The lotus root cake is also a favorite among many diners, with ingredients including lotus root, golden pomfret, pine nut cream sauce, and celery root.

During the fourth Michelin Guide awards for Vietnamese restaurants, eleven establishments received one Michelin star. Onvit is one of two new restaurants to be awarded a star this year. The name Onvit means "warm light" in Korean, symbolizing a heartfelt welcome to guests.

The "star" system is Michelin Guide's rating classification. A single star is awarded to a restaurant with "high-quality food, worth a stop". Two stars signify "excellent food, worth a detour". The highest honor, three stars, indicates "exceptional cuisine, worth a special journey".

Pictured is a cold salad featuring purple cabbage, bell peppers, clover, amaranth sprouts, lemon mint, along with blood cockles, snails, and mustard sauce.

Located on the 3rd floor of the Grand Plaza Hotel in Yen Hoa ward, Hanoi, Onvit is the second venture in Vietnam for 33-year-old Korean chef Chi Joon Hyuk.

Before opening Onvit in august 2025, chef Joon Hyuk established Labri restaurant in Hanoi. He currently manages both establishments.

The restaurant spans nearly 600 square meters, with a total of 15 staff members, seven of whom are kitchen staff. Onvit is open daily from 11:45 am to 2 pm and from 6 pm to 10 pm. The main dining area features six tables for two guests and four tables for four guests. Additionally, there are two private rooms, each accommodating up to 8 guests. The restaurant can serve a maximum of 30-32 guests simultaneously. According to Linh Pham, co-owner of the restaurant, guests need to make reservations in advance, with a minimum booking time of one to three hours for a complete experience.

Onvit specializes in high-end Korean cuisine, drawing inspiration from Korean culinary culture and incorporating seasonal Vietnamese ingredients.

Ingredients for the dishes are sourced from supply chains, farms, or local suppliers across Vietnamese provinces and cities.

According to chef Joon Hyuk, the restaurant's dishes blend Korean culinary techniques and spirit with unique Vietnamese ingredients.

"Onvit tells the story of Korean culinary heritage through Vietnamese ingredients", Mr. Joon Hyuk stated.

Before arriving in Vietnam in 2020, chef Joon Hyuk worked extensively in Japan, Canada, and the Philippines. He shared that receiving a Michelin star is not only a personal dream but also a dream for many chefs worldwide. For Joon Hyuk, this award holds even greater significance as he is a Korean chef honored in Vietnam.

"Beyond the joy and happiness, I also feel a greater responsibility to introduce the cultural and culinary fusion between our two cultures", chef Joon Hyuk commented. The Korean chef added that he will continue to learn about Vietnamese people, culture, and ingredients to further showcase the cuisines of both countries to diners.

The restaurant's alcoholic beverages include European wines and traditional Korean drinks.

Mai Bich Ngoc, 27 years old, an Onvit staff member, also received the Michelin Sommelier Award on june 4. Ngoc studied hospitality in Switzerland for three years and possesses expertise in tasting and researching various beverages. Michelin experts praised Bich Ngoc for her "outstanding multicultural food and drink pairings, from wine to pine mushroom soju".

Onvit features a tasting menu (multiple small dishes) crafted by chef Joon Hyuk Chi, combining Korean culinary heritage with Vietnamese ingredients. Currently, the restaurant offers a seven-course set menu for lunch, priced from 1,8 million VND, and a ten-course set menu for dinner, priced from 3,2 million VND. Some of the restaurant's notable dishes recommended by chef Chi Joon Hyuk include abalone porridge (pictured), made from Vietnam's ST25 rice with napa cabbage broth and served with abalone liver sauce and Korean abalone. Additionally, diners can enjoy grilled Hanwoo beef served with Andong rice, various banchan (Korean side dishes), or Spanish mackerel (caught off the coast of Da Nang, combined with oyster sauce and finely ground mugwort). Also pictured are gochujang tart (consisting of terrine, a mixture similar to pate made from foie gras, and sweet potato flour) and bulgogi cake made from shiitake mushrooms, Hanwoo beef, lion's mane mushrooms, and button mushrooms.

In 2026, Michelin honored two new restaurants, Onvit and Upstairs, increasing the total number of one-star establishments in Vietnam to eleven. The restaurants selected by Michelin this year are expected to elevate Vietnam's culinary and tourism standing on the international map. The Michelin Guide currently features restaurants in over 40 countries and territories. This guide was first launched in 1900 by the Michelin tire company, France, with a commitment to providing international travelers and local diners with the world's best restaurants, celebrating cuisine, and promoting tourism.

Phuong Anh

Photos: Giang Huy