Culinary project preserves, promotes Vietnam's traditional values
The project "Len men (fermentation): Len me" not only focuses on researching, preserving, and developing Vietnam's longstanding culinary techniques but also revitalizes them with enhanced flavours.
Fermentation expert Jason Ignacio White talks about the project (Photo: VietnamPlus)
Hanoi (VNA) ಌ- In a groundbreaking collaboration, Michelin Guide-honoured Vietnamese restaurant joins forces with domestic and international scientists to officially launch a culinary project in Hanoi on July 8.
Under the guidance of chef Hoang Tung, fermentation expert Jason Ignacio White, and Vietnamese fermentation researcher Daniel Hoai Tien, the project, titled "Len men: Umami Unleashed", will delve into the unique traditional cooking methods of Hanoi and northwestern mountainous areas. It aims to introduce innovative culinary experiences where chefs creatively prepare distinctive dishes, harmonizing exquisite dining experiences with the art of fermentation.
Fusing global culinary excellence with Vietnamese identity
Chef Hoang Tung of the TUNG Group explained that the team explores the unique local culinary culture of Hanoi and the northwestern mountainous region, focusing on traditional fermented dishes and beverages. They aim to innovate and refine recipes, fine-tune cooking techniques, and develop effective preservation methods, enhancing the sophistication of high-end dining experiences.
This project also underscores the founders' commitment to pushing culinary boundaries, honouring Vietnam's rich culinary heritage, and elevating the dining experience within the community.
Tuong Ban (Ban soya sauce) in Duong Lam village, Hanoi, is a special fermented product of Vietnam. (Photo: VietnamPlus)
Hoang Tung expressed his desire not only to deliver unique culinary experiences, which blend international culinary excellence with Vietnamese identity and gradually elevate the nation’s fine dining scene to international standards, but also to ignite a passion for the local cuisine among the younger generation.
The project is set to feature several prominent activities, including exploring the northwestern border province of Lao Cai to discover ingredients and traditional cooking methods within a unique and diverse highland culinary landscape. There are also advanced cooking classes in Hanoi and Ho Chi Minh City led by renowned chefs, distinctive evening banquets, and exchange programmes between chefs and students to share knowledge, skills, and secrets from leading culinary experts.
Conserving, promoting traditional culinary values
A special event launching the project will take place in the capital on July 13 and in Ho Chi Minh City on July 18, featuring in-depth workshops (between 30 and 40 participants each) for culinary enthusiasts eager to explore the art of fermentation. Additionally, unique dinners prepared by three renowned chefs will be hosted in both cities.
To inspire and support future chefs, the TUNG Group will host an exclusive session for students of Vietnam's first social enterprise KOTO. The session is set to share valuable insights into traditional cooking methods, creative use of local ingredients, and an overview of Vietnam's diverse culinary heritage.
Vietnamese fermentation researcher Daniel Hoai Tien talks about the project. (Photo: VietnamPlus)
KOTO (Know One, Teach One) is a social enterprise founded by Vietnamese-Australian Jimmy Pham in 1999. It has provided education and vocational skills training for disadvantaged youth with high-risk backgrounds, in a bid to help them escape poverty and contribute positively to society.
The collaboration between the TUNG Group and KOTO reflects the sides’ joint commitment not only to organizing events but also to enhancing the quality of Vietnamese cuisine and promoting the nation's traditional culinary values, making Vietnamese cuisine more accessible to food enthusiasts in the country and overseas, Jimmy Pham said./.
In 2018, Chef Hoang Tung and his team launched T.U.N.G dining in Hanoi, introducing creative and refined dishes that celebrate the distinctive flavours of Vietnamese ingredients. It became the only Vietnamese restaurant to be listed among Asia's 50 Best Restaurants, marking the nation’s comeback on this prestigious ranking after an absence of eight years.
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