Azerai La Residence, Hue elevates Vietnamese cuisine through new signature dishes
On the tranquil banks of the Perfume River, where Hue’s imperial past still lingers in the rhythm of daily life and the fading elegance of colonial architecture, Azerai La Residence, Hue continues to reaffirm its reputation as one of Vietnam’s most compelling luxury culinary destinations. More than a hotel, this Art Deco landmark has become a living stage for Vietnamese gastronomy—where tradition, technique, and quiet innovation intersect under the guidance of one of the country’s most respected chefs.
Azerai La Residence, Hue elevates vietnamese cuisine. At the heart of this culinary evolution stands Executive Chef Nguyen Dong Hai, recently recognized as a finalist in the Gourmet Vietnam Awards by Epicure Magazine and holder of the prestigious title “Master Culinary Artist of Vietnam.” His latest achievement comes in the form of a refined expansion of the menu at Le Parfum, the hotel’s celebrated all-day dining restaurant, introducing a series of dishes that deepen the narrative of Hue’s rich culinary heritage while embracing contemporary finesse.
A Dialogue Between Imperial Tradition and Modern Craft
Hue, once the imperial capital of Vietnam, is synonymous with sophisticated royal cuisine—meticulous preparation, balanced flavors, and an aesthetic sensibility shaped by centuries of courtly dining. Chef Hai’s newest creations honor this legacy while interpreting it through a modern lens, showcasing ingredients sourced locally and techniques rooted in regional craftsmanship.
Among the new highlights is the Hue Royal-Style Braised Duck Leg, slow-braised in aromatic Minh Mang wine and enriched with goji berries, star anise, carrots, mushrooms, and ginseng. The dish is paired with delicate mung bean sticky rice, offering a harmonious balance between depth, warmth, and subtle sweetness. It is a plate that evokes imperial banquets while remaining comfortingly approachable.
Equally evocative is the Hue Five-Spice Roasted Chicken with Turmeric Rice, featuring free-range chicken marinated in honey and five local spices before being roasted to golden perfection. Served alongside shiitake mushrooms, turmeric-infused rice, and sautéed bok choy, the dish reflects Hue’s mastery of aromatic layering and textural contrast.
For lovers of slow-simmered flavors, the Hue Caramelized Pork & Prawn in a Clay Pot delivers rich umami depth, balanced by sautéed broccoli and fragrant steamed rice. It is a soulful interpretation of Vietnamese home-style cooking elevated through precision and presentation.
The menu also extends beyond regional borders, reflecting Azerai’s cosmopolitan sensibility. The Thyme Semi-Smoked Japanese Wagyu Striploin A5 offers indulgent refinement, served with pear potato, organic vegetables, and yakiniku sauce. Meanwhile, the Steamed Yellowtail Kingfish with Black Bean Soy, accompanied by sautéed mushrooms, carrots, onions, bok choy, and glass noodles, delivers clean, delicate flavors that emphasize purity of ingredient.
The Vision Behind Le Parfum
Chef Hai joined La Residence in 2005 and has since shaped many of the hotel’s most iconic culinary experiences. His signature concept, “The Colonial Life,” seamlessly blends Nguyen Dynasty imperial cuisine with refined French gastronomy, served in a nostalgic riverside setting that echoes the romance of Indochina’s golden era.
In 2017, his artistry reached international prominence when he designed the “Majestic Menu” for the state visit of Their Majesties Emperor Akihito and Empress Michiko of Japan, hosted by then-Prime Minister Nguyễn Xuân Phúc. This elegant fusion of Hue’s imperial flavors and global influences remains one of the hotel’s most celebrated dining experiences.
Chef Hai’s reputation has also drawn the admiration of notable global figures. The late Anthony Bourdain, who stayed at La Residence in 2014, famously praised Chef Hai’s inventive take on the Vietnamese banh mi—now immortalized on the menu as the “La Residence Banh Mi.”
A Timeless Setting for Contemporary Luxury
The culinary excellence of Azerai La Residence is complemented by its architectural and cultural significance. The hotel’s centerpiece is a colonial mansion built in 1930, originally part of the residence of the French Resident Supérieur. Its streamlined Art Deco façade, long horizontal lines, and nautical flourishes evoke a rare elegance that feels both historic and enduring.
With 122 elegantly appointed rooms and suites, the property offers guests an atmosphere of understated luxury, blending heritage charm with modern comfort. Recognized by The Times of London as one of Vietnam’s Top 16 Hotels for 2025, the hotel stands as a benchmark for sophisticated hospitality in Southeast Asia.
Azerai is the brainchild of legendary hotelier Adrian Zecha, whose philosophy centers on refined simplicity, discreet service, and meaningful cultural immersion. The brand’s portfolio also includes the beachfront Azerai Ke Ga Bay in southern Vietnam, reinforcing its commitment to exceptional destinations rooted in authenticity.
Where Flavor Becomes Storytelling
What sets Azerai La Residence apart is not merely technical excellence, but a sense of narrative embedded in every dish. Dining at Le Parfum becomes a journey through Hue’s imperial past, French colonial elegance, and Vietnam’s evolving culinary identity. Chef Hai’s new creations invite travelers to experience the region not only through taste, but through memory, craftsmanship, and emotional connection.
In a destination increasingly recognized for refined luxury travel and cultural depth, Azerai La Residence continues to define what modern Vietnamese hospitality can be—intimate, intelligent, and profoundly rooted in place. As Hue evolves on the global luxury map, this riverside sanctuary remains both guardian of tradition and a quiet innovator, offering travelers a rare opportunity to savor history on a plate.
For those seeking a destination where gastronomy, heritage, and elegant living converge, Azerai La Residence, Hue remains an essential address on Vietnam’s culinary horizon.
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