Onvit brings Korean fine dining to Hanoi with sincerity and cultural reverence

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Before choosing Hanoi as his base, Chef Chi had traversed numerous culinary landscapes. Years of working across countries enriched his style: in Japan, he learned to respect the purity of ingredients and the essence of “wabi-sabi”: beauty in simplicity; in Canada, he encountered a multicultural kitchen where harmony and open-mindedness shaped his approach; in the Philippines, he embraced improvisation and the communal spirit of meals.

Yet it was in Vietnam that his connection deepened.

In this country, Chef Chi’s bond with local culture grew strong, shaping his distinctive culinary identity. He explains: “Onvit was born from the desire to introduce Korean cuisine and culture through the finesse of Vietnam's ingredients, ones I have come to know, live with, and understand over the past five years.”

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It is not only the ingredients that anchor him here, but also the rhythm of life: “There are days when I work alongside the Vietnamese team all day without speaking a word of Korean. Or when I have breakfast at a local restaurant, surrounded entirely by Vietnamese people. I no longer feel like a ‘foreigner’, but part of the country.”

Those experiences helped him see Onvit not simply as a restaurant, but as a story about the meeting of two cultures.

Born and raised in Korean cuisine, Chef Chi Joon Hyuk understands that balance is essential: hot and cold, fermented and fresh, bold and light. Yet at Onvit, he expanded the idea of balance to encompass spirit and attitude as well.

From his perspective, Chef Chi believes: “The biggest challenge is not in the ingredients or techniques, but in the attitude. When two cuisines meet, the most important thing is a deep respect for each culture; not trying to change, not imposing, but sincerely listening and understanding. From there, you find the intersection and sublimation without leaning towards any one side.” This approach allows his dishes to transcend simple “fusion”. For example, in ssamjang, a traditional Korean sauce, he preserves his mother’s recipe but omits garlic and green onions, instead incorporating fresh lotus root from Northern Vietnam, pureed into the sauce. The result is a refreshing taste that remains true to the original spirit while feeling more accessible.

For him, refinement lies not only in seasoning, but also in the way flavours resonate with diners. That is why he says: “Fine dining should not be bound by a specific culture.” At Onvit, the Korean spirit is understated, conveyed through ingredients, techniques, and storytelling at the table.

Located at the Grand Plaza Hotel Hanoi, Onvit is Vietnam’s first Korean fine dining restaurant. But the “first” is not only in name: it lies in how the restaurant redefines fine dining, sourcing from local markets, building on Korean techniques, and infused with attentive hospitality.

In Chef Chi’s eyes, Onvit serves as a bridge: Vietnamese diners discover the poetic flavours of Korean cuisine through familiar ingredients, while international guests experience Vietnam’s spirit through a Korean chef’s hands, sincerely and humbly.

1. On this bridge, each dish tells a story. Onvit layers memories of Korean cuisine through his mother’s jang, and Vietnamese identity through lotus root, ST25 rice, and local vegetables.

For the abalone porridge, Chef Chi chose Vietnamese ST25 rice. The small, firm, sticky grains cooked in cabbage broth accentuate the sweet aroma of Soc Trang rice, creating a smooth, flavoursome porridge that honours Korean tradition while evoking familiarity for Vietnamese diners.

This approach goes beyond “mixing” ingredients. It is a considered dialogue between two cuisines, harmonious yet distinct. ONVIT does not focus on luxury often associated with fine dining, but on a spiritual journey, where each meal conveys harmony, warmth, and identity through the simplicity and sincerity of a humble chef.

This ethos is reflected in Onvit’s approach to fine dining. The restaurant avoids elaborate rituals, favouring calm and composure. Space, dishes, and service are delicate but unpretentious, allowing diners to savour the experience at leisure. Each dish is a simple message about harmony, sincerity, and identity felt rather than imposed. This simplicity adds depth: fine dining at Onvit is intimate yet sophisticated enough to leave a lasting impression.

What Chef Chi aims to convey is not technical complexity, but the aftertaste that lingers. As he once confided: “I hope that you leave feeling warm in your heart… When you return home after your experience at Onvit, please bring a warm heart with you.”

That sensation is like a bowl of hot bun cha broth on a Hanoi winter’s day – simple, intimate, yet full of emotion. It is this combination of sophistication and sincerity that defines Onvit: a fine fining experience where each diner discovers a simple yet profound culinary journey.

Find out more about Onvit – Korean fine dining restaurant here .

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