Morel clay pot
Morel mushrooms braised in an earthen pot with a deep, slow broth — the clearest expression of NOM's fire-and-time philosophy.
Michelin Selected 2026 · Opening of the Year
NOMNôm Dining
Twelve courses, one contemporary Vietnamese story — in a red-lacquer room beneath a pagoda-roof light.
Michelin Selected 2026Opening of the Year 2026
Plan your visitThe tasting menu
Twelve chapters
One menu each evening: 12 courses across four movements — opening, sea, land, and sweet. Seasonal, served at the table.
The opening course
Broth poured at the table
A crystal-clear soup poured from a crackle-glazed ceramic teapot before your eyes — NOM's ceremonial opening.
A trio of courses
Small plates on dragon-painted ceramics — each one a distilled slice of Vietnamese cooking.
The open kitchen
Every course is finished before your eyes, on the counter facing the dining room.
Hallmarks
Why NOM
01
The room
Lacquer & pagoda light
Dark timber, red-lacquer cabinets, and the pagoda-roof chandelier over the chef's counter — the room is the first course.
02
The menu
12 courses a night
A single tasting menu, four movements, seasonal — no paper menu, no excess choice.
03
Recognition
Michelin Selected 2026
Listed as Michelin Selected in the 2026 Guide, and winner of the 2026 Opening of the Year award.
04
The evening
5–11pm · Closed Mondays
Dinner only, Tuesday to Sunday — one full evening for twelve courses.
The space
Inside NOM
An evening at NOM
53 Trần Nhật Duật, Tân Định — dinner from 17:00, closed Mondays. Booking ahead recommended.
Plan your visit