Reviews

My new restaurant in Danang!

Dear all,

With pride and honour I would love to share with you that after 2 years of planning, I have finally been able to open my own restaurant.

As you may have known, my focus since the beginning of this journey has always been the introduction of the food I love so much to the world and I have been working tirelessly for that goal by doing food tours, cooking classes, tv shows, etc.,

After all these years, I can confidently say that I have reached out to a substantial audience base and have achieved a considerate amount of following who are exposed to Central Vietnamese cuisine daily via my published media. As a result of this, I think it is time for me to pursue another goal, the other end of the food spectrum which is fine dining. That is why I decided to go under training and became the chef at my restaurant Nén, whose goal is to create new high end Vietnamese dishes that are not only free from the shackles of cooking methods, ingredients, philosophy but at the same time retain the truest spirit of what our food is about. Up until now Vietnamese cuisine is perceived as a spectacular street food cuisine and I want to change that perception with my cooking. As daunting that task is, I hope to create some ripples in the water with Nén and who knows maybe one day a wave will follow.

With that being said, I hope to welcome you all to Nén in the nearest day.

Sincerely,

Summer

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Nén Restaurant
Lot 20, My Da Tay 2, Ngu Hanh Son, Danang
www.restaurantnen.com
[email protected]

Our soft opening period is from August 9 to August 31. During this time, we will only receive guests with advance bookings and a 15% discount will be applied on both food and beverages.

How to book with us:
 Fill out the Booking form on our website www.restaurantnen.com(Click on the RESERVATION button)
 Phone booking: 0903 561777
 Email booking: [email protected]

Danangcuisine July Instagram Update: Bún!!!

If there will ever be a competition of the most common rice noodles in Vietnam, it has to be Bún, or rice vermicelli, to win the crown. Exists from the North to South within so many different dishes from dry to wet, meat to seafood, this thin, cool and elastic-ish noodles is definitely the most common used noodle in Vietnam. And through the past days, my Instagram account  has been featuring quite many of them, which will be listed below as the Bún guideline to your Danang trip. And don’t forget to click on the link below each picture for the exact address and price 🙂 Cheers.

The most basic: rice vermicelli with soy sauce and fried tofu

Bún riêu or rice vermicelli with crab meat at Trung Nhi Street

My favourite: Bún Chả Cá-Rice vermicelli with fish cakes, Le Hong Phong St.

This is a Hanoi classic: Bún chả on Thai Phien St. 

A representative from Hue: Bún Bò or rice vermicelli with beef on Huynh Ngoc Hue St. 

And the last one on the series, Bún Mắm, or rice vermicelli with anchovy paste, a Danang specialty. 

Featured on SilkWinds: An Open Letter To Anthony Bourdain

Dear Mr. Anthony Bourdain,

Several days ago I was honored to be featured on Silkwinds, the inflight magazine of SilkAir (Singapore). During the night food tour where I took Duncan Forgan, the journalist who penned this article, to explore the local Danang dishes that I have known since birth and am so proud of. We discussed the reasons why Danang, the vibrant city with its fast emerging and constantly changing food-scene, should be considered the food capital of Central Vietnam in the eye of the world. I also gave my comments regarding the topic, and of course mentioned about the visit of you to Central Vietnam, where you happened to dismiss Danang and instead, featured Hoian and Hue, in your CNN’s show Parts Unknown.

The full length article can be found HERE, with my points well retold by Forgan. I would like to take advantage of this opportunity to reach out to you. As a person who is not afraid to show her passion for food, I am proud of my hometown and its cuisine culture, and I’m also confident of its potential to be the food capital of Central Vietnam, and even more in the long term. I am also a big admirer of you, who is a true inspiration for any food passionate around the world like myself. I’m very thankful that thousands of foreigners have fallen in love with Vietnamese food by watching your shows.

I see this article as a great opportunity to let my voice be heard, and with my most humble attitude I wish it can reach you, not as an arrogant statement, but as the most sincere offer for you to come back to Danang. The city deserves a chance to show its full potential to the world. And it will be my honor to show you what Danang has to offer. I believe you will be surprised from all the things that you have missed.

I am greatly honored to once again become the voice of Danang food lovers to deliver a message to the world, and this of course won’t be the last time. The city is changing everyday, and who knows what the current Danang will grow into, but the good news is, ahead will be so many things I can continue to discover and bring up to the world. And the journey will never end.