T.U.N.G Eating is certainly one of two Vietnamese eating places to have entered the checklist of prime 100 eating places in Asia. The opposite being Anan Saigon. Tung Eating was really helpful by certainly one of our buddies and having tried out one other Michelin restaurant at InterContinental Danang, we knew that the culinary scene was undoubtedly effervescent in Vietnam. Therefore, we determined to provide Tung Eating a try to weren’t disenchanted…
T.U.N.G Eating Hanoi Tasting Menu
T.U.N.G Eating affords solely tasting menus – which means there shall be a number of programs in small quantities. Not like most tasting menus which have maybe 10-ish gadgets, TUNG Eating is famed for its tasting menu of as much as 20 gadgets. With so many gadgets on the menu, we had been undoubtedly in for a gastronomic deal with!
As you flick thru the menu, you’ll observe steep costs throughout the board:
TUNG Eating Tasting Menu: 2,150,000 VND (or $130 SGD per individual)
Juice Pairing: 360,000 VND (or $21 SGD per individual)
Beer Pairing: 500,000 or 750,000 VND (or $30 SGD/$45 SGD per individual)
*Beer pairing is definitely one thing new added to the menu. It was additionally right here that we learnt from the ready workers that top-of-the-line place for beers could be to go to Standing Bar Hanoi.
Wine Pairing: 1,800,000 ($110 SGD per individual)
*There are two menus to select from. Dawn that features 6 wines and Sundown that features 5 wines however barely higher possibility of wines.
This time, we determined to go along with the Marlborough, New Zealand Pulpo Sauvignon Blanc. The bottle retails for $25 SGD however is about $100 SGD (1,590,000 VND) at Tung Eating. Though this feature is cheaper than the wine pairing for 2 pax (3,600,000 VND), it was nonetheless a really costly possibility even by Singapore requirements. It was additionally little surprise why the menu had been all in English and that the ready workers had been capable of communicate English.
Lastly, water is just not complimentary. We had been requested if we needed water to begin and cleanse our palette. Therefore, we determined to go for San Pellegrino which prices 100,000 VND (or $6 SGD) per bottle. We had 2 😅 Therefore, having a meal at TUNG Eating is certainly an extravagant affair, an apt meal to have a good time our 15 years anniversary. Nonetheless, it was nonetheless worthwhile due to the culinary surprises that we had this night. Right here’s the story behind TUNG Eating extracted from its menu…
“Expensive Ms / Mr.
Thanks for being our valued prospects. We’re grateful for the pleasure of serving you at our restaurant tonight.
Impressed by Nordic superb eating. T.U.N.G is pictured as a small and comfortable restaurant targeted on a posh culinary expertise that includes wonderful flavours. Our restaurant is known as after Hoang Tung – our Head Chef, who’ve years of expertise working for Michelin-star eating places in Finland and Denmark. And the T-U-N-G letters additionally stand for our 4 philosophies being Twisted, Distinctive, Pure and Gastronomic.
Utilizing prime quality components with influences from Vietnam, we hope to convey out a superb up to date and artistic culinary expertise all through 20 programs of tasting menu. Impressed by the vibrations of the sensible however sudden great thing about the early summer season solar. Flavours of Sunshine menu tells us the story of the sunshine which stays in nostalgic reminiscences, totally different in every individual. It could possibly be peaceable and stress-free or burning. It’s tender and clear within the early morning: fiery and hustling at midday after which earnestly and lovingly when returning within the evenings. By the ingenious and enchanting mixture of the solar’s components on this menu, the flavours of the sunshine shall be revealed.
TUNG Eating is honoured to be listed on Asia’s 100 Greatest Eating places 2021 that was voted by the World’s 50 Greatest and greater than 1000 culinary consultants everywhere in the world. This award is a monumental milestone in our journey to pursue of gastronomic culinary and the continual efforts to convey Vietnamese delicacies to the world.
