Twisted, Unique, Natural Gastronomy
"Using the best of the seasonal ingredients with influences from Vietnam, T.U.N.G. dining's cuisine highlights on preserving artistic value and creativity in experiencing the gastronomic culinary. Nestled in the heart area of Hanoi, few steps away from St. Joseph’s Cathedral and Hoan Kiem lake, T.U.N.G dining brings a new breeze to food & beverage scene in the capital city of Vietnam."
Our dining experience at T.U.N.G. was like no other, 20 courses of absolute delight. Chef Hoang Tung's seasonal tasting menu "Taste the Moment" takes inspiration from the sounds and flavours of a fulfilled moment. Chef Tung has been recently recognised on Forbes Vietnam Under 30 list for his positive contributions to the culinary arts scene.
Our culinary journey began with the first four dishes; Oyster Guava, Snow Crab Chorizo, Amaebi Pomelo and Carabineros Tom Yum. As the dishes arrived at our table, I could only think how blissful this whole journey would be.
The aromatic and sweet juice of the Dong Du guava, a specialty guava that is only found in Vietnam, is a key ingredient in the Oyster Guava dish. The gentle texture and flavours of the Snow Crab Chorizo were cooked to perfection. The pomelo which originates from Ben Tre, Vietnam in the Amaebi Pomelo dish added a nice light touch of sweetness to the raw prawn.
My favourite dish of this intro quartet was the Carabineros Tom Yum. Carabineros are the most coveted and world's largest prawns and live in the deep waters of the Eastern Atlantic and Mediterrean Sea. The distinct umami and creamy flavours from the prawn head are often considered a delicacy.
Our next favourite certainly was the Foie Gras Lime Leaf, made of foie gras foam accented with thin strips of the lime leaf and tapioca crackers.
The next duo presented was the Mussel Coconut and Sweetbread Coriander. The small creamy brown seeds of the coriander plant adds a warm aromatic and citrus flavour to the sweetbread.
A Tamarind Cinnamon ice was served as a palette cleanser before the next dishes were presented.
Probably one of the most interesting and uniquely presented dish was the Pho Herb. A traditional beef pho dish was encapsulated in a delicate multi-layer gelatin of beef broth and pho herb flavours. Chef Tung's modern take of pho created into a gelatin roll that is meant to be eaten cold during the summer months.
Following next came the Scallop Scallion, a perfectly seared scallop drizzled with a fragrant sauce of ginger, onion, lemongrass and coriander.
One of my favourite types of fish is the Patagonian Toothfish, rich in buttery, nutty and sweet flavours with a smooth mouthfeel. I have previously written about the toothfish in other posts and always find it a delight to see it on the menu. This toothfish dish was accompanied by Gia Lai wild vegetables from the Central Highlands in Vietnam, adding a rustic touch to the dish.
The Black Tiger Prawn was another favourite, this grilled tiger prawn had the characteristic sweetness of Mekong Delta seafood.
Another palette cleanser of Yogurt and balsamic vinegar was served before our next set of meat focused dishes.
By this point of the tasting menu we were starting to get a bit full but of course managed to find room for our many options of tasty protein dishes ahead.
One of the proteins I was not expecting on our menu was the Weaver Ant. The weaver ant is a very unique cultural dish in Gia Lai, Vietnam, with the weaver ant eggs being considered a delicacy. I figured I should at least try an ant or two, though I cannot say I was entirely in love. Insect protein has never been top on my list but nonetheless still worth giving a try if you haven't yet.
Luckily the next two dishes were more familiar, wagyu beef with sunflower and sweet potato brown butter. The marbliness of the wagyu beef was mouthwatering, soft, juicy and tender.
And lastly we were served the Petit Fours of Miso, Rice and Lychee which was a refreshing end to a wonderful 20 course meal.
I cannot express how much I highly recommend T.U.N.G as your next gastro dining experience. What a creatively presented tasting experience by Chef Tung, and aptly recognised as one of Asia's top 100 restaurants.
LOCATION
T.U.N.G
2C Quang Trung Street
Hoan Kiem District, Hanoi,
10000, Vietnam
HOURS
Tuesday - Sunday: 18:00 - 23:00
RESERVATION
Advanced reservations are required online, by email at reservations@tungdining.com or by phone +84 859 933 970
MOST RECENT VISIT
7 April 2023