What You Get
- $20 for $30 worth of modern Asian fusion cuisine
- See the menu.
How It Works
Reservations may only be made at times available on Groupon. You may select “Buy & Book” to book at purchase, or book later by following these steps:
- Purchase deal.
- Visit “My Groupons” or tap the mobile app to make a reservation.
- Select day and time online to secure reservation.
- Show up for your reservation and mention your name and the word “Groupon” to the host—they’ll be waiting to welcome you.
Indochine Asian Dining Lounge
The word Indochine refers to the countries between India and China—Cambodia, Vietnam, Thailand, Burma, and Laos. At Indochine Asian Dining Lounge, Cambodian-born Ly Ngov and her husband Russel Brunton evoke the flavors of each these nations—and those beyond—in a visually stunning environment.
A Grand Impression
Traditional and modern design elements mingle within the spacious restaurant, creating an Asian-minimalist ambience that "impresses on a grand scale," according to the News Tribune. Candlelight enhances the warm, curving cherry wood that lines the space, and a reflective pond shimmers at the dining room's center. Abstract metallic artwork hangs from the walls, and draperies crafted by Ngov’s mother hang elegantly from high windows.
Asian Fusion with a Few Surprises
Diners may find certain parts of the menu at Indochine Asian Dining Lounge deliciously familiar, including creamy Thai curries, wok stir-fries, and cocktails decorated with fresh orchids. But a few dishes may surprise you with their exotic influences.
|Sumatran Samosas||Spanish Paella, Reinvented|
|French and Indochinese cultures first intersected in the 17th century. Indochine's chefs reflect that fusion through sumatran samosas, which feature feature French-style puff pastry stuffed with garbanzo beans, potatoes, peas, and carrots and served with house-made peanut sauce.||Chefs put an Asian spin on Spain's traditional paella in a dish called The Black Sea. Diners will find scallops, clams, shrimp, and other traditional paella seafood updated with the addition of black Thai rice, coconut milk, and kala masala.|
|Fusion Ceviche||Asian Fish and Chips|
|Latin ceviche gets remixed in this fresh, piquant dish. Chefs rub fresh sashimi-grade ahi in tōgarashi—a Japanese condiment made with red peppers—before marinating the fish in lime juice.||Soy, garlic, and cumin infuse fresh cod with flavor before chefs dip the filets into a peppery, herbed breading and dunk them into a fryer. Spicy house-made fries complete the plate.|