Our Cuisine

5 Vietnamese Ingredients to Try in Hanoi Autumn Fine Dining

Looking beyond phở and bánh mì is where the discovery of Vietnamese cuisine truly begins. [...]

Sourdough Bread brings a familiar Hanoi morning to Chapter’s Autumn Menu

Sourdough may not be the first grain diners associate with Vietnamese bánh mì. At Chapter, [...]

Chicken Phở with Egg Yolk Returns to Chapter’s Autumn Menu

Ordering an extra trứng chần with a steaming bowl of phở is a small pleasure [...]

Swimmer Crab and Bottle Gourd return to Chapter’s Autumn Menu

Seasonal menus usually ask diners to say goodbye. Yet one course from Lucent has followed [...]

Chapter Dining Autumn Menu Inspired by Northern Vietnam

Autumn in Hanoi is felt in the cooler evenings, the scent of ripe fruit and [...]

Northern Vietnamese Cuisine: 3 Highland Summer Flavors

Northern Vietnamese cuisine extends far beyond familiar dishes such as phở, bún chả and bánh [...]

Vietnamese Black Ginger: Yin-Yang Balance in Lucent

Vietnamese black ginger, a prized ingredient from Vietnam’s highlands, now takes centre stage on Chapter’s [...]

Vietnamese Fine Dining: From Local Flavours to a Tasting Menu

Vietnamese seasoning is not always about adding more salt, heat or intensity. Sometimes, it is [...]

Swimmer Crab in Vietnam Taste Season and Fine Dining

Swimmer crab in Vietnam is prized for white meat that tastes gently sweet, clean and [...]

Fine Dining First Course: Mulberry Ice Cream in Hanoi

What should the first taste of a fine dining menu accomplish? It should awaken curiosity [...]