When I was 16, I abandoned school. It didn’t feel fulfilling, and I wanted to do more at that age than listen to lectures. At the time, the culinary world seemed accessible to me because every person I knew made their lives within it. My mother was & still is a great cook, creating elaborate dinners for the family after our long days. I distinctly remember her Pepper-braised Cod (Cá Bớp Kho Tiêu), so tender & juicy, and it still amazes me how she turns a selection of simple ingredients into a dance of flavours on my palate. I felt joy eating her food. I wanted to know more & be part of the scene, but no one took me seriously at 16.

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I came to Saigon with nothing but the will to cook. By day, I went to culinary school, gathering basic skills for my own use. By night, I harnessed my knowledge to cook & serve in small local diners. Round the clock, I was near the fire. Time flew by fast; I felt happy being busy.

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Over the years, I transitioned out of the diners in search of better opportunities. There was only so much knowledge the locals could offer. My life changed when I met Chef Tong. To him, cooking was an essential contribution to society. He found his joy when people fall for his creations. I became inspired by his perspective because it makes the effort feel rewarding than just obligatory.

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Along the way, we both had the fortune of encountering Jade Tran, the founder of Shamballa, who gave us the space to create different dishes. I could explore flavours outside of the typical & traditional while having the results curated by her palate, and it brings me immense pleasure to watch others enjoy the fruits of my effort.

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I’m looking to share my love of cooking with you at Shamballa’s new Da Nang location. Join Chef Tong & I as we take you on a tour of Shamballa’s flavours, guiding you through our methods & providing insight on every ingredient we know. We want you to enjoy Shamballa’s flavours made fresh from your own hands.