Through the hands of the culinary architect duos – Chef Arnaud Schutturmpf and Chef Ninh Le Trung Hau, the structured elegance of French gastronomy finds a kindred spirit in the spontaneous vibrancy of Vietnamese cuisine, resulting in a dining experience that is both sophisticated and intimately heartfelt.
The Philosophy: Seasonal, Sustainable and Zero-Waste
Nature provides, and at Square One, nothing goes unappreciated. Locally sourced produce, responsibly raised meats, and ethically procured seafood form the foundation of the restaurant’s zero-waste approach. Through meticulous techniques - nose-to-tail butchery, root-to-stem cooking, and creative reinvention of byproducts - every ingredient is given new purpose.
Relish in a selection of must-try dishes embodying the essence of Square One’s culinary identity: Pomelo salad with grilled sundry squid, Wok shaking Wagyu beef, Hanoian-style sturgeon, Niçoise with Japanese yellowfin tuna, Pan-seared Hokkaido scallops, Long An duck breast with zucchinis, etc.
