Tales by Chapter
Tales unites two chefs from different generations on one single-minded mission: to forge the future of food in Vietnam. Chef-CEO Quang Dung is a celebrated industry veteran with 18 years of experience and Cambridge qualifications in sustainable food production; head chef Quoc Hung, part of a new cohort of talent, brings an obsession with vegetables and innovative cooking techniques. Together they’re building not just fresh recipes but an entire supply chain and infrastructure that has made Tales the country’s first zero-waste, plant-based restaurant. Here crockery is made with recycled materials, produce comes from organic farm partners, and offcuts are transformed into stocks and sauces. “We work with every part of the vegetable, from roots and skins to stems and leaves, to highlight different textures and flavors while minimizing waste,” explains Hung. That education doesn’t stop at the table: Guests are introduced to this philosophy through an exhibition space when they enter, while the restaurant’s fermentation room and rooftop garden are open for exploration. “Through this, we hope to redefine plant-based dining in Vietnam as something thoughtful, engaging, and deeply connected to nature—not just a dietary choice, but an experience,” says the chef. —Audrey Phoon
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Tales unites two chefs from different generations on one single-minded mission: to forge the future of food in Vietnam. Chef-CEO Quang Dung is a celebrated industry veteran with 18 years of experience and Cambridge qualifications in sustainable food production; head chef Quoc Hung, part of a new cohort of talent, brings an obsession with vegetables and innovative cooking techniques. Together they’re building not just fresh recipes but an entire supply chain and infrastructure that has made Tales the country’s first zero-waste, plant-based restaurant. Here crockery is made with recycled materials, produce comes from organic farm partners, and offcuts are transformed into stocks and sauces.
“We work with every part of the vegetable, from roots and skins to stems and leaves, to highlight different textures and flavors while minimizing waste,” explains Hung. That education doesn’t stop at the table: Guests are introduced to this philosophy through an exhibition space when they enter, while the restaurant’s fermentation room and rooftop garden are open for exploration. “Through this, we hope to redefine plant-based dining in Vietnam as something thoughtful, engaging, and deeply connected to nature—not just a dietary choice, but an experience,” says the chef.
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