Cover Chefs Nhat Duy and Hiep Truong see cuisine as an experience of sharing joy (photo: Little Bear)
Chefs Nhat Duy and Hiep Truong see cuisine as an experience of sharing joy (photo: Little Bear)
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Witness how the art of food breaks down barriers, brings joy and fosters connection through cuisine.
Duc Nghiem, chef and co-founder of NP Bistro, reveals what inspired him to cook and open his own restaurant: “More than once I asked myself why, with a stable job, I would change course and ‘invite suffering’ upon myself. But when I saw my best friend’s elementary school-aged son come to my restaurant and devour a plate of minced beef noodles, his face glowing with happiness, tears welled up in my eyes. I was deeply moved by the meaning behind what I was doing.”
Did you know that, according to a survey by the American Heart Association, 91% of parents say the atmosphere in the family is less stressful when they eat together? Beyond being a time for sharing cuisine, it’s also an opportunity to catch up on each other’s day and share the joys and sorrows experienced.
Above Ta, or Tạ, are both meaningful words at Ta Dining (photo: Ta Dining)
Ta, or Tạ, are both meaningful words at Ta Dining (photo: Ta Dining)
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When you enjoy a meal, whether at an internationally recognised restaurant or a local eatery, you’re doing more than simply eating: you’re connecting. Put simply, “food is the glue that holds social connections together.” Think back to your most memorable meals. Were they shared with someone? (For me, it was cup noodles at high school, often shared with five or six friends.) Notice the conversations that begin at the table. Do you observe how many topics flow as you eat?
Eating with someone is not just a relaxing moment; it also offers a chance to forge connections. While we don’t always have to eat healthy cuisine, sharing a meal with others can bring unexpected benefits to wellbeing.
The binding power of food
In developed cultures throughout history, sharing food has formed a core part of society. While Eastern cultures have traditionally emphasised sharing at the table, with round tables and communal dishes, Western dining often centres around rectangular tables, where intimate conversations usually happen between pairs seated side by side or facing one another. Over time, these distinctions have softened, thanks to a blending of dining traditions between East and West.
Above Picnic table at Little Bear (photo: Little Bear)
Picnic table at Little Bear (photo: Little Bear)
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Eating together offers many benefits depending on the setting. Among colleagues, dining out fosters connections that can’t easily be made in the office. A positive working environment, job satisfaction, stronger bonds and higher productivity often arise from these informal gatherings.
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Eating with friends also supports mental health, reinforcing close social ties and providing a sense of security, belonging, acceptance and respect, all of which can be scarce in a technology-driven society. Finally, families who share meals raise children with better mental wellbeing, higher self-esteem and a lower risk of depression.
Above The atmosphere at Little Bear is created by each employee here (photo: Little Bear)
The atmosphere at Little Bear is created by each employee here (photo: Little Bear)
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The communal dining table, therefore, is not only a place to share cuisine, but also a sacred space that brings people together. This is why some of the restaurants below, originally created simply to share meals with friends, quickly evolved into genuine business ventures. Born from intimate gatherings in small groups, these venues soon became destinations for those who love the feeling of ‘strange at first, then familiar’—a sensation that cuisine always sparks.
From sharing ideas to restaurant business
Above Ta Dining originated from a communal dining table for friends (photo: Ta Dining)
Ta Dining originated from a communal dining table for friends (photo: Ta Dining)
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“Ta’s concept came about when I wanted to create a communal dining model. It closely reflects the family meals I experienced during my time studying abroad in Vietnam. It’s a chance for family members to meet, eat and catch up after a long day. When I started Ta, my intention was simply to create a place to indulge my passion for cooking and invite friends over. But as time went on, old friends brought new friends, and Ta Dining gradually transformed into a proper restaurant,” Thach Ta, chef and owner of Ta Dining, recounts.
Above Project Arrow was developed from the idea of inviting friends to eat together by chef Anh Khoa (photo: Project Arrow)
Above The chef's personal space becomes a place to welcome friends every evening (photo: Project Arrow)
Project Arrow was developed from the idea of inviting friends to eat together by chef Anh Khoa (photo: Project Arrow)
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A similar story unfolds at Project Arrow, a unique restaurant that welcomes just four guests a night and operates only four evenings a week, from Wednesday to Saturday. Arrow combines a living room with the private kitchen of chef Anh Khoa, who spent over ten years studying abroad before returning to Vietnam. Although not widely advertised, Arrow has gained a reputation through word of mouth, as friends who have dined there share their experiences.
