Moose & Roo is a new gastropub located at Ma May. But with its state-of-the-art menu and top-notch service, it has already elevated the standard of dining at Old Quarter this early of its conception to a whole new level of both elegance and efficiency.

Moose & Roo specializes in Canadian comfort food. That is, with generous servings of sidings, fillings and other food accompaniments. Perhaps the only indication of Asian flavor and atmosphere is the wasabi that goes with the seared tuna.

The name of the restaurant has its origin from the owner's nationality. Keith Thibert is a Canadian of which the animal moose is a native to the country. The name “Roo” refers to Thibert's business partner. Moose & Roo may be new, but Thibert is definitely not to the food business. He owned a cafe in his homeland before transferring to Vietnam seven years ago. He was also the former manager of Jackson's at Hai Ba Trung which is known for its traditional hospitality to its clients, something which Moose & Roo is also famous for. Thibert runs his diner hands-on, which means he makes both a natural and conscious effort to go from table to table to ask and make sure the customers are satisfied with the food. He himself also trained his Vietnamese staff to practice the same.

The chef is Scottish who worked in London so some dishes have a noticeable United Kingdom style. The Aussie Pie for example is made with thick layers of crust with generous fillings of creamy chicken, mushroom and beef stew. To cater to all kinds of eaters, vegetarians can also enjoy the meal with sweet potato and goat cheese instead of the usual ingredients. But like the same UK flair, the dish is just as bathed in gravy as the regular Aussie Pie of the famed restaurant.

The Sunday roast, a weekly specialty of Moose & Roo, is a combination of British and Canadian influences. The former is indicative in the way meat (chicken, beef or lamb) is carved up along with its generous sidings. The latter can be seen in the roast's poutine, a traditional winter dish composed of thick-cut fries with toppings of warm, cheesy gravy. While the traditional recipe is made with curds (Side products of cheese-making), Moose & Roo's version is of grated cheddar cheese.

Its one-of-a-kind atmosphere of wood-paneled walls and subtle ambience are a welcome change to the usual sights at Ha Noi's food center. The prices may be a little expensive too, but it's worth it especially if one desires something than the usual. The desserts make all the extra pay worthwhile as well. The applie pie is made of soft-roasted apples embedded with golden raisins between layers of cheddar-melted crust. The upside-down cheesecake is a must-try, with its exceptional blend of light density and rich flavor and mango and lemon toppings.

Moose & Roo may be new, perhaps attributing to its imperfection in some of its dishes. But then again, all diners have their hits and misses. And what it lacks in excellence in some of its dishes, it more than makes up for it in its exemplary service. With its different yet interesting atmosphere plus the heavenly desserts, Moose & Roo all in all is indeed a welcome change to Ha Noi, something which the Vietnamese will cater to for some time, even for long.