The story of Vietnam through a culinary perspective (Part 1)

The journey to introduce Vietnamese cuisine to the world began a long time ago, but it has never been as important as it is now - in the context of Vietnam aiming to strengthen the national brand on the international stage.

Recently, Madam Ton Nu Thi Ninh - President of Ho Chi Minh City Peace & Development Foundation, Former Vietnam’s Ambassador to the European Union, Belgium, and Luxembourg initiated the discussion series "Vietnam's story through the culinary perspective", to exchange and share creative solutions and effective promotion strategies to enhance the value of Vietnamese cuisine and put Vietnamese specialities on a prominent position of the world culinary map.

Experts in the Vietnamese culture and cuisine share their opinions on the topic as below

Mr. Le Quang Minh - Deputy Manager of Food & Beverage and Mr. Trinh Dinh Vinh – Executive Chef, Vietnam House Restaurant

Many opportunities for spreading Vietnamese cuisine on the world culinary map

Mr. Le Quang Minh - Deputy Manager of Food & Beverage, Vietnam House Restaurant	Mr. Trinh Dinh Vinh – Executive Chef, Vietnam House Restaurant

Could you please introduce some of the strengths of Vietnam House?

Stepping into Vietnam House Restaurant, diners can immediately feel the warmth of wood materials - a characteristic of Vietnamese architecture combined with mosaic motifs - handmade mosaic art from Italy, a charming and luxurious cultural exchange, arousing excitement for the culinary journey ahead.

The menu of Vietnam House is inspired by the vibrant dishes from our journey across Vietnam, celebrating the finest tropical flavors and the richness of Vietnamese cuisine. With a creative and innovative approach and advice from Vietnamese-American celebrity chef Luke Nguyen, Vietnam House focuses on contemporary cuisine - a familiar yet novel approach for both foreign tourists and Vietnamese diners.

How does Vietnam House make its cuisine always attractive to tourists?

Cuisine has always been an important factor in attracting international tourists, contributing significantly to the development of the tourism industry. Vietnam's economy is gradually recovering, therefore more and more international tourists are coming to the country, opening up many opportunities for Vietnamese cuisine to spread and become more widely known on the world culinary map.

To attract visitors to Vietnam House, we always maintain the stability of the taste and quality of the dishes, putting the health of diners and food safety first. At the same time, we constantly research new culinary trends and change our menu with the season and region. We learn new skills and new methods for cooking new dishes from abroad to refresh the taste, and improve the presentation to make our food even more beautiful and attractive.

International visitors to Vietnam often wish to explore and experience the best of local flavours. Does Vietnam House offer any Vietnamese specialty dishes or culinary programs?

In addition to contemporary dishes, the restaurant  serves traditional Vietnamese dishes so that visitors can explore Vietnamese cuisine in the most authentic and complete way.

Vietnam House’s menu features a selection of true Vietnamese cuisine ranging from the North to South with many typical dishes of each region such as chicken salad, duck salad, sour soup, braised fish in clay pot, grilled beef wrapped in betel leaves (South), grilled shrimp paste wrapped around a sugarcane stick, Quang style noodles with pork and shrimp (Centre) or La Vong grilled fish, Hanoi style, Hai Phong deep fried spring rolls, grilled chicken with mac khen, pho or beef noodle soup (North).

Along with using Vietnamese spices and traditional cooking methods to retain the most distinctive flavors, Vietnam House chefs have skillfully combined imported ingredients such as salmon, Wagyu beef and lobster, pairing with wine, helping diners have a more upscale and novel experience.

The restaurant is also constantly innovating its menu to suit the trends and satisfy the needs of customers. In the next few months, the restaurant will introduce new dishes such as Phu Quoc noodle soup, Japanese snow pig with tamarind sauce and New Zealand mussels with miso coconut sauce. We believe that many international visitors returning to Vietnam House will find it interesting to enjoy these new dishes combined with attractive local ingredients.

Thanks for your sharing.

Mr. Anthony Manuel Labayo - Food & Beverage Manager, Pandanus Resort

Focus on local culinary culture and customer health

Please tell us about the strengths of Pandanus Resort?

Pandanus Resort has a unique architecture, combining Cham culture with the natural beauty of Mui Ne. The resort makes a difference by offering an authentic travel experience that is culturally immersive and relaxing, with many amenities.

In particular, cuisine is an area we are very proud to introduce with an emphasis on local culinary experiences, especially the regular BBQ buffet " Taste of Mui Ne" every Saturday night and the unique complimentary Late Night Porridge program every Friday night.

Could you introduce more details about these special culinary programs?

At present, Pandanus Resort is proud to be the only resort in Mui Ne that regularly serves BBQ buffet “Taste of Mui Ne” every Saturday night and Mui Ne Hotpot, a local specialty. This local food program not only enriches the culinary experience for visitors, but also reshapes contemporary culinary culture.

