Vong

The story

Crafted with passion, served with love

Tel Aviv's Original Vietnamese Kitchen

Vong holds a singular place in Tel Aviv's dining landscape: it was the city's first Vietnamese restaurant, opening roughly fifteen years ago on Rothschild Boulevard before growing into the institution it is today. That history earned it a place among The World's 50 Best Restaurants in 2002 — recognition that speaks to the ambition and discipline behind what might otherwise look like straightforward Southeast Asian cooking.

The philosophy here is direct: bold combinations, fresh herbs, warm spices, and above all, balance and precision of flavor. The menu is rich but unaffected — Vietnamese classics executed without pretension. Guests find stir-fries served over a range of noodles or rice, deep and aromatic pho broths, refreshing (and sometimes fiery) Asian salads, bao buns, and single-plate dishes substantial enough to be a full meal. Vegetables are a constant presence, and the flavors run deep rather than loud.

The People Behind the Plates

Vong was born as the Vietnamese counterpart to Ze Sushi, and today operates as part of Food Terminal — a restaurant group dedicated to distinct Asian cuisines, each location focused on a single culinary tradition. At the heart of the group are Inbar and Yiv Zaruk, a couple in life and in business, who together with their partners, managers, and teams have spent two decades building what they describe as genuine hospitality: attentive, unpretentious, and guided by their guests.

Two Locations, One Standard

Vong now operates from two addresses — Menachem Begin 150 in Tel Aviv and HaHagana 13 in the Rishon LeZion industrial zone — with delivery available across both cities. The kitchen's commitment to quality extends to its takeaway service, which the team treats as seriously as any table in the dining room. For a Southeast Asian meal that has stood the test of time in one of the world's most competitive food cities, Vong remains the reference point.