TUNG Group embarks on a groundbreaking journey with the ‘Lên Men: Umami Unleashed’ (Fermentation) project, marking a pivotal moment in Vietnam’s culinary narrative. This initiative delves into traditional cooking techniques across Hanoi and the Northwest mountainous regions, led by culinary visionary Hoang Tung, fermentation expert Jason Ignacio White, and Vietnamese fermentation pioneer Daniel Hoai Tien. ‘Lên Men: Umami Unleashed’ not only celebrates fermented foods amidst global acclaim but also aims to enrich fine dining with indigenous flavors while advancing food security.
“The ‘Lên Men: Umami Unleashed’ project is committed to researching and advancing Vietnam’s ancient culinary practices. We delve into the local culinary culture of Hanoi and the Northwest mountainous region, focusing on traditional fermented foods and beverages. Our mission is to innovate formulas, refine processing techniques, and develop preservation methods that elevate the sophistication of fine dining cuisine,” stated Chef Hoang Tung of TUNG Group (T.U.N.G dining and Å by TUNG). “Collaborating with Jason White, former Director of Fermentation at the internationally acclaimed NOMA, and Daniel Hoai Tien, founder and CEO of Sông Cái Distillery, represents a significant milestone for us. It underscores our dedication to pushing culinary boundaries and celebrating Vietnam’s rich gastronomic heritage, embodying our commitment to innovation and community enrichment.”
With the aim of supporting and inspiring the next generation of chefs, an exchange session will be conducted for KOTO trainees, allowing them to engage with and learn from TUNG Group’s seasoned chefs and experts. KOTO, which stands for Know One, Teach One, was founded by Vietnamese-Australian Jimmy Pham in 1999 and has empowered at-risk and disadvantaged youth to break the poverty cycle through education and skill development. This initiative will provide trainees with valuable insights into traditional cooking methods, innovative uses of local ingredients, and the rich tapestry of Vietnamese culinary heritage. As one of the key events of KOTO’s 25th Anniversary, the collaboration seeks to nurture highly skilled professionals, thereby enhancing Vietnam’s tourism and food service industries.
Jimmy Pham of KOTO accentuates that this exchange event offering KOTO trainees a platform to gain insights, skills, and secrets from top culinary experts. “The collaboration between TUNG Group and KOTO in ‘Lên Men’ extends beyond organizing events and activities; it reflects both organizations’ shared commitment to enhancing Vietnamese cuisine quality. This project is a testament to their mutual passion for preserving and promoting the nation’s traditional culinary values while making Vietnamese cuisine more accessible to domestic and international food enthusiasts.”
Through ‘Lên Men: Umami Unleashed’, TUNG Group and KOTO aspire to inspire the younger generation passionate about Vietnamese cuisine and contribute to elevating Vietnamese gastronomy on the international culinary map. This collaboration aims to open vast worlds of knowledge for the younger generation, nurturing their dreams and fostering continuous creativity and development in elevating Vietnamese cuisine to new heights.
TUNG Group will also showcase moments of innovation and collective success as chefs develop signature dishes that blend the sophistication of fine dining with the artistry of fermentation. Scheduled for July 13th in Hanoi and July 18th in Ho Chi Minh City, two masterclasses limited to 30-40 participants each promise to be transformative experiences, followed by two 6-hand dinners for each city.
The ‘Lên Men: Umami Unleashed’ project encompasses various key activities including explorations in Lào Cai to discover traditional ingredients and cooking methods in this culturally rich culinary region; masterclasses in Hanoi and Ho Chi Minh City led by TUNG Group’s celebrity chefs; exclusive dinners; and an exchange event between TUNG Group chefs and KOTO trainees, offering them a platform to gain insights, skills, and secrets from top culinary experts.
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ABOUT TUNG GROUP
TUNG Group, led by the visionary Chef Hoang Tung, is a culinary force shaping Vietnam’s fine dining landscape. Chef Tung’s journey began with a bold career shift – a Business Bachelor’s degree holder transformed into a chef after discovering his passion in Scandinavia. Training at esteemed Michelin-starred restaurants there, he honed his craft before returning to Vietnam in 2018.
His homecoming marked a turning point. In 2018, Chef Tung and his partners unveiled T.U.N.G dining in Hanoi – a revolutionary concept introducing Vietnam’s first 20-course tasting menu experience. This wasn’t just a meal; it was a multi-sensory exploration, showcasing Chef Tung’s philosophy: “Twisted, Unique, Natural, Gastronomic.” This philosophy translates into playful, innovative dishes that highlight the natural essence and exotic flavors of Vietnamese ingredients.
T.U.N.G dining is flying the Vietnam flag high and leaving behind a legacy being the only restaurant to clinch a spot in the coveted Asia’s 50 Best list of restaurants ranked 51-100. To underscore the success of this culinary feat, it’s been 8 years since the last time Vietnam was listed by Asia’s 50 Best.
Beyond T.U.N.G dining, Chef Hoang Tung continues to push boundaries. In 2021, he launched Å by TUNG in Ho Chi Minh City. This restaurant pays homage to his Scandinavian training grounds. Here, guests embark on a culinary adventure featuring an extensive 20-course tasting menu presented within a Nordic-chic ambiance. Chef Hoang Tung’s commitment to innovation extends beyond the plate. Under the chef’s leadership, both T.U.N.G dining and Å by TUNG have been recognized by prestigious rankings such as the Michelin Guide, La liste, and Top 25 best restaurants in Vietnam by Robb Report, alongside a collection of other coveted accolades.
ABOUT KOTO
KOTO stands for Know One, Teach One – learning should be passed on; knowledge is meant to be shared. This is the essential idea of KOTO and is upheld by Vietnamese-Australian founder, Jimmy Pham. In 1999, Mr Jimmy laid the foundation for Vietnam’s first social enterprise as a hospitality training centre in Hanoi, giving at-risk and disadvantaged youth the opportunity to break the poverty cycle by forging a better future for themselves, their families and their communities.
Twenty-five years later, KOTO has over 1,200 graduates, which include executive and sous chefs, hotel and resort general managers, business owners and university graduates. All are contributing to their families and society. KOTO continues to be acknowledged as a leading and unique not-for-profit social enterprise, not only in Vietnam but also internationally.
Today, KOTO provides over 120 at-risk and disadvantaged youth annually in Vietnam an opportunity to undertake a 24-month holistic hospitality training program to end the cycle of poverty and truly empower trainees to realise their dreams.
