Restaurant Review: Spice Viet Restaurant

Spice Viet Restaurant opens in Hue featuring farm-to-table freshness

Over the last five years, one of the hottest trends in the food world has been the farm-to-table movement. Discerning diners have begun to return to clean, green eating—wanting to know where their food comes from. More so in Vietnam, where tainted food scandals and dubious hygiene practices are the norm, having access to fresh, locally produced food is the culinary version of the Holy Grail.

Based on that concept, Spice Viet Restaurant opened its first location in Hue last month, where literally minutes from the ancient citadel are endless emerald green rice fields, still within the city proper. Together with the seafood-rich waters of the Perfume River, the Tam Giang Lagoons and the East Sea, Hue is a chef’s dream pantry.

“Hue cuisine is highlighted by the uniqueness of our ingredients,” says Chef Tran Van Tuan, formerly of fine kitchens the likes of InterContinental Danang and Ana Mandara Hue. Born and raised in Hue, he speaks lovingly of the area’s unique terroir, a distinct combination of soil and climate, that produces herbs and produce available nowhere else in Vietnam, like green figs used in the Green fig salad with river shrimp.

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Chef Tuan talks excitedly about a visit to a nearby poultry farm where the chickens are raised using no chemicals and fed only produce grown right on the farm. The chicken stars in dishes like Sautéed free-range chicken with kaffir limes and Raw honey roasted chicken, found on the menus. Diners can also order a la carte with iconic dishes that span the length of Vietnam like Hanoi’s chargrilled pork belly and pork patties over rice noodles and Hoi An’s shredded free-range chicken over turmeric-flavored rice pilaf. Foodies looking for more adventurous flavors might go for the Pan-fried fish marinated with turmeric and galangal or the Bac Ha green tea-smoked duck breast. Hue specialties are also represented, like in the recommended Assorted Platter for Two comprised of a medley of Chargrilled shrimp paste on sugarcane, lemongrass pork skewers, chargrilled beef in fragrant la lot leaves, fresh spring rolls and banana blossom salad.

When in Hue, visit Spice Viet Restaurant for some of the freshest Vietnamese cuisine you’ll find anywhere, using organic, locally-grown produce within a radius of just 30km of the restaurant where possible.

Spice Viet Restaurant Hue (15 Ly Thuong Kiet) features indoor and outdoor seating for 100, including a VIP Room. Set menus are available for groups of 10 or more with at least 4 hours notice, making the venue an excellent choice for tour groups as well as independent diners. Spice Viet Restaurant Hue is operated by the Thien Minh Group (TMG) whose portfolio includes well-known brands such as Victoria Hotels & Resorts, ÊMM Hotels & Resorts and Buffalo Tours. Other locations throughout Vietnam will be announced in the upcoming months. Find out more at www.eatspiceviet.com

IMAGES PROVIDED BY TMG

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