On July 25, 2025, Chef Kiên Phan unveiled Tales & Tastes, Sóno’s latest tasting menu — a soulful reimagining of Vietnamese folklore through food. Blending poetic storytelling with exquisite craftsmanship, each course evoked memory, myth, and emotion. It was a night where flavours spoke, and every bite stirred not just the senses, but the heart.

Regent Phu Quoc’s signature scenographic pop-up dining experience, Taste Studio, returns this November with A Spectrum of Contrasts. The immersive event merges gastronomy, art, dance, and music into a choreographed sensory journey inspired by Vietnamese culture and the harmony of dualities. 

Across Saigon, dining is becoming more personal and expressive. VOYAGE, Nikura, NOI, Roast & Smoke and Tà Tà Kitchen each offer a distinct point of view, from refined tasting menus and cultural exchange to fire-led cooking, neighbourhood warmth and Vietnamese flavours reimagined with contemporary ease.

From Phu Quoc’s overwater serenity to Hanoi’s elevated Japanese rituals and intimate wine-led encounters, these five destinations reveal a quieter side of Vietnam’s dining landscape. 

At Lá Sen, Four Seasons Resort The Nam Hai, Vietnamese cuisine speaks through memory, season and place. Guided by Executive Chef Heath Gordon, time honoured recipes meet contemporary refinement, while ingredients drawn from Central Vietnam’s gardens, farms and waters reveal a culinary identity that feels deeply rooted, yet beautifully of the moment.

From Michelin-starred chefs and celebrated sommeliers to paella masters and tapas artisans, Regent Phu Quoc presents Vietnam’s first grand tribute to Spanish gastronomy, transforming the island into a stage where culture, craftsmanship and conviviality come together in a celebration of Spain unlike any other.

An American steakhouse institution arrives in Asia with its first regional flagship at Ho Chi Minh City’s Bitexco Financial Tower. Opening on 28 September, The Capital Grille brings its signature dry aged steaks, polished hospitality and quietly luxurious dining experience to the city’s evolving culinary landscape.

“Italian technique, Vietnamese ingredients and an unwavering belief in the people who produce them. At Si Dining, Chef Alessio Rassom is building more than a restaurant. Through close relationships with farmers, fishermen and local producers, he is exploring what Vietnam’s extraordinary ingredients can become when knowledge, craftsmanship and trust come together.” by Tracie May

For Chef Nguyễn Đăng Kỷ Cương - better known as Chef Eddie - omakase is far more than a tasting menu. It is a relationship built on trust. 

Born in Lyon from Paul Bocuse’s vision of bringing chefs into the spotlight, the Bocuse d’Or has become one of gastronomy’s most coveted stages. Today, Team Vietnam carries its own story into this extraordinary culinary arena, shaped by heritage, ambition and a new generation ready to give Vietnamese cuisine a global voice.

“For Chef Võ Thành Vương, Vietnamese cuisine is a living archive — shaped by the sea, family tables and knowledge passed quietly through generations. With LƯU TÍCH, his latest tasting menu at CoCo Dining, he explores how these culinary memories can be preserved, reinterpreted and carried forward.” By Jade Huynh