Led by talented chef Hoang Tung, fermentation expert Jason Ignacio White, and Vietnam’s leading fermentation researcher Daniel Hoai Tien, the initiative will focus on researching and exploring the unique traditional cooking techniques of Hanoi and the Northwest Mountains. Not only honoring fermented dishes that are gaining international attention, ‘Fermented: Umami Unleashed’ also aims to elevate the fine dining experience with unique local flavors, while contributing to promoting food security.
Chef Hoang Tung of TUNG Group (TUNG dining and Å by TUNG) shared at the project announcement.
Chef Hoang Tung of TUNG Group (TUNG dining and Å by TUNG) shares: “The project 'Fermentation: Umami Unleashed' is our commitment to research and development of long-standing Vietnamese culinary techniques. We explore the unique local culinary culture of Hanoi and the Northwest mountains, focusing on traditional fermented foods and drinks here.
We aim to innovate and improve recipes, refine processing techniques, and develop effective preservation methods, contributing to the sophistication of the fine dining experience. The partnership with Mr. Jason White, former Director of Fermentation at NOMA, and Mr. Daniel Hoai Tien, Founder and CEO of Song Cai Distillery, marks an important milestone for TUNG Group. This collaboration affirms our commitment to exploring culinary boundaries, honoring Vietnam’s rich culinary heritage, and demonstrating the spirit of innovation and enhancing rich culinary experiences for the community.”
Daniel Hoai Tien (middle) - a leader in fermentation research in Vietnam.
With the desire to inspire and support the next generation of chefs, TUNG Group will organize an exchange session exclusively for KOTO students. The exchange session will be a valuable opportunity for students to gain knowledge and experience from TUNG Group's leading experienced chefs and experts. KOTO, which stands for Know One, Teach One, was founded by Australian Vietnamese Jimmy Pham in 1999. KOTO has provided disadvantaged and at-risk youth with the opportunity to escape poverty and contribute positively to society through education and vocational skills training.
The exchange program will provide participants with valuable and useful knowledge about traditional cooking methods, creative use of local ingredients, as well as sharing an overview of Vietnam’s rich culinary heritage. Above all, as a mark of the series of events celebrating KOTO’s 25th anniversary, this program also aims to develop highly skilled chefs, thereby improving the quality of Vietnam’s tourism and food service industry.
Mr. Jimmy Pham, Founder and CEO of the first social enterprise in Vietnam – KOTO (Know One, Teach One).
Mr. Jimmy Pham of KOTO emphasized that this exchange event will be a place for KOTO students to acquire knowledge, skills and learn secrets from leading culinary experts. He said: “The cooperation between TUNG Group and KOTO in the 'Fermentation' project does not stop at organizing events, but also reflects the common commitment of both to improve the quality of Vietnamese cuisine. The project clearly demonstrates the common ambition of both in preserving and promoting the traditional culinary values of the country, while making Vietnamese cuisine more accessible to food lovers at home and abroad.”
With the project 'Fermentation: Umami Unleashed', TUNG Group and KOTO hope to awaken the passion for Vietnamese cuisine in the young generation and contribute to bringing Vietnamese cuisine further on the international culinary map. The cooperation promises to open wide doors of knowledge for the young generation, nurture dreams, promote creativity and continuous development, contributing to bringing Vietnamese cuisine to new heights.
Scientist and fermentation expert Jason Ignacio White shares about the project.
TUNG Group will introduce innovative cuisine as chefs create signature dishes, delicately blending fine dining experience and the art of fermentation. This special event will take place on July 13 in Hanoi and July 18 in Ho Chi Minh City with two intensive classes for 30-40 students each. This promises to be a completely new and rewarding experience for those who are passionate about food and want to explore the potential world of fermentation art. In addition, two unique dinner parties prepared by three famous chefs will also be held in Hanoi and Ho Chi Minh City.
The 'Fermentation: Umami Unleashed' project includes many outstanding activities such as exploring Lao Cai to find ingredients and traditional cooking methods in the highlands with unique and diverse cuisine; advanced cooking classes in Hanoi and Ho Chi Minh City taught by famous TUNG Group chefs; unique dinner parties; and exchange programs between TUNG Group chefs and KOTO students to share knowledge, skills, and secrets from leading culinary experts.