T.U.N.G Eating’s delicacies highlights the preservation of creative worth and creativity in experiencing the gastronomic culinary. We need to convey a serene atmosphere and joyful expertise to dinner whereas immersing in an distinctive and deep culinary journey at T.U.N.G Eating.
When you’ve got questions on our restaurant, members of T.U.N.G Eating are at all times prepared to reply.
We want you an exquisite and memorable dinner!”
Nice to know that the Head Chef has head expertise from a number of Michelin-starred eating places. Undoubtedly trying ahead to a gastronomic expertise this night. TUNG Eating opens at 6pm and we arrived at 5:55pm – 5 minutes early. Therefore, we had been invited to try the preparations by the staff of cooks at degree 1 earlier than we head upstairs to be seated at degree 2…
T.U.N.G Eating Hanoi Atmosphere
The atmosphere of T.U.N.G Eating was elegant but cozy. Does have a really feel of the northern European “Hygge” vibe. What actually units the temper for us was the lounge music within the restaurant. A homely and alluring begin to a night at TUNG Eating. This night, we had been to have 20 programs and so they had been:
1. Oyster | Limnophila Rugasa
2. Amaebi | Chirozo
3. Salmon | Apple
4. Tomato | Parmesan
5. Cod | Aioli
6. Eel | Garlic
7. Thyme | Cinnamon
8. Beef | Pho
9. Carabineros | Curry
10. Toothfish | Seaweed
11. Scallop | Sawtooth
12. Lobster | Scallion
13. Strawberry | Watermelon
14. Pigeon | Clausena Indica
15. Sourdough | Black Garlic
16. Beef | Galangal
17. Whiskey | Coconut
18. Lychee | Mango
19. Peach | Yoghurt
20. Milk | Sesame
The entire dinner was divided right into a symphony or concerto of types. The “first motion” was to be the appetizers, to get your tastes and visuals awaken. The “second motion” was to be the lighter tastes of mains (or white meats) whereas the “third motion” was to be the heavier tastes of mains (or crimson meats). Lastly, the meal ends with a lovely choice of desserts. What was attention-grabbing to us was that earlier than the beginning of the lighter and heavier mains, there could be “palette cleansers”. We have now had palette cleansers earlier than however two in a meal? That’s a primary…
What We Had at T.U.N.G Eating – Appetizers
1. Oyster Limnophila Rugosa
The appetizers had been all served collectively however we adopted the order on the checklist and began with the Oyster Limnophila Rugosa. First off, the oyster was recent and light-weight served atop a plate of crushed ice. You received’t get the robust tastes you’d normally get with with Irish, Pacific or Belon oysters nor the milkiness of Canadian oysters. Only a gentle introduction to the palette. The pesto style by some means went nicely with the oyster on this rendition. Good begin to a meal.
2. Amaebi Chorizo
The Amaebi Chorizo was most likely our favorite among the many appetizers. The chorizo was the star of this dish with its fatty and perfume permeating with every chew. The Amaebi or candy shrimp was certainly candy and had a agency texture to it most likely because of the chilly northern waters that it thrives in. Identical to how Hokkien mee makes use of each pork and shrimp to perfection, the Amaebi and Chorizo complemented one another very nicely. Yum!
3. Salmon Apple
We had been most likely probably the most puzzled by the Salmon Apple dish. You could possibly style the freshness of the salmon however was there apple in there? Additionally, the bonito flakes had a well-recognized but overpowering style that type of drowns out the opposite most important components on this dish. The feel was distinctive however nonetheless didn’t fairly get it in the long run. 🤔
Right here’s a video of the three appetizers above…
@2bearbeartravel T.U.N.G Eating Oyster Limnophila Rugosa Amaebi Chorizo Salmon Apple #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #foodies ♬ Let Me Blow Ya Thoughts – Eve
4. Tomato Parmesan
The Tomato Parmesan dish was distinctive in presentation. The tacky goodness is definitely served in an empty egg shell that has been lower out so intricately. We observed that it was a clear straight-line lower on the shell. How does one even try this? The egg shell is then coated with a Parmesan biscuit and served atop a plate of black beans. The parmesan biscuit was crisp and flavourful whereas the cream had tastes of parmesan, capers and tomato. A really attention-grabbing dish. We additionally observed that every dish is served in a distinct plate. Not your regular spherical plates however on this case, an inventive white paint-splash plate that caught our consideration as nicely.
