seasoning of joy

Inspired by two festive events at the end of the year - Christmas and New Year, Head Chef Hoang Tung and T.U.N.G dining team have created winter menu. The menu is a combination of among ingredients which origins in cold areas, such as salmon, and the traditional spices of Vietnam namely saw-leaf.

"Seasoning of joy" as the chef's youth story is told through the culinary journey. The order of the dishes is calculated and arranged in a harmonious manner, bringing the diners to different levels of emotions.

By following the rhythm of seasonal ingredients, TUNG dining hopes every customer will have an obvious sense of the timing of each menu, enjoy and looking forward to next.

Our winter menu lasting from December to March 2020.