Nestled in the heart of Ho Chi Minh City, Tre Dining welcomes patrons to a culinary journey curated by Chef Luu Dong, a young Vietnamese culinary virtuoso breathing new life into traditional Vietnamese cuisine.
At just 28 years old, Chef Dong boasts a decade of culinary expertise, honed through his experiences at esteemed establishments in Ho Chi Minh City and Hanoi. Despite initially studying civil engineering, his passion for the culinary arts propelled him into the world of fine dining, where he now orchestrates a symphony of flavors at Tre Dining. Drawing inspiration from his rural Vietnamese upbringing, Chef Dong infuses classic Vietnamese dishes with innovative techniques and unexpected flavor combinations. His pho, inspired by the Nam Dinh province in Northern Vietnam, showcases tenderized beef, a hallmark of the region's culinary tradition. Reflecting on this, Chef Dong shares, "When people go out to eat pho, and they see the beef being tenderized, they can be sure that the chef is from Nam Dinh."
Each dish at Tre Dining tells a story, often inspired by Chef Dong's personal experiences and culinary explorations. For instance, his crab dish pays homage to the Ca Mau crab from the Mekong Delta, renowned for its firm and sweet flesh. With meticulous attention to detail, some dishes comprise over 20 different elements, captivating diners with their complexity and depth of flavor. Within a year of its inception, Tre Dining has garnered acclaim within the gastronomic community, earning a coveted spot in the 2023 Michelin Guide in Vietnam. Beyond culinary accolades, the restaurant's ambiance reflects Chef Dong's reverence for nature, with a design that evokes the tranquility of bamboo groves.
Rooted in his humble origins, Chef Dong attributes his culinary passion to his mother, whose traditional Vietnamese rice wine-making inspired his gastronomic journey. Together, they continue to handcraft fermented rice, a key ingredient in Tre's dishes, embodying a timeless tradition passed down through generations. For Chef Dong, cooking transcends mere sustenance; it is a medium for storytelling and connection. "Cooking for me is not just about frying or boiling," he explains. "I think about the person who eats my food and I want to connect with that person and inspire memories and emotions."
At Tre Dining, Chef Luu Dong invites diners to embark on a culinary odyssey, where each dish is imbued with heritage, innovation, and a profound sense of hospitality. Through his artistry, Chef Dong not only tantalizes taste buds but also nourishes the soul, forging enduring connections through the shared experience of food.