5. Cod Aioli
Came upon that Aioli is a sauce made primarily of garlic and olive oil. On this Cod Aioli dish, all of the gadgets are served individually. There’s the fried Cod fish that’s recent, chunky and meaty whereas the outer layer was not the crisp however somewhat a fluffy texture. The aioli sat by itself in a lovely round form and when paired with the cod was shiok. There’s additionally a tasty little apple salad on the aspect that provides the good crunch from the apples together with a fish floss on prime.
6. Eel Garlic
As you may see by now, the appetizers have elevated in style depth and we’re now on the “heaviest” Eel Garlic appetizer. The star of this dish, for us, was not the eel. It was barely chewy and fortunately the pine nuts helped out with its crunchiness. The star of this dish was in truth the garlic. 😱 The garlic was cooked until it was tender and infused with a teriyaki-based sauce. It was clean and never overpowering on style.
@2bearbeartravel T.U.N.G Eating 4. Tomato Parmesan 5. Cod Aioli 6. Eel Garlic #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #fooddies ♬ All I Need for Christmas Is You – Mariah Carey
These first dishes rounded up the “first motion” of appetizers and we had been able to have our palette cleansed.
7. Thyme Cinnamon
The Thyme Cinnamon was our first palette cleanser this night. It was a small slab of ice cream laced with thyme atop whereas served over a cinnamon-based crushed ice. The palette cleanser was certainly refreshing and with that, we had been prepared for our “second motion” – the lighter mains…
8. Beef Pho
You possibly can’t actually have a Michelin-style meal with no recreation of a neighborhood favorite proper? Identical to how Unicorn Pub re-invented the Vietnamese Pho in a cocktail, TUNG Eating has its personal tackle the world-famous dish. We’re grateful that they did as this was the primary (of many) surprises for us this night.
This rendition of Beef Pho by T.U.N.G Eating includes of three layers – pho on the backside, A5 Kagoshima beef within the centre and a pho broth jelly on the prime. To get pleasure from this dish, it was shared with us that we must always roll the three layers collectively like this…
It was somewhat enjoyable to have just a little “DIY” along with your dinner, particularly when the meals is so superbly plated and when rolled collectively, affords a distinct visible expertise as nicely. Upon the primary chew, it actually felt like Vietnamese Pho in our mouths. The A5 Kagoshima beef topped this dish for us because the oil from the meat emerged as you chewed into it, granting that further distinctive dimension to an age-old conventional dish. On the aspect, the pho soup was additionally served. It had a pleasant concentrated style, good for many who love massive flavours. But, it was easy and clear. An outstanding tackle a conventional dish by T.U.N.G eating.
@2bearbeartravel T.U.N.G Eating 8. Beef Pho #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #fooddies #pho #beefpho ♬ Morning Espresso – Chevy & Nalba
You might also like: Takayama A5 Hidagyu Beef: All You Want To Know!
9. Carabineros Curry
At TUNG Eating, we had been educated a number of occasions all through the meal. The Carabineros Curry was one such training. Do you know that carabineros are deep sea prawns which might be extremely coveted in kitchens around the globe due to its sweetness of the flesh and sturdy flavours within the prawn head – which is taken into account a delicacy in Italy and Spain. This time, TUNG Eating served up each the shrimp and head for two totally different tastes of the prawn.
The carabineros shrimp itself was agency and so so candy. Not like every other prawns we’ve ever tasted. Deep sea freshness is certainly totally different. The shrimp is accompanied by a lychee foam, a curry ice cream and frozen avocado/coconut combine. Togehter it tasted like a inexperienced curry over a brilliant recent and agency shrimp. Merely delectable.
