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$75  + Tip/Tax
Wed, 10/21
5:30 PM & 8:00 PM
Southwest Detroit

Flowers of Vietnam

5-Course Homage to Hanoi Tasting Event

This extraordinary eatery, which opened in 2016, started life as a clandestine weekend- only destination hidden inside one of Detroit’s few remaining original Coney Islands and then became a vanguard leading the way in Detroit’s dining scene. Soon after its arrival, it was named to GQ’s List of “Best New Restaurants in America” and Bon Appétit's List of “Top 50 New Restaurants in America.” Chef/Owner George Azar, a Detroit native, has cooked at such 3-Michelin-Starred establishments as Noma in Copenhagen and Alinea in Chicago. Zagat named him to their “30 Under 30 Rock Stars Redefining the Industry” list, which highlights innovators in the culinary field across the US For Flowers of Vietnam, he has devised an exciting menu that includes such fare as caramel chicken wings, lobster vermicelli, salt and pepper prawns, and whole fried fish. “Blissful,” is the word that Bon Appétit uses to describe Flowers of Vietnam, and Infatuation calls it “one of the city’s most exciting places to eat.” We’re so looking forward to our visit here and for the opportunity to chat with Chef Azar. It promises to be a very special evening indeed!

About the Host:

George Azar

Chef/Owner

A Michigan State and Schoolcraft College Culinary Arts graduate, Chef George Azar's path through the industry has taken him to kitchens in world renowned cities, across borders, and even in the jungle. With stints at Chicago’s Alinea, Bouchon Bistro in Las Vegas, Rene Redzepi’s Noma in Copenhagen and Noma’s pop up in Tulum, as well as being food and beverage manager at The Waldorf Astoria - New Orleans. In 2015, he returned home to Detroit to create a synthesis of all his experiences as the Chef/Owner of Flowers of Vietnam.

The Lineup

Courses #3, #4 & #5 will be individually plated; courses #1 & #2 will be served family-style. This menu will be Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Cháo Gà

    grilled sugarcane chicken skewer, pickled vegetables, lettuce, nuoc mam

  2. Tôm Rang Muoi

    argentine prawn, scallion, cilantro

  3. Mushroom Bánh Đúc Nóng

    warm savory rice pudding, roasted oyster mushroom, sweet corn, scallion oil, crispy shallot

  4. Bò Lúc Lắc

    prime ny strip “shaking beef”, shallot, ​muoi tieu chanh

  5. Bánh Flan

    steamed coconut custard, palm sugar caramel, mango, lemon & black pepper meringue

Flowers of Vietnam

4440 Vernor Hwy

Detroit, MI 48209

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Flowers of Vietnam will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Chicken and Fish sauce (fish ingredients only) in Course 1, Shrimp in Course 2, Fish sauce (fish ingredients only) in Course 3 and Beef and Fish sauce (fish ingredients only) in Course 4. Substitutions will be provided.

  • Pescatarians: There is Chicken in Course 1 and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 2. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 4. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided

  • Shellfish: There is Shrimp in Course 2. Substitutions will be provided.

  • Fish: There is Fish sauce (fish ingredients only) in Course 1, Fish sauce (fish ingredients only) in Course 3 and Fish sauce (fish ingredients only) in Course 4. Substitutions will be provided.

  • Eggs: There are Eggs in Course 1, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts & Coconut: There is Coconut in Course 5. Substitutions will be provided.

  • Alliums: There is Garlic (cooked), Scallion (raw), Scallion (cooked) and Shallot (cooked) in Course 1, Scallion (raw) in Course 2, Garlic (cooked), Scallion (cooked) and Shallot (cooked) in Course 3 and Scallion (cooked) and Shallot (cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: There is Oyster in Course 3. Substitutions will not be provided.

  • Soy: There is Soy sauce (gluten free) in Course 3 and Soy sauce (gluten free) in Course 4. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.