From garden to table: pure natural sweetness on the hillside of Lưng Chừng

On the hillside of Lưng Chừng House, there is a quiet corner alive with birdsong and the scent of rich earth each morning — Dad's lush organic vegetable garden. When building the very first wooden cabins, the first thought in his heart was not calculating how many guests to host, but reserving a fertile plot of land to sow seeds, grow vegetables, and fulfill his dream of peaceful days working the soil with his own hands in retirement.

Fertile red basalt soil nurturing green life

That garden never lets the soil rest. Dad says vegetables here love attentive care; as long as one is diligent and loving, the earth never disappoints. Season after season, beds of greens rotate throughout the year, flourishing continuously.

When the crispy sweet lettuce reaches its final harvest, the pole beans and chayote vines are already heavy with fruit, alongside tender morning glory, pennywort, fresh carrots, and plump pumpkins growing quietly in the rich basalt earth.

From morning garden beds to family meals

Since opening our doors to travelers, the garden took on a sweet new purpose. All the greens served at Lưng Chừng — from crisp breakfast salads accompanying fresh croissants, to steaming hotpot vegetables on chilly evenings and cozy family dinners — are gathered directly from the beds around the house.

Every morning while dew still clings to leaves, our family steps into the garden together, harvesting the freshest shoots straight into the small kitchen.

A genuine gift from a warm heart

We never use chemical pesticides or pursue uniform, industrial cultivation. The greens brought to your table may not look perfectly identical, occasionally bearing tiny insect marks, but they reward you with pure natural sweetness, crunchiness, and the rich taste of Dalat's sun and soil.

Serving you clean, homegrown vegetables every day is not merely about dining — it is our family's sincere greeting and warmest hospitality to dear guests visiting from afar.