and squid hotpot. That contrast matters more than the small price difference between them.
For a table with mixed preferences, Sets 05, 06 or 09 bring chicken, beef and seafood into the same meal. If seafood is the main reason for dining at Khoái, Sets 07, 08, 11 or 12 keep that theme more consistently.
Sets 13–16 Add More Distinctive Ingredients
From VND 5,080,000 to VND 6,473,000, the difference is not the number of dishes—each set still contains six—but the ingredients and the way the meal concludes.
Set 13 remains balanced across squid cake, pork ribs, sea bass, chicken and beef-shank hotpot. Set 14 leans further towards seafood with Japanese scallops, leatherjacket fish and Thai-style seafood hotpot. Sets 15 and 16 both include ten abalones with calamansi sauce, giving each guest a clearly allocated portion.
The choice between Sets 15 and 16 is largely about pace. Set 15 adds Japanese oysters and ends with multicoloured fried rice. Set 16 moves to Japanese scallops and sour bamboo-shoot sturgeon hotpot. Set 15 closes more neatly; Set 16 leaves more time around the hotpot.
Three Questions Make the Choice Easier
First, should the table finish with rice or hotpot? Rice suits a more compact meal, while hotpot naturally keeps everyone at the table longer. That answer alone separates Sets 01–04 and Set 15 from most of the banquet list.
Next, choose one dish that the group genuinely wants. It might be gỏi cá mai, green-chilli grilled leatherjacket fish, squid hotpot or abalone. One clear priority is more helpful than looking for a set in which every dish feels equally special.
Finally, consider the diner with the narrowest requirements. Children, older relatives, vegetarians and guests who avoid raw food can shape the choice more than the most premium ingredient. A menu that works for the whole table is more comfortable than one that requires several replacement dishes.
The Set Price Is Not Always the Entire Event Cost
The 16 ten-guest banquet sets include VAT and a 5% service charge. Vegetarian and children’s dishes are marked as excluding VAT and the service charge, while drinks, live music and other event services follow separate pricing. Bringing beverages from outside also attracts corkage or handling charges by bottle or case.
A more realistic estimate therefore separates the set menu, drinks and services. For an ordinary meal, the difference may be limited to beverages and extra dishes. For an event with sound equipment, photography or a band, the amount outside the set can be more significant and should be confirmed before paying a deposit.
Confirm Three Things Before Booking
When contacting the restaurant, share the set number, guest count and dining date together. Then explain any vegetarian meals, children’s dishes or ingredients to avoid. Finally, ask for the expected total after drinks, surcharges and event services, along with the deposit and table-change terms.
The prices in this article were checked against the available menus at the time of writing. Dishes and prices may be adjusted, so direct confirmation remains the final step before paying a deposit.
The Right Set Does Not Have to Be the Most Expensive
For one, two or five guests, the party size narrows the list quickly. On the ten-guest banquet menu, all 16 sets contain six dishes, so the higher prices mainly reflect the ingredient mix and final course rather than a larger number of dishes. A table looking forward to gỏi cá mai, clam cake and Ninh Hoa grilled pork rolls may find Set 01 entirely sufficient; an occasion centred on abalone, scallops or sturgeon will point more naturally towards Sets 15–16.
The deciding factors are the table’s shared preferences, the amount of time available and the dishes people genuinely want to eat. Once those are clear, the menu becomes easier to navigate than a simple comparison from the lowest price to the highest.
For more context on Nha Trang flavours, the setting and different ways to dine, see Vietnexa’s overview of Khoái Restaurant in Saigon.
