A husband-and-wife chef team is bringing the flavours of their respective childhoods together at TAI NAM, a new Adelaide restaurant where Taiwanese and Vietnamese influences meet modern Australian dining.
Behind the restaurant are Hugo and Hannah, two chefs whose paths crossed in Adelaide after growing up in different parts of Asia, Hugo in Taiwan and Hannah in Vietnam.
After years spent working in hospitality and kitchens, the couple have now taken the leap into restaurant ownership, opening their first venue together and creating something that is deeply personal to them both.
Even the name tells their story. “TAI” comes from Taiwan and “NAM” from Vietnam, representing the two cultures and food traditions that have helped shape the couple as chefs.
But diners shouldn’t expect a restaurant that fits neatly into either category.
Instead, TAI NAM explores what happens when Hugo and Hannah’s backgrounds meet their experiences working, travelling and building a life together in Australia.
It’s an approach summed up by the restaurant’s philosophy: “Familiar flavours, new forms.”
Throughout the menu, diners might encounter a flavour, ingredient or memory that feels immediately recognisable, only to discover it presented in an entirely different way.
Many dishes are connected to something the pair grew up eating, but rather than feeling restricted by tradition, Hugo and Hannah use those memories as a starting point.
The result is a modern Asian menu designed around sharing, moving from smaller bites through to larger plates and mains while incorporating quality South Australian produce.
For diners who can’t decide, there’s also the “I Got You” set menu, handing the decisions over to the chefs.
The drinks have received just as much consideration, particularly for those choosing not to drink alcohol. House-made kombucha sits alongside creative non-alcoholic options featuring flavours including ginger, pear, kumquat and genmaicha.
While the food is carefully considered, the couple don’t want the experience surrounding it to feel overly formal.
TAI NAM is intentionally small, warm and relaxed, giving Hugo and Hannah the opportunity to remain connected to both their kitchen and the people dining in the restaurant.
They want guests to share food, have a laugh, discover something different and hopefully leave already planning what they’ll order next time.
There’s no major hospitality group or established restaurant formula behind the concept. Hugo and Hannah have been involved in everything from developing the dishes and menu to designing the space and bringing its smallest details together.
Seeing the restaurant full during its opening weekend was therefore a particularly meaningful moment for the pair after the long days spent bringing their vision to life.
Their focus is on allowing TAI NAM to grow naturally, continuing to develop the menu and learning from the people coming through the doors.
Ultimately, their goal is simple: to cook food they believe in, look after people well and create a restaurant that Adelaide diners genuinely want to return to.
