Ủ - When Cuisine Becomes a Dialogue Between Vietnam and Greece

A rare encounter between two culinary worlds - Vietnam and Greece, separated by more than 8,000 kilometers, yet united by a shared value: the art of preserving and transforming flavors through time.

On July 4–5, 2025, at Gia Restaurant (61 Van Mieu, Hanoi), this first cross-cultural dialogue unfold through the language of food. Chef Sam Tran and the Gia team will welcome Executive Chef George Papazacharias, Head Chef Lefteris Tsougkas, and the Delta Restaurant team (Athens — awarded 2 MICHELIN Stars and a MICHELIN Green Star) in a special collaboration dinner titled “Ủ” (Preserved).

Delta Restaurant - A Symbol of Contemporary Greek Gastronomy

Hailing from Athens, Delta Restaurant stands as one of Greece’s most acclaimed dining destinations.

Within just a year of opening, Delta became the only restaurant in Greece to be awarded 2 MICHELIN Stars and a MICHELIN Green Star - an achievement that places it among the top 3% of fine dining restaurants worldwide.

More than its culinary precision, Delta is known for its sustainable ethos. The restaurant follows a “no waste” philosophy, sourcing rare organic ingredients from small-scale producers across Greece. Beyond dining, it serves as a creative hub, hosting educational programs and cultural dialogues on preservation, biodiversity, and culinary heritage. Behind Delta are Executive Chef George Papazacharias and Head Chef Lefteris Tsougkas, two chefs leading the modern renaissance of Greek cuisine.

Their 12-course tasting menu combines Scandinavian-inspired preservation techniques: curing, smoking, fermenting, and pickling with Greek seasonal produce, crafting dishes that are both technically intricate and deeply connected to place and memory.

When Two Culinary Worlds Meet - Vietnam and Greece

The story of “Ủ” began when Chef Lefteris Tsougkas visited Gia. He was struck by Gia’s approach to Vietnamese cuisine, familiar ingredients, reimagined with sensitivity and emotional depth. After dinner, he asked Chef Sam Tran to take him through Hanoi’s street food scene. What followed was not just a night of discovery, but the start of a friendship and creative dialogue, one that eventually became this collaboration dinner.

Derived from the Vietnamese verb “ủ”, meaning to ferment or preserve, the concept extends beyond technique. For Gia, “Ủ” is a cultural act, a way of protecting flavors, keeping memories alive, and passing identity from one generation to the next.

And in Greece, the same spirit endures. Inside Delta’s kitchen, patience and reverence for nature are expressed through methods like smoking, curing, pickling, and fermenting. Though oceans apart, both cuisines share a quiet resilience where time itself becomes an ingredient, shaping depth and emotion.

Each Dish, A Moment in Time

At “Ủ”, each dish is a passage through time, an exploration of memory, patience, and transformation.

From Vietnam’s age-old methods like mắm and mẻ (fermented fish sauce and rice), to the microbial ecosystems of koji and controlled fermentation in modern Greek cuisine, “Ủ” places preservation in its true role: a bridge between nature and culture, between technique and identity.

Through this shared philosophy, the chefs from Gia and Delta open a cross-cultural conversation, expressed not in words, but in flavor. Much like retelling an old story through a new language, the menu of “Ủ” becomes a sensory narrative, where technique meets emotion, and preservation becomes an act of renewal.

When Two Currents Continues

“Greek cuisine is not yet familiar in Vietnam, but it shares many parallels, in ingredients, in technique, and in the spirit of honoring tradition,” shares Chef Sam Tran, Co-founder and Head Chef of Gia.

Chef Sam Tran

Chef George Papazacharias and Chef Lefteris Tsougkas

That shared spirit gave birth to “Ủ”, a collaboration between Gia and Delta Restaurant, aiming to bring the essence of Greek culture closer to Vietnam’s culinary community through a universal language: food.

If Gia listens to and reinterprets Vietnamese cuisine through a contemporary lens, then Delta offers a new perspective on Greek cuisine, one inspired by Nordic preservation arts.

Together, they form a dialogue where preservation and innovation coexist, where the old is not forgotten but revived through flavor, time, and quiet transformation.

About Gia

Nestled in the heart of Hanoi’s Old Quarter, Gia is a contemporary fine dining restaurant proudly listed in the MICHELIN Guide Vietnam. Led by Chef Sam Tran, Gia tells Vietnam’s culinary story through seasonal tasting menus that bridge tradition and innovation. Each dish reflects the restaurant’s philosophy — to honor Vietnamese ingredients, elevate local craftsmanship, and create a dining experience that feels both personal and timeless.

Recognized among Asia’s 50 Best Restaurants (Top 51–100) and The Best Chef Awards, Gia continues to celebrate Vietnam’s rich gastronomic heritage with modern artistry and quiet confidence.

→ Reserve your experience at Gia

→ Discover more about Gia: gia-hanoi.com/home