Sydney · Est. 2026
VIET FLAVOURS, REFINED
come for the food, stay for the fails
Recipes built on technique, tested in a real kitchen. Vietnamese flavours and French pastry, done properly.
From the Kitchen
Latest Recipes
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Stuffed KFC-Style Wings
Whole chicken wings are deboned, stuffed with a juicy pork and spring roll-style filling, gently steamed, then double-dredged and deep-fried in a heavily seasoned KFC-inspired coating. The result is a plump stuffed wing with a deeply cragged, crisp crust and savoury filling.
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Peanut And Vanilla Tarts
Individual peanut and vanilla tarts with peanut frangipane, whipped vanilla ganache montée and a frozen peanut praliné centre that softens back into a flowing centre before serving. Finished with crunchy caramelised peanuts.
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Tiramisu with Homemade Savoiardi
Classic tiramisu made completely from scratch with homemade savoiardi biscuits, coffee soak and a light mascarpone cream. Best made the day before serving so the biscuits soften and the layers fully set overnight.
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Pork Stuffed Tomatoes
Cà Chua Nhồi Thịt, is a Vietnamese classic. Halved tomatoes filled with seasoned pork, wood ear mushrooms, and glass noodles, seared and then braised in a light tomato sauce.
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About Thomas – Table of Dang
Table of Dang is my space for Vietnamese recipes and French pastry – sharing flavours, refined technique, and the work behind every dish, from Sydney.
I grew up helping my mum in the kitchen, learning through taste, balance, and repetition. That foundation still shapes how I cook today.
Everything here is created by me. I write and test the recipes, cook the food, style and photograph the dishes, film the videos, and build this website myself.
Some recipes are grounded in heritage. Others come from curiosity, technique, and the idea of reimagining familiar flavours in a new way. But all of them are made with care, clarity, and a point of view.
This is not just a place for recipes. It is where cooking, storytelling, and visual craft come together.
Thomas Dang
Sydney