Zero Gallery: A new leap in experiencing Vietnam's spice heritage through interactive technology

Zero Gallery, a 'Spice Museum' utilizing interactive technology and unique physical experiences, officially opened at 15B Tran Hung Dao, Hanoi in August 2026. This space is built upon a fictional narrative: as humanity departs Earth, a robot named Zero (mascot number 0) collects and preserves precious data on Vietnamese culinary culture and spices during its journey through space.

Unlike traditional museum models, Zero Gallery is designed as an interactive experiential space. The name 'Zero' represents a foundational starting point—a place where prejudices are erased to make room for creativity. Zero Gallery aims to 'decode' static heritage values, shifting viewers from passive observers to active participants in the cultural narrative.

Centering on Vietnamese spices, Zero Gallery guides the public through sensory experiences including Sight, Smell, Touch, and Sound. Guests, acting as astronauts, pass through five interactive rooms inspired by spacecraft cabins, exploring the spices that define Vietnam's iconic Pho.

In the 'Aroma Vault' space, visitors experience scents from spices extracted through a specialized diffusion system with strictly controlled concentration and purity. Subsequently, the 'energy hand' interface allows visitors to explore terroir, cultivation, and processing techniques. The fourth room, 'Sonic Relay', provides an auditory feast where laser triggers create realistic kitchen sounds.

A highlight of the display includes unique artworks crafted from real spices, such as a 1.25m tall dragon made of chili, and sculptures of cattle and pigs created by Vietnamese artists using salt and pepper. The journey concludes in a multi-sensory room featuring an animated film about the robot Zero's travels.

Zero Gallery is open daily from 10:00 to 21:00, with ticket prices ranging from 150,000 to 200,000 VND. This fusion of modern technology and Vietnamese spice culture not only creates a novel cultural experience for the youth but also honors culinary heritage in line with global trends.