A food portrait created by Chef Zach Truong. (Photo courtesy of Zach Truong)

Vegetarian food is traditionally associated with religious or health reasons, but Chef Zach Truong has taken it to the next level with a fine-dining vegetarian menu that celebrates and elevates Vietnamese cuisine.

“Fine dining is a high-end culinary experience where each dish is crafted, not just for taste, but as a piece of art. It's about more than just food, it's the whole atmosphere. From the quality of ingredients and refined cooking techniques to the artistic presentation, elegant setting, thoughtful lighting, music, and impeccable service — all these elements come together to create a sophisticated and memorable dining experience.”

Fresh spring rolls, vegan pâté with mini baguettes, and pomelo salad. (Photo courtesy of Zach Truong)

That’s Chef Zach Truong’s definition of fine-dining. And today’s menu is inspired by the flavors of Hanoi, featuring local spring rolls, pomelo salad, vegetarian pâté, pumpkin soup, and a unique dessert of yogurt with black glutinous wine. While these dishes may sound simple, Chef Zach Truong transforms them into edible works of art through his refined techniques and creative flair.

To start with, we have fresh spring rolls, vegan pâté with mini baguettes, and pomelo salad.

“For the first course, I used a large plate and designed it like a painting, complete with clouds and greenery. I added fern leaves and edible flowers to enhance the visual. Normally, bread is quite large, but I made a mini version, about the size of two fingers, shaped and styled to resemble a piece of stone for decoration. This course includes vegetarian Hanoi spring rolls, filled with a plant-based mix of forest mushrooms, carrots, and onions, served with fermented soybean dipping sauce. They're placed in a small bamboo basket, giving it a very traditional Vietnamese touch. It also includes pomelo salad, which is made from pomelo, carrots, and fragrant Vietnamese herbs, topped with crispy shallots and roasted peanuts, incredibly aromatic,” said Truong.

The dish is visually stunning, thoughtfully plated to resemble a miniature garden. It’s a feast for the eyes as much as for the palate. Also for the starter, we have pumpkin soup. How does Zach Truong turn that into an art piece?

“I roast the pumpkin at 120 degrees to enhance its aroma, then sauté garlic and celery until fragrant. Everything is blended together until smooth. Normally, pumpkin soup is served in a bowl or a cup. But I use a small pumpkin, hollow it out, and pour the soup back into it,” he said.

Pumpkin soup (Photo courtesy of Zach Truong)

That’s only the beginning of our journey. Let’s move on to the main course.

“This dish is inspired by the iconic One Pillar Pagoda. I use matcha powder to sketch the pagoda, with the pillar represented by a streak of pumpkin soup. It’s paired with a flavorful vegetable curry, stuffed inside king oyster mushrooms along with braised vegetables in a rich, caramelized sauce called kho quet. Everything is delicately rolled and finished with a topping of the sauce. The dish also includes vegetarian fried rice, beautifully arranged with eight types of vegetables — shiitake mushrooms, scallions, carrots, and other seasonal picks,” said Truong.

Eight treasures fried rice with seafood (Photo courtesy of Zach Truong)

And right above it all, there’s a sun motif. The kho quet is wrapped in Japanese nori, slow-cooked for 30 minutes, then sliced into elegant rounds. The rice is plated in the shape of a half leaf and a gentle earthen mound, bringing the scene to life. It’s not just a dish — it’s another stunning food portrait. Truly incredible. Now comes the dessert.

“It’s a serving of black sticky rice yogurt, with a white chocolate rabbit nestled inside. At first glance, it looks like a little rabbit resting in a stone cave. The ‘cave’ is crafted to resemble natural rock, and the ‘grass’ is made from matcha powder. I use a white chocolate mold shaped like a rabbit, then fill it with the black sticky rice yogurt. After that, it’s chilled in the fridge until set,” Truong said.

Chef Zach Truong has guided us on a remarkable journey with his art-inspired vegan menu. From the appetizers to the dessert, each course was a perfect harmony of tradition, creativity, and flavor. It’s been an unforgettable culinary adventure.