ON THE TIP OF MY T.U.N.G.
The Vietnamese culinary experience that was the best meal of my year
There are many types of meals: the ‘grab and go’ lunch, the homecoming feast, the ‘I just want to eat my feelings’ comfort food pigout. And then there is another type of meal that is something more; it’s culinary, creative, cultural, and a personal expression of the chef. It’s a rarity, especially in an age when fine dining is overrun with lackluster white table clothes and predictable Ginori dishware. But it happens. I had the pleasure of witnessing such a meal this year for my birthday in Hanoi.
The luxurious experience began as soon as we arrived at T.U.N.G. Dining. Not a moment was wasted before our unpleasurables (namely: wet umbrellas and sopping jackets) were whisked away to a closet and we were shown to our table on the second floor of the restaurant. As we took a seat, one of the many waiters that served us throughout the evening gave us a brief rundown of the restaurant and menu. We learned that T.U.N.G. Dining is the product of chef Hoang Tung, who serves as the restaurant’s CEO, Head Chef, and Co-Founder.
The 17 courses to follow all feature an ingredient that is (proudly) grown locally in Vietnam. Another waiter, carrying a 3-D topographical map of the country, stood still while the head waiter pointed out the diversity of Vietnamese ecosystems that contribute to the seasonally-updated menu. A refreshing, cool towel was left for each of us on the table while we perused a small menu/ pamphlet propped up on a miniature easel. ‘The Treasure Gallery of Vietnam’s Flavor: Welcome to the exhibition of flavors where each dish is a unique masterpiece of T.U.N.G. dining,’ is written underneath a cartoon drawing of a chef painting his iconic dishes. Artistry, as it would become clear, is the bedrock of this establishment.
Then, the dining began. A small wooden cart was wheeled to our table. I should note that I’m such a sucker for these trolleys; they somehow always remind me of being a kid and ordering hotel room service or the treats trolley in the Harry Potter films; either way, the cart triggers a pleasant nostalgia. The indulgence at T.U.N.G. was a tall coup glass filled with a magenta-colored potion. A theatrical dip of a Vietnamese shiso leaf into bubbling dry-ice was the proverbial cherry on top. With each course, a small informational card was given to enhance our understanding of each dish. To avoid turning this blog post into a novel, I’ll attach a gallery of the cards below for you to review at your leisure. You should note that the menu is changed seasonally, and is even tweaked day to day, incorporating feedback from customers and responding to the availability of certain ingredients.
In (potentially insulting) short, the food was amazing. T.U.N.G. Dining is named, in part for the chef’s last name, and in part as an acronym which serves as a representation of the restaurant’s values. Twisted. Unique. Natural. Gastronomic. Each course was all of those things, but that’s not what makes this the best meal of my year.
What made this night so special was the fact that it was clearly led by a creative, who has distilled a thesis and executed it to perfection. All the pieces of the meal work together in a way that enriches, not distracts or complicates, the experience. For example, the celebration of Vietnamese cuisine didn’t end on the plate. The accoutrements around the table also told a story. The stools acting as purse rests beside our chairs are traditional floodwood stools. The steak knives used during the ‘Hanoi Galangal, Satsuma A5+ Beef course were crafted by Vietnamese blacksmiths who upcycled bomb fragments and shell casings from the 1965-1975 war into knives. Indigenous communities in the north craft the joyfully-colored brocade scarves that act as placemats during dessert service. The list goes on to include Vietnamese lacquer coasters, coffee beans, and traditional ‘dó’ paper used for the wine menu. Artistry, as you recall, is the bedrock of T.U.N.G. Dining.
For the award snobs, I’ll also include that T.U.N.G. Dining has been the recipient of Asia’s 50 Best Restaurants, La Liste (2023-2025), and Michelin Guide (2023-2026). Chef Tung has personally been awarded with Tatler Asia’s Most Influential Gastronomies (2024), Chef of the Year Vietnam Restaurant & Bar Awards (2022), and Forbes 30 Under 30 Vietnam (2021).
In terms of pricing, the meal ran us 3,250,000 VND per person (about $125 USD). It should be noted that the price to eat there is astronomical in comparison to most other restaurants in the capital city, so if that’s out of your price range, fear not! You will be able to find incredible food as cheap as $2 USD. Chef Tung also operates ‘Run=Fun: The Eating Room’ in Hanoi, which serves as a more affordable a-la-carte option. If you’re passing through the south of Vietnam, he most recently opened a restaurant, ‘Ö by Hoang Tung,’ on August 6th in Ho Chi Minh City. However, if you have an occasion to celebrate in Hanoi or if you want to treat yourself to a wonderful meal on your last evening of vacation, I cannot recommend T.U.N.G. enough.
The clear devotion to a well-explored, focused narrative is what elevates Hoang Tung’s restaurant from a place where one simply acquires sustenance to an experience that oozes with gastronomy, creativity, culture, and personality. It is the true intersection of purpose and passion, and a place I am elated to have discovered for my birthday.
Excluding Mondays, T.U.N.G. Dining is open daily for dinner service from 6PM - 11PM at the following address:
2C P. Quang Trung, Hoàn Kiếm, Hà Nội 100000, Vietnam
You can make a reservation via their website, or reach out to the reservations team:
reservations@tungdining.com
(+84) 859 933 970