Fermentation wall
We take great pride in preparing our own fermentation jars, including tofu, pineapple vinegar, rice wine, etc. We handcraft these items not only to ensure the highest standards of origin and hygiene but also because we believe that fermentation is an art form worth exploring. It’s a process that benefits both the diner’s health and the environment, aligning with our commitment to sustainability.
We consider these fermented creations to be “treasures” at Chapter. Each jar holds a unique story and plays a vital role in our menu. Whether as a key ingredient or as a subtle addition to enhance the overall taste and aroma of a dish, our fermented products enrich the dining experience in ways that go beyond flavor. Each one represents a journey of discovery, care, and craftsmanship, contributing to the depth and complexity of every plate we serve.
Local farm
Sustainability is at the heart of everything we do at Chapter Dining. We take a comprehensive approach that extends from ingredient sourcing and preparation to plating and the overall dining experience, ensuring that sustainability is integrated into every aspect of our restaurant.
Our tasting menu celebrates seasonality and emphasizes working with local farms. We carefully select fresh fruits, herbs, and vegetables, sourcing them directly from organic farms in Mỹ Đức, just 30 km from Hanoi, as well as from the Northern mountainous regions. When it comes to poultry and seafood, we are diligent about their origins and the ethical practices behind their production, ensuring they are sustainably raised and harvested.
For dishes like our pigeon, we partner with Quốc Anh Cooperative, a leader in integrating science and technology into sustainable farming practices. This innovative cooperative uses a bio-mattress farming technique that minimizes environmental impact while ensuring the pigeons are raised in a healthy and clean environment. Their commitment to reducing pollution and promoting ethical farming aligns with our values of sustainability and responsible sourcing. The result is a dish that not only tastes exceptional but also supports a more sustainable food system.
“Nuôi Em” Project
We believe that business goes beyond profit – it’s about making a positive impact on our community. We are committed to being a part of the greater societal good, and for nearly two years, we’ve been actively involved in the “Nuôi Em” project. This initiative supports financial aid for children in Northern mountainous regions of Vietnam, helping them access better educational opportunities and achieve their dreams.
Each season, a portion of the proceeds from one to two dishes on our tasting menu is set aside to contribute to this cause. The funds raised are donated directly to the National Volunteer Center (VVC), ensuring that every contribution goes to supporting these children’s education and well-being. By dining with us, you’re helping make a meaningful difference in the lives of those who need it most.
PanNature
For every Set Menu you enjoy, you’ll be helping plant one tree through the Regreening Forest Fund, established by People and Nature Reconciliation (PanNature). Chapter will directly participate in tree planting and forest restoration efforts in the pristine forest corridor of Vân Hồ, Mai Châu – a vital natural area that stretches between Mai Châu (Hòa Bình) and Vân Hồ (Sơn La). Additionally, Chapter supports the reforestation of 10.000m2 of barren hills.
FIND US
CHAPTER DINING
12C Chan Cam, Hoan Kiem, Ha Noi
Mon – Sat from 18:00 – 22:30
Hotline: 0333 201 221