At Chapter Dining, elegance lies in quiet details. Guided by Chef Quang Dũng’s refined vision, each dish draws from the soulful depth of Northern Vietnamese cuisine. The scent of woodsmoke, the warmth of native spices, and the clarity of seasonal ingredients come together in a dining experience where memory, place and modern craftsmanship converg
Chef Quang Dung founded Chapter with a clear philosophy: to cook with origin, to honor the land, and to let each flavor carry a piece of Northern heritage. Nothing here feels rushed or contrived. Every dish speaks gently—of the highlands, the seasons, and the hands that tend the soil.
Drawing from memories of his mother’s kitchen and years of training in the UK, Chef Quang blends local wisdom with contemporary technique. His latest tasting menu, Sunshine, pays tribute to the farmers and landscapes of Vietnam’s Northwest, where light and soil work in harmony to shape summer’s finest harvests. Seasonal ingredients—fermented bamboo shoots, wild herbs, mountain spices—appear with clarity and narrative intent, further enriched by storytelling elements such as food cards and evocative photography.
More than a destination for dining, Chapter is an exploration of atmosphere. A curved raw steel roof evokes the heat of open flame, while earth-toned interiors and the scent of smoked wood and mắc khén drift through the space like memory itself.
With its immersive approach and deep-rooted culinary philosophy, Chapter has earned a place among Vietnam’s most respected restaurants—selected by Michelin for two consecutive years (2023 and 2024), and continuing to shape a new language for culturally grounded, emotionally resonant dining in Hanoi.