"The first dish I tried at Hum was brown rice wrapped in lotus leaf, and it remains my most favourite dish in the menu even now, the rice was nicely seasoned, well cooked, and topped with fragrant lotus seeds. I got a chance to talk with Ngoc - the head chef - who spent many years working in Bangkok. He said the food is non-traditional vegetarian, which means they also use egg, milk, onion and garlic. Personally, I think the sauces he made are amazing, it’s the key to making Hum’s food burst with flavour."
Read more:
https://www.away-studio.com/saigon-and-bey…/…/hum-vegetarian
Photography by Thao Nguyen | Words by Kim & Scott
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