Chef Hoàng Tùng is part of Vietnam’s new culinary vanguard, a voice of vision and daring. At T.U.N.G Dining in Hanoi, he weaves together the roots of his homeland and the clarity of Nordic philosophy, creating menus where seasonality, memory, and imagination converge in dishes that feel timeless.
For Chef Hoàng Tùng, food is not simply sustenance — it is narrative, emotion, and memory. Each dish he creates is a fragment of a larger story, one that draws equally from the rice fields and markets of Vietnam as it does from the quiet, minimalist kitchens of Scandinavia where he trained. His career has become a dialogue between two worlds, one rooted in heritage, the other in innovation.
At T.U.N.G Dining in Hanoi — the restaurant he co-founded and now leads as Head Chef and CEO — he has given that dialogue a stage. Here, seasonality is his compass, guiding the rhythm of tasting menus that change with the land and with time. Every plate is precise in execution yet poetic in intention, an invitation to experience Vietnam anew through textures, aromas, and flavours that linger long after the last note.
It is this pursuit of emotion through food that has earned Chef Tùng recognition as one of the youngest culinary talents reshaping Vietnam’s fine dining identity. In 2023, T.U.N.G Dining was named among Asia’s 100 Best Restaurants, a milestone that affirmed both his vision and his ability to place Hanoi firmly on the international gastronomic map.
Yet beyond accolades lies his role as a mentor. In his kitchen, creativity is encouraged, discipline is respected, and passion is nurtured. Watching his team flourish, he says, is one of his greatest inspirations. The energy of collaboration, the spark of experimentation, the devotion to detail — these are as much a part of his craft as the dishes themselves.
Chef Tùng’s style reflects his dual influences. From Scandinavia, he carries the elegance of simplicity, the reverence for purity of flavour. From Vietnam, he draws depth, vibrancy, and memory. The result is cuisine that feels familiar yet surprising, rooted yet transcendent — a culinary symphony where past and present harmonise.
For Hoàng Tùng, the journey has only just begun. His cuisine is not about recreating tradition, nor about chasing novelty for its own sake. It is about shaping a language of taste that resonates across borders, one that speaks of Vietnam to the world while leaving space for imagination, memory, and wonder.