Bonjour, Hello, Xin Chào! Born in Paris to Vietnamese parents, I cherish both the sophistication of French gastronomy and the Vietnamese cuisine traditions my mother and grandmother raised me in. I’ve always loved being around them in the kitchen, watching them work their magic. Over the years, hosting dinner parties, attending culinary classes and developing a strong dose of thirst for knowledge, have allowed me to sharpen my cooking skills. I enjoy long meals, conviviality, sharing, the joy good food brings to people and seeing my guests leave with a big smile and their taste buds happy. As a travel lover and foodie enthusiastic always on the lookout for the best tables, products and flavors, I will also share some tips about my favorite spots around the world.
-The Private Kitchen Concept-
Having lived in Hong-Kong during three years, I have discovered one of its best hidden treasures: its ambitious and innovative private kitchen scene rivaling with the finest restaurants in town and built up by talented home cooks and chefs aiming for greater intimacy, creative leeway and liberty.
An Intimate and Unique Experience
Like in a private club or a secret bar, why not try a culinary experience off the beaten track in an exclusive venue with your own chef, where you can exchange with your host or fellow guests, learn more about how your food was prepared and enjoy a more personal experience than in a conventional establishment.
I want you to have the feeling that you are going to a dinner at a friend’s place instead of a restaurant, appreciate the homey atmosphere, have fun with your friends, meet new people and prepare to being indulged at Trâm Trâm’s Private Kitchen.
I mainly cook French and Vietnamese food although my inspiration is very varied, multicultural and in accordance with my mood of the day. I enjoy seeking out the best products, and using spices and aromatic herbs in the kitchen. I tend to to elaborate diversified and balanced meals that can include meat and fish but also vegetarian and vegan options. When possible, I will favor seasonal and local products.