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to my dishes

In my restaurant, I serve typical dishes from central Vietnam since I was born and raised in Hoi An.


What particularly characterizes the Central Vietnamese cuisine is the use of many aromatic herbs. All dishes are freshly prepared every day, so I hardly waste any food. Glutamate is a no-go in my kitchen.


Products that contain palm fat or palm oil are also excluded, since tropical rainforests are cleared for the cultivation of oil palm plantations, which results in the destruction of rich biodiversity. I also use cardboard and bagasse containers in the take-away area around. Bagasse consists of 100% compostable sugar cane fibers and is a waste product from the production of sugar cane sugar.

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