The story
Nénu is the story of chef Tutu Pham, whose father opened the Vietnamese restaurant Le Nénuphar in Woluwé-Saint-Lambert back in 1982. The name Nénu is a nod to that legacy—"nu" also means "bud" in Vietnamese. In the Saint-Gilles dining room, Pham translates that family heritage into a modern, sharing-focused take on Vietnamese cuisine.
The restaurant's heartbeat is the concept of "anh nhau"—the Vietnamese way of eating and drinking together. Here, that means gathering around small and larger plates, passing bowls and chopsticks, and taking your time over a good drink. The atmosphere is laid-back and friendly, with counter dining and outdoor seating for warmer evenings.
In 2026, Nénu earned a Michelin Bib Gourmand, an award that celebrates good quality, good value cooking. The inspectors recognised the restaurant's ability to deliver refined Vietnamese flavours without pretension—a perfect fit for the relaxed, communal spirit Pham cultivates.
The menu changes regularly, but the spirit remains constant: shareable plates built on Saigonese traditions, given a modern twist. Think fresh herbs, punchy dressings, and the kind of cooking that makes you want to order one more round. The short wine list and cocktails are chosen to complement the food's brightness.
Nénu opens Tuesday to Saturday, with lunch and dinner service. Tables are booked for two hours—enough time to settle into the rhythm of anh nhau, but a sign that this place draws a crowd. Reservations are essential.
For anyone seeking authentic Vietnamese cuisine in Brussels, Nénu offers something rare: a direct line to a family's cooking history, served with warmth and zero fuss.
Recognition
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History
good quality, good value cooking
Tutu Pham grew up in Nénuphar, the Vietnamese restaurant which his father opened in 1982 in Woluwe-Saint-Lambert. In 2019, he founded Nénu, a neo-Vietnamese spot where he practices anh nhau, aka the art of eating and drinking with small shared plates, a concept practiced in Vietnam long before it became fashionable in France. In a space designed by Studio MurMur (a bar near the entrance and a dining room under a glass canopy, overlooking the kitchens, with marble tables and pale green banquettes), dig into the fun fusion fare, perfectly prepared by chef Robin Froeliger. Expect a series of classics (indisputably good and not-so-greasy Nénuphar pork spring rolls, properly spiced green papaya salad with chili and peanuts, divisive duck tongue sautéed in garlic and chili) and shocking pairings – lamb, smoked eel and chili oil wontons; hot garlic chipirones under a beurre blanc emulsion, that go down easy; mouthwatering grilled Iberian pork chops with bok choy kimchi…. And finally, cool off with a coffee frappé made with mocha ice cream, siphoned crème anglaise and caramelized pecans. // Ringo de Balmalon
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