PHƯỢNG
Vietnamese Fine Dining · Hà Nội
Our Story Thực Đơn Philosophy Chef Gallery Reserve
Hà Nội · Est. 2012 · Michelin Starred

The Soul of Vietnam PHƯỢNG

Where the warmth of Vietnamese hospitality meets the precision of haute cuisine — a journey through flavour, memory, and the spirit of the phoenix.

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★★
Michelin Stars
12
Years of Excellence
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Phở · Bánh Mì · Gỏi Cuốn ✦ Bún Bò Huế · Cơm Tấm · Chả Cá ✦ Two Michelin Stars ✦ Hà Nội · Việt Nam ✦ Bếp Việt Cao Cấp · Fine Vietnamese ✦ Phở · Bánh Mì · Gỏi Cuốn ✦ Bún Bò Huế · Cơm Tấm · Chả Cá ✦ Two Michelin Stars ✦ Hà Nội · Việt Nam ✦ Bếp Việt Cao Cấp · Fine Vietnamese ✦
PHƯỢNG
Restaurant ambience
12
Years of Excellence
Câu Chuyện Của Chúng Tôi

Born from the Heart of Hanoi

"Vietnamese cuisine is not just food — it is memory, love, and the warmth of home distilled into a bowl."

Founded in 2012 by chef Nguyễn Linh and her husband architect Trần Minh, Phượng was born from a single obsession: to honour the breathtaking complexity and elegance of Vietnamese cooking without diminishing its soul. Our kitchen draws from every region — the delicate broths of Hanoi, the bold spices of Huế, the vibrant freshness of Saigon.

We received our first Michelin star in 2018, our second in 2021. But the measure we cherish most is that every guest leaves feeling, even briefly, that they have sat at a Vietnamese grandmother's table.

Explore Our Menu
2
Michelin Stars
12
Years Open
9
Course Tasting Menu
4
Regional Cuisines
Vietnamese ingredients
Nguyên Liệu

The Ingredients
are the Ancestors

Every dish at Phượng is built from the living traditions of Vietnam's 54 ethnic communities. We source ingredients from the Sa Pa highlands, Mekong Delta wetlands, and the coastal fishing villages of Đà Nẵng.

Triết Lý Bếp

Cooking as
Memory

We believe that every great dish is a form of remembrance. At Phượng, our chefs spend three months living in the regions whose cuisine they cook — not to appropriate, but to understand, to honour, and to carry those memories back into the kitchen with fidelity.

Vietnamese cooking
Beyond the Meal

The Phượng Experience

01
9-Course Tasting Journey

A single sitting each evening — nine courses tracing the geography of Vietnam from north to south, with tableside ceremony at every turn.

02
Cà Phê Ceremony

Our sommelier guides you through five styles of Vietnamese coffee — from egg coffee to stone-dripped robusta — paired to specific courses.

03
Private Dining Room

The Phòng Hoa suite — an intimate lacquered room for 8 to 12 guests, with a bespoke menu co-created with Chef Linh weeks in advance.

04
Chef's Counter

Six seats at the open hearth kitchen — watch Chef Linh work over clay pot and live fire while she narrates each dish's regional origin.

Chef Nguyễn Linh
★★
Michelin
Đầu Bếp
Chef Nguyễn Linh
Người giữ linh hồn bếp Việt

Born in a fishing village outside Hội An, Linh grew up scaling fish at dawn with her mother. She trained at the Culinary Institute in Lyon before staging at Septime in Paris, Nahm in Bangkok, and spending two formative years cooking alongside street vendors throughout Vietnam.

"A bowl of phở in the wrong hands is just noodle soup. In the right hands, it is an entire childhood — your grandmother's voice, the sound of the market, the smell of rain on hot pavement."

Since founding Phượng in 2012 with her husband Trần Minh, Linh has been named Asia's Best Female Chef (Asia's 50 Best, 2022), has published two cookbooks, and mentors 12 young Vietnamese chefs annually through her Bếp Xanh kitchen programme.

12
Years at Phượng
2
Michelin Stars
2
Cookbooks
4
Regional Cuisines
Cảm Nhận

Words of Warmth

★★★★★

Phượng is not a Vietnamese restaurant. It is a poem written in broth, herb, and fire — the most emotionally resonant meal I have had in 20 years of dining across Asia.

Fuchsia Dunlop
Food Writer · London
Phở Bò Wagyu · Chef's Counter
★★★★★

Chef Linh's Wagyu phở arrived tableside and I felt, inexplicably, like I was somewhere I had been before. That is the highest compliment I know how to give a cook — she made the foreign feel like home.

David Thompson
Chef · Nahm Bangkok
9-Course Tasting Menu
★★★★★

The lacquered duck alone is worth a return flight to Hanoi. But it is the cà phê ceremony at the end — five cups, five stories — that I still think about every morning making my own coffee.

Mei Lin
Chef & TV Host · Los Angeles
Private Dining · Phòng Hoa
Michelin Guide Asia's 50 Best The Guardian Condé Nast Traveller Food & Wine Bon Appétit
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an evening
in Hanoi
Wednesday to Sunday · One sitting · 7:00 PM
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