Located at 36 De Quai Street by the Red River, away from Hanoi’s city center, Lamai Garden is a fine dining Vietnamese restaurant known for its understated characteristics.
The restaurant was listed in the 2025 Michelin Guide last month with both the Michelin Selected and Green Star distinctions, recognizing not only food quality but also sustainability efforts.
Tran Hieu Trung, born in 1981, is the founder and head chef.
Trung graduated in Industrial Management from Hanoi University of Science and Technology, and later pursued culinary training in France.
Although he planned to open a French restaurant, his global travels and experiences led him to embrace Vietnamese cuisine. Born in the south and living in the north, Trung has an appreciation for culinary diversity. The Covid-19 pandemic closed old doors but opened the opportunity to realize his dream with Lamai Garden.
Guests enter through a garden into a homey space with an open kitchen. Trung and his wife, Nguyen Mai Huong, who manages the restaurant, share a passion for gardening. The family home spans over 130 square meters, with more than half dedicated to gardens. All herbs and garnishes come from their garden, supplemented by another garden in the city and a farm in nearby Phu Tho Province.
The interior may surprise diners. Lamai Garden seats only 14 guests, 10 in the main dining room and 4 at the kitchen counter, and serves dinner exclusively from 6 p.m. to 11 p.m.
There is a single seasonal menu with two options: a tasting menu and a vegetarian menu, priced from VND1 million to VND1.6 million (US$42 to $67), excluding drinks and taxes.
Reservations are required. Only 2-3 walk-in groups visit annually. About half the customers are foreigners, many tourists booking months in advance.
Some days pass without guests, which has been discouraging for the team. Yet these quiet times allow the chef and staff to experiment with new dishes and refine their craft.
The restaurant closes on Sundays and Mondays, unusual in Hanoi where Sundays are typically busy.
"We want everyone at Lamai to have time for their families," says Huong.
Without the pressure of paying rent, Lamai Garden "enjoys creative freedom," according to the team. Since opening, it has remained committed to pure Vietnamese cuisine, using local, seasonal ingredients.
Following a "farm-to-table" philosophy, nearly all ingredients come from their own gardens and farms. For example, the grilled black pork, a summer menu highlight, is sourced from their farm in Phu Tho.
Lamai’s dishes reflect the richness of Vietnamese culinary traditions. Each dish is prepared to highlight natural flavors without masking ingredients.
“It sounds simple, but it requires fresh, high-quality ingredients,” Trung explains. All grilled dishes are prepared using charcoal.
The Michelin Green Star award honors not only food excellence but also Lamai’s efforts to minimize environmental impact.
Lamai maximizes the use of ingredients for different dishes, including parts often discarded. Pomelo pulp is used for salad, the juice and pith for jelly, and the peel for decoration. This approach meets Michelin’s standards for sustainable and environmentally friendly gastronomy.
Though a fine dining place, Lamai Garden feels familial.
The managing couple wants guests to feel at home rather than overwhelmed by formality. Each guest’s name is written on a leaf picked from their garden as a personal touch and symbol of respect.
Now famous after years of keeping a low profile, Lamai Garden worries about losing its style or attracting guests out of curiosity. There are no plans to expand, they even consider opening for lunch only, which might reduce customer numbers.
Huong insists they will stay true to their original vision, unpretentious and guided by their own preferences.
"The Michelin Green Star motivates us to continue on the right path and to professionalize every aspect of our work," she adds.
