Chef Ta Van Huong

Chef Ta Van, who was born and raised in Ha Nam in the northern part of Vietnam, has created a menu that offers guests a one-of-a-kind Asian dining experience through a diverse selection highlighting the cuisine from his homeland as well as the gastronomic culture of various Asian countries. He has also tapped into a rich trove of family recipes, including a mouthwatering Ginger Sea Bass wrapped in Lotus Leaf, a dish created by his grandmother. Other signature highlights include rice paper rolls from Vietnam, tom yum soup from Thailand, black pepper crab from Singapore and miso black cod from Japan.