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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Tapioca Noodle Carbonara
Handmade tapioca noodles replace wheat pasta in this carbonara, with Chinese pork sausage standing in for guanciale – its rendered fat and caramelised edges doing the same structural work. The technique is faithful; the ingredients are not.
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Banana Coconut Dessert
A Vietnamese sweet soup of whole cooked bananas, two types of tapioca, and a coconut-pandan broth, finished with crushed roasted peanuts.
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Vietnamese Thick Rice Noodles with Crab Sauce
Hand-piped bánh canh noodles tossed in a glossy annatto and crab sauce built on prawn shell stock. A Vietnamese noodle bowl worth the effort.
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Caramelised Pork Belly and Eggs
A Vietnamese braised pork belly and egg dish built around Vietnamese caramel sauce – a deeply coloured, bitter caramel that defines the 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