Restriction as a design parameter, not a constraint
Some of our leadership retreats in Vietnam have come with Halal requirements. Treated as a design parameter from day one, the requirement shaped the menu rather than restricting it. Guests left regretting they hadn't had longer to explore the Vietnam Halal-friendly dining scene, not feeling limited by it.
The same is true of vegetarian dining. Hà Nội has a remarkable range of vegetarian food, and we often introduce vegetarian dishes to non-vegetarian guests as a discovery in their own right. Our network of restaurants and chefs across the country has taught us that a dietary restriction is a design parameter, not a constraint.
The instinct with a sensitive requirement, whether dietary, religious or confidential, is to treat it as a limitation to accommodate. Every project where those requirements were folded in from the very first planning conversation worked better than the ones where they were patched on afterward.
So, if you are planning to work with us: which restriction should we discuss first?
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