The Philosophy of Duyên
In Vietnamese Culture
Duyên” is the belief that the encounters and relationships in our lives are not random, but guided by an unseen harmony of fate and conditions. In Buddhist thought, it refers to the coming together of causes and circumstances that allow something to arise — whether it is love, friendship, or even a fleeting meeting with a stranger.
To have duyên with someone means there is a destined connection, a bond carried across time, sometimes even across lifetimes. But duyên is not permanent — it blossoms when the right conditions exist, and it may fade when those conditions no longer align. This philosophy teaches Vietnamese people to cherish connections while they last, to accept separation without resentment, and to understand that every meeting carries meaning, even if brief.
In daily life, duyên is spoken with gratitude and tenderness: meeting a new friend, finding a teacher, or even stumbling upon a meal that feels like home can all be described as “có duyên” (having a fated connection). It’s a gentle reminder to see beauty in chance, and to treat every bond as something precious.
For me, Duyên found me here in Zanzibar. It was not just the sun, the sea, or the spice-scented markets that called me, but the fated connection that unfolded between this land, its people, and my own journey. And to have you dinning here with us, it mean we “có duyên”
Our Journey
The Start
When the pandemic of Covid-19 hit early 2020, I found myself stranded in paradise, unable to return to Vietnam. For six months, I stayed on this beautiful island, longing for the comforting dishes from home. Despite never having cooked before—and frankly, not being very good at it—I decided to learn, with my mom guiding me through video chats. Cooking had never been my passion, nor had I ever dreamed of becoming a chef. But during the lockdown, it became my lifeline. It connected me with the local community, allowed me to share my culture, and made me feel less alone as the only Vietnamese person on the island. Through cooking, I found friendship and created a new life in Zanzibar.
The Blossom
What started as a few fun cooking nights with friends quickly turned into something much bigger. Word spread, and soon people across Zanzibar were asking me to cook and deliver meals from my home kitchen. This unexpected demand led to invitations to cook at pop-up events for various restaurants, hotels, and farmers’ markets. And just like that, Duyen – Vietnamese Homecooking was born.
By September 2020, I made the bold decision to leave my role as a Hotel Manager and fully devote myself to creating a Vietnamese restaurant. Shortly after, I discovered Rasta Beach Bar in Jambiani, where I began with a humble setup: a menu of four dishes, ten tables, a home gas cooker, two frying pans, and a heart full of hope and dreams.
It wasn’t easy—finding key ingredients and training chefs from scratch to bring authentic Vietnamese flavors to Zanzibar was a challenge. During the first 3.5 years, I’m incredibly proud of our team for building Duyên into the first Vietnamese restaurant in East Africa, and one of the first three Asian restaurants on the island.
To Be Continued
As a result of Zanzibar development, we were asked to relocate and return the land to the previous hotel for villa construction. In the midst of our search for a new home, Matlai graciously offered us space in their kitchen and beach restaurant, allowing us to continue serving our Vietnamese cuisine to our loyal patrons while I can continue chasing further dreams with new projects. This marks the beginning of a new chapter—the first franchise model of the Duyen Menu. We’ve carefully selected the most iconic dishes from our original menu for Matlai, and we’re still working on enhancing the Vietnamese dining experience even further.
The Start
When the pandemic of Covid-19 hit early 2020, I found myself stranded in paradise, unable to return to Vietnam. For six months, I stayed on this beautiful island, longing for the comforting dishes from home. Despite never having cooked before—and frankly, not being very good at it—I decided to learn, with my mom guiding me through video chats. Cooking had never been my passion, nor had I ever dreamed of becoming a chef. But during the lockdown, it became my lifeline. It connected me with the local community, allowed me to share my culture, and made me feel less alone as the only Vietnamese person on the island. Through cooking, I found friendship and created a new life in Zanzibar.
The Blossom
What started as a few fun cooking nights with friends quickly turned into something much bigger. Word spread, and soon people across Zanzibar were asking me to cook and deliver meals from my home kitchen. This unexpected demand led to invitations to cook at pop-up events for various restaurants, hotels, and farmers’ markets. And just like that, Duyen – Vietnamese Homecooking was born.
By September 2020, I made the bold decision to leave my role as a Hotel Manager and fully devote myself to creating a Vietnamese restaurant. Shortly after, I discovered Rasta Beach Bar in Jambiani, where I began with a humble setup: a menu of four dishes, ten tables, a home gas cooker, two frying pans, and a heart full of hope and dreams.
It wasn’t easy—finding key ingredients and training chefs from scratch to bring authentic Vietnamese flavors to Zanzibar was a challenge. During the first 3.5 years, I’m incredibly proud of our team for building Duyên into the first Vietnamese restaurant in East Africa, and one of the first three Asian restaurants on the island.
To Be Continued
As a result of Zanzibar development, we were asked to relocate and return the land to the previous hotel for villa construction. In the midst of our search for a new home, Matlai graciously offered us space in their kitchen and beach restaurant, allowing us to continue serving our Vietnamese cuisine to our loyal patrons while I can continue chasing further dreams with new projects. This marks the beginning of a new chapter—the first franchise model of the Duyen Menu. We’ve carefully selected the most iconic dishes from our original menu for Matlai, and we’re still working on enhancing the Vietnamese dining experience even further.
Our Menu
Our Team
Jovitha and Betha joined us with no background in cooking, no knowledge of recipes, and no professional training. What they brought instead was curiosity, dedication, and the courage to learn. Step by step, from washing herbs to folding dumplings, they grew into confident cooks, carrying the soul of Duyên in every dish they serve. Training from scratch is our way of honoring the spirit of homecooking: patient, hands-on, and full of love. Our team reflects what Duyên stands for—not perfection, but sincerity, not formality, but connection
Jovitha - Head Chef
Betha - Sou Chef
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