“It’s passion that carries you through the ups and downs of cooking” shares La Thua An with his characteristic Central Vietnamese accent. As the chef-owner of fine dining The Temptation French Restaurant, his passion has been the driving force behind this renowned French establishment in Da Nang since 2018. Under his leadership, the restaurant has delighted diners with countless fine dining experiences. Join us at Da Nang Leisure as we uncover the other heartfelt notes behind the chef’s culinary symphony.

Elegant beauty in the tiniest details

On the outside, The Temptation Restaurant exudes timeless elegance and romantic beauty of French style, like a private villa in the countryside of France. The restaurant’s exterior, a symphonious blend of pristine white and emerald green, stands in striking contrast to its lush surroundings. Its architecture recalls a classic French vibe, offering a sense of pleasantness and inviting diners into a world of culinary sophistication.

Upon entering, guests are immediately enveloped in an atmosphere of refined comfort. Chef La Thua An’s attention to detail is immediately apparent. “I carefully chose every piece of furniture,” he explains. “When selecting an item, I always considered the customer’s experience, down to the smallest details. For instance, we added padding layers to our tables so guests feel comfortable resting their hands on them. It’s these little touches that set our restaurant apart.”

This meticulous approach is transparent throughout the restaurant’s two distinct dining areas. The main indoor area showcases high ceilings adorned with elegant molded columns and plush seating in emerald green hues. Modern ceiling lights cast a soft glow, highlighting the immaculate light gray tablecloths and gleaming silverware.

The corridor seamlessly blends indoor comfort with outdoor beauty. Floor-to-ceiling windows flood the space with natural light, while carefully chosen furnishings maintain the restaurant’s cohesive aesthetic. This area offers diners the unique experience of being surrounded by nature while enjoying the comforts of indoor dining. Additionally, the restaurant also provides an inviting outdoor area, shaded by lush decorative trees, where diners can wait for friends or unwind after their meal, enjoying the placid atmosphere of the garden.

Every element, from the artwork and decorative crafts on the walls to the gentle background music, has been thoughtfully curated to enhance the dining experience. Chef An’s commitment to guest comfort and satisfaction is evident in every corner of The Temptation Restaurant, creating a luxurious and welcoming atmosphere.

A melting pot of gastronomic cultures

Chef An was born in Hue, an ancient Vietnamese city renowned for its rich culinary traditions. His family, however, left when he was just 6 years old, relocating to France to join an uncle who had already settled there. In their new home, An’s father found work at a Chinese restaurant owned by a family friend, a significant career shift from his previous role as a school principal in Hue.

From an early age, An attended French schools, yet his home life remained deeply rooted in Vietnamese culture. His culinary journey began at 13 when he started helping prepare Cantonese-style dishes at the restaurant where his family worked. At 17, An enrolled in the Auguste Escoffier culinary school, where he quickly distinguished himself as an outstanding student.

“My family is quite diverse. My father is Chinese, as you might guess from my surname ‘La’. My mother is originally from Hue. So, after moving to France, I grew up tasting an amalgamation of cultures through Chinese, Vietnamese, and French cuisine. This fusion of culinary influences nurtured my love for flavors and ingredients from a young age,” he narrates enthusiastically.

After graduation, Chef An broadened his culinary horizons by immersing himself in French gastronomy while advancing his career. After years of rigorous training and exposure to French techniques in luxury restaurants from New Caledonia to St. Maarten, he made the pivotal decision to return to his roots in Vietnam in 2008. Once back in his homeland, An’s talent flourished as he worked at renowned establishments such as Princess D’Annam, La Residence Hotel in Hue, and Hilton Hotel.

“Many people I’ve met often ask where I’m from and whether I can cook any original dishes from my hometown. I can proudly say that I can prepare dishes from all three regions of Vietnam with authentic flavors. From my perspective, given my background, I consider myself an international chef. I find the true beauty of innovative cuisine lies in its boundless limits, not being fixed at any particular level. However, I believe it’s essential to have a thorough understanding of one’s original culinary culture before pursuing any other cuisine,” he continues.

