“From plains to high”: Vietnamese agricultural products are sublimated in the creations of plants

Hum has set himself such a difficult problem since its launch in 2012. For more than a decade of building at the French -style villa, Hum has become a familiar meeting point with vegetarian culinary believers in particular, and those who love the beauty of Vietnamese architecture and indigenous culture in general.

On that journey, Hum has achieved many of her own achievements, becoming the only vegetarian restaurant in Vietnam constantly participating in the list of the best vegetarian restaurants in the world – Travelers’ Choice Awards Best of the Best of TripAdvisor in 2021, 2023 and 2024, and is honored in the most prestigious culinary guidelines worldwide. But most importantly, perhaps the most obvious impression of Hum lies in thousands of reviews at the highest level of satisfaction of customers. Accordingly, the quiet space and rustic decoration exalt the taste of good bars, fresh ingredients and the beautiful layout of the dishes here.

So, when Hum announced the new journey called Hum Signature with the Plant-based Fine Dining, the writer himself has certain interests, both excited but also curious, not knowing how much Hum can go further.

“From plain to young”

Right from the name of the newly launched menu, Hum Signature implies a diverse taste journey, combining the typical flavor of each region. The famous ingredients from all over Vietnam gathered, combined with the techniques of processing and skillful hands of the chef team to become a menu of 10 plants.

There, Vietnamese agricultural products possess many new and creative shapes: The thin piece of rice paper becomes a crisp “crunchy pillow wrap”, hugging the softness of Ninh Thuan and Son La millet; Tien Giang watermelon, which contains the sweetness of the Southern river, now thanks to the technique of salt melon that has a new flavor, and still preserves the typical crispy structure; Or the northwestern kohlrabi is both a material and a container for a warm herbal soup.

In addition, the Hum Signature plant realms also bring the rare combination of familiar ingredients: Who has thought of mixing Hue and Luc Sung Soc Trang, then rolled in the Northwest leaves? Who could think that lying between the soft young banana layers is fine mugwort? Or Konia Central Highlands can appear in a dessert with clogged him and Ben Tre coconut glutinous rice wine

If the pioneer for those initiatives is Hum, then it seems not too surprising, because from the first days of establishment, Hum has always been steadfast with the mission of exploiting the rich and abundant agricultural raw materials of Vietnam; At the same time, the desire to raise these local ingredients to introduce to customers at home and abroad the delicious, creative and beautiful dishes.

However, with the menu “from the delta to the high”, Hum Signature has once again brought diners from surprise to surprise, with new styles for Vietnamese agricultural products as mentioned above, and because Hum Signature has come to special gifts, such as Northwestern Latin or Loc Nhung Thai Nguyen, which is a rare agricultural product because it cannot be raised. In addition, the culinary director Bao Tran and the team once again affirmed the feat and meticulous in processing techniques, typically through Bach Lien Hue made from white lotus distilled water, or slices of Dalat carrots were sliced ​​and brewed into natural orange vinegar water for hours, giving the taste soaked through each piece of carrots, creating a very unique taste of bond …

The familiar story of Vietnamese Agricultural Products

When each dish in the menu gradually appeared in the order, the dining table also appeared more than the stories of the family, such as the ginger jam jam on Tet holiday with the contribution of the whole family, or the day when the belly of the child had a grip of roasted mother rice to cover the compress … “from the plain to high” tells the story of each land, so it also easily evokes the memories of people living in those places. If the familiarity makes diners feel more attached to the meal, then that closeness makes the creations of the chef more impressive. There are sophisticated processing techniques, but there are also simple details, enough to inspire diners to learn about their home agricultural products, or even test themselves in their kitchen.

And perhaps it is also what the true US menu “from the plain to the high” wants to convey: A journey of taste taste that leads to complete emotions, and deposited in each customer is a sacred cohesion between the land, cuisine and Vietnamese memories.

Hum Signature

American Food Plant | Plant-based Fine Dining

32, Vo Van Tan Street, Xuan Hoa Ward, Ho Chi Minh City

Set the table: http://hum-dining.vn/dat-ban/fine-dining-menu