ONVIT, located within the Grand Plaza Hotel, is the first Korean fine dining restaurant in Vietnam. In Korean, ONVIT (온빛) means “Warm Light”, which reflects our approach to hospitality: embracing cultures with grace and welcoming guests with warmth.
ONVIT exists to introduce and honor Korean culinary tradition through sophisticated and distinguished fine dining, while celebrating the soul of Vietnam through its fresh, local ingredients. We seek to create meaningful cultural harmony on each plate—where cultural respect, sustainability, craftsmanship, and thoughtful hospitality converge in every guest experience.
Executive Chef Chi Joon Hyuk’s journey at ONVIT is a culinary story shaped by global exploration and the rediscovery of personal identity. His path and passion for cooking began across multiple countries—from Japan and Canada to the Philippines—where he refined classical French techniques, embraced the Japanese “wabi-sabi” dining philosophy, and absorbed the spirit of cultural fusion in contemporary cuisine.
But it was only after five years of living and cooking in Vietnam that his culinary identity shifted from exploration to definition. At ONVIT, he reconnects with his deep-rooted Korean heritage and expresses his personal clarity: a distinctly Korean voice, shaped by international experience and translated through the soul of Vietnamese terroir.
His philosophy is built on harmony—the thoughtful transformation of everyday local produce into elegant and respectful expressions of both tradition and innovation. At ONVIT, he crafts not only dishes, but cultural dialogues—between two beloved homelands and a quiet declaration of self.
With a background in Intercultural Communication from Rikkyo University (Tokyo, Japan) and hands-on experience in building and successfully operating her own F&B business, Ms. Pham Thuy Linh brings to ONVIT not only knowledge, but also sharp intuition. Alongside is her diverse perspective and practical insight accumulated through years of living and working across Japan, Korea, and Vietnam.
Moreover, as a ten-year partner of Chef Chi Joon Hyuk, she plays a vital role at ONVIT: a bridge, which fully embodies the restaurant’s mission. She is the bridge between the chef’s vision and the team, between intention and execution, between ONVIT and the guests.
Her personal hallmark lies in a refined sensitivity to guests — the ability to intuitively recognize individual needs, sense emotional cues, and translate them into service that feels personalized, sincere, and memorable. At ONVIT, she not only leads hospitality, but also seeks to create moments of genuine connection — so that every visit becomes more than just a fine dining experience, but a meaningful emotional journey that is worth returning.
Monday – Saturday
11:45 – 14:00 (last reservation at: 12:30)
18:00 – 22:00 (last reservation at: 20:30)
ONVIT was born from a deep respect for and harmonious embrace of Korean and Vietnamese culinary heritages.
ONVIT, located within the Grand Plaza Hotel, is the first Korean fine dining restaurant in Vietnam, but it is more than a first—it’s a bridge. A place where Vietnamese guests discover the poetry of Korean flavors through familiar ingredients, and foreign guests experience the essence of Vietnam interpreted through Korean mastery.
At ONVIT, we challenge the traditional definition of “fine dining” shaped by imported luxury. We believe true fine dining lies in the freshness of local markets, the quiet sophistication of gastronomic techniques and service, and the beauty of innovation—turning the ordinary into something unique and
unforgettable.
Every dish at ONVIT reflects years of immersion in both cultures, with a deep respect for Vietnamese terroir and Korean legacy. Every detail, from the plating to the pacing of the service, is intentionally designed to create an atmosphere of elegant calm and cultural reverence.
In the long term, ONVIT aims to be not only the best Korean fine dining restaurant in Vietnam, but also a culinary destination in Southeast Asia—a place where people come to taste not just food, but stories, connection, and cultural evolution.
