If you consider yourself a bit of an epicurious traveller, your bucket list is likely filled with Michelin stars and hidden street-food gems. But have you ever wondered what it’s like to taste a literal masterpiece? One that is not just a good meal, but a dish crafted by the “Master Culinary Artist of Vietnam”?
If that piqued your interest, then you need to set your sights on Azerai La Residence, Hue — a long-standing hotspot that is famous for its Vietnamese cuisine. At the heart of this hotel is Executive Chef Nguyen Dong Hai, the head chef at this fine establishment.
A Master at Work
Chef Hai is a legend in the local scene of culinary. Having joined the hotel back in 2005, he has spent two decades defining what modern Hue cuisine looks like. He was recently named a finalist in the Gourmet Vietnam Awards by Epicure magazine, and honestly, one look at his creations, and you’ll get why.
He’s the genius behind “The Colonial Life,” a dining experience that feels like a time machine. It blends the regal flavours of the Nguyen Dynasty with refined French gastronomy, all served in a nostalgic riverside setting that practically breathes Indochine charm.
And then in 2017, he designed the “Majestic Menu” to honour the state visit of Their Majesties Emperor Akihito and Empress Michiko of Japan. It was such a hit that it remains one of the hotel’s best-selling experiences even to this day.
What’s New on the Menu?
If you’re visiting Le Parfum (Azerai’s celebrated all-day dining spot) any time soon, Chef Hai has just dropped some new local specialities that are guaranteed to make your taste buds buzz with approval. These new dishes include:
- Hue Royal-Style Braised Duck Leg, whose meat is braised in Minh Mang wine with goji berries, star anise, carrots, mushrooms and ginseng, and served with mung bean sticky rice
- Hue Five-Spice Roasted Chicken with Turmeric Rice, featuring a roasted free-range chicken marinated in five local spices and honey, and served with shitake mushrooms, turmeric-scented rice and sauteed bok choy
- Hue Caramelised Pork & Prawn in a Clay Pot, served with sauteed broccoli and steamed rice
- Thyme Semi-Smoked Japanese Wagyu Striploin A5, a steak cooked to perfection and served with pear potato, organic vegetables and yakiniku sauce
- Steamed YellowTail Kingfish with Black Bean Soy, served with sauteed mushrooms, carrots, onions, bok choy and glass noodles
Why Hue?
Azerai La Residence, Hue has long been known as the culinary heartbeat of central Vietnam, and Chef Hai makes a significant contribution to that. The dining experience here extends beyond tasting dishes on a plate. In fact, it goes deeper; into the history and heart of Hue.
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