1st Floor Bar
Engineered with comprehensive functionality to deliver a flawless dining journey, scaled intimately for 10–30 covers — where diners pause to savor the true culinary essence.
Tales by Chapter
ĐA KAO · QUẬN 1 · 10°47'N 106°41'E · ZERO-WASTE PLANT-BASED DINING
Chapter 01
Prologue
A Distinct Path in the Heart of Saigon
Compact Sous-Vide Precision Kitchen
Oak Smoke & Botanical Herb Bar
Contemporary Fine Art Plating Station
In the vibrant core of downtown Saigon, Tales by Chapter embraces a distinctly singular path.
Located at 10 Nguyen Thanh Y, Da Kao, District 1, the restaurant eschews conventional paths to pioneer an ethical vision: environmental stewardship through a zero-waste philosophy and elevating plant-based ingredients. For TBC, every ingredient is sacred and deserving of its highest culinary expression. As Vietnam's first zero-waste plant-based fine dining venue, Tales chose the more demanding path: no animal proteins, no excess, no waste — yet delivering the technical depth, sophistication, and emotional resonance to move discerning diners.
For this philosophy to operate fully in reality, Tales by Chapter needs more than a beautiful kitchen. They need a thoughtfully engineered system where equipment does not dictate cooking methods but silently supports creativity. Saigon Horeca joined the project as consultant for selection, equipment supply, and layout design for the entire ground-floor bar, second-floor kitchen, and third-floor lab bar - three spaces with three completely different functions, yet all serving one common spirit.
Level 1 of Tales by Chapter is dedicated to intimate dining. Unpretentious and devoid of excess. Just an understated bar counter invite patrons to slow down, observe, and absorb the restaurant's culinary ethos. Saigon Horeca approached this space with clarity of purpose: a bar does not rely on overwhelming hardware to impress, but requires precise ergonomics to curate a complete journey. Technology gracefully recedes to honor storytelling and human connection.
First Zero-Waste Model in Vietnam
3-Level Plant-Based Culinary Kitchen
Natural Botanical Extraction Lab Bar
03
Levels — Bar, Kitchen & Lab
10–30
Guests / bar capacity
Zero waste
First Plant-Based Fine Dining in Vietnam
Zero-waste creative culinary lab — where ingredients are honored
Chapter 02
Level 2 · The Kitchen
Where Ingredients Speak
If the ground floor is the greeting, then the second floor is where Tales by Chapter truly does the work. The entire space is devoted to the kitchen - where chefs converse with ingredients in the most respectful way. Here, the concept of waste does not exist. Every slice, every peel, every fermentation process is part of the story.
For a zero-waste plant-based model, the kitchen requirement is not just cooking well, but full utilization and unlimited creativity. Saigon Horeca worked with Tales to build the kitchen space like a creative workshop, where equipment does not dictate the chef, but silently supports from behind.
- Fully equipped yet judiciously curated commercial kitchen system
- Precision smoke extraction & odor filtration in District 1
- Equipment as unobtrusive, intuitive support
- Maximizing the full potential of pristine fresh ingredients
Chapter 03
Level 3 · The Lab Bar
Where New Chapters Are Written
Level 3 is an exclusive creative sanctuary — where gastronomic innovation knows no bounds.
This serves as the creative laboratory where mixologists experiment, develop novel cocktails, and express TBC's identity. Saigon Horeca engineered specialized bar equipment including undercounter back-bar coolers, gourmet ice makers, and streamlined plumbing manifolds. The ergonomic layout enables swift footwork, seamless reach, and effortless ingredient inventory control.
Every component of the lab bar was tailored by Saigon Horeca to unleash mixology creativity without imposing rigid boundaries.
R&D
Cocktail R&D Laboratory
Flexibility
Layout Free from Rigid Boundaries
Illuminated marble bar counter – where seated patrons immerse themselves in front-row open kitchen culinary craftsmanship
Creative triumphs from the bar lab — where new culinary chapters unfold
Epilogue
Engineering Philosophy
When solutions stand behind philosophy
In the Tales by Chapter project, Saigon Horeca chooses to step back and serve as a solid technical foundation. We focus on value: creating a system robust enough for a humanistic philosophy to operate sustainably.
2nd floor kitchen
Zero-waste culinary lab featuring precision smoke extraction and odor filtration — equipment quietly empowering chefs to maximize the potential of every ingredient.
3rd Floor Lab
A versatile layout tailored for experimentation and cocktail R&D—every ergonomic detail fosters creativity without rigid boundaries.
Every solution stems from a singular question: does this genuinely serve the zero-waste ethos and boundless culinary creativity?
And when everything is in its right place, the story of Tales by Chapter can be told completely - not just on the dining table, but in how the restaurant operates every day.
Album
Comprehensive Project Overview
Three spaces, one story
