This young chef wants to showcase the potential of Vietnamese fine dining on the global stage
Chef Luu Dong of Tre Dining blends traditional flavours with modern techniques to elevate Ho Chi Minh City’s fine dining scene.

Chef Luu Dong studied civil engineering but felt a calling to the culinary arts and began working at renowned restaurants in Ho Chi Minh City and Hanoi to get a foot into the world of fine dining. (Photo: Freestate Productions)
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Buried under a mound of artfully plated wild scampi caviar and torch flamed sea urchin is a generous dollop of succulent Ca Mau crab meat, which is found only in the Nam Can region of Vietnam.
Then there is foie gras pho, a play on what is arguably Vietnam’s most well-known noodle dish. Here, instead of chicken or beef slices, this fragrant bowl is served with sliced, ultra tender veal and charcoal foie gras.
Welcome to Tre Dining, an upscale restaurant in Ho Chi Minh City, where Luu Dong, a young Vietnamese chef is introducing an exciting spin to Vietnamese cuisine.
Just 28 years old, head chef Dong has already acquired a decade of culinary experience. He studied civil engineering but felt a calling to the culinary arts and began working at renowned restaurants in Ho Chi Minh City and Hanoi to get a foot into the world of fine dining.


At Tre Dining, he is blending his nostalgic memories of the local food he grew up eating in rural Vietnam with modern and innovative culinary techniques to create unexpected flavour combinations.
For example, his pho is inspired by the distinctive style from the Nam Dinh province in Northern Vietnam, which involves tenderising the meat before cooking it. “When people go out to eat pho, and they see the beef being tenderised, they can be sure that the chef is from Nam Dinh,” said Dong.
Likewise, the crab dish was created after he made a trip to the Mekong Delta and discovered how local farmers were diligently cultivating the Ca Mau crab, which are widely regarded as the best type of crab in the country for their firm and sweet flesh.

“I passed through an area where they had already harvested rice. I could smell the mixture of mud and the scent left behind by the rice plants. I found it to be quite impressive and wanted to evoke that flavour by using Ca Mau crab,” he recalled.
Dong’s culinary prowess caught the attention of restaurateur Lan Tran, who was instrumental in setting up Tre Dining to showcase the chef’s burgeoning talent. “When trying Dong's creations, the initial impression is the prominent presence of an ‘Asian essence’. The food does not adhere strictly to tradition,” observed Tran.
The complexity of Dong’s dishes must be tasted to be understood, he added. “Some dishes are crafted using over 20 different elements. We jokingly refer to it as a high-definition picture, created from numerous small pixels coming together. The picture becomes perfect when these pieces fit together seamlessly,” said Tran.


Within a year of its opening, Tre has already made waves in the world of gastronomy – it was included in the 2023 edition of the Michelin Guide in Vietnam.
The space itself has been meticulously designed to evoke a sense of nature. Drawing inspiration from bamboo, a key motif in Vietnamese folk culture, the open plan 70-seater restaurant features a latticed bamboo ceiling built to look like a bird’s nest and a bamboo feature wall.
“In Vietnamese folklore, there is a saying: ‘Where the land is fertile, birds will nest’. So, we incorporated this special meaning into the architecture of Tre,” said Dong.
Ultimately, he hopes to showcase the potential of Vietnamese cuisine on the global stage. He said: “Vietnam's modern cuisine offers the world a unique combination of rich traditions, diverse flavours, and a commitment to sustainable and locally sourced ingredients. This makes it a cultural and culinary treasure that has much to offer global gastronomy.”

Even with a bright future ahead of him, he continues to pay homage to his humble roots, in particular, his mother who he credits for igniting his passion for food. “My mother is my teacher. She used to make traditional Vietnamese rice wine by hand to sell and it was really delicious with a unique flavour,” he recalled.
This is why till today, the mother-and-son duo still prepare fermented rice together by going through the laborious steps of this process by hand. This rice is a key ingredient in various dishes at Tre.
He added: “When I want to combine local flavours with something from abroad, I (still) go home and consult my mother.”The latest in his ever-evolving repertoire is the Reborn tasting menu, which he says embodies his outlook in life after the COVID-19 pandemic.


“The Reborn menu follows an emotional path from death, from destruction to life. For example, a tree can die, but the seed of that tree can sprout and there will be a rebirth after that death. Most importantly, I hope that everyone focuses on being positive,” he reflected.
For example, The New Beginning features sea urchin jelly, onion foam and black chicken consomme, while a desert course called Happiness comprises a delicate honey yoghurt foam with pistachio crumble.
At the end of the day, even as he orchestrates a harmonious balance of flavours, techniques, and textures, he hopes that his food can help to build an emotional bond with the diner. He said: “Cooking for me is not just about frying or boiling. I think about the person who eats my food and I want to connect with that person and inspire memories and emotions. It goes beyond the experience by touching emotions and reaching the souls of the customers.”