On 7/5, Nguyen Van Hao, head of Market Management Team 3 (Ha Tinh Market Management Department), stated that in addition to the administrative fine, authorities reminded the restaurant owner to comply with business regulations. This ensures transparency in prices and goods, aiming to prevent negative impacts on Ha Tinh's tourism and culinary image.

Earlier on 3/5, a customer posted on social media, complaining that the restaurant appeared to serve dishes incorrectly. The customer's family had visited to eat seafood, ordering 500 grams of tom su, 500 grams of ngao hai voi, and 500 grams of muc nhay.

When the dishes were served, the customer believed the restaurant had provided tom the instead of tom su. The customer questioned both staff and the owner multiple times, each time being told it was tom su.

"During the exchange, a restaurant employee threatened to hit me, but others intervened", the customer reported.

When working with authorities, the restaurant owner admitted the mistake and apologized. The owner explained that the establishment previously sold tom su but no longer stocks this item, though "tom su" remained printed on the menu. When customers ordered, the restaurant served tom the and charged its price, not intentionally charging the price of tom su.

Following the incident, the restaurant did not charge for the shrimp dish, only for the remaining items.

The restaurant owner stated that prepared tom the sells for 550,000 VND per kg, while tom su previously sold for 1,2 million VND per kg.

The muc nhay culinary area in Vung Ang ward. *Photo: Duc Hung*

The muc nhay culinary area in Vung Ang ward, Ha Tinh province, is located along the seaport. It features about 20 restaurants and floating rafts specializing in fresh seafood. The area is famous for its "muc nhay" (dancing squid) – squid freshly caught overnight, kept alive in rafts for customers to select and have prepared on-site. Diners can also enjoy various other seafood, such as shrimp, crab, mantis shrimp, ngao hai voi, grouper, and pomfret, all caught directly from the Vung Ang sea.

Duc Hung