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Where Hoang Tung actually eats in Hanoi

co-founder & head chef, T.U.N.G dining (Hanoi) · 5 picks

Hoang Tung is the co-founder and head chef of T.U.N.G dining in Hanoi, and runs a second restaurant, Å by TUNG, in Ho Chi Minh City. He came to cooking without culinary school, learning instead in Michelin-starred kitchens in Scandinavia. These are the places he goes when he is not at his own: two bars, a northern Vietnamese kitchen, a friend’s French-Vietnamese dining room and a teppanyaki counter.


A Bản - Mountain Dew

Hanoi · Vietnamese · map

I like that they focus on northern Vietnamese flavours and their ability to elevate traditional dishes while staying true to the essence of the cuisine. Every dish is authentic, and the quality of ingredients and precision in execution are top-notch—that’s something I appreciate. A Bản’s approach is an example of how Vietnamese cuisine can be both comforting and sophisticated.

Said on Michelin Guide · read

Workshop14

Hanoi · Bar · map

The head mixologist, Richard McDonough, is a master of molecular drinks. The bar's sophisticated yet relaxed ambience makes it a great spot to unwind.

Said on Michelin Guide · read

21Gam

Hanoi · Bar · map

I recommend 21Gam for a truly memorable night in Hanoi. It’s a dynamic spot with great tunes that keep the energy high from start to finish. I love coming here for a bottle of whisky, savouring the lively melodies, and spending time with friends.

Said on Michelin Guide · read

La Badiane

Phố cổ Hà Nội · French · map

If it’s not at T.U.N.G dining, it’s La Badiane. This gem, led by my dear friend Chef Ben [Rascalou], embodies culinary artistry and heartfelt hospitality. The restaurant’s cosy elegance and its French-Vietnamese fusion cuisine make it an ideal romantic retreat.

Said on Michelin Guide · read

KOKI - The House of Senses

French Quarter · Japanese · map

What draws me back is the theatrical precision of Chef Hiroshi Yamaguchi’s cooking. He uses premium ingredients like Yaeyama Kyori beef and Hokkaido hairy crab, flown in from Japan twice weekly. I’m impressed by his innovative approach, which marries traditional teppanyaki with a modern flair. The consistency of quality, the rich, complex flavours, and the personal engagement with the chef make it unforgettable.

Said on Michelin Guide · read


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