Ramie

Ramie in Seattle is a contemporary Vietnamese restaurant led by sibling chefs Trinh Nguyen and Thai Nguyen, who are 2026 James Beard Award semifinalists for Chef: Northwest & Pacific.

Kitchen and leadership

Trinh Nguyen is the sole owner of the restaurant, while Thai Nguyen serves as head chef. Chef Thai Nguyen is a 2017 alumnus of the Institute of Culinary Education in New York City, with training described in classic technique and modern kitchen innovation.

Contemporary Vietnamese cooking

the restaurant’s menu is a bespoke expression of Vietnamese fine dining, combining bold Southeast Asian flavors, Pacific Northwest produce, and refined technique across cuisine and cocktails. Its cooking is framed around rustic Vietnamese dishes and preparations that extend beyond the versions most familiar to many American diners.

Documented dishes show how that approach appears on the plate. The suon heo nuong is a pork rib preparation that departs from the usual soy sauce and five-spice profile by using a coffee rub and glaze, with butternut squash purée served alongside. The rau diếp xoăn is a savory pudding made with radicchio, cucumbers, honey-roasted walnuts, roasted peanuts, and rice crackers, finished with a pesto based on rau ram, also known locally as Vietnamese coriander.

Another cited dish is bánh tiêu, presented as a hollowed-out loaf of bread with whipped butter, local honey, fleur de sel, and roasted sesame. Together, these examples place Vietnamese reference points alongside local ingredients and contemporary technique without reducing the cooking to a single regional label.