Cơm Cơm pop-up dinner by Asli Hatipoglu & Christy Han Nguyen

Culinary artists Asli and Christy open up their collaborative kitchen to bring guests a sharing experience to explore tastes from their Southeast Asian roots (Thailand and Vietnam) merged with their migratory background, adapting local produce and garden-grown herbs. Welcome to a storytelling dinner where you will have the opportunity to understand the complexity of shared flavors and personal histories around food and its migratory roots, adapting and changing while keeping essentials at play.

Event Details

• Dates: Thursday & Friday, December 4th & 5th, 2025

• Time: 19:00 – 21:30

• Location: Hectolitre, 3rd floor, Rue de l'Hectolitre 3, Brussels

• Price: Full menu: €36 (excluding drinks)

• Payment: Cash only for drinks and on-site purchases

• Reservations: Reserve a table here

Accessibility: For accessibility inquiries, please contact us via direct message to arrange support.

Bring your family, friends & lovers! A selection of homebrewed fermented drinks will be available on location (cash only).

Menu

Starters

• Phở gà: Healing broth with chicken OR seaweed mushrooms

• Nems: Vietnamese traditional fried rolls with pork or wood-ear mushrooms

• Lacto-fermented pickles: Homemade fermented vegetables by the chefs

Sharing Plates

• Gỏi gà: Vietnamese aromatic herb salad

• Som Tum: Thai papaya salad with roasted peanuts

• Gai Yang: Thai spiced BBQ chicken or King oyster mushroom Nam Tok with sticky rice

• Red curry: Thai homemade curry with smoked aubergine and black garlic

• Kua Kling Pakchoi: Stir-fry pak choi braised with kua kling curry paste

Dessert

• Chè chuối: Warm coconut milk dessert with sago pearls

Participating Artists

Asli Hatipoglu [she/her]

Aslı Hatipoğlu (TH/TR) is an interdisciplinary artist whose social practice focuses on curating participatory dinners and installations that shed light on how culinary history and agricultural politics are changing our relationship to food. From working with micro-scale bacteria and yeasts responsible for fermentation to insects such as the domesticated silkworm, Asli critically investigates ways of relating to our environment and ourselves. Currently she has been working with the shifting narrative of an artist and a tour-guide, merging fiction and reality with storytelling in performative acts as a way to critically question today’s systems of production as a marketable tourist destination.

Asli has held events at the Hectolitre space in recent years with her project “Gustatory Sound” merging music with blindfold eating experience with Ari-Pekka Leinonen, as well as initiating pop-up dinners with other artists. Recently she has hosted Pandan pop-up dinner together with Tehani Amarasuriya.

Christy Han Nguyen [she/her]

Christy Han Nguyen (FR/VN) is a trained architect (ENSAPVS) and cook, shaped by her Vietnamese heritage. She weaves these practices together to trace what happens in the places she inhabits. Her work focuses on fermentation, which she approaches as an “architect of bacteria,” attentive to the invisible relationships linking us to our environments. She engages with lived spaces; studios, apartments, improvised kitchens; to observe how people, materials, and other species coexist. Using what she gathers on site, she co-creates with the everyday rhythms of each place and with those who animate it.