Duong’s Restaurant — Ngõ Huyện

Hoang Duong traces his cooking to lessons learned watching his father: fresh ingredients, family recipes and attention to seasonality. After taking part in Top Chef Vietnam, finishing fourth in 2014, he developed his own project on Ngo Huyen. Traditional Vietnamese dishes sit alongside French-influenced preparations at Duong's, giving the restaurant a different register from establishments devoted to a single bowl of noodles.

The dining room occupies two floors, with wooden furniture and subdued lighting that suit a slower meal. Set menus and à la carte dishes are available, with Hanoi references including La Vong-style fish and beef broth. The published menu also features bun cha with pork and lemongrass, noodles, herbs and pickled carrot, allowing a continued exploration of northern flavors within a multi-course meal.

The chef also offers cooking classes for guests interested in understanding preparations beyond the finished dish. This address is 27 Ngo Huyen, the location listed by MICHELIN; the Ma May restaurant belongs to the same project but is a separate venue. For a dinner for two or a small group, the format offers a choice between a structured meal and individual dishes without necessarily committing to a luxury tasting menu.