The prawn head and biscuit (made from seaweed and shrimp) was served individually. It was heat and a small little spatula was offered so that you can scoop out the goodness inside the head. Matched fairly nicely with the biscuit although the shrimp head by itself, could also be just a little overpowering for some. Shiok for us although 😋
@2bearbeartravel T.U.N.G Eating 9. Carabineros Curry #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #foodies #carabineros #curry ♬ Meals – Densky9
10. Toothfish Seaweed
The Toothfish Seaweed was one more academic dish. The toothfish is one more species that’s discovered within the chilly and deep subarctic waters. This explicit toothfish was from the Atlantic. There have been two surprises to this dish. Firstly, the toothfish was seared on the surface with a light smoky style whereas the feel was so bouncy that it tasted just a little like a scallop. The meat itself was candy, recent and barely buttery. Undoubtedly a brand new expertise for us. There’s actually one thing happening with sea creatures of the deep…
Subsequent, the seaweed.
You’d assume that the seaweed could be simply positioned atop or round proper? Nope, in T.U.N.G Eating’s rendition, the Nori Seaweed was introduced as a foam. A seaweed foam with nuts. As the froth melted, it turned like just a little soup drizzle that accompanied the toothfish so nicely. Fortunately stunned as soon as once more. 😀
@2bearbeartravel T.U.N.G Eating 10. Tooth fish seaweed #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #foodies #toothfish ♬ Morning Espresso – Chevy & Nalba
11. Scallop Sawtooth
By no means knew that “Sawtooth” referred to a kind of coriander. The Scallop Sawtooth was simply how we anticipated it to be. Contemporary and barely seared – one of the best ways to serve recent components. The cauliflower was pureed with butter and served with a butter crisp which tasted like a croissant. The sauce was savoury whereas the scallop was candy. General, a easy however appetizing dish.
@2bearbeartravel T.U.N.G Eating 11. Scallop Sawtooth #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #foodies #scallop ♬ Ooh La La – Josie Dunne
12. Lobster Scallion
The Lobster Scallion was created from recent Canadian lobster with scallion and chili oil served with a brown butter hollandaise sauce. Discover that we’ve been utilizing “recent” a lot within the description, just because they had been. The lobster was candy and agency however texture clever, we most popular the scallop and particularly the toothfish – a brand new expertise for us. Collectively the hollandaise tasted totally different, by some means it had a contact of smoked caramel sans the sweetness. A scrumptious dish simply that the scallion oil by some means had the pho broth style once more – maybe somebody forgot to clean the kitchen instruments? 🙄
At this level, we’d prefer to additionally say that the platings are so distinctive! Not solely that, the plates themselves are both heat or chilly, relying on the dish that was served in order that it stays on the appropriate temperature for visitors. Such consideration to element!
@2bearbeartravel T.U.N.G Eating 12. Lobster Scallion #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #foodies #lobster ♬ Let Me Blow Ya Thoughts – Eve
13. Strawberry Watermelon
Then, it was time for our 2nd palette cleanser – Strawberry Watermelon. On the highest, you’ll discover a refreshing strawberry sorbet whereas on the edges, you’ll get frozen watermelon bits and parts of the juicy fruit. A pleasant little palette cleanser earlier than we moved on the “heavy tastes” of the “third motion” this night. Can’t wait!
@2bearbeartravel T.U.N.G Eating 13. Strawberry Watermelon #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #foodies #strawberry #watermelon #cleanser ♬ She Share Story (for Vlog) – 山口夕依
14. Pigeon Clausena Indica
We’ve at all times thought that Pigeons had been “chicken” however when served at T.U.N.G Eating, the Pigeon Clausena Indica meat was undoubtedly crimson. Maybe that’s why this third a part of the dinner was served after one more palette cleanser – previous to the heavier crimson meats. To be sincere, the pigeon reminded us of a duck served with spinach. There’s a second a part of this dish the place the pigeon thigh was served with onion biscuits. There’s final a part of this dish was a black rooster consommé soup that was candy and for the primary time with black rooster – not herbly.
