25 May, 2026
The Journey of Intersecting Oceanic Cuisine and the Desire to Enhance Vietnamese Seafood at RUE35
The origin of a classy culinary exchange event at West Lake
The sky in Hanoi in the last days of May always has a very unique romantic beauty, especially when sunset falls on the calm surface of West Lake. On the day 25 month 5 year 2026, at the sophisticated premises of RUE35 Restaurant, number 35 Xuan Dieu, Tay Ho, Hanoi, a special program titled “Tuna slaughtering party at Rue35” was held with great success. The event is the result of enthusiastic collaboration between Chef Nguyen Ngoc Duy – Founder of Duy Nguyen Kitchen's brand, from Phu My Commune, Gia Lai province (The land bears the historical imprint of old Binh Dinh) – and Mr. Viet Anh, Owner of RUE35 Restaurant. Not just a simple culinary enjoyment party, This event has opened up a multi-dimensional connection space, where elite culinary art meets sustainable agricultural thinking and strategic seafood export vision.
Welcoming diners from 5:00 p.m, RUE35 restaurant quickly made a strong impression thanks to its green garden space, Spacious but no less luxurious. Located in a prime area along West Lake, RUE35 has long been a familiar destination for the capital's connoisseurs and international diners who love sophisticated cuisine., Harmonious combination of European classicism and the warmth of Asian culture. The coolness from the lake breeze mixed with the gentle scent of flowers and grass in the garden created a perfect prelude to the attendees' anticipated journey of taste discovery..
The appearance of Chef Nguyen Ngoc Duy at this event has a special meaning. Born and raised in Phu My, The land has a unique cultural and geographical interference between Gia Lai and old Binh Dinh, Mr. Duy has a strong love for his homeland's products. From practical experiences at Duy Nguyen Kitchen's, This talented chef always has the desire to elevate traditional dishes, Transforming rustic indigenous ingredients into world-class culinary works of art.
Chef Nguyen Ngoc Duy prepares for the event
Standardizing clean agriculture: A solid launching pad for high-class cuisine
The first solemn highlight of the party took place when Mr. Pham Dinh Nam, Director of Vietnam Institute of Agricultural Technology Application and Development (VITAD-AGRI), walked up to the stage to award the Certificate of excellent completion of the training course to Chef Nguyen Ngoc Duy. According to information recorded on the certificate number 1022/2026/VITAD-AGRI, Duy Nguyen Production and Trading Services Joint Stock Company (Address at Tan An Village, Phu My commune, Gia Lai province) has successfully completed the intensive training course “Basic farming standards, Processing agricultural products to meet standards: VietGAP – GlobalGAP – Organic (Organic)” in Hanoi takes place from today 12/04/2026 to date 19/04/2026.
Mr. Pham Dinh Nam, Director of VITAD-AGRI awarded the Certificate of excellent completion of the training course to Chef Nguyen Ngoc Duy
Experts commented, The fact that a leading culinary expert like Chef Duy Nguyen proactively approached and achieved VITAD-AGRI certification is a clear testament to the trend of professionalizing the food service industry. (F&B) In Vietnam. In the context of consumers becoming more and more demanding about the origin and safety of food, Deep understanding of clean agricultural standards such as VietGAP, GlobalGAP or Organic not only enhances the personal reputation of the chef but is also a launching pad to help restaurants build a transparent supply chain of ingredients., Safe from the farm, deck to dining table. This combination ensures that the quality of input materials is always at the highest level, meeting the strict export standards of demanding international markets.
Enjoy the performance art of dissecting a 60kg giant tuna
Exactly 5:45 p.m, The atmosphere at RUE35 becomes explosive with a live giant tuna slaughtering performance right in the restaurant's garden.. The ocean tuna weighs up to 60kg, Caught from the deep sea of Vietnam and transported quickly using a strict cold preservation process to maintain the freshness as if it had just been pulled from the net., solemnly placed on a stone table covered with pure ice. Under the close witness of many domestic and international diners, Chef Duy Nguyen demonstrated skillful knife skills that reached an artistic level.
Chef Nguyen Ngoc Duy demonstrates the knife technique
Use specialized black gloves, Chef Duy Nguyen gently makes absolutely precise cuts. Each type of specialized knife is flexibly changed by him, transform according to the bone structure and flesh of the giant fish. With just a few decisive and flexible movements like an artist dancing, he neatly separated the fish's head, Then proceed to filter the tenderloin cubes (Akami) and belly meat (Praise, Chutoro) sparkling red rose.
Chef Nguyen Ngoc Duy slices Sashimi
What surprised and admired all the diners the most was that even handling a giant tuna contained a lot of blood, Mr. Duy Nguyen's pure white chef's shirt is still completely clean, not a single stain on it. This absolute cleanliness reflects the superior level of tool control and high hygiene awareness of an international professional chef.. The endless applause from foreign diners present at the event is proof of the success of this iconic performance..
Pure flavors from the deep ocean to the banquet table
Until 6:30 p.m, Diners enter the most anticipated culinary experience. Fresh tuna Sashimi slices, Just had surgery, Served directly at the table to fully preserve the pure sweetness and natural softness of the meat. Next is the super delicious tuna noodle dish – A specialty with a strong impression of the Central Coast, cooked by Chef Duy Nguyen himself. The broth of fish noodle soup is carefully simmered from fish bones and pork bones, Combining the sour taste of tomatoes and pineapple, brings a warm and perfectly balanced feeling after enjoying raw Sashimi.
