“Most of the ingredients are locally sourced, we import the flour from Italy, and use it to make the pasta in-house,” says Phan Thi Hong Toan, head chef and general manager of the restaurant. “That’s the philosophy here, to create food as authentic as possible, while still using fresh ingredients.”
In line with the farm to table concept, all of the ingredients used in the restaurant are organic and locally sourced.
Hanoi is the most recent stop on the Linguini Fini journey. Founder of the brand Todd Darling, who started his career in F&B as a runner in a restaurant, taking orders back and forth to the kitchen, gradually worked his way up the ladder, and has since opened a string of successful enterprises around Asia.
Linguini Fini was established first in Hong Kong, followed by Manila, and then Hanoi. The concept of bringing authentic Italian food, with those much-loved American portions, to Hanoi was well considered. Todd’s vision for sharing the cuisine of his hometown New York, using organic and locally sourced produce, with minimal waste, is one that we can get behind.
His brand, Homegrown, specializes in working with the local community, and he admits that this isn’t just to benefit the community that the restaurant is in, but also to benefit the menu itself.
“They help us deliver the highest quality ingredients from farm to fork,” says Todd. “They help us sustain the environment so it can sustain us.”
Chef Toan notes that she and the restaurant’s supervisor both worked for TV celebrity chef Bobby Chinn for a number of years before coming to Linguini Fini.
“I’ve been here since day one,” she says. “We were trained by the executive chef for the brand, Italian-born Vinny Lauria. He comes to the restaurant to give everyone training regularly, and showed us how to make more than 20 different types of pasta from scratch.”
As she talks, another chef emerges from the kitchen and begins making pasta, in full view of the dining area, showing off the freshness of the menu in style.
“The space was an Italian coffee shop before we moved in, but all of the layout has changed since then,” says Toan. “The restaurant design is based very much on the original one in Hong Kong.”
Linguini Fini is on the forefront of bringing in new food concepts to Hanoi, not just in training dozens of chefs how to make fresh pasta, but also in ensuring ingredients are sourced locally, with trust.
Linguini Fini is located at 36 Xuan Dieu, Tay Ho, Hanoi
PHOTO BY MARCUS LACEY
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