adminOn September 25, 2026, Hum returned with Trăng Thu, the brand’s annual autumn gathering, under the theme “Harvest Season”, held at Hum Central in Miền Sài Gòn.
Trăng Thu is a moment Hum sets aside to fully embrace the season as it reveals itself: in ingredients at their finest, a thoughtfully crafted meal in which every flavor is considered, the hands of artisans who continue to preserve traditional crafts, and the simple gathering of people beneath the moonlight.
This year, the journey of “Harvest Season” began with welcoming drinks and canapés, before leading into Mùa Lên Vị – a nine-course experiential menu developed in accordance with Hum Signature’s plant-based fine dining philosophy. Seasonal produce from different regions of Vietnam was carefully selected and woven into a deliberate culinary journey, from northern kohlrabi and Tiền Giang xá lị guava to Đồng Tháp lotus root, Mộc Châu crisp persimmons, and other gifts of the autumn harvest.
Here, ingredients are not defined merely by where they come from. Each dish is thoughtfully crafted to preserve the distinctive character of the produce while opening up new layers of aroma, flavor, texture, and presentation. The meal thus becomes Hum’s way of telling the story of autumn through the language of cuisine – refined, measured, and centered on Vietnam’s regional produce.
Another highlight of Trăng Thu 2026 was an encounter with the traditional art of Southern Vietnamese glass painting (tranh kiếng Nam Bộ). Guests had the opportunity to meet artisan Trần Xuân Duy, observe several stages of the glass-painting process, and hear stories of a craft that continues to live on through the artisans who practice it today.
Joining the gathering was researcher Nguyễn Đức Huy, who shared insights into the history, distinctive characteristics, and place of glass painting in Vietnamese cultural life. Rather than appearing simply as a decorative medium, tranh kiếng was brought into the event as an encounter with real people, a living craft, and stories that continue to be preserved.
As the meal gradually came to an end, “Hội Dưới Trăng” brought the evening’s individual encounters together in a shared moment. Traditional Southern Vietnamese sounds and instruments filled the space, carrying forward the lingering flavors of the meal and the conversations around the table, allowing cuisine, art, and human connection to converge into a single emotional thread.
Hum does not create Trăng Thu as a festival of spectacle. It is an invitation to linger a little longer with the season, with the food, with the people who preserve their crafts, and with one another. Trăng Thu continues Hum’s approach to local values: not using culture as a decorative layer, but bringing regional produce, traditional crafts, and the people behind them into the very experience that guests can encounter and feel for themselves.
Text: VH Editor, Photo: Hum
