In the realm of fine dining, the true soul of a dish lies not just in its presentation, but in the journey of its ingredients – from the source to the flame. At Chapter Hanoi, our culinary narrative is written with fire and smoke. Today, we invite you to explore one of our most evocative creations: the Smoke Eel & Caviar.
Table of Contents
A Symphony of Origins: Where Land Meets Sea
Every element of this dish is a tribute to meticulous sourcing and the rich culinary heritage of Vietnam, reimagined through a modern lens.
1. The Soul: Fresh Water Eel
Our journey begins with the selection of the finest freshwater eels, sourced from the clean, nutrient-rich river deltas of Northern Vietnam. We choose eels at their peak maturity to ensure a rich fat content and a firm, meaty texture. This allows the fish to stand up to the intense “hot-smoking” process, absorbing the essence of the wood while remaining incredibly moist and tender.
2. The Luxury: Premium Sturgeon Caviar
To crown this creation, we use world-class sturgeon caviar. Often sourced from the cool, high-altitude waters of Da Lat – Vietnam’s premier region for sturgeon farming – this “black gold” provides a delicate oceanic saltiness. Each bead is a burst of umami that perfectly cuts through the richness of the eel.
3. The Heritage: “Tribute Vegetable”
A hidden gem in this dish is the Rau Tiến Vua (Mountain Jelly Grass). Historically known as the “Tribute Vegetable” served only to royalty, this sun-dried delicacy is prized for its unique, crunchy texture. By incorporating this traditional ingredient, we pay homage to Vietnam’s imperial past while adding a sophisticated structural element to the dish.
4. The Craft: House-Made Smoke Butter
The bridge between the ingredients is our signature Smoke Butter. Crafted in-house, we take artisanal local butter and infuse it with cold smoke over a selection of aromatic woods. This creates a velvety, fragrant binder that unites the flaked eel meat into a decadent mixture.
The Experience: Eel. Caviar
When you dine with us at Chapter, the Eel. Caviar isn’t just served; it’s presented as a carefully composed masterpiece of layers, each designed to tell a part of our story.
Your experience begins with the tactile snap of a delicate, crispy snack base that provides the perfect rhythmic crunch, setting the stage for the richness to follow. Resting just above this foundation is the true heart of the dish – a velvety, indulgent blend of hand-flaked smoked eel meat folded gently into our signature house-made smoke butter.
As it melts on your palate, you’ll discover an additional layer of hot-smoked eel fillet, which brings a bold, campfire-like intensity that reminds you of the primal power of fire. To ensure every bite feels balanced and bright, we’ve woven in the vibrant freshness of mustard greens (rau cải) and the nostalgic, unmistakable snap of Rau Tiến Vua. Finally, the journey reaches its pinnacle with a generous crown of sturgeon caviar, adding a final, shimmering touch of buttery, saline elegance that lingers long after the last bite.
A Chapter Written in Fire and Nature
So, why should you make the Smoke Eel a part of your evening at Chapter Hanoi? We believe that fine dining should be more than a meal – it should be an exploration of the senses. This dish is much more than a starter; it is an intimate conversation between the primal element of fire and the delicate, seasonal bounty of Vietnam’s nature.
Whether you are a seasoned connoisseur of the world’s best tables or a curious traveler seeking the soul of Hanoi, this dish offers a pure taste of our philosophy. We take honest, local ingredients and elevate them through the mastery of the flame, creating a moment that is as sophisticated as it is soul-warming. It’s an invitation to sit back, relax, and let the smoke lead the way.
Reserve Your Chapter
Join us for an evening where smoke tells a story and every bite is a memory in the making.
- Website: chapterhanoi.com
- Location: 13 Chan Cam Street, Hoan Kiem District, Hanoi.
- Ambiance: Intimate, sophisticated, and fire-inspired.
