top of page



What's on
BLOG


A CULINARY CONVERSATION WITH CHEF DONG HOANG NAM
Chef Nam - who conveys the story of NÚC through his own unique culinary inspirations and experiences. Today, we invite you to step into NÚC’


NÚC KITCHEN BESPOKE CATERING
Over time, we at NÚC have been incredibly honored with hosting and providing a venue for a variety of events organized by our esteemed...


WHAT SUSTAINABILITY MEANS AT NÚC KITCHEN & BAR
In a world where the impact of our choices on the environment is more obvious than ever, sustainability is understandably on everyone’s mind and lips. But amongst all the noble efforts to ensure the planet is passed down to future generations to enjoy and all the plants and animals are protected, the phrase gets overused to the point it can become meaningless. Too often, the word gets thrown around to distract from careless and heartless “business as usual behavior” instead o


SB 𝘅 NÚC: FROM BALI TO SAIGON - A FORAGE ADVENTURE
A meeting of culinary minds: Michelin-Starred Chef Syrco Bakker of Syrco BASÈ joins Chef Dong Hoang Nam of NÚC Kitchen & Bar for an unforgettable culinary experience On our quest for culinary inspiration, where flavors dance and stories unfold, we are honored to have Chef Syrco Bakker's collaboration. At NÚC, we believe in the art of crafting a balanced menu, one that celebrates the bounty of local ingredients and honors the dedication of those who cultivate them. This s


A SYMPHONY OF SENSES “FROM PALETTE TO PALATE”
NÚC Concept Kitchen & Bar and artist Phan Thi Thanh Nha cordially invite you to an extraordinary culinary experience where artistry...


DECIDING WHAT TO DRINK AT NÚC
Before you order your meal, let alone take a single bite of food, you’ll probably peruse our drink menu. An original cocktail, glass of wine or non-alcoholic beverage is likely to be your first introduction to NÚC Kitchen & Bar and therefore, whatever you select must exemplify our ideals: creative but reverent to tradition; respectful of Earth and its many wondrous fruits, spices and vegetables; inclusive of many tastes, preferences and moods. To accomplish this we had our fu
bottom of page
