The classic French dessert where paper-thin crêpes are folded and served with a warm orange-butter sauce (Suzette sauce), then finished with a flame at the table. It's theatre and dessert combined. Ngo brings precision to this traditional preparation — the crêpes are tender, the sauce is balanced between sweetness and citrus.
Tips from diners
Ask them to flambé it at your table if you want the full experience. It's spectacular.
A signature Ngo dish that showcases his refined technique applied to classic French cuisine. Calf sweetbreads are delicate and require precise cooking — seared quickly to develop a light crust while keeping the interior creamy. Topped with caviar for a luxe finish. This is the dish that demonstrates why Ngo's expansion into French cooking works — he respects the tradition while executing at the highest level.
Tips from diners
Arrive hungry — this is a composed plate, not oversized, but every element matters. The sweetbreads melt in your mouth.
Small bite from the kitchen and fresh bread with house butter to start the meal.
Tips from diners
The amuse sets the tone — expect something seasonal and carefully considered. The bread is baked in-house.
The classic French braise where chicken is slowly cooked in red wine, developing rich, savory flavors. Pearl onions, mushrooms, and bacon lardons are added for texture and umami. This is comfort food refined — humble ingredients treated with technical precision.
Tips from diners
Perfect for a weeknight indulgence — rich enough to feel special, comforting enough to feel satisfying.
The sea bass is a classic French preparation — a whole fish or fillet is pan-roasted until the skin is crispy and the flesh flakes cleanly. It's dressed with a champagne beurre blanc (champagne-infused butter sauce) and seasonal vegetables. This is the refined, elegant dish that French brasseries are known for. Ngo's version is technically solid and unpretentious.
Tips from diners
A romantic main. Pairs beautifully with white Burgundy or a crisp Alsatian wine from their list.
MANON Brasserie Nouvelle opened in June 2025 inside the revamped Roomers hotel in Charlottenburg. It's the latest project from Chef The Duc Ngo, who previously built reputation through Asian-influenced cooking at restaurants like moriki in Baden-Baden and Burbank in Frankfurt. This is his first restaurant serving traditional French brasserie classics — sautéed calf sweetbreads, sea bass with champagne sauce, classic crêpes Suzette — interpreted through his refined technical approach. The restaurant is designed with high-quality finishes and an open atmosphere. Host Jana Kämpfer, who's been with Ngo's team for over 20 years, leads service.
Reservations essential. Book well ahead — this is popular since opening. OpenTable and phone both work.
Prices are €31–€50 per main course. Expect €80–€120 per person with drinks and tax. This is fine dining pricing.
Open daily 12–11pm, including weekends. Perfect for anniversaries or special lunches. Ask about tasting menu options when booking.
The service is polished — Jana Kämpfer's 20-year tenure under Ngo shows. They accommodate requests and explain dishes with knowledge.
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