The “Len Men: Umami Unleashed” project is an exciting culinary journey that goes beyond celebrating fermented foods. It aims to fuse indigenous flavors with fine dining, elevating the dining experience while also addressing food security concerns.
According to Chef Hoang Tung of TUNG Group (T.U.N.G dining and Å by TUNG), the project delves into the ancient culinary practices of Vietnam, with a focus on Hanoi and the northwestern mountainous region. “Our mission is to innovate and refine traditional fermented foods and beverages, elevating them to the level of sophistication expected in fine dining,” he said.
A significant milestone in this project is the collaboration between Chef Tung, Jason White (former director of Fermentation at the renowned NOMA), and Daniel Hoai Tien (founder and CEO of Sông Cái Distillery). This trio embodies a shared passion for pushing culinary boundaries and celebrating Vietnam’s rich gastronomic heritage.
The project entails exploratory trips to Lao Cai, a culturally rich culinary region, to uncover traditional ingredients and cooking methods. Additionally, there will be an exchange event between TUNG Group chefs and KOTO trainees, founded by Vietnamese-Australian Jimmy Pham, which empowers at-risk and disadvantaged youth.
Pham highlighted that the exchange event, a key part of KOTO’s 25th-anniversary celebrations, provides a unique opportunity for KOTO trainees to learn from top culinary experts. The collaboration between TUNG Group and KOTO in “Len Men” goes beyond mere event organization; it reflects a mutual dedication to enhancing the quality and accessibility of Vietnamese cuisine.
TUNG Group will also be hosting masterclasses and dinners in Hanoi and Ho Chi Minh City. These exclusive events, limited to 30-40 participants each, promise to be transformative experiences, showcasing the innovation and artistry of fermentation in fine dining.
Chef Tung and his team at TUNG Group have earned recognition from prestigious rankings such as the Michelin Guide, La Liste, and Robb Report. Their restaurants, T.U.N.G dining and Å by TUNG, are among the top culinary destinations in Vietnam.
Jason Ignacio White, a multidisciplinary scientist, brings his expertise in microorganisms and biotechnologies to the project. Through collaboration, he aims to harmonize big ideas with nature and raise awareness of emerging sciences. Daniel Hoai Tien, founder and head distiller at Song Cai Distillery, specializes in traditional Vietnamese solid-state fermentation and distillation practices. His research and use of native microorganisms contribute to both beverage and food fermentation applications.
“Len Men: Umami Unleashed” is not just about culinary innovation; it’s a celebration of Vietnam’s cultural heritage, a commitment to food security, and a journey toward elevating the dining experience to new heights.
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