From “Scolding Noodles” to Poor-Quality Food — Is Hanoi’s Old Quarter Dining Scene Seriously Declining?
The topic of “scolding noodles” or “shouting porridge” in Hanoi has become so familiar that many people have normalized it as a… culinary signature. Yet in recent times, several incidents involving poor food quality and unprofessional service have once again stirred heated discussions online. With service standards raising widespread concern, one question arises: Can Old Quarter cuisine survive the ongoing professionalization of the modern F&B industry?
1. Why bad dining experiences often occur in the Old Quarter
One striking pattern is that such issues frequently appear in long-standing, old-fashioned eateries—typically located in the Old Quarter, aging apartment blocks, and other traditional neighborhoods where family-run businesses dominate.
And it is precisely this longevity that has inadvertently become their “brand.” Their dishes often have highly distinctive flavors that are difficult to replicate elsewhere. Many diners willingly travel long distances, venture into narrow alleys, squeeze into tiny seats—all just to enjoy a time-honored bowl of noodles. Over time, this has shaped a widespread belief: street-side or old apartment eateries are tastier, more authentic, and even more worth visiting than some newer, cleaner, more spacious restaurants.
Many people argue that this “deification” of old eateries has emboldened them, giving rise to issues such as rude service, inattentive preparation, or declining food quality.
Another factor lies in the demographic of the owners: many are elderly and operate small household businesses. They are accustomed to traditional ways of running a shop and typically have little interest in branding or communications. As a result, they overlook the larger picture: that modern F&B must focus not only on the food itself but also on service style, interior concept, after-sales care, and overall customer experience—especially for younger diners.
This is why these problems predominantly occur in traditional shops and are rarely seen in large, professionally operated restaurant chains where standardized procedures and consistent service quality are strictly maintained.
2. Diverse reactions from those involved
Most recently, a social media user shared frustration about a famous eel vermicelli shop in the Old Quarter after receiving a bag of soggy pickled vegetables containing a toothpick and pieces of old eel. The post quickly went viral, attracting thousands of comments expressing disgust and shock. But like many similar incidents, the controversy faded after a few days—leaving behind only disappointment and resignation. Shockingly, the shop owner offered neither apology nor explanation, and this was not the first time such behavior had occurred. Even more puzzling: the shop remains as crowded as ever, as though nothing happened.
For customers, reactions vary from silent frustration to venting online in search of empathy. Some escalate into arguments or demand compensation, only to walk away with a bitter memory and a ruined meal. Most simply boycott the place quietly.
Stories like these are not uncommon. Netizens comment, criticize, threaten to boycott—but eventually move on, and the cycle repeats. What’s strange is that countless people know these places are rude, yet many still choose to pay for a bowl of “scolding noodles,” treating it as a quirky cultural experience of the Old Quarter. Some even visit out of curiosity—partly for the food, partly to hear the infamous scolding for themselves.
This may be the very reason such “scolding restaurants” continue to thrive. The danger is that it diminishes the civility and beauty of Hanoi cuisine—and Vietnamese cuisine in general—especially in the eyes of foreign tourists.
3. Good F&B is not just good food — it requires a satisfying, pleasant dining experience
Dining expectations among younger generations have evolved significantly. Delicious food is no longer enough; diners also care about comfort, seating, service attitude, attention to detail, and overall experience. With social media now a powerful tool for shaping a restaurant’s reputation, owners must take service quality seriously to retain loyal customers and attract new ones. This plays a crucial role in building a strong brand destination.
The growing trend of “professionalizing traditional cuisine” is encouraging. Increasingly, traditional restaurants and chains are standardizing their service procedures to deliver consistently positive experiences. With this shift, outdated eateries risk being replaced—or left behind—if they refuse to adapt.
Hopefully, in the near future, we will see meaningful improvements in Old Quarter dining services. Stronger, more constructive feedback is needed to push low-quality eateries to change—so Hanoi’s culinary culture can shine more brightly in the eyes of both locals and visitors from around the world.