Little Bear Restaurant started in a slightly different way but shares the same spirit. Chef Nhat Duy and former chef Hiep Truong (now Head Chef of the newly opened Upstairs Tasting Room) are passionate about sharing delicious cuisine and memorable moments with friends. Thus, Little Bear was born as a small house, where the whole team builds and works together, and the ‘Bear house door’ is always open to welcome guests.
Above Little Bear has many different spaces for customers (photo: Little Bear)
Above The wine list is a standout pairing at Little Bear (photo: Little Bear)
Little Bear has many different spaces for customers (photo: Little Bear)
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Meanwhile, NP Bistro emerged from chef Duc Nghiem’s wish to create a space serving happy food—dishes that, as he puts it, “evoke or create happy memories for diners and are easily accessible to most people.” Before founding NP Bistro, Duc Nghiem enjoyed success as executive chef at a luxury capsule dining restaurant, catering to an upscale clientele. Despite his achievements, he felt something was missing. “It wasn’t a place where my friends and family could come every week, where I could witness multi-generational families gathering to eat and laugh together.” Having spent nearly a decade living abroad and still being far from family, Duc felt a deep connection to the warmth of reunion and longed to create a space that nurtured that feeling.
Creating experiences from space
Above Ta Dining's logo was sketched from the handwriting of chef Thach Ta's grandfather (photo: Ta Dining)
Ta Dining's logo was sketched from the handwriting of chef Thach Ta's grandfather (photo: Ta Dining)
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Ta Dining was built within the framework of an old French restaurant once owned by chef Thach Ta’s architect father, after the original venue closed. Many of the original elements—tables, chairs, wooden features—were carefully preserved by Thach. The overall design took inspiration from Thach’s grandfather’s old house, even using his handwriting to create the restaurant’s logo. Dominated by warm red and brown wood tones, Ta Dining offers an inviting atmosphere reminiscent of home, bringing comfort and intimacy to diners from near and far.
Above NP Bistro welcomes diners with a minimalist gate and white bougainvillea (photo: NP Bistro)
Above Cozy space inside NP Bistro restaurant (photo: NP Bistro)
NP Bistro welcomes diners with a minimalist gate and white bougainvillea (photo: NP Bistro)
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NP Bistro draws from a similar warm and welcoming inspiration but opts for a brighter palette of burgundy and cream, with interiors crafted from leather and painted wood. The space flows seamlessly from the facade, where a large white bougainvillea tree stands alongside lush greenery, linking the front garden to the open kitchen and bar area. Two expansive glass walls on the first floor invite natural light, creating an airy ambience where chef Duc Nghiem often finds himself gazing at the neighbouring rooftops, wondering, “What should I cook to entice these neighbours over?”
Project Arrow’s design prioritises privacy, minimalism and understated luxury. Blue and grey tones paired with marble create a refined backdrop. To foster interaction and intimacy among friends, the kitchen is open and bathed in warm yellow light, perfectly complementing the elegant chandelier that hangs in the dining room.
Connecting individuals through taste
When asked what matters most in creating a memorable family meal, each chef offers a distinct ‘recipe’.
For chef Duc Nghiem, “the space, the setting of the meal and the memories the food evokes play a crucial role in crafting a delicious experience. These factors are even more vital for family meals. Whether people enjoy sitting down together depends entirely on the comfort, closeness and flavour that the food and environment provide. As the host, the person serving must show thoughtful hospitality and attentiveness at the right distance, ensuring the meal flows smoothly and guests leave satisfied.”
Above With affordable prices, dishes at NP Bistro still maintain the same standards of quality and presentation (photo: NP Bistro)
With affordable prices, dishes at NP Bistro still maintain the same standards of quality and presentation (photo: NP Bistro)
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At Little Bear, the approach is straightforward: Good Food + Good Wine + Good Vibe = Happy Dining. The dishes come from what the chefs love to eat—or what they long to experience but haven’t yet. They observe, reflect, and turn their culinary dreams into reality. For instance, a lemon basil sorbet tasted by chance when stuck for ideas became the inspiration for the restaurant’s signature dish: Cuttlefish | stracciatella cheese | lemon sorbet | honey sauce. The sommelier’s carefully curated wine list further helps guests unwind and fully immerse themselves in the joyful atmosphere.