@2bearbeartravel T.U.N.G Eating 14. Pigeon Clausena Indica #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #foodies #pigeon ♬ SWIPE – ALYPH
15. Beef Galangal
Yet one more academic journey right here at TUNG Eating by way of its Beef Galangal. Do you know that Galangal is a kind of ginger however when it comes to style they’re vastly totally different. Not like the ginger that we all know, Galangal is extra citrusy and doesn’t have the pungent spicy style that we normally affiliate with ginger. Additionally, Galangal is alot extra aromatic and fragrant.
On this dish, an oyster sauce is used – barely salty however accompanied the meat nicely. As for the meat, it was an A5 Kagoshima lower with parsnip puree and oyster mushroom. The meat, as with A5 beef grades, had a pleasant beefy fatty style to it. Nevertheless, the lower was not executed accurately, leaving it barely “grainy” for the feel, making it not so “chew-friendly”.
16. Sourdough Black Garlic
Undecided why this turned a “dish” however the Sourdough Black Garlic was served individually. The bread on one aspect and the black garlic on the opposite, served with a Vietnamese spice salt. It was tasty however shouldn’t breads be starters? However then once more, black garlic could be too heavy as starters. This could possibly be why this dish appeared awkwardly in the direction of the top of the meal.
@2bearbeartravel T.U.N.G Eating 15. Beef Galangal #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #foodies #beef #galangal ♬ たぶん – YOASOBI
17. Whiskey Coconut
Quickly, it was time for desserts at T.U.N.G Eating! The desserts had been served in fast succession and we began with the Whiskey Coconut. There was a Whiskey Ice Cream and Malibu Moose together with a Lemongrass sherbet. This dish was extra like an ice cream as we couldn’t actually style the alcoholic flavours. Most likely sans alcoholic content material on this rendition.
18. Lychee Mango / 19. Peach Yoghurt 20. Milk Sesame
The Lychee Mango was served in an distinctive presentation. The lychee ice cream was served inside a cone coated with sesame and coated with a mango puree.
The Peach Yoghurt was served with a touch of elderflower together with peach slices beneath.
The Milk Sesame – the favorite for us among the many lot, was a panna cotta with sesame biscuit, making a small little sandwich. Kate’s favorite dessert this night.
@2bearbeartravel T.U.N.G Eating 18. Lychee Mango 19. Peach Yoghurt 20. Milk Sesame #journey #2bearbear #delicacies #finedining #vietnam #hanoi #meals #foodie #foodies #dessert #desserts ♬ Morning Espresso – Chevy & Nalba
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Did we point out that the server poured out a portion of the Sauvignon Blanc for us to style, identical to how a complicated restaurant does it. With a nod, the server continued to pour for each glasses. On the finish of the meal, we had been nonetheless capable of garner two half glasses from the remaining bottle and we requested to sit outdoors by the balcony to benefit from the cool night.
It was most likely a bit carved out for people who smoke. Fortunately, there have been no people who smoke that night and we sat out for 20 minutes to “wine down” earlier than settling our invoice – which got here as much as 7M VND (or ~$400 SGD). The unique invoice was about 6M VND however a 7% service cost and a ten% cost on alcohol and eight% cost on meals was added. Therefore, the invoice.
Nonetheless, it was undoubtedly an distinctive expertise, significantly for the deconstructed pho, the completely wonderful carabineros and toothfish. Some small misses however might be missed with the degree of element positioned into every dish in addition to the impeccable service. Some visitors have additionally commented that the portion was too small and so they weren’t full by the top of the meal. For us, we undoubtedly had been full. Maybe the bottle of wine helped just a little. We might advocate T.U.N.G Eating for an anniversary or milestone birthday celebration when you’re in Hanoi in the course of the interval. Take pleasure in!
Issues to do, Eating places, Pubs and Sights in Hanoi Vietnam!