To help diners better visualize the two unique tuna processing styles served at the event, The table below provides a detailed analysis of the sensory and technical characteristics that contribute to the success of these dishes:
|
Culinary characteristics |
Tuna Sashimi (Fresh School) |
Ocean Tuna Vermicelli (Traditional School) |
|
Requires ingredients |
The tenderloin or fish belly is the freshest and tastiest, no strange smell, The flesh has good elasticity. |
Cut fish meat into pieces about 2-3cm thick, Use extra fish heads and bones to sweeten the broth. |
|
Processing techniques |
Slice into thin, smooth slices using a specialized knife, Store at optimal cold temperature before eating. |
The fish is fried until golden brown so that the meat is firm without being dry, Deodorize with ginger and lemongrass. |
|
Flavor structure |
The natural sweetness of fresh fish meat, Gently greasy blends with the spicy taste of mustard. |
Natural sour taste from pineapple and soft sauteed tomatoes, Clear broth rich in sea flavor. |
|
Standard side dishes |
Perilla leaves, Shredded white radish, Concentrated Japanese soy sauce. |
Small fresh noodles, Central raw vegetables (bean sprouts, basil) and crispy coconut rice paper. |
Tuna Sashimi next to Tuna Vermicelli
The party also brings unique privileges to diners: Besides enjoying fresh Sashimi right on the spot after surgery, RUE35 restaurant also thoughtfully supports packaging of fresh fish brought home with professional refrigeration measures if diners want to prepare it themselves at home..
Strategic vision and aspiration to export Vietnamese seafood
At the dining tables, The friendly interaction between Chef Duy Nguyen and the diners opened up interesting stories about culinary art.. He enthusiastically shares the method of choosing standard tuna, scientific way to dissect fish to avoid crushing the flesh, as well as how to enjoy authentic Sashimi to fully retain the high nutritional value of ocean tuna.
Chef Nguyen Ngoc Duy happily shares his experience with diners
Among the diners in attendance, the appearance of a special guest – Ms. Minh Thuy, Deputy General Director of An Duong Group (An Duong Global) – has brought valuable macro perspectives. As the leader of a multi-industry economic group specializing in training and supplying high-quality human resources to developed markets such as Germany., Japan, Korea, Ms. Minh Thuy has had many opportunities to experience the culinary culture in these countries. She assessed that Duy Nguyen's way of preparing Sashimi and tuna dishes could completely confidently compete with the world's leading seafood culinary powers..
According to Ms. Minh Thuy, with abundant raw materials and increasingly improved processing techniques, Vietnam is fully capable of exporting deeply processed ocean tuna to high-end markets, instead of just focusing on importing foreign products like today. This opens up great opportunities for cooperation as An Duong Global is currently a solid bridge bringing Vietnamese workers to study and work in the food processing industry., seafood in Japan and Germany. The understanding of international technical standards of export human resources will be a solid foundation to help standardize production processes., packaging domestic seafood to meet world standards.
Also at the party, Mr. Viet Anh, Owner of restaurant RUE35, expressed his deep interest and desire to connect closely with Chef Duy Nguyen. The idea of building a "bridge" to exchange seafood between Hanoi and Gia Lai not only helps capital city diners regularly access high-quality seafood sources., but also create a closed value chain aimed at exporting abroad. This will contribute to increasing income for fishermen at sea, Optimize revenue for restaurants and contribute to the prosperity of the country's economy.
Happy cooperation, Intimate relationship between two restaurant owners Rue35 and Duy Nguyen
Macro significance for Vietnam's fisheries and agriculture sector
Mr. Pham Dinh Nam (Vitad-Agri Director) Appreciate this joint vision. The combination of the talent of an international chef like Duy Nguyen and the professional operating capacity of a high-class restaurant like Viet Anh's RUE35 will create a model for the connection between agricultural production., Food processing and commercial services.
To better understand the roadmap to realizing this vision, The table below describes the phasing plan to develop Vietnam's seafood value chain through similar linkage models:
|
Development stage |
Key action content |
Role of affiliated parties |
Economic goals – society |
|
Stage 1: Domestic standardization |
Apply clean farming standards (VietGAP, GlobalGAP, Organic) and training on post-harvest preservation techniques. |
VITAD-AGRI: Technical supervision and quality certification. Fishermen/Aquaculture households: Implement standard procedures. |
Ensure clean raw material sources, No antibiotic residue, Maintains natural freshness. |
|
Stage 2: Value chain links |
Build “bridge” Supplied directly from raw material areas (Gia Lai, Khanh Hoa) out to big cities (Hanoi, Ho Chi Minh City). |
Chef Duy Nguyen & RUE35 Restaurant: Create a high-end menu, direct product consumption. |
Shorten shipping time, reduce intermediate costs, Increase profit margins for fishermen. |
|
Stage 3: International integration |
Official export of deeply processed ocean tuna products to Germany, Japan, Korea. |
An Duong Group: Providing highly skilled labor with international training in food processing. |
Positioning Vietnamese seafood brands on the world culinary map, increase foreign exchange revenue for the country. |
This association model will certainly bring great and sustainable benefits to Vietnam's fisheries industry in the roadmap to international integration..
Conclusion and future prospects
The event's great success “Tuna slaughtering party at Rue35” day 25 month 5 year 2026 has proven that cuisine is not just about taste. It is the crystallization of creative labor, Strict scientific standards and sharp economic thinking. When traditional values are enhanced by international standards and a spirit of strong cooperation between businesses, water
Vietnamese products will certainly confidently assert their solid position, Bringing the flavor of the homeland ocean to the world.
Organic Agriculture Newsletter, Vietnam Institute of Technology Application and Agricultural Development
Perform: Le Ngoc Thanh Vinh, Deputy Head of Communications
Some other images:
