TBLS
Kitchen Studio
TBLS in the News
36 Hours in Hong Kong
"A noteworthy newcomer is TBLS, where the young chef Que Vinh Dang prepares a six-course set menu that changes monthly. The open kitchen takes center stage in the minimalist space, producing dishes like cassoulet pot pie with homemade sausage, tomato-basil alphabet soup with a wagyu beef sloppy Joe, “instant sangría”: macerated fruit, homemade rainbow sorbet and red wine."
Dining Awards 2010: Star Chef / Creativity
"It is difficult to classify the cooking style of Viet-born, US-raised, French-trained Que Vinh Dang. It's not European, it's not fusion, it's not high-end and it's definitely not low-brow. Instead, it's a unique sort of cuisine that speaks of Dang's personal background and inspirations... And it’s exactly this charming cooking philosophy that defines him as a star chef in our books."
"It is difficult to classify the cooking style of Viet-born, US-raised, French-trained Que Vinh Dang. It's not European, it's not fusion, it's not high-end and it's definitely not low-brow. Instead, it's a unique sort of cuisine that speaks of Dang's personal background and inspirations... And it’s exactly this charming cooking philosophy that defines him as a star chef in our books."
"TBLS - The cutting edge of the private kitchen scene, with monthly menus, exotic ingredients and plenty of playfulness. Que Vinh Dang’s cuisine – which includes amuse bouche of seared chicken topped with pickled daikon; and signature, handmade macaroons that change with each menu – jumps between culinary influences and styles so you never know exactly what’s in store."
Features / TBLS
"Comforting junk food never tasted so good, so grand and yet so familiar at TBLS Kitchen Studio. TBLS chef and owner Que Vinh Dang's food draws on the memory of pleasurable, childhood treats. Using comfort food as his muse, he breaks down these familiar flavours and recreates them with superior ingredients, technique and quality."
"Comforting junk food never tasted so good, so grand and yet so familiar at TBLS Kitchen Studio. TBLS chef and owner Que Vinh Dang's food draws on the memory of pleasurable, childhood treats. Using comfort food as his muse, he breaks down these familiar flavours and recreates them with superior ingredients, technique and quality."
"...hit floor 7 and the gentle thud of expectant heart turns to a rapid flutter when you arrive at TBLS, chef Que Vinh Dang’s newly created little laboratory of luxe... the really in the know are feasting on the likes of smoked bacon risotto with poached Taiyouran egg, braised short rib with sous vide endives and polenta... Keeping the faff-free side of molecular while harnessing the artisanal latest and greatest is the core of chef Que’s schtick..."
Six Courses of Wonder
"Dang proves his talent with a playful comfort food menu that takes a shot at the fine diners he has come from... Technically, Dang is brilliant, and not afraid to try anything – great qualities to have in a market so desperately seeking fresh ideas... finally, a breath of fresh air in Hong Kong’s stale restaurant industry."
"Dang proves his talent with a playful comfort food menu that takes a shot at the fine diners he has come from... Technically, Dang is brilliant, and not afraid to try anything – great qualities to have in a market so desperately seeking fresh ideas... finally, a breath of fresh air in Hong Kong’s stale restaurant industry."
