“Cuisine is the most refined form of diplomacy.” – Chef Chi Joon Hyuk’s philosophy is not just a saying, but the core of his creative process at ONVIT – the first Korean Fine Dining restaurant in Vietnam. Without being overly elaborate or formal, ONVIT aims for subtlety and intimacy, transforming each meal into a cultural journey brimming with emotion.
In Vietnam, when people think of Fine Dining, they often picture elegant and sophisticated French banquets, pristine and minimalist Japanese dining, or free-spirited and emotionally charged dishes. Each culinary tradition contributes its own unique nuance, creating a rich tapestry of high-end dining experiences.
In this context, ONVIT – the first Korean Fine Dining restaurant in Vietnam – has chosen a different path. ONVIT not only offers authentic Korean flavors but also elevates this cuisine beyond mere imitation. Each dish is refined with international techniques and meticulous attention to detail, yet retains a sense of familiarity thanks to inspiration and ingredients sourced directly from Vietnam.
OnVIT is partnered with Chef Chi Joon Hyuk, who has lived and worked in Vietnam for over five years. For him, his experience living and working here has become an integral part of his culinary journey, and also serves as the foundation for the dishes at ONVIT.
Chef Chi Joon Hyuk, Head Chef of ONVIT, a fine dining Korean restaurant.
ONVIT is more than just a restaurant. It’s a place where flavors guide diners to their tables, and where they linger longer, savoring the lingering warmth of a cultural and spiritual experience.
ONVIT maintains a refined yet understated ambiance, cuisine, and service,
allowing diners to relax and enjoy a sense of intimacy while still experiencing a level of sophistication that touches the heart.
A Culinary Journey and a Stopover in Hanoi
Before choosing Hanoi as his home, Chef Chi had traveled through many culinary traditions. After years of working in various countries and becoming deeply attached to Vietnam, Chef Chi accumulated a diverse range of experiences: From Japan, he learned respect for the purity of ingredients and the spirit of “wabi-sabi”—the beauty in simplicity; in Canada, he experienced a multicultural kitchen environment where a free-spirited and harmonious nature shaped an open and approachable style; and in the Philippines, he learned spontaneity and community in meals.
But it was in Vietnam that this connection truly deepened.
Hanwoo beef tenderloin – a culinary gem in the kitchen of ONVIT.
It is in Vietnam, the S-shaped country, that the connection between Chi Joon Hyuk and the local culture becomes stronger, shaping a distinct personal identity, and this is also the reason ONVIT was born. Chef Chi Joon Hyuk shared: “ONVIT was born from the desire to introduce Korean cuisine and culture through the freshest Vietnamese ingredients, ingredients that I have spent a long time understanding, living with, and feeling over the past five years in this land.”
It’s not just the ingredients; the pace of life here also makes him feel a sense of belonging: “There are days when I work at the restaurant all day with the Vietnamese team without speaking a word of Korean. Or when having breakfast at a local eatery, except for me, everyone around me is Vietnamese, and I no longer feel like a ‘foreigner,’ but like a Vietnamese person.”
From the ONVIT kitchen, simple ingredients will create surprisingly delicious meals.
Those experiences helped him see ONVIT not simply as a restaurant, but as a story about the meeting of two cultures.
Born and raised in Korean cuisine, Chef Chi Joon Hyuk understands that balance is at its core: hot and cold, fermented and fresh, rich and light. But when he entered ONVIT, he expanded that concept of balance in a different way: the harmony of spirit and attitude.
From his perspective, Chef Chi believes: “The biggest challenge lies not in the ingredients or the technique, but in the attitude. When two cuisines meet, the most important thing is a deep respect for each culture – not trying to change, not imposing, but sincerely listening and understanding, thereby finding common ground and achieving excellence without leaning towards either side.” This philosophy helps his dishes transcend the boundaries of mere “fusion”: For example, in ssamjang – a traditional Korean sauce – he retains his mother’s traditional recipe but boldly omits garlic and green onions, using fresh lotus root from Northern Vietnam, pureed and added to the sauce. This variation creates a refreshing, more accessible flavor while preserving the original spirit.
Fine dining should not be bound by a specific culture.
Chef Chi Joon Hyuk, head chef of the Korean fine dining restaurant ONVIT
For him, fine dining isn’t just about the seasoning, but also about connecting with the diner’s senses. That’s why he believes: “Fine dining shouldn’t be bound by a specific culture.” At ONVIT, the Korean spirit isn’t ostentatious, but subtly conveyed through ingredients, cooking techniques, and storytelling at the table.
ONVIT – The first Korean Fine Dining in Vietnam
ONVIT, located at the Grand Plaza Hotel Hanoi, is the first Korean Fine Dining restaurant in Vietnam. But the “first” here isn’t just about the name; it’s about how the restaurant redefines Fine Dining: refined with local ingredients, solidified by Korean techniques, and imbued with genuine hospitality.
In Chef Chi’s eyes, ONVIT is like a bridge: Vietnamese diners can discover the poetic beauty of Korean cuisine through familiar ingredients, while international guests can experience the Vietnamese spirit through the hands of a Korean chef “in a sincere and humble way.”
On that bridge, each dish holds a story: In every meal, ONVIT offers layers of narrative: from Korean memories through his mother’s traditional soy sauce recipe, to Vietnamese identity through lotus root, ST25 rice, and local vegetables.
ONVIT spaces tell a story about cultural identity.
For the abalone porridge, instead of Korean rice, Chef Chi chose Vietnamese ST25 rice. The small, firm, and chewy grains, when cooked in a cabbage broth, complement and highlight the characteristic sweet aroma of the rice from Soc Trang, creating a smooth, flavorful porridge that respects the spirit of Korean cuisine while evoking a sense of familiarity for Vietnamese diners.
This cooking method goes beyond simply “mixing” ingredients; it’s a careful consideration and refinement to allow the two culinary traditions to converse – harmoniously while maintaining their distinct identities. Therefore, ONVIT doesn’t focus on the luxury often seen in fine dining, but rather on a spiritual journey, where each meal becomes a message of harmony, warmth, and identity understood through the simple yet sincere approach of a humble chef.
These ingredients create a bowl of abalone porridge that is both distinctly Vietnamese and authentically Korean, served at ONVIT.
Vietnamese diners will discover the charm of Korean cuisine through familiar ingredients,
while international guests will experience the spirit of Vietnam.
This spirit is also present in how ONVIT defines Fine Dining. The restaurant doesn’t follow elaborate rituals, but chooses tranquility in the experience. The space, the food, and the service are all kept at a refined yet unpretentious level, allowing diners to relax and enjoy. Each dish is like a whisper – about harmony, about genuine affection, and about an identity that is felt rather than imposed. It is this simplicity that brings depth: Fine Dining at ONVIT is a feeling of intimacy yet sophisticated enough to touch the heart of the diner.
The fine dining experience at ONVIT is intimate yet sophisticated enough to touch the heart of the diner.
The ambiance, food, and service at ONVIT are kept at a refined yet understated
level, allowing diners to feel the harmony and sincerity.
Chef Chi’s message lies not in complex techniques, but in the lingering aftertaste. As he once shared: “I hope our guests leave feeling warm inside… When guests return home after their experience at ONVIT, please carry with you a warm heart.”
When guests return home after their experience at ONVIT, please carry with you a warm heart.
That experience is like a steaming bowl of bun cha broth in a Hanoi winter – simple, familiar, yet brimming with warmth. And it is precisely this that creates ONVIT’s unique identity: a Fine Dining where sophistication goes hand in hand with sincerity, so that each diner finds a simple yet profound culinary experience.
Source: https://www.tatlerasia.com/
