VI
EN
Under the leadership of talented chef Hoang Tung, fermentation expert Jason Ignacio White, and leading fermentation researcher in Vietnam Daniel Hoai Tien, the initiative will focus on researching and exploring the unique traditional cooking techniques of Hanoi and the Northwest mountainous region. Beyond celebrating fermented dishes that are gaining global attention, 'Fermentation: Umami Unleashed' aims to elevate the fine dining experience with unique local flavors while contributing to food security.
Chef Hoang Tung of TUNG Group (TUNG dining and Å by TUNG) shared this during the project launch event.
Chef Hoang Tung of TUNG Group (TUNG dining and Å by TUNG) shared: “The 'Fermentation: Umami Unleashed' project is our commitment to researching and developing the time-honored culinary techniques of Vietnam. We explore the unique local culinary culture of Hanoi and the Northwest mountainous region, focusing on traditional fermented dishes and drinks from these areas.”
We aspire to innovate and improve recipes, refine processing techniques, and develop effective preservation methods, contributing to elevating the sophistication of high-end culinary experiences. Our collaboration with Jason White, former Fermentation Director at NOMA, and Daniel Hoai Tien, founder and CEO of Song Cai Distillery, marks a significant milestone for TUNG Group. This partnership reaffirms our commitment to pushing culinary boundaries, celebrating Vietnam's rich culinary heritage, and demonstrating our spirit of innovation and enhancing the rich culinary experience for the community.”
Daniel Hoài Tiến (center) - a leading researcher in fermentation in Vietnam.
With the desire to inspire and support the next generation of chefs, TUNG Group will organize a special exchange session for KOTO students. This session will be a valuable opportunity for students to gain knowledge and experience from leading chefs and experts at TUNG Group. KOTO, an acronym for Know One, Teach One, was founded in 1999 by Jimmy Pham, a Vietnamese-Australian. KOTO has provided opportunities for disadvantaged and high-risk youth to escape poverty and contribute positive values 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, and an overview of Vietnam's rich culinary heritage. Above all, as a milestone in KOTO's 25th anniversary celebrations, this program aims to develop highly skilled chefs, thereby enhancing the quality of Vietnam's tourism and food service industries.
Mr. Jimmy Pham, Founder and CEO of Vietnam's first social enterprise – KOTO (Know One, Teach One).
Mr. Jimmy Pham of KOTO emphasized that this exchange event will be a place for KOTO students to receive knowledge, skills, and learn secrets from leading culinary experts. He said: “The collaboration between TUNG Group and KOTO in the 'Fermentation' project is not just about organizing events, but also reflects the shared commitment of both parties to improving the quality of Vietnamese cuisine. The project clearly demonstrates the shared ambition of both parties in preserving and promoting the traditional culinary values of our country, while making Vietnamese cuisine more accessible to food lovers both domestically and internationally.”
With the project 'Fermentation: Umami Unleashed', TUNG Group and KOTO aim to ignite a passion for Vietnamese cuisine in the younger generation and contribute to elevating Vietnamese culinary traditions on the international culinary map. This collaboration promises to open doors to vast knowledge for young people, nurture dreams, foster creativity and continuous development, and help elevate Vietnamese cuisine to new heights.
Scientist and fermentation expert Jason Ignacio White shares his thoughts on the project.
TUNG Group will introduce innovative culinary experiences, with chefs creatively preparing signature dishes that subtly blend high-end dining experiences with the art of fermentation. This special event will take place on July 13th in Hanoi and July 18th in Ho Chi Minh City, featuring two intensive classes for 30-40 participants each. This promises to be a truly novel and enriching experience for those passionate about food and wanting to explore the boundless potential of fermentation. Additionally, two unique dinner parties prepared by three renowned chefs will be held in Hanoi and Ho Chi Minh City.
The 'Fermentation: Umami Unleashed' project includes many highlights such as exploring Lao Cai to find traditional ingredients and cooking methods in the high-altitude region with its unique and diverse cuisine; advanced cooking classes in Hanoi and Ho Chi Minh City led by renowned chefs from TUNG Group; unique dinner parties; and an exchange program between TUNG Group chefs and KOTO students to share knowledge, skills, and secrets from leading culinary experts.
