Vietnam's first zero-waste plant-based fine dining

Tales by Chapter tells the story of plants — chapter by chapter, course by course — in a kitchen where nothing is wasted.

Produce arrives from an eco-farm in Đà Lạt and the restaurant's own rooftop garden. Nothing from prep is discarded: trimmings are fermented into mushroom garum, corn koji and other deep-flavoured building blocks — every ingredient's life is stretched to the fullest.

Each night holds a single sitting, 19:00–23:00 — an intimate dining ritual, where the tasting menu is written around what the farm brings that day.

Roots

Đà Lạt eco-farm & the rooftop garden

Fresh daily produce from a Đà Lạt eco-farm, rounded out by the rooftop garden above the dining room.

Ferment

Mushroom garum & corn koji

Kitchen trimmings fermented into deep-flavoured building blocks — the zero-waste loop starts here.

Ritual

One sitting per night

19:00–23:00, closed Wednesdays — a single tasting menu, intimate and unhurried.

Recognition

MICHELIN Green Star 2026

Vietnam's only Green Star, plus Michelin Selected — as announced at the 2026 MICHELIN Guide ceremony.