Cover Chef Sam Tran’s “Golden Forest, Silver Sea” menu at Gia Restaurant begins with a striking three-ingredient appetiser (photo: courtesy of Gia Restaurant)
Chef Sam Tran’s “Golden Forest, Silver Sea” menu at Gia Restaurant begins with a striking three-ingredient appetiser (photo: courtesy of Gia Restaurant)
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At Gia Restaurant, nestled in the heart of Hanoi, Chef Sam Tran extends an invitation to explore Vietnam’s natural riches through the opening course of her latest seasonal menu: Golden Forest, Silver Sea.
Each element reflects Chef Sam Tran’s careful thought and deep affection for her homeland, with native Hanoi herbs and coastal seafood thoughtfully chosen and harmoniously blended. These dishes not only offer a memorable culinary experience, but also speak to Vietnam’s rare cultural heritage and its enduring bond with nature.
Chef Sam’s approach to cuisine lies in transforming everyday ingredients into edible artworks that also spark reflection on their provenance. With this seasonal menu, she introduces creations crafted entirely from locally sourced ingredients. From ancient forests to expansive seas, the opening appetiser of Golden Forest, Silver Sea offers a fresh take on the relationship between people, the land and the food they share.
Can you pick out a signature dish for your current restaurant?
Actually, Gia restaurant’s menu evolves with the seasons, dishes from one are unlikely to reappear in the next. So, in terms of a signature, there really isn’t one. However, for those familiar with Gia restaurant, the opening course—the “snacking” or appetiser—is a familiar welcome. It sets the tone, a kind of prologue to each seasonal story.
With the current menu, Golden Forest, Silver Sea, a glance at the appetisers is enough to hint at the narrative behind it.
What is the decisive ingredient that makes this dish? How is it processed to create the perfect dish?
For me, no single ingredient holds all the power. It’s the interplay of elements that brings the dish to life—a balance of flavours, textures and intention.
Can you describe the texture of this dish? In what order should one enjoy it?
This dish features an abundance of herbs and sauces, lending a rich umami depth. The herbs add a fresh, bright note, while the umami is smooth and layered, bringing everything into harmony. To appreciate the dish fully, start with Red Jellyfish | Oregano, followed by Lobster | Basil, and finish with Anchovies | Mint.
Above Red jellyfish paired with fresh perilla leaves (photo: courtesy of Gia Restaurant)
Red jellyfish paired with fresh perilla leaves (photo: courtesy of Gia Restaurant)
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If there is a drink pairing, what should it be? How will this drink complement the flavour of the dish?
If I had to choose a drink at Gia restaurant, I’d go with a sparkling wine that offers gentle acidity and a white floral or fruity aroma. The crispness of the bubbles helps cleanse the palate and refresh the senses, paving the way for the more intricate flavours to follow. It also enhances the herbal notes and the savoury depth of the sauces, creating a rather delightful contrast.
Do you have any memorable stories about how Gia restaurant diners reacted when they first tried this dish? How did you feel when they were amazed by such extraordinary things?
One of the appetisers is inspired by a red jellyfish salad, a dish often associated with summer in Hanoi. Not long ago, a guest confided that he had never been fond of red jellyfish, largely due to his aversion to shrimp paste. So, when presented with our interpretation, the red jellyfish jelly, he was initially unsure, not particularly intrigued. Yet, after tasting it, he was clearly taken aback. The strong, unmistakable note of shrimp paste had disappeared, replaced by the subtle richness of red jellyfish. It was unusual, yet somehow comfortingly familiar.
Above Rich anchovies paired with fresh mint, a flavour combination that enlivens the senses (photo: courtesy of Gia Restaurant)
Rich anchovies paired with fresh mint, a flavour combination that enlivens the senses (photo: courtesy of Gia Restaurant)
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When creating, one always knows when their dish “clicks”! For chef Sam Tran, when is that moment?
That moment often arrives quite unexpectedly, a scent in the air, a passing breeze that recalls a distant memory, and suddenly, an idea begins to take shape. For me, these everyday triggers can become the start of something new. Each aroma, each ingredient has the potential to spark a dish.
There are also times when inspiration grows from a fascination with a single ingredient. Its distinctive character captures my imagination, and I become absorbed in exploring its potential. Hours of tasting, refining, balancing all in search of that harmony where everything just works.
For me, creativity in the kitchen isn’t simply about assembling flavours. It’s also a journey of discovery, finding meaning and emotion in the most unexpected places. With each dish, we hope to stir something in our diners, a memory, a feeling, while also telling a story of Vietnamese tradition, one that stretches between past, present and what lies ahead. Through new techniques, thoughtful variations and playful combinations, our cuisine continues to evolve, yet always holds on to its roots.
Read more: Com Tam Mot Trieu: The essence of Saigon cuisine at AnAn restaurant
Above Sweet lobster paired with aromatic Lang basil, a perfect meeting of sea and herbaceous earthiness (photo: courtesy of Gia Restaurant)
Sweet lobster paired with aromatic Lang basil, a perfect meeting of sea and herbaceous earthiness (photo: courtesy of Gia Restaurant)
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Of course, every chef wants customers to see and feel what they saw when creating a dish. So with this dish, what feelings do you want to share with diners?
Golden Forest, Silver Sea marks the first time Gia restaurant has presented a menu composed entirely of locally grown and sourced ingredients, representing a cross-section of Vietnam’s regions. With each course, I hope to share not only the beauty of these products, but also the story behind them, the dedication of the farmers, the quiet skill of the fishermen… all working together in a kind of natural rhythm, a gentle “symphony” played between forest and sea.
