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Chef Quang Dũng and Chapter Dining: Seasonal Stories Told Through Contemporary Northern Vietnamese Cuisine

For many chefs, cuisine is more than a medium for conversation. It is a reflection of knowledge and technique and a way to express the character of the land, the people and the culture. At Chapter Dining, a contemporary Northern Vietnamese restaurant located on Chân Cầm Street in Hanoi, Chef Quang Dũng has created a space where every dish carries the memory of the seasons and the soul of Vietnamese culinary heritage.

Chef Quang Dũng’s professional journey began in leading restaurants in the United Kingdom before he returned to Vietnam to establish his own fine dining concept. As the founder and head chef of Chapter Dining, he is dedicated to combining modern cooking techniques with local ingredients. Northern Vietnam serves as his primary source of inspiration. When he created Chapter Dining, he chose to tell the story of the land through each dish and each seasonal menu, capturing the rhythm of northern harvests and the essence of Vietnamese culture.

The restaurant has achieved remarkable recognition, including three consecutive years in the Michelin Guide. Chef Quang Dũng has also been honoured with the One Knife distinction from The Best Chef Awards. These achievements represent not only his dedication but also the commitment of the entire team to preserving culinary traditions rooted in local culture.

Following the philosophy of seasonal cooking, Chapter Dining introduces a new tasting menu every four months. Ingredients are sourced directly from farmers to ensure freshness and authenticity. Each season offers a new narrative and a new emotional experience, expressed through the dishes, the service team and the cultural cards that accompany each ingredient.

Chapter Dining presents its menu through key ingredients that reflect the traditions of their place of origin. An example is the dish Lobster with Fermented Rice and Sea Jade, a signature item from the latest “Bội Thu” tasting menu. It brings together premium lobster and fermented rice, a familiar seasoning found in traditional Vietnamese kitchens. This combination creates a rich yet refined flavour profile that highlights both harmony and texture. Fermented rice is traditionally used in seafood dishes to balance natural aromas, making it a meaningful and culturally rooted component.

One of the guiding principles behind the success of both the restaurant and Chef Quang Dũng is the respect for the original character of each ingredient. This approach shapes the creative process in the kitchen and appeals to guests who seek authentic local flavours. For three years, this philosophy has been the foundation of every dish, where innovation enhances the dining experience while tradition remains intact.

Another standout dish from the “Bội Thu” menu is Bread with Crispy Sausage and Chí Chương Chili Sauce. Bread is a signature element at Chapter Dining, with the filling refreshed each season. The autumn harvest offers an abundant selection of ingredients, and the kitchen creates a sausage filling that changes regularly to maintain excitement. The bread is freshly baked each day with a crisp exterior and soft interior, served with fresh herbs, pickles and house made Chí Chương chili sauce. This sauce, originating from Hải Phòng, enriches the dish with a distinct Vietnamese character and demonstrates the creativity and versatility of a contemporary fine dining restaurant inspired by local flavours.