Chapter Dining

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.

Easy to book( booked on the same day) Ambience is quiet and chill. Every dishes is telling you a story. How the Vietnamese live in the old days, How they treasure foods, how local people like to use spices, etc, etc. this dining experience really tempted me in vietnam history. It truly has a soul in a restaurant.

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.

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!

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.

This is a restaurant that one can simply tell that a lot of thought and heart went into the concept, execution and food. The tasting menu rotates with every season, and we find ourselves at summer. Each dish was introduced by a pretty postcard with a description of the local northern vietnamese ingredient they want to showcase, and it really does enhance the whole experience. The meal was spectacular, with each dish very well balanced, and highlighting strong local flavors which were not lost in the fine dining plating format. We had the amuse bouche, which started with a beautiful oyster (served at optimal chill temperature) with strawberry granita and basil. Very impressive. The smoked duck with dracontomelon was another great bite - the tartness and sweetness of this tamarind like fruit really complemented the smoked grilled tender duck. The wagyu tartare tart was really nice, beautiful meat marinated in fermented chilli and served on a nice crispy tart shell. The trevally fish with dill and tomatoes 3 ways (sundried, tomato sorbet and pickled) was a nice clean dish - the sashimi was firm and fresh and the bun cha cracker lended texture, with the fresh dill and tomatoes balancing out the sashimi. My favorite dishes of the night has to be the beautifully grilled tiger prawn with cuttlefish sheet and rice cake served with an herbaceous sauce which included a water bug essence. The prawn was beautifully cooked, the cuttlefish delicate and the sauce a very umami mix of herbs and river. The other two favorite dishes were the wagyu beef slice, perfectly poached and served with an emulson of fermented purple rice, and the lamb rack served with a fermented tofu sauce and black garlic puree. Both dishes had the two same attributes - perfectly cooked meat with very interesting sauces that lends an elevation of flavors - the meats almost work as a sponge for the delicious sauces. The desserts were well thought out and tasted local and sophisticated at the same time. All in all, I was impressed by the local flavors which were not lost in the fine plating, and the ambience and staff was impeccable.

What an experience! One of the best restaurants I ever ate in. Chef Dung is a genius, a passionate genius. Every dish, every bite was telling a story, and chef Dung is the absolute writer. We enjoyed every single moment at the table, the service was perfect, the location had a special atmosphere, everything made the dinner special. A place that alone is worth the trip, no doubt. You simply cannot miss.