Prince William once ate oxtail in Vietnam

Michelin Guide's latest article about Chef Quang Dung of Chapter reveals that Prince William once visited Vietnam and enjoyed a dish made from oxtail.

Hoàng tử William từng ăn món từ đuôi bò ở Việt Nam, tù nhân Mỹ được ăn cả tôm hùm - Ảnh 1. — Chef Quang Dung - Photo: Michelin Guide

Quang Dung is the founder of Chapter, a Hanoi dining establishment listed in the Michelin Guide's Bib Gourmand.

Michelin Guide praised Quang Dung's creative and sophisticated approach for setting a new standard for fine dining experiences in Vietnam.

Going beyond traditional understanding

Breaking away from traditional notions of luxury, Chapter’s chef is fascinated by seemingly cheap cuts of meat that, according to the chef, offer even more flavor than expensive cuts.

"Cooking with it is much more fun," Dung said of oxtail, the part he once prepared to serve to Prince William when the royal family visited Vietnam.

"There are a million things you can do with oxtail, but with beef tenderloin, you can only grill it," Dung said.

He added: "Lobster was once used as food for prisoners in America. In Vietnam, the most expensive part is not the beef tenderloin but the beef shank, I don't think it's any less delicious."

This chef also innovated by using pig trotters in a different way than usual. The trotters were deboned and then stuffed with foie gras and pork marinated in the traditional Vietnamese style.

The chef joked: "Vietnamese people eat from head to toe, without throwing anything away."

Hoàng tử William từng ăn món từ đuôi bò ở Việt Nam, tù nhân Mỹ được ăn cả tôm hùm - Ảnh 2.

Hoàng tử William từng ăn món từ đuôi bò ở Việt Nam, tù nhân Mỹ được ăn cả tôm hùm - Ảnh 3.

Hoàng tử William từng ăn món từ đuôi bò ở Việt Nam, tù nhân Mỹ được ăn cả tôm hùm - Ảnh 4.

Hoàng tử William từng ăn món từ đuôi bò ở Việt Nam, tù nhân Mỹ được ăn cả tôm hùm - Ảnh 5.

Some dishes created by Quang Dung - Photo: FBNH

Vietnam is the land of world- class cuisine?

Quang Dung believes that whether the time customers spend is worth the food or not - is considered one of the criteria of luxury.

According to him, the culture of high-end restaurant chefs is completely different from the culture of a hot pot restaurant chef.

It is not a job but an art form. The main difference is that they do it because they want to do it, not because they have to.

"Vietnam is increasingly showing that it is one of the creative lands of world-class cuisine," Quang Dung shared.

The term “sustainability” is still quite new in the hospitality industry in Vietnam, “but it is becoming a global standard and I am confident that the hospitality industry in Vietnam will soon catch up in the near future,” said the chef.

Source: https://tuoitre.vn/hoang-tu-william-tung-an-mon-tu-duoi-bo-o-viet-nam-20241106002721664.htm