Chapter Dining

Chapter Dining in Hanoi is one of those places that completely redefines what you expect from a dining experience. From the moment you step through the door, the atmosphere hits you—warm, intimate, and effortlessly stylish. It feels like you’re stepping into a modern culinary sanctuary in the heart of the Old Quarter. The service is on point from start to finish. The staff are polished, attentive, and genuinely passionate about what they’re serving. They walk you through each dish with knowledge and pride, without ever feeling over the top. The food itself? Next level. Every plate is crafted with intention—beautifully presented, balanced, and packed with flavour. You can tell the chefs here don’t just cook; they curate an experience. Whether it’s the fresh seafood, the creative takes on traditional Vietnamese ingredients, or the perfectly paired sauces, every course keeps you excited for the next. Portions are generous for a fine-dining setting, and the pacing of the meal is just right. The cocktails and wine list also deserve a shout-out—well thought-out, elegant, and designed to elevate the food even more. Overall, Chapter Dining is easily one of Hanoi’s standout dining experiences. If you’re looking for quality, creativity, and a night that feels genuinely special, this is the spot. Worth the hype, worth the booking, and absolutely worth revisiting.

We came here for the flourish menu and it was amazing. Fresh produce with creative food pairing. The server was knowledgeable. Every dish was nicely presented with a short introduction of the ingredients ahead of each dishes, which was greatly appreciated. We also tried the non alcoholic drinks pairing and we really enjoyed it. Overall the meal was well worth the price!

✨ A Culinary Revelation in Hanoi ✨ Dining at Chapter Dining by Chef Dung is nothing short of an unforgettable journey. From the very first bite to the final course, each dish is a masterclass in balance, creativity, and Vietnamese soul. Chef Quang Dung has crafted an immersive tasting menu that weaves traditional flavors into modern techniques with precision and elegance. The attention to detail, the plating artistry, and the warm yet polished service all contribute to what can only be described as a Michelin worthy experience. The ambiance is refined yet inviting, allowing the food to shine while offering guests a moment of stillness and connection to culture, to craft, and to the passionate team behind the scenes. 🙏 Deepest thanks to @chefquangdung and the entire team for an evening that will stay with me long after the last course. #leguidemichelin #ChapterDining #chefquangdung #hanoifinedining #VietnameseCuisineRedefined A Chef’s Heart Do never lose the romance, the love, in the way you work For it lives in the lift of a flame, in the hush of a simmer, in the curve of a plate. It is felt in the flavor, in the soul of the dish, where passion becomes memory, and care becomes art. Hold it close this quiet fire for it makes all the difference.

I had high expectations for Chapter Hanoi, but the experience was disappointing — both in flavor and in service. The main issue was the balance of the dishes. Seasoning was inconsistent: one strong element often overwhelmed everything else, masking the natural freshness and character of the ingredients. For example, the signature “osmanthus cicada” oil had almost no aroma at all, while fried garlic in the same dish dominated the entire flavor profile. This problem recurred across several courses — the ingredients and cooking technique seemed fine, but the flavors felt flat or unbalanced. Service also needs serious improvement. When we arrived, no one greeted us; we waited several minutes before a staff member came downstairs to seat us, while the chef and team simply glanced at guests and continued working without a word. During the meal, the explanations of the dishes were hesitant and very quiet, often drowned out by other guests’ conversations. It didn’t convey confidence or passion. Considering the rich variety of Vietnamese cuisine, this was especially disappointing. Compared with restaurants like Sorn in Bangkok, where flavors are layered and precise, Chapter’s current approach falls short. It’s easy to see why the restaurant hasn’t earned a Michelin star yet — there’s potential, but both the kitchen and front-of-house need to elevate their consistency and polish.

Great experience, we especially loved the meat dishes and desserts. We took the menu with wine pairing and we thought that it was well paired, although we would love to see the pairing with wider selection of wines. In the pairing Chapter offers their homemade rice liqueur, and only 4 glasses of wine, followed by the tea for desserts. The price for that pairing is reasonable, but I think another premium option with 6-7 glasses of wine would compliment the experience even more. I especially missed some nice wine with desserts. Inclusion of a natural wine in the pairing was a nice accent. Our only small complaint when it comes to food would be that in some of the first dishes, cold elements were a bit too overwhelming and did not allow main ingredients to shine enough. But don't get me wrong, even those tasted good or very good. The further the menu went, the better it was, we especially loved the cuttlefish with prawn, Wagyu A5 with fermented purple rice and the lamb dish, absolutely amazing. Desserts were also top notch. When it comes to presentation, just look at the photos, absolutely beautiful dishes. We really liked that they brought us postcards with description of the ingredients and regions those come from. Service was very attentive and friendly. We would like to thank the whole team for the experience, and can't wait to see what they can offer in the future, as I am sure it will only get better with time.

Visited Chapter with my son today and loved every moment. The small, cozy space pairs simple elegance with warm vibes, letting the food shine. Each dish was creative, delicious, and artfully explained by the bilingual staff, who effortlessly switched between English and Vietnamese while sharing the story behind every bite. Their passion elevated the entire experience. Highly recommend Chapter to friends, family, and colleagues looking for inspired cuisine and heartfelt hospitality.

Update: It’s interesting that instead of addressing our feedback, the restaurant chose to publicly call me out by name and suggest bad intentions behind our reviews. For the record, we were two guests, paying customers, and each of us shared an honest impression of the experience — which is exactly what Google Reviews is for. Turning a guest’s opinion into something “malicious” says more about the service attitude here than any review could. The prices at this restaurant are considered very expensive by Vietnamese standards, yet the environment is crowded and noisy, with none of the atmosphere of a “fine dining” establishment. What shocked me most was that there was no host or staff to greet me upon arrival. The food was equally disappointing: most dishes were poorly balanced, and despite finishing most of them out of environmental consideration, I, as a woman, still left feeling unsatisfied. I specifically chose this place for its “cicada” element, but could hardly taste it at all. The scallops were unbearably salty, the fried onions completely overpowered the cicada, and the dessert felt cheap—worse than street desserts. The matcha powder added only visual appeal, the large cookie on top was soggy rather than crisp. While the ingredients were fresh, the seasoning was bland and uninspired, far less interesting than what I had at seafood stalls in Da Nang. The service was no better: when the restaurant was noisy with chatting guests, the staff introduced the dishes in an even lower voice, as if to rush through the task. Dishes were served without trays, with fingers touching the utensils—very unhygienic. Some staff also had poor oral hygiene. Even the complimentary gift after paying the bill was disappointing—two diners received only one gift, something I’ve never experienced at any other restaurant. In conclusion, aside from fresh ingredients, there is absolutely no reason to pay such a high price here. Vietnam has no shortage of fresh ingredients, yet the flavors here are inferior to street food, and the environment is just as noisy. I honestly cannot understand how this restaurant justifies its exorbitant prices.

A wonderful dining experience! The food is quite good, and thoughtfully sourced from nearby farms. Personally, I would have preferred a little more spice, but I understand that might not be for everyone. Regardless, the dishes are well balanced and full of flavor. Service wise, I found Mable to be charming and professional—I didn’t get the names of other team members, but charm and professionalism extended to the entire team. My only critique, which had nothing to do with the food, would be to make sure that there are always enough hand towels in the restroom, particularly towards the end of service. That said, if you find yourself in Ha Noi and in the mood for something unique, make a reservation at Chapter!