Meet Thu and Tuyet, the husband-and-wife duo who have been dwelling in the bee-siness in central Vietnam for a long time. We are lucky to have such passionate and experienced suppliers for “𝐌𝐞𝐚𝐧𝐭 𝐭𝐨 𝐁𝐞𝐞” and we would love to share their story with you.
“We met in university, he’s the one from a beekeeping family, not me”, Tuyet laughed when asked about their job. “I think we both grew to love what we’re doing, it wasn’t always easy but being where we are now after a decade of hard work, we feel like it’s worth it. Vietnamese honey is amazing, but many people haven’t realized that”, said Tuyet. “It’s important to note that depends on the locale, you will get different types of honey. It’s not a one size fits all formula. There’s a huge nature factor at play, as well as the technicality side of it but long story short, you can’t source Vietnamese honey in, say, anywhere else. And my family has been in this industry long enough to know Vietnamese raw honey is highly sought after, but it’s a real pity when most of it is usually rebranded and sold as something internationally made”, Thu chimed in.
“One day, I received a phone call from someone named Huy [Leon], he said he’s running a restaurant and is interested in the honey we’re offering. I ended up supplying Nen with what they’re using now”, Thu recalled. “I was surprised when learning of the name Nen”, Tuyet said, “because I was born and raised in the middle region of Vietnam as well, Binh Dinh is my hometown. It’s interesting to me when they use Nen as their brand name and not garlic – the famous brother, I told my husband about it and immediately we can feel the representation”.
“We hope “𝐌𝐞𝐚𝐧𝐭 𝐭𝐨 𝐁𝐞𝐞” will be a phenomenal experience for you who dine at Nen in the coming months, there are lots we would love to share about honey, especially Vietnamese honey, and we hope that it comes through in Chef Summer’s hands.”