Prince William once ate a dish made from oxtail in Vietnam.

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

Chef Quang Dung - Photo: Michelin Guide

Quang Dung is the founder of Chapter, a Hanoi- based eatery listed in the Michelin Guide's Bib Gourmand list.

The Michelin Guide recognizes that Quang Dung's innovative and sophisticated approach has set a new standard for high-end culinary experiences in Vietnam.

Breaking free from traditional understanding

Breaking free from traditional notions of luxury, Chapter's head chef is fascinated by seemingly inexpensive cuts of meat. However, according to the chef, these offer even richer flavors than more expensive cuts.

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

"There are millions of ways you can make dishes from oxtail, but with beef tenderloin, you can only grill it," Dung said.

He added: "Lobster used to be used as food for prisoners in the US. In Vietnam, the most expensive cut of beef isn't the tenderloin, but the shank, and I don't think it's any less delicious."

This chef also got creative by using pork hock in an unconventional way. The hock was deboned and then stuffed with foie gras and pork marinated in a traditional Vietnamese style.

The head chef jokingly said, "Vietnamese people eat everything from start to finish, they don't throw anything away."

Some of the dishes were created by Quang Dung - Photo: FBNH

Is Vietnam a land of world- class cuisine?

Quang Dung believes that whether the time customers spend is worthwhile for the food is considered one of the criteria for luxury.

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

This isn't just a job; it's artistic creation. The main difference is that they're doing what they want to do, not what they have to do.

"Vietnam is increasingly demonstrating that it is one of the creative hubs for world-class cuisine," Quang Dung shared.

The term "sustainability" is still relatively new in the Vietnamese restaurant and hotel industry, "but it is becoming a global standard, and I am confident that the Vietnamese restaurant and hotel industry will soon catch up in the near future," the chef said.

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