For chef Truong Quang Dung, this is not only the joy of a restaurant but also a motivation to continue pursuing the journey to elevate Vietnamese agricultural products, reduce waste and tell new stories about nature through each dish.
How do you feel when Tales by Chapter continues to receive the Michelin Green Star this year?
- I am very happy and proud to continue to receive the Michelin Green Star. I was actually quite surprised because I didn't think that the restaurant would be named again.
When I heard Michelin announce that another award was awarded, chef Quoc Hung and I looked at each other, wondering if it was me or not? It was not until the name Tales by Chapter was announced that we really burst into emotions. Even when invited to speak, we were not prepared in advance, so we were very touched and confused.
What makes me even happier is that the efforts of the whole team over the years have been recognized. Michelin Green Star is not for just one individual but is the result of many people sharing the same belief in the path of sustainable development.
What does Michelin Green Star mean for Tales by Chapter's journey?
- If we say Michelin Green Star is the goal of Tales by Chapter, it is not complete. Our biggest goal is to move towards sustainable development.
For us, sustainability is seen through the relationship between humans and Earth. There are two important factors: the Earth's ability to provide resources and the ability to regenerate and handle the impacts created by humans.
Currently, with more than 8 billion people in the world, the pressure on natural resources is increasing. Therefore, Tales by Chapter chooses to pursue two core principles.
The first is "Zero Waste" - not creating waste, or at least minimizing what must be discarded. The second is building a sustainable source of raw materials from its own farm, Ginkgo Farm in Da Lat, which has a high biodiversity ecosystem and strictly protected water resources.
Michelin Green Star is a very commendable recognition, but for us it is more like a milestone on the journey than the final destination.
Tales by Chapter is known as the first vegan, non-waste restaurant in Vietnam. What made you choose this direction?
- I think this is the result of a process of observation and learning.
Looking at the environmental challenges that the world is facing, I realize that the culinary industry also has a responsibility in finding more sustainable development models. From there, we chose to pursue a purely plant-based and waste-free model.
However, what we want to do is not just serve vegetable dishes. More importantly, create a different approach to ingredients. We try to maximize the value of each product, from roots, stems, leaves to fruits.
In addition, Tales by Chapter is also pursuing a seasonal menu. We believe that each season has its own most beautiful products. Respecting the season not only helps raw materials achieve the best quality but also contributes to reducing farming pressure, limiting emissions and maintaining the natural pace of the ecosystem.
How is the menu building at Tales by Chapter implemented to both bear the Vietnamese mark and create a difference?
All ingredients at Tales by Chapter are 100% sourced from Vietnam.
We try to turn very familiar vegetables and fruits such as watermelon, blue bean flowers, longan or tubers and tomatoes grown at the farm into new experiences for diners.
The important thing is to always find ways to elevate the value of each ingredient. I think Vietnam has many wonderful products, but sometimes we have not fully exploited their potential.
Our goal is not only to create delicious dishes but also to tell a different story about familiar Vietnamese products from a new perspective. When diners see a familiar ingredient but are expressed in a different way, they will have more curiosity and appreciation for the local values.
What do you think creates a memorable culinary experience for diners?
- Before, I thought that a perfect meal only needed delicious food, beautiful space and thoughtful service. But the longer I worked, the more I realized that it was not enough.
A good restaurant can please customers, but an excellent restaurant must be able to lead them through an emotional journey. Customer experience is not simply about meeting what they expect but also about creating moments that make them contemplate after the meal ends.
When customers spend 3 to 4 hours at a restaurant, they not only pay with money but also with their own time. Therefore, our responsibility is to bring an experience worthy of that time.
I always hope diners not only remember a delicious dish but also remember the emotions, stories and things they discovered throughout the enjoyment journey.
In your opinion, what role is Michelin playing in promoting Vietnamese cuisine to the world?
- Michelin is a guarantee of quality. Wherever there is Michelin, tourists will feel more secure when choosing to experience cuisine.
In fact, many restaurants after being honored by Michelin, whether Michelin Star, Bib Gourmand or Michelin
Selected, both recorded a significant increase in the number of international visitors.
The increasing number of Vietnamese restaurants recognized by Michelin is also a prestigious proof that Vietnam possesses talented chefs, quality products and a cuisine capable of competing on the world map.
This contributes to bringing the image of Vietnamese cuisine closer to international tourists, while creating motivation for chefs, restaurants and professionals to continue to strive for creativity and improve quality.
I believe that this is just the beginning. Vietnam still has a lot of potential to tell its own stories through cuisine.
Thank you for sharing!
Located in Tan Dinh ward, Ho Chi Minh City, Tales by Chapter is introduced by Michelin Guide as the first high-class vegan, non-waste restaurant in Vietnam. Located in a quiet villa area, the restaurant serves a seasonal tasting menu built from local products, herbs grown on the terrace and fermentation techniques.
Diners can directly observe the processing process at the kitchen counter, enjoy creative dishes such as baked corn cakes with soy sauce, minced corn, kimchi and fermented chili or porcini mushroom filling flour cakes. According to the Michelin Guide, combining with suitablely selected alcoholic or non-alcoholic drinks will complete the culinary experience here.
