“A fine home-cooked dinner can light up even the worst day,” Chef Trung says casually, his hands busy stirring a pot of bần fermented soybean paste destined for a dish of Củ Chi young beef. It’s not a rehearsed line, but reflective of a belief formed over years spent cooking meals meant to comfort rather than impress.

Chef Trung.

Nearly a year into his role at Viet Kitchen, Chef Trung has been quietly reshaping the restaurant’s culinary direction. For more than 25 years, Viet Kitchen has been known primarily as an international buffet destination; a reliable, crowd-pleasing staple for hotel diners. Today, however, it’s entering its first phase of transformation, slowly repositioning itself as a place that celebrates Vietnamese flavors and local ingredients via a more thoughtful, contemporary lens.

Chef Trung’s culinary roots lie firmly in Northern Vietnamese cuisine, where restraint, balance, and depth of flavor take precedence over bold embellishment. With 13 years of experience in professional kitchens since 2012, he has developed a deep respect for traditional techniques while remaining curious about how modern methods can elevate them. His approach isn’t about reinvention for the sake of novelty, but about understanding each ingredient, where it comes from, how it behaves, and what it contributes to the final dish.

Chef Trung's philosophy is most evident in his signature creations. Dishes like bún ốc and eel wrapped in banana leaf with Hưng Yên fermented soybean sauce are built on careful study of classic Northern recipes. Each component is adjusted with intention in order to establish harmony. “The challenge,” he notes, “is keeping the soul of the dish intact while allowing it to evolve.”

Chef Trung's bánh mì (left) and Củ Chi young beef (right).

This sensitivity to ingredients and heritage recently earned Chef Trung recognition as the winner of Marriott International Vietnam’s Ngon Master Challenge. Centered on sustainability and the use of local produce, the competition highlighted his ability to elevate everyday Vietnamese meals into refined yet deeply familiar experiences. For him, the accolade was less about prestige and more about validation — proof that humble, home-style cooking still resonates.

Chef Trung's Củ Chi young beef is a great example of his aesthetic. Traditionally enjoyed as a casual drinking dish, Chef Trung reimagines it by pairing rich Bần fermented soybean paste (tương bần) with cape gooseberry (trái thù lù), using gentle acidity to balance sweetness and enhance depth. The result feels both nostalgic and surprising. Without distracting, it is a dish that invites conversation. 

A refined take on familiar codfish.

Looking ahead, Chef Trung is currently developing a new menu for Viet Kitchen, with a clear vision in mind to transform the space into a gathering hub where people come to sip, savor, and connect over Vietnamese food that feels honest, thoughtful, and deeply rooted. In his kitchen, tradition is alive, adaptable, and always meant to be shared.