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When we think of fine dining, we often envision luxurious, imported ingredients like caviar or wagyu beef. Meanwhile, Vietnamese ingredients are typically associated with humble, everyday meals—making the idea of using them to create a fine dining experience seem almost unexpected.
Yet, one restaurant has redefined this perception, elevating Vietnamese cuisine to new heights using only the familiar, homegrown ingredients we know and love. That restaurant is Lamai Garden, a hidden gem that recently took home two major honors at the Flavors Awards 2024: Restaurant of the Year and Top 3 Chef of the Year for Chef Trần Hiếu Trung.
What led a Le Cordon Bleu-trained chef to embrace traditional Vietnamese cuisine? And how does he seamlessly adapt his menu to reflect the changing seasons? We sat down with Chef Trần Hiếu Trung to uncover the inspiration behind his culinary journey.
What inspired the name Lamai Garden?
Lamai is a combination of my children's names, Lam and Mai. I hope that one day, when they grow up, they will carry on my culinary journey.
Originally, Lamai started as La Chérie, a bistro that combined a restaurant, bakery, and café. But later, I decided to separate the restaurant from the bakery to develop a more authentic Vietnamese concept.
Your dishes at Lamai have simple, unembellished names rather than flashy or unconventional ones. Why is that?
I want guests to focus on the ingredients that bring each dish to life and the unique stories behind them. To me, that’s far more meaningful than a decorative name.
Why does Lamai offer only two set menus—one vegetarian and one non-vegetarian—without à la carte options?
At Lamai, we follow the Japanese Kaiseki philosophy, which aligns with the Vietnamese principle of “mùa nào thức nấy”—eating what’s in season. Each dish is meticulously curated based on what ingredients are at their peak, ensuring that every meal is an optimal balance of freshness and flavor.
By offering a set menu, we take the guesswork out of dining. Guests don’t have to deliberate over an extensive menu—they can simply sit back and savor the experience. In fact, having too many choices can be overwhelming and even take away from the enjoyment of the meal.
Where does Lamai find inspiration to continuously evolve its menu with the seasons?
As someone born and raised in the South, my first source of inspiration comes from the stark contrast of Hanoi’s four seasons. The market scene in summer looks completely different from that in winter. Winter is the season for leafy greens and juicy citrus fruits like oranges and tangerines. But in summer, ingredients like gourds, melons, and cucumbers are at their best.
Another key inspiration is Vietnam’s regional diversity in cuisine. Every region has its own unique food culture, shaped by geography, climate, and the people who live there. For example, Southern cuisine reflects an openness influenced by waves of migration and cultural blending. Central Vietnamese dishes tend to carry bitter, astringent notes, mirroring the land’s harsh sun and wind. Meanwhile, Northern cuisine is deeply rooted in tradition, embodying a refined and somewhat discerning palate.
Having trained in Western cuisine, what challenges did you face in developing Lamai with a focus on traditional Vietnamese flavors?
While studying in France, one question constantly lingered in my mind: Why is Vietnamese cuisine often reduced to just phở and bánh mì? Even within Vietnam, when restaurants aim to "elevate" local dishes, they often rely on expensive imported ingredients like caviar or wagyu beef to create a sense of luxury.
This was one of the driving forces behind Lamai—proving that fine dining could be crafted entirely from Vietnamese ingredients. But it was also my greatest challenge. Sourcing high-quality local ingredients that met my standards was nearly impossible at first, so I had to grow my own vegetables. It took time to find farms that were willing to cultivate produce and raise livestock using organic, sustainable methods.
The second challenge was changing diners' perceptions. Many people still believe that Vietnamese ingredients lack the refinement needed for fine dining, making it hard to justify a premium price. But I firmly believe that over time, as diners experience enough imported luxury ingredients, they will begin to recognize the depth, complexity, and true value of Vietnam’s own culinary heritage.
Following a farm-to-table philosophy, what advantages and challenges does Lamai face?
For ingredients we can’t grow ourselves, we have to source from farms that are willing to adopt organic, sustainable practices. This is a major challenge because large-scale industrial farming still dominates in Vietnam. Convincing farmers to shift their methods is no easy task.
But once we build those relationships and establish trust, everything becomes much more seamless. The result is a supply chain that not only aligns with Lamai’s philosophy but also ensures that every ingredient is at its best—fresh, ethical, and full of flavor.
What does winning Restaurant of the Year 2024 at the Flavors Awards mean for Lamai?
This award is a major milestone—not just for Lamai, but for me personally. It affirms that the effort we’ve poured into showcasing Vietnamese ingredients in a fine dining setting is being recognized and appreciated. More importantly, it reinforces the idea that locally sourced ingredients, when thoughtfully selected and skillfully prepared, can deliver an experience on par with any high-end cuisine.
I also hope this recognition encourages more chefs and restaurants to embrace Vietnamese ingredients with confidence, rather than feeling the need to rely on imported, high-priced products to create a sense of luxury.
And the more chefs who believe in this, the greater the demand for high-quality, locally grown produce and sustainably raised livestock. This, in turn, supports farmers and strengthens the farm-to-table ecosystem, contributing to a more sustainable future for Vietnamese agriculture.
What is the one dish you’re most confident in making?
Definitely Vietnamese sweet and sour salad (nộm chua ngọt). Many cuisines have their own version of salad, but what makes nộm chua ngọt distinctly Vietnamese is fish sauce—it adds a depth of flavor that makes the dish unmistakable.
It’s also an incredibly versatile dish. It contains protein, fiber, and sometimes even starch, making it a well-balanced meal. More importantly, it allows for endless variations depending on what’s in season, which aligns perfectly with Lamai’s philosophy.
What are three ingredients you always have in your kitchen?
First, fish sauce—it's the soul of Vietnamese cuisine and simply irreplaceable. Second, vinegar or lime, because acidity plays a crucial role in balancing flavors and adding brightness to dishes.And third, fresh herbs. I can’t single out just one because Vietnamese cuisine relies on a variety of herbs.
They may seem like a small detail, but the absence of even one can noticeably change the overall flavor of a dish.
Special thanks to our Product Sponsor BM Wine - one of the leading companies in wine import and distribution in Vietnam with over 10 years of experience under its belt providing fine wines to small and large business operators across the country. BMWine is committed to excellence and they win when their partners succeed in their businesses.
Flavors Vietnam 2024, a partnership between Vietcetera and Mastercard, is a five-month long celebration of Vietnam's F&B scene. An annual occurrence since 2018, this year's theme is focused on “Crafting shared culinary experiences.”
As part of Flavors Vietnam 2024, the Flavors Awards (previously known as the Vietnam Restaurants and Bars Awards) celebrate premier F&B businesses and services across Vietnam. The awards highlight local flavors, exceptional talent, and elevate the significance of Vietnamese culinary culture.
This year, the ceremony will integrate with the Flavors Festival, Flavors Vietnam's first exuberant fusion of food, culture, and live music.
About Flavors Awards:
Location: 135 Nguyen Hue - 39 Le Loi, District 1, HCMC.
Date and Time: 14th December 2024
Special thanks to all sponsors and partners of Flavors Awards 2024: Title Sponsor: Mastercard; Major Sponsor: Diageo (Owner of Johnnie Walker, Tanqueray và Don Julio), Vikki and Menas; Category Sponsor: Vietdeli; Product Sponsor: Unios, Osterberg Quality and Bliss Premium Gelato; Travel Partner: be; Communication Partner: Vero; Creative Partner: InSpace-Creative; Event Partner: Trinity Live and Flava Live.
Join us and learn more about Flavors Vietnam 2024 here.
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