An amazing place on its track to its first Michelin star: Restaurant Chapter Dining & Grill (24. December 2023)
The Chapter Dining & Grill is a place you definitely have to try when you’re in Hanoi. The place hasn’t been awarded a Michelin star yet, but IMHO, they will definitely get one within the next few years (if not already next year). To experience the full thing, I recommend you to go for the “Mountain Village Menu with alcohol pairing” (3’350’000 VND), which is really a Journey, you’re being led through. I had a chance to have a longer conversation with the chef, and he explained that all of his elements on the menu actually stem from true experiences in his life, which I find a lovely concept. So, basically, before every course, you get a little card, which explains (on the back) what the next course is about.
The evening started with “House Treats (pickled mussel; sausage fermented chilli; smoked sausage with pickled jicama; duck liver with plum sauce)” and it was a blast already. The different small bites were truly delicious and really set the scene for the rest of the evening.
Next in line was the “Farmers Market” …
… respectively the “gong cai, Hokkaido scallop, caviar”, which was another great bite. The scallop was smooth and didn’t have a chewy texture, which it so often has, but was actually very enjoyable with the different ingredients on top.
The “eel fishing” …
… turned out to be a small sandwich of “eel, fermented chili, jicama”, and it was a flavour explosion. Perfectly balanced between the intense flavours of the eel in combination with the crispiness of the toasted bread. Loved it.
The “bull fighting” …
… turned out to be “wagyu beef, bone marrow, cham cheo” and it was a perfect combination of flavour. The combination with the bone marrow added to the textural element, making it an overall tasty dish.
The “chestnut gathering” …
… was “chestnut bread” and was supposed to be eaten with the ‘bull fighting’. And as a combination, it worked. However, as a single dish, the bread was definitely a bit too dry for my personal gusto.
Then, it was time for a palate cleanser, which was a bit different from the ‘regular’ palate cleansers like sorbets. The “toasted rice milk” served in a sphere was absolutely interesting and actually did cleanse your palate.
Then, it was time for “fish grilling” …
… in the form of “trout, tomato, ikura”. I liked the combination of the different ingredients, since they complemented each other well. However, it was not a dish, which blew my mind (compared to a few of those served before).
The “duck chasing” …
… “duck breast, rice wine, myoga”, on the other hand, really blew my mind. The duck was cooked perfectly, the skin was nicely crispy, the reduction worked perfectly with the duck breast, so, it was just overall a superb dish.
The “sheep herding” …
… aka “lamb rack, fermented tofu, black garlic” was able to keep tally with the duck. The meat was tender and aromatic, the combination with the black garlic worked miracles, and all in all, it felt like bot hmeat dishes were actually great.
The next course was called “going to school” …
… aka “corn”. The dish was based purely on corn, and I do love corn, so, hence, I loved the dish! The whole thing was ‘fluffy’, full of flavour, and had a nice warmth to it. So, all in all, the dish was a nice transition from the savoury mains to the sweeter part of the evening.
Then it was time for “honey hunting” …
… consisting of “honey, guava, goat milk” looked marvellous. And while I absolutely loved the single ingredients, the combination of the ingredients didn’t add to the dish. Somehow, they cancelled each other out, which was a real pity. And frankly, if they had used ‘real honey comb’ instead of the ‘fake one’, I would assume this would have definitely added a lot to the dish.
Last but not least, it was time for “sweet treats” …
… in the form of “petit four”. They were a nice ending to the overall dining experience.
The kitchen is located on the ground floor, so you get to have a sneak preview when you walk in, which I like. And that is also where you’re received. Since one of the party is allergic to all kinds of mussels and places like the Celler de Can Roca (a former No. 1 of the world), we had that noted down. And upon arrival there were quite a few jokes made about this – which I find inappropriate, since we’re not talking about a fake “in fashion allergy” here.
They have the tables of the restaurant on various floors, which is quite lovely and on the first floor, there is even a little separée, which had been assigned to us – which was perfect. Plus, there was really perfect service with the waiter Hai doing an outstanding job!
If you feel like having a drink, then you can also go to the 3rd floor and get your drink there – I didn’t, but only passed by. And frankly, it does look lovely.
The place is quite nondescript from the outside, but looks lovely in terms of design. Once you’re in there, make sure you’re ready to spend a bit of time and indulge in the full food experience there.
All in all, despite a few things, which, we believe, need improvement, the experience at the Chapter Dining & Grill was outstanding. Lovely location, great service by Hai, perfectly thought through concept, delicious dishes, with a few elements with room for improvement. Given the place isn’t huge, make sure to book well in advance.
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Contact Details:
Restaurant Chapter Dining & Grill
12C P. Chân Cầm
Hàng Trống
Hoàn Kiếm
Hà Nội (VN)
Tel.: +84 333 201 221
Homepage: https://chaptergrill.vn/
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
