At Maison 1929, we have always believed that Vietnamese food does not need to raise its voice to be heard.
Our cooking comes from memory, from habits formed in family kitchens, from flavours that feel familiar long before they feel impressive. So when we were recognised by the Michelin Guide in 2024, and again in 2025, we did not see it as a moment to redefine who we are. We saw it as a quiet confirmation that staying true to Vietnamese cuisine – with care, discipline, and respect – still matters.
Michelin recognition, especially in a city like Hanoi, is not about spectacle. It is about balance. And balance is something Vietnamese food understands deeply.
Michelin recognition means to us
For us at Maison 1929, Michelin recognition is not something we cook towards. It is something that happens along the way, while we are cooking for people we care about. we do not try to reinvent Vietnamese dishes. We spend our time understanding them.
For us, food is rarely just about technique. We cook with feeling. We cook as if the person sitting across the table is someone we know, someone we wish to take care of. That spirit has always been at the heart of our kitchen. Each dish begins with a question rather than an ambition: What makes this flavour feel right? What can be refined without losing its soul?
The Michelin Selected distinction does not change how we cook. It simply reflects a way of working we have long believed in: paying attention, cooking patiently, and treating each dish as something meant to be shared at home.
A Michelin tasting menu by Chef Vincent Cao Minh
After being recognized as Michelin Selected in 2024, our head chef, Vincent Cao Minh Page, gently put together something very close to our heart: the Maison 1929 Michelin Tasting Menu.
This seven-course experience is not about showcasing everything we can do. It is about sharing what our guests have loved most over time. Each dish is chosen from flavors that guests have returned to over time – the ones they remember, ask for again, and feel instantly at home with.
The menu is paired thoughtfully with wine, not to impress, but to accompany. Each pairing is chosen to lift the flavors quietly, allowing the dishes to unfold more fully, and letting the experience of Vietnamese cuisine feel a little richer, without ever weighing it down.
It is our way of inviting guests to sit a little longer at the table, to taste slowly, and to experience Vietnamese cuisine as a conversation – one course at a time. Vietnamese cuisine has an extraordinary ability to be generous without excess, layered without heaviness, and expressive without complication. That is what we aim for at Maison 1929. Food that feels honest, familiar, and quietly confident. Food that invites conversation rather than interrupts it.
A “very” Vietnamese table among a changing city
Hanoi is constantly moving. New restaurants open, trends shift, tastes evolve. Amid this movement, Vietnamese food remains deeply personal. It is tied to memory, routine, and emotion.
Our house on Cửa Đông Street has seen many chapters since 1929. Today, it holds a dining room where those traditions continue – not as nostalgia, but as living practice. Michelin recognition does not place us apart from Hanoi’s food culture. It places us firmly within it.We cook for locals who understand these flavors instinctively, and for visitors who are discovering them with fresh curiosity. In both cases, our responsibility is the same: to cook with integrity.
Michelin gives us motivation, gives you trust. However, our most esteemed award is the coming back of thousands of guests over years. That, to us, is the truest form of recognition.
