Tag - Epicure Vietnam

Park Hyatt Saigon To Host The Third Edition Of Passion Week

Park Hyatt Saigon proudly welcomes guests to the long-awaited return of Passion Week event for the third time in Ho Chi Minh city. Being part of the Park Hyatt Masters of Food & Wine, a series of sophisticated culinary and beverage experiences hosted at Park Hyatt properties globally, Passion Week is an enlarged edition that gathers internationally acclaimed masters and prestigious Michelin star Chefs to celebrate a week full of art, craftsmanship, luxury lifestyles and gastronomy.

Vietnam’s Preeminent Celebrity Chef

Earning the title “Iron Chef” is one of the greatest triumphs a culinary master may realize in his or her career, next to the achievement of a highly coveted Michelin Star. Only a handful of Vietnamese Chefs have secured this stellar recognition of excellence, and David Thai is one of the few to have joined this elite group of artists, bearing the celebrated name. Iron Chef David Thai was kind enough to speak with us about his distinguished career in Gastronomy, and share some great insider industry tips.

A Toast to Excellence<br> Vietnam’s Best Sommelier in French Wines 2025 Announced

A Toast to Excellence
Vietnam’s Best Sommelier in French Wines 2025 Announced

The Vietnam Best Sommelier in French Wines 2025 (VNBSMFW) – part of the “Taste France” campaign organised by the French Ministry of Agriculture – has successfully concluded after attracting more than 50 participants from Ho Chi Minh City, Da Nang, and Hanoi. Following the Semi-Final round, four outstanding contestants advanced to the Grand Final.

Spain At The Table<br> A Nation’s Soul Served in Every Dish

Spain At The Table
A Nation’s Soul Served in Every Dish

Spain lives its culture daily, from the fire of flamenco to the pageantry of festivals. Yet nothing captures its essence more profoundly than cuisine — a language of landscapes and traditions, where food is more than nourishment: it is memory, community, and the ultimate celebration of life.

From Track To Table <br> Ferrari’s Legacy in Taste

From Track To Table
Ferrari’s Legacy in Taste

Few destinations manage to marry the thrill of motorsport with the artistry of fine dining quite like Ristorante Cavallino in Maranello. FoundedFew destinations manage to marry the thrill of motorsport with the artistry of fine dining quite like Ristorante Cavallino in Maranello. Founded in 1950 by Enzo Ferrari himself, this emblematic address has been more than a restaurant, it has been a stage for history. From private lunches with engineers and drivers to the signing of the 1981 Formula 1 Concorde Agreement, its walls have witnessed pivotal moments in racing and beyond. in 1950 by Enzo Ferrari himself, this emblematic address has been more than a restaurant, it has been a stage for history. From private lunches with engineers and drivers to the signing of the 1981 Formula 1 Concorde Agreement, its walls have witnessed pivotal moments in racing and beyond.

Plate It Forward

There’s a quiet culinary revolution unfolding in Amsterdam led by Chef Bas van Kranen whose commitment to spotlighting Dutch ingredients is making sustainable cooking ever so cool.

Rising Stars of the Escoffier Tradition

A celebration of artistry, discipline, and culinary passion unfolded in Ho Chi Minh City, as Vietnam proudly hosted the Young Talents Escoffier – Asia Pacific 2025 competition. This prestigious event brought together the region’s most promising chefs and service professionals, reaffirming Escoffier’s enduring legacy of excellence while spotlighting a new generation shaping the future of gastronomy across Asia and beyond.

Moonlit Harvest <br> Hairy Crabs and the Mid-Autumn Feast

Moonlit Harvest
Hairy Crabs and the Mid-Autumn Feast

The crisp whisper of autumn in China brings with it more than just the
lantern-lit glow of Mid-Autumn. It unveils a gastronomic ritual steeped
in poetry, status, and seasonal precision: the arrival of the hairy crab—
dàzháxiè—China’s most coveted crustacean delicacy. At its heart lies an
interplay of nature, economy, and cultural yearning, connecting Suzhou’s
jade-green waters to dinner tables across the nation.

