{"id":110601,"date":"2024-07-11T10:19:34","date_gmt":"2024-07-11T03:19:34","guid":{"rendered":"https:\/\/ipos.vn\/bun-mang-chao-chui-lai-den-do-kem-chat-luong-dich-vu-am-thuc-pho-co-ha-noi-co-dang-xuong-cap-tram-trong\/"},"modified":"2025-12-10T15:16:32","modified_gmt":"2025-12-10T08:16:32","slug":"bun-mang-chao-chui-lai-den-do-kem-chat-luong-dich-vu-am-thuc-pho-co-ha-noi-co-dang-xuong-cap-tram-trong","status":"publish","type":"post","link":"https:\/\/ipos.vn\/en\/bun-mang-chao-chui-lai-den-do-kem-chat-luong-dich-vu-am-thuc-pho-co-ha-noi-co-dang-xuong-cap-tram-trong\/","title":{"rendered":"From \u201cScolding Noodles\u201d to Poor-Quality Food \u2014 Is Hanoi\u2019s Old Quarter Dining Scene Seriously Declining?"},"content":{"rendered":"<p><strong><em>The topic of \u201cscolding noodles\u201d or \u201cshouting porridge\u201d in Hanoi has become so familiar that many people have normalized it as a\u2026 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?<\/em><\/strong><\/p>\n<h2>1. Why bad dining experiences often occur in the Old Quarter<\/h2>\n<p>One striking pattern is that such issues frequently appear in long-standing, old-fashioned eateries\u2014typically located in the Old Quarter, aging apartment blocks, and other traditional neighborhoods where family-run businesses dominate.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_84288\" aria-describedby=\"caption-attachment-84288\" style=\"width: 1900px\" class=\"wp-caption aligncenter\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-84288 size-full\" src=\"http:\/\/ipos.vn\/wp-content\/uploads\/2025\/08\/1-14.jpg\" alt=\"\" width=\"1900\" height=\"1425\" \/><figcaption id=\"caption-attachment-84288\" class=\"wp-caption-text\">These eateries tend to be small, cramped, and decades old.<\/figcaption><\/figure>\n<p data-start=\"1136\" data-end=\"1653\">And it is precisely this longevity that has inadvertently become their \u201cbrand.\u201d 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\u2014all 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.<\/p>\n<p data-start=\"1655\" data-end=\"1829\">Many people argue that this \u201cdeification\u201d of old eateries has emboldened them, giving rise to issues such as rude service, inattentive preparation, or declining food quality.<\/p>\n<p data-start=\"1831\" data-end=\"2293\">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\u2014especially for younger diners.<\/p>\n<p data-start=\"2295\" data-end=\"2520\">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.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_84289\" aria-describedby=\"caption-attachment-84289\" style=\"width: 1900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-84289 size-full\" src=\"http:\/\/ipos.vn\/wp-content\/uploads\/2025\/08\/2-8.jpg\" alt=\"\" width=\"1900\" height=\"1425\" \/><figcaption id=\"caption-attachment-84289\" class=\"wp-caption-text\"><em data-start=\"2527\" data-end=\"2542\">B\u00fan Ngan Nh\u00e0n<\/em>, a well-known shop, has been embroiled in service-related controversies for years.<\/figcaption><\/figure>\n<h2>2. Diverse reactions from those involved<\/h2>\n<p>&nbsp;<\/p>\n<p>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\u2014leaving 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.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_84290\" aria-describedby=\"caption-attachment-84290\" style=\"width: 1900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-84290 size-full\" src=\"http:\/\/ipos.vn\/wp-content\/uploads\/2025\/08\/3-9.jpg\" alt=\"\" width=\"1900\" height=\"1425\" \/><figcaption id=\"caption-attachment-84290\" class=\"wp-caption-text\"><em>B\u00e0i \u201cb\u00f3c ph\u1ed1t\u201d c\u1ee7a m\u1ed9t th\u1ef1c kh\u00e1ch v\u1ec1 qu\u00e1n mi\u1ebfn l\u01b0\u01a1n n\u1ed5i ti\u1ebfng<\/em><\/figcaption><\/figure>\n<p data-start=\"3315\" data-end=\"3558\">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.<\/p>\n<p data-start=\"3560\" data-end=\"3994\">Stories like these are not uncommon. Netizens comment, criticize, threaten to boycott\u2014but eventually move on, and the cycle repeats. What\u2019s strange is that countless people know these places are rude, yet many still choose to pay for a bowl of \u201cscolding noodles,\u201d treating it as a quirky cultural experience of the Old Quarter. Some even visit out of curiosity\u2014partly for the food, partly to hear the infamous scolding for themselves.<\/p>\n<p data-start=\"3996\" data-end=\"4223\">This may be the very reason such \u201cscolding restaurants\u201d continue to thrive. The danger is that it diminishes the civility and beauty of Hanoi cuisine\u2014and Vietnamese cuisine in general\u2014especially in the eyes of foreign tourists.<\/p>\n<h2>3. Good F&B is not just good food \u2014 it requires a satisfying, pleasant dining experience<\/h2>\n<p>&nbsp;<\/p>\n<p data-start=\"4327\" data-end=\"4774\">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\u2019s 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.<\/p>\n<p data-start=\"4776\" data-end=\"5085\">The growing trend of \u201cprofessionalizing traditional cuisine\u201d 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\u2014or left behind\u2014if they refuse to adapt.<\/p>\n<figure id=\"attachment_84291\" aria-describedby=\"caption-attachment-84291\" style=\"width: 1900px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-84291 size-full\" src=\"http:\/\/ipos.vn\/wp-content\/uploads\/2025\/08\/4-7.jpg\" alt=\"\" width=\"1900\" height=\"1425\" \/><figcaption id=\"caption-attachment-84291\" class=\"wp-caption-text\">Traditional dishes served with professional service: <em data-start=\"5140\" data-end=\"5148\">T\u1ea7m V\u1ecb<\/em> restaurant is a prime example of how traditional cuisine can be elevated through modern hospitality standards.<\/figcaption><\/figure>\n<p>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\u2014so Hanoi\u2019s culinary culture can shine more brightly in the eyes of both locals and visitors from around the world.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The topic of \u201cscolding noodles\u201d or \u201cshouting porridge\u201d in Hanoi has become so familiar that many people have normalized it as a\u2026 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":30923,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[591,583],"tags":[],"class_list":["post-110601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trends","category-blog-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>From \u201cScolding Noodles\u201d to Poor-Quality Food \u2014 Is Hanoi\u2019s Old Quarter Dining Scene Seriously Declining? - iPOS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ipos.vn\/bun-mang-chao-chui-lai-den-do-kem-chat-luong-dich-vu-am-thuc-pho-co-ha-noi-co-dang-xuong-cap-tram-trong\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From \u201cScolding Noodles\u201d to Poor-Quality Food \u2014 Is Hanoi\u2019s Old Quarter Dining Scene Seriously Declining? - iPOS\" \/>\n<meta property=\"og:description\" content=\"The topic of \u201cscolding noodles\u201d or \u201cshouting porridge\u201d in Hanoi has become so familiar that many people have normalized it as a\u2026 culinary signature. 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Yet in recent times, several incidents involving poor food quality and unprofessional service have once again stirred heated discussions online. 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