Hoang Tung

Hoang Tung has held the roles of chef-patron, co-founder, and Head Chef of T.U.N.G dining since 2018, with those titles describing more than status. They point to the full mechanics of restaurant work: opening a room, shaping the menu, holding the pass, and carrying the pressure of leadership. At T.U.N.G dining, Tung has remained the central hand behind both the kitchen’s direction and its daily execution, while Å by T.U.N.G extends that same working method in another setting.

At the Hanoi restaurant, the work folds ownership, leadership, and cooking into one practice, with Hoang Tung serving as co-founder, Head Chef and CEO. The result is a kitchen where intent moves quickly from concept to plate, with little room for drift between planning and execution. The signature plates attached to Tung’s name show a kitchen interested in form as much as flavor. The Treasure Gallery of Vietnam’s Flavors was built around local Vietnamese ingredients turned into textures, a description that places technique and composition at the center of the work.

Read that way, his cooking is less about decoration than arrangement: ingredients gathered, refined, and recomposed into dishes that hold both local reference and contemporary shape.

Hoang's signature dishes include Pho, Envelope of Happiness, and The Treasure Gallery of Vietnam’s Flavors. Taken together, they map a range of intent: one dish tied to familiarity, one that reads as a deliberate gesture of delight, and one that signals scale and compositional control. As a group, they show a chef working between recognition and reach, without letting either side blur the other.

Hoang's honors include Chef of the Year (2022). The award sits alongside a body of work defined by management, invention, and a cooking style that keeps tradition and forward motion in the same frame without setting them against each other.