T.u.n.g dining

A dive into the mind of the chef behind an innovative pho in Hanoi.

Add to favorites. His course tasting menu, which keeps pace with the seasons and uses local produce, boasts colourful, minimalist dishes, each of which features just 3 or 4 ingredients, whose complexity explodes with every bite. The flavours are balanced and well-judged, with contrasts of texture and temperature, and acidity often playing a key role. Customize your experience by easily adjusting display settings for territory, and currency to suit your preferences! The Plus program provides upgrades and amenities at participating hotels. For this hotel, Plus members will receive:.

T.u.n.g dining

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A dive into the mind of the chef behind an innovative pho in Hanoi. Pho my signature dish Noodles Vietnamese Vietnam. His posture is calm, yet his mind raced a thousand miles a minute as runners impatiently waited to pick up and serve the first amuse-bouches to hungry diners. Hoang Tung has garnered recognition from both his peers and diners for seamlessly blending Nordic influences, where he honed his culinary skills, with his Vietnamese roots. The result is a collection of exquisite dishes bursting with flavours as he fearlessly pushes boundaries. While consistently at the forefront of innovation, like many Hanoians, he grew up savouring the comforting and hearty simplicity of the traditional dish — pho. His iconic reinterpretation of pho was showcased at the gala dinner on that starry night, evoking a resounding 'wow' from diners who lavished the chef with compliments throughout the evening. She enjoys exchanging cultural views over a glass of wine or Gin Rickey. Asia, without a doubt, is becoming a destination for Latin American dining.

T.u.n.g dining

When Hoang Tung moved to Vietnam in June , he was a mere year-old dreamer. He left Scandinavia where he got his international business degree, and bravely pursued a career far from what many of the people around him expected. He wanted to be a professional chef, and so despite discouragement and some self-doubts, he made it come true. Tung officially opened T. It arouses curiosity and excitement, to say the least, but never will it fail even the most sophisticated palates. In just a little over two years, T.

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Dining Out 3 minutes. Opened in , what makes this chicken pho shop in Hanoi's old town so popular? To exercise your Privacy rights: Contact us. Use the app to find the best restaurants and hotels everywhere. Vietnamese Vietnam wine pairing. Have you tried all these dishes in Hanoi? Visit Website. The second layer presents a paper-thin slice of A5 Kagoshima Wagyu gooseneck, lightly torched to enhance its beefy flavour, sourced from Japan. I wanted to surprise them by creating a cold rendition of pho while still capturing the explosive flavours of its delicious broth. Search a hotel in Hanoi. Chef Interview Michelin Guide regional cuisine. Add to favorites. The innovative pho at T. The process is painstaking for the chef, demanding significant effort to maintain the consistency of the broth — the very soul of the dish. Science behind T.

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A Vietnamese chef shares the recipe for this essential dipping sauce in Vietnamese cuisine. Hoang Tung has garnered recognition from both his peers and diners for seamlessly blending Nordic influences, where he honed his culinary skills, with his Vietnamese roots. The second layer presents a paper-thin slice of A5 Kagoshima Wagyu gooseneck, lightly torched to enhance its beefy flavour, sourced from Japan. The Plus program provides upgrades and amenities at participating hotels. You can manage your communication preferences at any time or unsubscribe using the link included into all our emails. As pho broth includes many ingredients and different cooking processes, the Vietnamese chef explains that even a slight change in any ingredient can alter the final results. Find Nearby Restaurant. Written by Pruepat 'Maprang' Songtieng. Pho with red wine? To exercise your Privacy rights: Contact us. And the rest is history.