From First Temptation to a ‘WOW’ Effect

“‘Temptation‘ in both English and French conveys the desire for something. When I decided to open this restaurant, I chose the name with the ambition of evoking something alluring, a mystery that captivates even those who have only just heard of it, sparking immediate curiosity and an urge to experience it,” says Chef An.

Today is a technology-driven era, and the visual appeal of food has become almost as important as its taste. Chef An understands the power of social media platforms such as Facebook, Instagram, and TikTok, and how they have shaped the way diners interact and enjoy the meal. “Many people visit The Temptation Restaurant with different attitudes compared to the past. Before eating, they usually spend a brief time taking photos of food to share with family and friends on these social platforms. That’s when, besides the high quality of the food, I realize how important the appearance of the dishes is. So, I always devise innovative designs to achieve an irresistible visual appeal and make a ‘WOW’ effect. By ensuring guests’ satisfaction with both visual appeal and taste, we’ve attracted new diners through word-of-mouth over our six years of operation,” he says with an amicable smile.

From Premium Ingredients

Chef La Thua An’s success extends beyond the kitchen, shaped in large part by his strong relationships with suppliers. “While I don’t frequently visit markets myself, I rely on my trusted suppliers to source high-quality ingredients, whether from within Vietnam or countries like Japan, Australia, and France,” he explains.

“The relationships I cultivate with excellent suppliers and my selectiveness in choosing who to work with guarantee that I bring the best to the city’s gastronomy. This somewhat sets us apart,” he explains, emphasizing the importance of these partnerships in maintaining The Temptation Restaurant’s high standards.

This dynamic collaboration between chef and supplier forms the backbone of The Temptation Restaurant’s ever-evolving menu. By maintaining open lines of communication and fostering mutual trust, Chef An ensures access to the freshest, most unique ingredients available. This not only guarantees the quality of each dish but also allows for creative flexibility, enabling the restaurant to offer new and exciting culinary experiences to its diners.

Moreover, these strong supplier relationships often give Chef An first access to rare or seasonal ingredients, allowing The Temptation Restaurant to offer dishes that can’t be found elsewhere in Da Nang.

To “One-of-a-Kind” Ideas

Unlike many chefs who start with a recipe and then source the ingredients, Chef An begins with the ingredients themselves. “My philosophy of cooking is a bit different from others. Once I have premium ingredients, I envision the ideas and designs for the plate to the fullest extent of my inspiration. Then, I create the recipes for those dishes,” shares he. 

With premium ingredients in hands, Chef La Thua An lets his creativity take the lead. He envisions the final presentation and intricate designs on the plate, drawing inspiration from the ingredients’ colors, textures, and flavors. This imaginative process allows Chef An to craft dishes that are not only delicious but also visually stunning. His approach ensures that every element on the plate is thoughtfully considered and contributes to the overall dining experience.

“One of the most appealing desserts at The Temptation Restaurant is ‘The Sweet Egg Nest of Han River,'” shares Chef An. “I drew inspiration from the traditional Asian hobby of raising birds. Instead of a bird, I created an egg, symbolizing the beginning, a nod to the idea that an egg will eventually hatch into a bird,” he explains.

The dish features a caramel eggshell exterior, a passion fruit “egg yolk,” and young coconut and white chocolate mousse for the “egg white.” Inside, there’s a strawberry paste. The nest is made of salted caramel apple, paired with an orange and nut biscuit and fruits coulis. This dessert showcases Chef An’s exceptional talent and his commitment to surprising and delighting his guests.

The Temptation French Restaurant
Address: 125 Ho Nghinh, Da Nang
Tel: +84 81 795 2552
Email: reservation@thetemptation.com.vn
Facebook: https://www.facebook.com/thetemptationrestaurant
Website: https://thetemptation.com.vn/