Regional Kitchens
"Northern and Central Vietnam — two distinct cuisines, one journey."
A multi-day journey designed around two of Vietnam's culinary regions. You move slowly between cities, eating with a different specialist in each — a noodle historian in Hanoi, a royal-cuisine chef in Hue, and a riverside cook in Hoi An.
Eating bun cha in a Hanoi courtyard, then eating bun bo Hue in an imperial garden three days later — and finally understanding why northern and central kitchens cook in different worlds.
How it
unfolds.
- Days 1–3Read the programme →
Northern Subtlety · Hanoi
Pho, bun cha, cha ca, banh cuon. The cuisine of restraint — clean broths, herbs as headline ingredients, almost no sugar.
View detailed itinerary → - Days 4–6
Central Spice · Hue & Hoi An
Imperial cooking from the Nguyen dynasty, Hoi An's mi quang and cao lau, riverside seafood, and the chili that tells you you've crossed a cultural line.
Everything,
arranged.
- ·Private guide in each region
- ·Domestic flights or train transfers
- ·All curated meals (lunch and dinner)
- ·Two cooking classes
- ·Boutique hotel stays
- ·Airport pickups and inter-city transfers
Not included
Personal purchases and any item not listed as included are confirmed with your itinerary before booking.
Meeting, availability & cancellation
Your meeting point, requested date and applicable cancellation terms are confirmed in writing before a booking is accepted.
Begin this journey.
Tell us your dates and who's traveling. We normally reply within 24 hours. Once we have the details we need, a tailored proposal for regional kitchens may take up to 48 hours.