Regional products: A bridge connecting childhood and local cuisine with Vietnamese fine dining

Hum Dining embraces the philosophy of respecting nature, with each season bringing its own produce, elevating local agricultural products to new heights. This focus on seasonality ensures that each dish feels unique. Dining here, guests will develop a special bond with the land, as each dish is paired with a place name, such as lotus from Vinh Long, tangerines from Lai Vung, or sticky rice from the Northwest. The rustic charm of hometown agricultural produce is enhanced through pure flavours, innovative combinations, and visually stunning, harmonious presentations—offering light meals that stir deep emotions.

True to its name, Tre Dining blends simple culinary philosophies rooted in family meals into culinary masterpieces that captivate the senses.

The latest tasting menu, “The Journey of Hope,” draws inspiration from the milestones of life. Each dish represents a different stage in the journey.

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It may evoke the sweetness of childhood dreams, such as the bluefin tuna appetizer, with its clean, natural sweetness. It could reflect life’s early lessons in willpower and resilience, illustrated through the unique shrimp and chicken meatball dish, a creative twist on the traditional pork meatball, delivering an unforgettable taste experience. It might also express confidence in the path chosen, however unconventional, as seen in the charcoal-grilled toothfish, which offers a distinctive level of flavour. The fine dining journey concludes with a ray of hope for a bright future, symbolised by fried dumplings served with custard apple-flavoured soy milk.

Just as one swallow does not make a spring, one dish alone cannot fully convey the passion of the Oryz team in the debut menu of the new year – Taste of Vietnam.

The Taste of Vietnam menu at Oryz is a journey. Here, diners will explore the essence of Vietnamese cuisine, from a bowl of Bun Bo Hue, rich with herbs and a touch of spicy satay, to Pho Tai Lan, where traditional techniques meet modern twists. Banh Hue is served with three distinct flavours, while Com Tam is transformed into a playful dessert that captures the spirit of street food. Accompanied by stories of traditional culinary secrets and set in a thoughtfully curated space, Oryz showcases a deep respect and passion for Vietnamese food.

The first plant-based restaurant in Vietnam, Tales is the brainchild of Quang Dung, a talented chef renowned for his work at the famous Chapter Dining & Grill in Hanoi.

Taking a bold step south with an unprecedented concept, Quang Dung realised a long-held dream after years of studying sustainable culinary practices in fine dining. Aware that “sustainability” is a broad and intricate concept, he knew that it requires meticulous attention to every stage. Undeterred, Quang Dung invested in a private farm in Da Lat, equipping it with state-of-the-art systems to help Tales create truly zero-waste dishes in line with the true definition of sustainability.

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The restaurant’s entire process is self-contained, with all by-products repurposed for meaningful use. This does not detract from the food's prominence; in fact, the dishes at Tales captivate diners not only with their striking presentation but also with the intricate techniques that transform simple, homegrown ingredients into culinary masterpieces, worthy of admiration and passion.

The Tatler Best 20 of Vietnam 2025 list, along with 22 Best In Class awards, celebrating the finest in the hotel, restaurant, and bar industries in Vietnam, will be officially announced at the Tatler Best of Vietnam event on April 26, 2025.

Tatler Best is Asia’s authoritative guide to the region’s top 100 hotels, 100 restaurants, and 100 bars, recognising excellence in hospitality and dining. With 22 Best In Class awards – 11 for hotels, 8 for restaurants, and 6 for bars – Tatler Best honours the hospitality elite. The nominees are selected based on the expert judgment of Asia’s most discerning travel, food, and beverage connoisseurs, individuals who represent the region’s evolving tastes.

This article is an excerpt from the original published in the printed edition of Tatler Vietnam, February 2025 issue.

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