Cover Onvit has officially opened at Grand Plaza Hanoi, introducing a new vision of cuisine
Onvit has officially opened at Grand Plaza Hanoi, introducing a new vision of cuisine
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Onvit, Vietnam’s first Korean fine dining restaurant, has just officially opened at Grand Plaza Hanoi, introducing a new vision of cuisine: sophisticated, intimate and deeply emotive
Hanoi’s culinary scene is entering a boom, with destinations growing ever more diverse and rich. Within fine dining, restaurant goers are familiar with the grandeur of French banquets, the refined minimalism of Japanese cuisine, or the passionate expressiveness of Italian cooking. Each brings its own flavour, composing a vibrant, high-class journey for the palate. Amid this panorama, Onvit stands out: the country’s first Korean fine dining destination, located at Grand Plaza Hanoi.
The name “Onvit”, drawn from the Korean word “온빛” meaning “warm light”, hints at the ethos the restaurant pursues. This is not simply a place to eat, but a cultural experience where meticulous preparation meets the intimacy of human connection.
Above At Onvit, cuisine is a cultural journey where sophistication in preparation meets the intimacy of experience
At Onvit, cuisine is a cultural journey where sophistication in preparation meets the intimacy of experience
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At Onvit, fine dining has moved beyond elaborate rituals or the prestige of imported ingredients. It focuses instead on calm, simplicity and a depth that touches the heart.
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The kitchen of cultural exchange
Behind Onvit is Chef Chi Joon Hyuk. His five years living in Vietnam have allowed him to channel life experiences into the essence of each dish. For Chef Chi, Onvit is not merely a recreation of Korean flavours. It is a conversation: Vietnamese ingredients are interpreted through Korean techniques, producing dishes that “speak two languages at once.”
Above Chef Chi Joon Hyuk, head chef of Onvit
Chef Chi Joon Hyuk, head chef of Onvit
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Cuisine at Onvit functions as a bridge, where Vietnamese ingredients acquire the spirit of Korean gastronomy, creating an entirely new experience.
Two tasting menus are offered: a lighter six-course lunch menu and a more substantial nine-course dinner option, each accompanied by three wine-pairing selections or a sommelier-curated list of 180 labels.
Highlights include:
- Korean abalone porridge paired with Vietnam’s celebrated ST25 rice, evoking gentle, serene flavours familiar to both Vietnamese and Korean diners.
- Tteokgalbi beef tongue from Tam Dao beef, tender and succulent, served alongside crispy fried bone marrow.
- Hanwoo sirloin with banchan and Andong rice, meltingly tender with a delicate sweetness, complemented by a lotus root Ssamjang sauce crafted from Chef Chi Joon Hyuk’s mother’s recipe.
- A sparkling tomato sorbet offers a crisp interlude between courses, while a burdock root and white chocolate dessert closes the evening on an elegant, luxurious note.
Above Grilled Tam Dao beef tongue Tteokgalbi, served with Korean sesame mayonnaise, crispy fried marrow and smoked gochujang sauce
Above Korean abalone porridge: abalone liver sauce, green mustard, ST25 rice
Grilled Tam Dao beef tongue Tteokgalbi, served with Korean sesame mayonnaise, crispy fried marrow and smoked gochujang sauce
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Above Hanwoo beef tenderloin, served with banchan & Andong rice
Hanwoo beef tenderloin, served with banchan & Andong rice
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These combinations are intentional rather than random. They allow the two culinary traditions to converse, preserving their identities while creating space for new sensations.
One meal, two cultures and a myriad of emotions
If Chef Chi embodies Onvit’s soul, Pham Thuy Linh, restaurant consultant and long-time collaborator, ensures the dining experience is complete. For her, Onvit is not only a place to eat but a welcoming space where guests feel warmth and sophistication, as if stepping into a home.
Above Onvit is not only a place to eat but a welcoming space where guests feel warmth and sophistication, as if stepping into a home
Onvit is not only a place to eat but a welcoming space where guests feel warmth and sophistication, as if stepping into a home
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Upon entering, diners are greeted by the “warm light” concept, walking through a softly lit corridor adorned with works by acclaimed Korean artists, including Kim Whanki’s Universe, before arriving at the main dining room. Here, the palette of warm hues draws attention to the centrepiece: Lee Bae’s Brushstroke – Si26 (2022). A curved ceiling evokes traditional Korean roof tiles, giving the space a domestic rather than hotel-like feel. Tables are dressed with Noritake cutlery and handmade ceramics by Kim Young Jo (Ijaga), elevating each dish to art while retaining simplicity.
Above Tables are dressed with Noritake cutlery and handmade ceramics by Kim Young Jo (Ijaga), elevating each dish to art while retaining simplicity
Tables are dressed with Noritake cutlery and handmade ceramics by Kim Young Jo (Ijaga), elevating each dish to art while retaining simplicity
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Above At Onvit, fine dining is measured not by extravagance but by emotional resonance
At Onvit, fine dining is measured not by extravagance but by emotional resonance
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At Onvit, fine dining is measured not by extravagance but by emotional resonance. Every dish whispers of harmony, genuine sentiment and a recognised identity, leaving a lingering aftertaste.
Above Every dish whispers of harmony, genuine sentiment and a recognised identity, leaving a lingering aftertaste
Every dish whispers of harmony, genuine sentiment and a recognised identity, leaving a lingering aftertaste
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These qualities define Onvit: a fine dining destination where sophistication meets sincerity, offering diners a simple yet profound culinary encounter.
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Credits
Images: ONVIT Hanoi
