Chef
Madame Hang
- Discipline
- Chef
- Based in
- Singapore, Singapore
i. Biography
Madame Hang’s formation is written through Vietnamese culinary inheritance: familiar ingredients, traditional recipes, deep culinary roots, then a turn toward modern technique and global flair. As the chef behind the kitchen at Chào Bạn in Hanoi, Vietnam, she treats that lineage as something living, shaping dishes intended to surprise and delight international diners without losing their Vietnamese center.
Where It Started The beginning visible in her cooking is not a detached origin story but a kitchen language built from Vietnamese cuisine itself. Traditional recipes remain close to the surface, while modern techniques give them a new spin, allowing the familiar to arrive with a different rhythm on the plate. That approach defines her work at Chào Bạn: Vietnamese cuisine with deep culinary roots, reimagined with global flair. The point is not to erase the source, but to let it travel — from home ingredients into a dining room shaped for guests from beyond Vietnam as well as those who already know the flavors by memory.
Who Shaped Them The shaping force in Madame Hang’s cooking is tradition carried forward through technique. Her craft begins with the Vietnamese table, then moves through the discipline required to make old recipes feel alert, elegant, and newly legible. Another branch of that craft appears through Chuan Kee Boneless Braised Duck in Singapore, where her specialty is boneless braised duck. The dish is the focus there, and the work behind it is exacting: deboning duck at scale without sacrificing texture or moisture demands skill, restraint, and a cook’s sensitivity to what can be removed without taking away the pleasure of the meat. That same respect for handling shows in Special Grilled Prawns by Chef Madam Hang, described as juicy, flavorful prawns grilled to perfection with her signature. In both duck and prawns, the lineage is practical as much as cultural: hands, heat, timing, and the ability to make refinement feel generous.
The Work Today
As Head Chef at Chao Ban Restaurant, Madame Hang leads a kitchen associated with elegant fusion dishes made from familiar Vietnamese ingredients. The restaurant received MICHELIN Guide Bib Gourmand recognition in 2023, 2024, and 2025, marking three consecutive years of notice for cooking that balances approachability with care. Her present work sits between memory and invitation. Vietnamese recipes give the cooking its roots; modern technique gives it movement; international diners give it a wider conversation. In that space, Madame Hang’s food reads like a family story told across borders — not louder than its origins, but shaped to be heard clearly in a new room.
Profile updated July 2026
FAQ
Asked of Madame
What tradition or house shaped Madame Hang?
Vietnamese cuisine — traditional recipes, familiar ingredients, and deep culinary roots reimagined with global flair — shapes her work.
Who has Madame Hang mentored?
No individual mentee is identified.
