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Just a group of eight seats. Starting at 17:30 PM, with no fixed menu. No chef's ego. A kitchen full of fresh ingredients, and Kevin. Ten days before you arrive, you vote on what you want to cook - dishes from the regions, from memory, from the market that week. Then you show up, roll your sleeves up, cook it together, and eat everything at the table. Three to four hours of making, tasting, learning, and eating. Vietnamese home cooking is not precious - it's generous, adaptable, and endlessly surprising. Just like how Vietnamese food has passed through generations, Kevin wants it to keep moving the same way. Hand to hand. Table to table.
Just a group of eight seats. Starting at 17:30 PM, with no fixed menu. No chef's ego. A kitchen full of fresh ingredients, and Kevin. Ten days before you arrive, you vote on what you want to cook - dishes from the regions, from memory, from the market that week. Then you show up, roll your sleeves up, cook it together, and eat everything at the table. Three to four hours of making, tasting, learning, and eating. Vietnamese home cooking is not precious - it's generous, adaptable, and endlessly surprising. Just like how Vietnamese food has passed through generations, Kevin wants it to keep moving the same way. Hand to hand. Table to table.