Compression is the embodiment of a dream in real life - a dream built from the belief in the limitless potential hidden in the ordinary things around us.
Nen's Dream
Nén - a typical ingredient of Central Vietnam. Few people think that inside this hybrid ingredient between shallot and garlic is an extraordinary flavor, fleeting but enough to linger in the hearts of sophisticated diners. Choosing Nén as the name of the restaurant, Chef Summer Le wishes to bring this unique flavor to diners, not only within the scope of dishes but also beyond the usual borders and limits. From simple local ingredients to sophisticated dishes, affirming the position of Vietnamese cuisine on the world culinary map.
Compressed - from a typical spice of the Central region to a brand story
Each dish here is a journey of discovery, where diners are immersed in the hidden world of Vietnamese ingredients, culture and people. Nen's dream is to turn ordinary things into extraordinary, to inspire pride in Vietnamese culinary identity and to bring people closer together.
Nurture a dream of turning the ordinary into the extraordinary
Vietnamese cuisine sublimates from local ingredients
Chef Summer Le shared: "Before Nen was born, I had been involved in food blogging for 15 years. When writing about Vietnamese street food, I realized the great potential of this cuisine. However, besides street food, there are still many other aspects of Vietnamese cuisine that have not been exploited, especially in the field of fine dining."
It was the desire to introduce Vietnamese cuisine to the world that prompted Chef Summer Le to establish Nen. This is a testament to her belief in the richness and potential of Vietnamese ingredients. "With just simple ingredients, through the skillful hands and creativity of the chef, we can completely create world-class dishes," Chef Summer Le affirmed.
Clean green ingredients from Nen Farm
A harmonious combination of delicate flavors and rich local ingredients, in which mango - a fruit that Chef Summer Le especially loves - plays an important role.
The journey to bring mangoes to Nen's menu originated from Chef Summer Le's passion and creativity. While researching and learning how to turn mangoes into culinary ingredients, the female chef realized the great potential of this fruit and decided to grow mangoes herself right on the restaurant's premises. Nen carefully cared for the mango tree and after more than three years, it produced delicious mangoes, enough for Chef Summer to transform into many unique dishes.
From favorite fruit...
...to the ingredients that make up many of the restaurant's impressive dishes.
From mango sorbet, mango gel to mango salad, green mango sauce, spring rolls and most recently, the layer of mango on honey cream in Story Menu #1: The Story of Bees, Chef Summer has skillfully created, bringing diners new and surprising culinary experiences. Each dish of Nen is not only a harmonious combination of flavors but also contains profound stories about Vietnamese heritage, culture and tradition.
Chef Summer Le shares: "I see these simple local ingredients as strong representatives of Vietnamese culinary culture. Coming from different regions on the country's map, each ingredient carries the distinct nature of the local community there. When mixing these distinct colors, a vivid picture of modern Vietnamese cuisine is revealed."
Cozy space of Nen Danang
Nen Da Nang also pursues a sustainable culinary philosophy. "Each ingredient carries its own story about the local culture and people. When combining these ingredients, we create a vibrant and unique picture of Vietnamese cuisine," Chef Summer Le shared.
The path to sustainable Vietnamese cuisine
Sustainability is at the core of Nen’s business philosophy. In addition to ensuring the quality of food and ingredients, it is equally important to aim for sustainable development in all aspects, from people to the environment.
The first "Green Michelin Star" that Nén Danang was honored to receive is not only a recognition of the restaurant's efforts but also a great source of motivation for Nén to continue to develop and inspire the Vietnamese culinary community.
Chef Summer Le dreams of using local ingredients to elevate Vietnamese cuisine.
Chef Summer Le shared: "Using Vietnamese ingredients is one of the most important principles of Nen. We believe that Vietnamese ingredients are not inferior to any other ingredients in the world. We can absolutely prepare delicious, classy dishes from simple, familiar ingredients."
For Nén Danang, sustainability is not a hollow concept in the Vietnamese food industry. More and more restaurants and businesses in the F&B sector in Vietnam are interested in quality and sustainable development. Nén wants to be a part of this trend, contributing to building a Vietnamese cuisine that is both delicious and environmentally friendly.
Nen Farm is located right next to Nen Danang, which provides clean green ingredients for the restaurant.
Chef Summer Le hopes that there will be more Vietnamese restaurants achieving the "Green Michelin Star" in the future. This will be a testament to the development of Vietnamese cuisine and affirm Vietnam's position on the world culinary map.
