VI
The event promises to deliver a fresh, multicultural experience, guided by the philosophy of nurturing East Asian culture to soothe the palate and revitalize positive energy for diners.
When contemporary spirit meets Eastern nurturing philosophy
The evening event marked a strategic collaboration between ÚNU – a local lifestyle destination rich in artistic flair – and Chef Ezekiel Tan, a renowned culinary expert and F&B consultant from Singapore.
An exclusive dinner party featuring a special menu (set menu or à la carte) harmoniously blending the multicultural heritage of Singapore with traditional East Asian herbs, will take place for one night only, from 6:30 PM, Friday, June 26, 2026, at Ground Floor & Mezzanine, ÚNU, 43-45 Ho Tung Mau Street, Saigon Ward, Ho Chi Minh City.
To redefine the concept of "healing" in gastronomy, ÚNU and Chef Ezekiel aim to create a necessary moment of stillness for diners to slow down, connect with themselves, and achieve a balanced, healthy lifestyle through the natural nourishing power of food.
This expectation will be realized through modern cooking techniques, skillfully blending delicate herbal ingredients into heritage dishes, and complemented by a specially designed herbal-themed beverage menu.
Chef Ezekiel Tan's philosophy of "Returning to the Roots".
In collaboration with ÚNU, Chef Ezekiel Tan brings a guiding principle called "Back to the Roots." For him, this approach to cuisine is a bridge that celebrates both the rich flavors and the natural nourishing properties of the ingredients.
"Returning to our roots means returning to the fundamental wisdom of traditional cuisine. I believe that food is meant to heal, nourish, and connect people. By blending the flavors of Singapore's multicultural heritage with modern techniques, we create a culinary experience that is both delicious and caters to the healthy lifestyle of today's diners," shared Chef Ezekiel Tan.
The dinner menu tells a story of heritage through five distinctive dishes, where Singaporean identity harmonizes with the depth of folk culture: Freshly shucked oysters in Rojak sauce, local farm fruits, and crispy fried dough sticks; Pani Puri with minced Iberico pork, Doubanjiang sauce, and Mala Shooter; Grilled Angus beef in ginger-onion sauce (Jiang Cong) and mashed potatoes; Herbal rice porridge with a 12-hour simmered seafood collagen broth; and Snow pear stewed with white fungus, red dates, and Italian longan gelato. The culinary journey will reach its peak thanks to the herbal-themed drinks created exclusively by ÚNU's bartenders, perfectly harmonizing with the emotional flow of the evening.
Eventlimited number of seatsTo ensure the best experience for diners, through this international collaboration, ÚNU continues to affirm its role as a leading lifestyle destination, bringing high-quality culinary experiences to the people of Saigon.
