Trần Danh developed 6 stores in the Quán Bụi chain, conquering diners with traditional dishes reinterpreted in novel ways.
Trần Danh developed the Quán Bụi chain model, focusing on traditional cuisine.
Why did you choose traditional cuisine as the main focus for the Quán Bụi system?
Quán Bụi’s first location opened in 2011—a time when Western culinary styles and the fast-food wave exploded in Vietnam. Many famous F&B brands entered the market. Economic development opened opportunities for many foreign investors, including a wave of overseas Vietnamese returning to start businesses. I saw this as an opportunity to invest in a restaurant model featuring traditional cuisine. Foreigners visiting Vietnam would seek it out, and overseas Vietnamese returning home would still find dishes connected to their memories and nostalgia.
For me, no matter how modern life becomes, Vietnamese food still holds special value and meaning. It’s connected to childhood and familiar memories in everyone. However, the modern pace of life leaves many without enough time to prepare nutritious meals, and while fast food is convenient, its nutritional value can’t compare to Vietnamese food. This was also a driving force for me to develop Quán Bụi, bringing traditional, rustic meals to the heart of Saigon.
Quán Bụi’s Vietnamese-inspired space at 22 Đặng Hữu Phổ (District 2, HCMC).
Not formally trained in cooking, what difficulties did you face managing 6 stores simultaneously?
I had experience working in restaurants during my student years. I believe that the flavors of Vietnamese dishes are deeply ingrained in my subconscious, so even without professional training, I can distinguish the taste and ingredients of a dish through smell and taste.
But most importantly, I’m fortunate to have a stable team of dedicated young staff who have been committed to the restaurant since the early days.
A corner of Quán Bụi at 17A Ngô Văn Năm, District 1, HCMC.
Why did you develop the Laang restaurant brand in parallel with Quán Bụi?
Laang was not born from my personal whim, but from the needs of modern society for tranquility and relaxation. When life is too full of pressure and stress, people often seek places where they can relax and find balance. The word Laang means “silence,” and that’s the message we want to send to customers when building the brand.
How does Laang’s menu differ from Quán Bụi’s?
I still keep traditional Vietnamese dishes as the core, but they are prepared in a new, tropical style. The Laang team spent a lot of time researching, preparing ingredients, and even arranging the space and service process. I wanted everything to be truly ready and thoughtful before launching to the market. Laang is a new milestone in Quán Bụi Group’s business model.
What are your plans for 2020?
Next year, Quán Bụi has many exciting new projects in the pipeline, such as renovating our restaurant spaces and launching completely new menus. We aim to continue expanding our chain and making a lasting impression on our diners
Thứ tư, 25/12/2019: https://vnexpress.net/ong-chu-quan-bui-muon-nang-tam-mon-viet-truyen-thong-4032398.html
2025 Update: Quán Bụi Group and Our Timeless Transformation
Looking back at our 2019 article, Mr. Tran Danh’s aspirations for refreshing our spaces and launching entirely new menus weren’t just plans – they’ve become impressive realities. As of 2025, Quán Bụi has not only maintained and strongly developed its chain of traditional restaurants, but also expanded its vision, creating a diverse and modern culinary ecosystem.
Detail: https://quan-bui.com/ceo-danh-tran-over-a-decade-quan-bui-conquers-vietnamese-cuisine/