The most distinctive element at Little Bear is the spirit of collaboration. The Bear family not only learns together but also creates opportunities to broaden connections for diners. In chef Nhat Duy’s words, it’s about “inviting a new friend to meet old friends, so everyone can get to know each other, connect and share a happy atmosphere.”
Above Cuttlefish | stracciatella cheese | lemon sorbet | Little Bear's signature honey sauce (photo: Little Bear)
Above Grilled giant freshwater prawns with green chili sauce, paired with Envínate Benje Rojo wine (photo: Little Bear)
Cuttlefish | stracciatella cheese | lemon sorbet | Little Bear's signature honey sauce (photo: Little Bear)
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Chef Thach Ta remarked, “Interaction is essential to creating a cosy and intimate meal. For conversations to flow naturally, especially among strangers, diners need to arrive with an open and comfortable mindset. At the same time, the host and the food play a vital role. The host’s energy sets the tone for the evening. At Ta, as both chef and host, I constantly adapt each night to fit the mood. Some evenings are lively and filled with laughter, while others are gentle and relaxed. Yet what draws guests back is not only the food but the unforgettable atmosphere.”
Above Chef Ta Thach and colleagues in the kitchen (photo: Ta Dining)
Chef Ta Thach and colleagues in the kitchen (photo: Ta Dining)
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At Arrow, chef Anh Khoa believes the key to a memorable family meal lies in the guests themselves. Since this is the chef’s private space, those invited share similar values, interests and styles, making it easier to connect around the table. Anh Khoa curates exquisite dishes for each occasion, blending Vietnamese tradition with modern techniques to maintain a seamless flow throughout the dinner.
Festive food gathering
During this festive season, chefs and restaurants are bustling with preparations to welcome guests. Don’t miss the warm, convivial moments created by the special menus they have crafted.
Above Preparing for the festive season at restaurants (photo: NP Bistro)
Preparing for the festive season at restaurants (photo: NP Bistro)
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At NP Bistro, chef Duc Nghiem has a particular fondness for braised duck with star fruit. Though adapted from the version familiar to many in Hanoi, this dish reflects his dedication to simplifying the recipe, making it accessible while preserving its traditional flavours and heartfelt story. The inspiration came from a friend and local duck supplier from Long An, who is also a chef.
Above Food at NP Bistro (photo: NP Bistro)
Food at NP Bistro (photo: NP Bistro)
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At chef Anh Khoa’s Arrow, every meal feels like an intimate dialogue between chef and guest. Asked to highlight one dish from the current menu, he recommends the Foie Gras with Sophora japonica leaf broth, sea clams and fried rice flakes. This combination embodies the restaurant’s philosophy: marrying fresh ingredients with precise techniques to honour classic values. The chef explains, “The hot and sour Sophora japonica leaf broth enhances comfort and allows diners to fully savour the richness of the pan-fried Foie Gras.”
Above The dish is served as a meal at Ta Dining (photo: Ta Dining)
The dish is served as a meal at Ta Dining (photo: Ta Dining)
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Finally, at Ta Dining, Chef Thach Ta’s most sought-after dish is a familiar Saigon favourite given a modern twist—a mushroom-filled fried cake made from three types of mushrooms. Unusually, instead of serving it with banh bo or xoi, diners enjoy the cake alongside chicken liver pâté made from a family recipe. Each cake is freshly prepared and fried to order, ensuring it arrives piping hot and irresistibly enticing.
Chefs can become so immersed in their creativity that they sometimes forget what a privilege it is to be entrusted by diners—to prepare their meals, to play host, and to witness moments of reunion.
Nowadays, with an ever-growing variety of restaurant concepts in Vietnam, sharing and connection at the dining table remain the foundation for creating distinctive menus, atmospheres and styles of service. Rather than pristine white tablecloths and rigid dining etiquette, some places offer a relaxed approach, yet still deliver the thoughtful care that makes for unforgettable culinary experiences.
At this moment, the writer was reminded of Jack Dawson in the dining scene from Titanic, when the down-to-earth character responded to the disdainful nobles:
“Madam, I know… I know that I have everything I want right now. [...] The other day I was sleeping under a bridge, and now I am on the greatest ship in the world, drinking champagne with wonderful people like you. Life is a gift and I do not intend to miss it. We never know what cards will be dealt to us next. So we just have to take everything… and make each day count.”
