Sometimes, a meal is not only about enjoying the taste, but also about finding your roots. Entering Mien, amidst the rustic and delicate lines of the Vietnamese space, we feel like we are touching a part of the invisible heritage: memories of the countryside, of green bamboo shade and the scent of new rice.
The tasting menu "Village feast - Central Vietnam" is a vivid culinary picture that Mien has painstakingly painted. Behind each dish is the story of the motherland and the hard-working people. The feast takes diners on a journey along the Central region, from the sun-baked beaches to the green hills of Don Duong - where cultural materials and indigenous ingredients are incorporated into each dish.
"Village Festival - Central Region" takes diners on a journey along the Central region to find their roots.
From mother earth to table
The highlight of this menu is Mien's strong commitment to 100% premium local ingredients. Lotus seeds from Hue are fragile but fragrant, once known as the "white gold" of the Central region, carrying the gentleness and perseverance of the people here. Seng Cu rice from the Northwest, with its mild sweetness and passionate aroma, is a message from the hard-working hands of the mountains and forests. Tra Que vegetables from the heritage land of Quang Nam, with more than 300 years of cultivation in nutritious soil and traditional farming techniques, have a characteristic fresh aroma, contributing to the sophistication of each flavor.
Dishes such as Nha Trang lobster or squid eggs retain their natural flavors, as a tribute to the ocean. Making a special impression on this menu is the meat of the sam fowl – a rare bird that once appeared in royal banquets, with sweet, soft, nutritious meat, now present in Mien's menu with a perfect balance between tradition and creativity.
"Village feast" and hometown inspiration
The new tasting menu - “Village Festival Tray - Central Vietnam” includes 13 diverse dishes, including pickled pork, mussels, squid rolls, sour lobster, tapioca starch with braised fish, lotus rice, ginseng, Da Lat persimmons... is the crystallization of the journey along the coast to Lam Dong, visiting the hometown of chef Dung. The feast recreates the bustling village festival atmosphere, where sour, spicy, salty and sweet flavors blend together, from street food to dishes offered to the king.
"Village Festival Tray" brings diners into the bustling atmosphere of village festivals, with laughter and colors of the market.
More than just a meal, “Village Festival Tray” is also an opportunity for diners to immerse themselves in the bustling atmosphere of village festivals, with the laughter and colors of the market. Each dish is like an invitation: the sour and spicy taste of the fish sauce from the sea, the sweetness of the fresh Tra Que vegetables, or the crunchiness of the fried breadsticks.
Although it is a feast of flavors, Mien still retains the rustic soul of Vietnamese cuisine, where simplicity and elegance are put first. This is not fusion, nor is it ostentation; it is a meaningful “emphasis” between modernity and tradition, between memory and the present.
The "royal" products are the highlight of the feast.
Philosophy from design to service
Mien’s space is a connection between the old and the new. The wooden slats on the ceiling evoke the image of vines in a country garden, softly guiding the diners’ eyes to the open kitchen. The hemp curtains flutter lightly, just enough to separate each table space, while creating a sense of closeness.
The delicate space is filled with the fluttering of hemp fabric, the ceiling reminds of the trellis of the squash of my hometown, or the light pouring down like a warm ray of sunlight after summer.
The light from the ceiling shines down, creating streaks of light and shadow like the rhythm of life in Vietnamese villages, quiet but also full of life. That sophistication does not stop at the design but also penetrates into each plate, each dish is presented with care, as a way to tell Mien's story about Vietnamese culture.
More than just a restaurant, Mien seems to have gradually become a sincere “storyteller”. It is a story about the land, the people and the intersection between modernity and tradition. Each dish, from Nha Trang lobster with the sweet taste of the ocean, to Séng Cù rice with each fragrant grain, carries a deep gratitude to the origin.
More than just a restaurant, Mien seems to have gradually become a sincere "storyteller".
Mien not only invites diners to eat, but also invites them to feel, think and appreciate. Then, when they leave, their hearts are filled with the sweet aftertaste of the familiar things that Mien has wrapped up and given.
