Chef Brian Hoang is making waves as the Head Chef at SOON Nobby x True Izakaya. With a career that has spanned the globe, Chef Brian brings a world of flavors to this 1980s retro-inspired Japanese gem. We sat down with Chef Brian to delve into his culinary journey, the philosophy behind his approach, and the unique experience that awaits diners at SOON Nobby x True Izakaya.
Chef Brian, your culinary journey has taken you through various prestigious restaurants across the globe. Can you share some key lessons or experiences that have significantly shaped your approach to cuisine today?
Chef Brian: My journey truly began when I ventured to the United Kingdom during the 2012 summer Olympics. Early on, I learned the importance of respect, humility, hard work, curiosity, and inquisitiveness. These principles have been my guiding light. My time at Le Manoir aux Quat’Saisons, a two-Michelin-star fine-dining restaurant, laid the foundation for my culinary philosophy. Experiences in Scandinavia introduced me to the creative and sustainable aspects of Nordic cuisine. Australia ignited my passion for modern Asian cuisine, and Hong Kong taught me the enduring love for street food.
Working under the tutelage of Chef Raymond Blanc at Le Manoir aux Quat’Saisons is an impressive accomplishment. How did this experience influence your culinary style and philosophy?
Chef Brian: Working under Chef Raymond Blanc was pivotal. It provided me with a strong foundation in flavor layering, an understanding of seasonal and sustainable cooking, and the importance of a positive working environment. Moreover, it instilled in me the value of mentoring the next generation of chefs.
Your career has allowed you to explore a wide range of European cuisines. How do these international culinary experiences play a role in the menu and flavors you create at SOON Nobby x True Izakaya?
Chef Brian: Exploring European cuisines taught me the significance of culinary trends. I observed the shift from French cuisine to the emerging trends in Spain and Nordic countries. This understanding influences the way I present dishes and layer flavors in a Japanese izakaya setting.
How does your deep-rooted passion for modern Asian cuisine translate into your vision for SOON Nobby x True Izakaya?
Chef Brian: My ethnic Vietnamese background and love for modern Asian cuisine led me to embrace my heritage. I pivoted from European to Asian cuisine, especially Japanese. The rich history and influence of Japanese cuisine on global culinary traditions inspired me to create a unique dining experience at SOON Nobby x True Izakaya.
As the Head Chef at SOON Nobby x True Izakaya, you aim to elevate Asian cuisine using the finest ingredients. Can you tell us about the key ingredients or cooking techniques that define your approach to Asian cuisine at the restaurant?
Chef Brian: At SOON Nobby x True Izakaya, we prioritize top-quality ingredients. We source premium seafood from Japan weekly, ensuring our guests enjoy the finest at an attractive price. Our approach combines simplicity with respect for tradition and modern techniques. We let the ingredients shine, whether at the sushi counter or on the robata.
SOON Nobby x True Izakaya is described as a Japanese 1980s retro-inspired dining experience. How does this concept influence the menu and overall atmosphere of the restaurant, and how do you balance tradition with innovation?
Chef Brian: The 1980s retro aesthetics immerse guests in nostalgia. While the menu features classic izakaya dishes, the presentation offers innovation, providing diners with a pleasant surprise. The 1980s theme influences menu design, such as the edible “SOON Cassette,” adding a delightful twist to the experience.
What inspired the Teishoku Lunch menu, and what are some standout dishes that guests can look forward to?
Chef Brian: The Teishoku Lunch pays homage to Japanese everyday eating habits, offering a balanced set menu of rice, soup, pickles, and main dishes. Standout dishes include a variety of maki rolls, gyozas, house-made pickles, miso soup, and indulgent options like the Wagyu Menchi Katsu.
How does the restaurant’s interior and drink offerings contribute to its nostalgic experience?
Chef Brian: The interior, with a central bar and a custom-built robot, transports guests to the 1980s. Classic cocktails and curated signature drinks named after Japanese pop culture characters enhance the nostalgic experience. Retro-inspired music completes the journey.
The “All You Can Eat Sushi Night” sounds like a fantastic experience. Could you provide details on the variety of sushi options available and what guests can expect when they participate in this event?
Chef Brian: “All You Can Eat Sushi Night” offers a two-hour sushi extravaganza every Sunday. Guests can savor a variety of sushi, from traditional to contemporary rolls, using high-quality seafood from Japan and expertly prepared ingredients. Packages start from 160 AED per person, with an option to add unlimited house beverages.
Can you tell us more about the overall dining experience at SOON Nobby x True Izakaya? What elements, aside from the food, make the restaurant stand out among others in Dubai’s culinary scene?
Chef Brian: The overall dining experience at SOON Nobby x True Izakaya is versatile, offering different experiences each visit, whether for a relaxed lunch, an escape after work, or a late-night party. What sets us apart is our collaboration with the community, unique design, music, and special events, creating an exceptional atmosphere that draws guests back for a nostalgic experience.
In your opinion, what is the most important aspect of creating a memorable dining experience for your guests, and how do you ensure that this is consistently delivered at SOON Nobby x True Izakaya?
Chef Brian: The most crucial aspect is ensuring all elements align with the restaurant’s identity. From ambiance and service to food and drinks, consistency and the unique concept define the experience. Regular reviews and adjustments cater to our guests’ evolving needs and preferences.
Finally, what culinary trends and innovations are you currently exploring or considering for the future of SOON Nobby x True Izakaya?
Chef Brian: We are currently exploring Koji fermentation and alternative flours and grains for in-house noodles and miso. Additionally, we are focusing on local sourcing and sustainability, emphasizing sustainably grown ingredients, reducing food waste, and adopting environmentally friendly practices.
For those seeking a unique culinary adventure in Dubai, SOON Nobby x True Izakaya is the place to experience the magic of 1980s Japan and the art of Asian cuisine.
