Mùa

About Mùa

Mùa sits inside a walled house in Tra Que Vegetable Village, about ten minutes from the Old Town of Hoi An, surrounded by the organic herb and vegetable gardens that supply its kitchen. Chef Tru Lang — Vietnamese by heritage, raised abroad and trained across kitchens overseas — opened the restaurant in 2017 as a farm-to-table tasting menu that tells the story of central Vietnamese produce rather than chasing imported luxury.

For Hoi An's other tables, compare the heritage-house cooking at Châu Kitchen & Bar, the long-running Vietnamese kitchen at Morning Glory Signature or the garden setting of Red Bridge.

The Kitchen

Chef Tru Lang cooks a single daily-changing tasting menu — around fifteen courses, roughly 1,000,000 VND, with an optional five-glass pairing near 600,000 VND. The menu follows the rough shape of a traditional Vietnamese meal: cooler, fresher dishes first, building toward a rice course cooked traditionally in a claypot, then light fruit-based desserts. Almost everything starts in the gardens a few steps away — organic herbs, vegetables and edible flowers — alongside fresh local seafood and sake brewed on site. The cooking is precise and contemporary but rooted in place, treating underused Vietnamese ingredients as the headline rather than the garnish.

The Room

The setting is a quiet, walled garden house surrounded by the Tra Que plots, with serene countryside views and a calm, unhurried pace built around the set menu. Service is warm and explanatory, walking diners through each course and its ingredients. It is an intimate room geared to a long, considered evening rather than a quick meal, suited to couples and small groups who want to slow down and follow the menu.