Tuoi’s food is defined by a simple shining purity. Like a maker of great German Riesling, she has an instinctive ability to balance sweetness and acidity; the aromas and flavours are gentle and perfumed, the mouth-feel electric and exciting.
Like great winemaking, Tuoi’s cooking steers fresh, local ingredients (many from our own garden) to a culinary outcome with minimal intervention. Sure, many of her pastes are complex and laborious, but her dishes are never over-complicated. Hers is a self-effacing style of cheffing, with a quiet humility drawn from the dire poverty of her native region of Phú Thọ in northern Vietnam. Her food is of the people, for the people. And yet so relentlessly consumed is she by exacting perfection, her suppliers know the routine if she is less than satisfied by a delivered ingredient!
Please Note: All services on long weekends, i.e. Friday dinner, Saturday lunch and dinner; Sunday lunch, we only offer our chef’s tasting menu, and no BYO.