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Nage Eatery and the Art of Venturing Beyond Culinary Comfort Zones

Nage Eatery represents a personal journey of exploration, instinctive creativity and a deep respect for ingredients. Each dish reflects both international culinary experiences and discoveries made across Vietnam. The restaurant’s philosophy is simple: good food at an accessible price, offered in a warm and welcoming space, is one of the most genuine ways to connect people.

A Minimalist Space with an Unexpected Personality

The understated exterior of Nage Eatery may lead visitors to expect a classic Western restaurant. Yet the dining experience unfolds with much more character. The name Nage, with its wave-like typography, mirrors the restaurant’s commitment to fluidity and creativity. Guests leave not only satisfied but carrying a vivid memory shaped by pure flavors and thoughtful techniques.

Dishes Beyond the Comfort Zone

Nage Eatery does not restrict itself to traditional recipes or complicated fine dining techniques. Its two locations in Thao Dien and Phu Quoc offer a compact menu of fewer than 30 dishes, all created with a clear culinary identity.

Japanese scallops are lightly torched to create a delicate texture while keeping the center sweet and fresh. The dish is paired with a sauce made from scallop liver and caviar. Pickled mushrooms and dill bring brightness to the plate.

The sea urchin pâté, inspired by Phu Quoc’s coastal abundance, balances richness with red chili jam and pickled shallots. It is served with toasted brioche for a full expression of flavors.

One of the restaurant’s most distinctive combinations is oven baked lobster with pasta and tomyum sauce. The idea began with the French Bouillabaisse but evolved to incorporate Southeast Asian character. The lobster is cooked to a medium rare texture to preserve sweetness and crunch.

Although seafood is the heart of the menu, Nage Eatery includes a few meat dishes for guests who prefer alternative options. Their creativity extends even here. The beef steak served with Vietnamese ant salt is a highlight inspired by a culinary discovery in Quy Nhon.

Distinctive Identities Across Two Locations

Each location maintains its own personality. Phu Quoc serves the ant salt steak and a signature island style chicken dish. The Thao Dien branch offers steak with kimchi sauce instead. These differences create variety for returning guests.

A Journey Through Fresh Whites and Natural Wines

White wine dominates the beverage list at Nage Eatery, reflecting the restaurant’s focus on seafood. The list is frequently updated and includes selections from France, Italy, Spain, Austria, Germany, New Zealand, Argentina, South Africa and Chile. The collection also features natural wines, organic labels and a house made Morumba Mojito crafted from white wine. A kombucha selection brewed in house offers a refreshing non alcoholic option.

Seasonal Ingredients and the Beauty of Locality

Vietnamese seafood inspires much of the menu. The restaurant works closely with seasonal sources to ensure freshness. Some ingredients like local octopus or sea urchin require careful selection because weather and ocean conditions affect quality significantly.

When necessary, Nage Eatery brings in seasonal products from other coastal regions in Vietnam or from trusted international suppliers. For example, Japanese scallops are used because local scallops do not meet the required size and sweetness for the restaurant’s signature dish.

Oysters are sometimes served as a set of French, Vietnamese and Japanese oysters, allowing guests to compare flavor profiles without changing the price.

A Story Shaped by Memory and Cultural Influence

The first Nage Eatery opened on Le Van Mien Street in Thao Dien. The founders returned to Vietnam after years abroad and felt that the local dining scene did not always reflect the value customers deserved. They believed there was room for a restaurant that served quality food at an approachable price.

The name Nage comes from the French word for swimming and also refers to a classic seafood poaching broth. The term Eatery was chosen to signal accessibility and honesty.

The Thao Dien restaurant is intentionally small, designed to serve the community with warmth. Only two years later, the team expanded to Phu Quoc. The island location inherits the creative spirit of the original while adapting to the tastes of travelers and holiday culture. For example, Phu Quoc offers a festive set menu during the holiday season, while the Ho Chi Minh City location maintains à la carte service year round.