Elite Academies Of Taste <br> From Passion to Perfection

Elite Academies Of Taste
From Passion to Perfection

From the grand kitchens of Paris to sun-drenched classrooms in Napa
Valley, the world’s finest culinary schools are more than institutions — they
are sanctuaries of flavor, technique, and imagination. Within these storied
walls, cooking is not merely taught; it is elevated into an art form, guided
by chefs who see ingredients as instruments and dishes as compositions.
These schools do not simply train professionals — they nurture culinary
storytellers, poised to redefine the way the world experiences taste.

Escoffier Asia Pacific 2025 <br> The Art Of Youthful Mastery

Escoffier Asia Pacific 2025
The Art Of Youthful Mastery

In an exquisite convergence of tradition, innovation, and youthful brilliance, the Young Talents Escoffier – Asia Pacific 2025 unfolded in Ho Chi Minh City from October 20 to 22, marking a milestone for the region’s rising culinary and service stars.

CoCo Dining <br> Whispers of Elegance in a Saigon Villa

CoCo Dining
Whispers of Elegance in a Saigon Villa

Nestled within a beautifully restored French villa, CoCo Dining, designed under the architectural vision of Managing Director Daniel, offers a quiet pause in the heart of Ho Chi Minh City. Here, memory, craft and contemporary Vietnamese sensibility intertwine, inviting guests to slow down, reflect and experience flavour with grace, precision and intention.

Bờm Kitchen & Wine Bar <br> Where Memory Meets Modernity

Bờm Kitchen & Wine Bar
Where Memory Meets Modernity

At Bờm Kitchen & Wine Bar, Vietnamese flavours are not reinvented, they are quietly reawakened. Familiar tastes from kitchens, markets, and family tables are guided forward with modern craft, resulting in dishes that feel both reassuringly known and beautifully refreshed, carrying heritage with grace into the present moment.

A Spectrum Of Contrasts<br> Regent Phu Quoc Elevates Immersive Gastronomy with Taste Studio 2025

A Spectrum Of Contrasts
Regent Phu Quoc Elevates Immersive Gastronomy with Taste Studio 2025

On Asia’s rising island of Phu Quoc, Regent unveiled the 2025 edition of Taste Studio, a six-act sensory odyssey where gastronomy, choreography, lighting, and Vietnamese artistry intertwined. A Spectrum of Contrasts invited guests into a world of shadow and light, land and sea, delicacy and depth, redefining immersive dining in Vietnam.

A New Era of Sustainable Wine Tourism

In the contemporary landscape of high-end travel, sustainability has quietly evolved from a moral statement into a true measure of quality. It is no longer framed as an obligation, but as a sign of care, long-term thinking, and the way the luxury sector is recalibrating itself for the future. Nowhere is this shift more evident—or more deeply felt—than in wine tourism.

In the Quiet Language of Spice and Memory

At RANG, Indian cuisine is expressed through nuance rather than intensity. Rooted in heritage yet shaped by global experience, this Da Nang restaurant offers a contemporary vision of Indian dining that is lighter in touch, layered in meaning, and closely attuned to Vietnam’s evolving and sophisticated culinary sensibility.

La Festa Phu Quoc <br> A Mediterranean Love Letter on the Shores of Phu Quoc

La Festa Phu Quoc
A Mediterranean Love Letter on the Shores of Phu Quoc

Vietnam’s first Curio Collection by Hilton arrives in Phu Quoc as a sun-washed Mediterranean reverie. Rooted in a bespoke love story, the resort blends art, craft and celebration with refined gastronomy, cinematic sunsets and the quiet warmth of Hilton hospitality, shaping a destination designed for life’s most meaningful moments.

The Temptation Danang <br> The Language of French Refinement

The Temptation Danang
The Language of French Refinement

At The Temptation, French gastronomy is expressed with restraint and grace. Set within a tranquil corner of Da Nang, this intimate restaurant offers a thoughtful dialogue between classical French technique and Vietnamese sensibility, where dining becomes an experience shaped by atmosphere, memory and quietly assured craftsmanship.