“Taste of Mui Ne” offers a variety of local specialties from Mui Ne, such as fresh seafood, delicious pan-fried beef and local desserts, etc, ensuring to satisfy the diverse tastes of diners.

 To truly immerse visitors in the world of local cuisine, we offer a unique complimentary Late Night Porridge program every Friday night. For guests staying two nights or more, this is an opportunity to enjoy three regional specialties, such as fragrant pandan porridge with braised mackerel or delicate scallop porridge, showcasing the authentic flavors of Mui Ne.

Pandanus has made a significant contribution to introducing local delicacies to domestic and foreign tourists. Can you share more about this?

Vietnam is famous for its rich and diverse cuisine that has been recognized by many culinary and travel magazines around the world.

In addition to introducing directly to tourists, we have invested in digital marketing campaigns to promote the Vietnamese rich cuisine. We, at the same time, leverage social media platforms, and through social media networks, we invite influencers and travel companies to approach a wider audience.

In my opinion, authenticity is the main factor that influences customer satisfaction with their dining experience. Travelers are always eager to taste local flavors and ingredients that are unique and typical of the destination they are visiting. They also would love to learn more about the history, traditions and stories behind the dishes they are eating.

Personalization is another factor that affects guest satisfaction. Each guest has different preferences and needs (such as specific diets, allergies, health goals, ethical values and cultural backgrounds, etc.). Pandanus Resort is capable to accommodate guests with all these diverse needs, as well as provide them with various options to suit their moods and budgets and different occasions.

Listening to our customers is also important. We actively seek feedback from customers through our surveys, reviews, and direct interactions. Understanding their preferences and experiences allows us to make informed adjustments to our services and products. Adjusting based on customer feedback is key to staying relevant and consistent.

Food safety and hygiene standards in the cuisine are also put on top at Pandanus Resort. We define delicious dishes not only in terms of food quality and preparation but also in terms of the health safety of our customers. We have focused on the best practices to ensure hygiene, safety and efficiency in the restaurant, bar and kitchen. We also offer regular in-service training on food safety for our staff, and we maintain these measures in the best way possible.

Thanks for your sharing.

Mr. Tommy Eggen – Director, Lim Hospitality Group

The most memorable meals are often the most traditional

Can you briefly introduce the strengths of Lim Hospitality Group?

At Lim Hospitality Group, I believe our core strengths lie in our commitment to quality, thoughtful design, and creating authentic experiences. We’re deeply inspired by the cultural and architectural heritage of Hoi An, and we aim to create spaces that not only celebrate this unique setting but also complement it with memorable culinary offerings.

A big part of what makes Lim Hospitality Group special is the synergy between our vision as founders and the incredible culinary craftsmanship of partner and co-founder Chef Alessio Rasom. His deep respect for culinary traditions and ability to reinterpret them with finesse bring a unique flavor to everything we do.

At the heart of our work is a shared passion to create spaces where people can enjoy genuine hospitality, rooted in authenticity and delivered with attention to detail.

What are the special culinary programs of Lim Hospitality Group, sir?

We currently operate five distinctive outlets under the Lim Hospitality Group umbrella, each with its own identity but united by a common philosophy - offering honest, professionally executed cuisine in a warm and welcoming setting.

Lim Dining Room is our flagship venue, serving modern yet authentic Italian cuisine. Hidden Thaiger offers vibrant, flavor-rich Thai dishes that stay true to their origins. Vincognito Wine Bar is offering a classic wine bar experience with a traditional trattoria menu. The Hill Station is a European- style deli and wine bar that focuses on artisanal products and comforting classics. Finally, Em’s Bakery supports all our outlets and its own café with a wide range of high-quality, freshly baked goods and pastries.

Across all of these concepts, our goal remains the same - to serve food that respects its roots, prepared with true craftsmanship, and presented with care - without overcomplicating things. We believe in creating an ambiance that invites people to relax and enjoy, whether they’re stopping in for a quick bite or settling in for a longer, more formal dining experience.

While I truly admire the creativity and precision that goes into fusion fine dining or experimental cuisine, I personally believe that the most memorable meals are often the most traditional - shared with family and friends, rooted in culture, and prepared with love. Whether it's a bowl of pho on a Hanoi street corner or a simple dish of cod and potatoes in Norway, there's real beauty in regional classics that have stood the test of time.

 It is known that Lim Hospitality Group's restaurants are all concentrated in Hoi An. Is this your long term plan?

Before the COVID -19 pandemic, The Hill Station had a presence in Sapa, Hanoi, and Hoi An. When COVID-19 hit, we made the difficult decision to consolidate and close our locations in Sapa and Hanoi to focus fully on Hoi An - where we live and could be more hands-on during an incredibly uncertain time.

We then saw a lot of post-pandemic opportunities in Hoi An. With the formation of the partnership which is today Lim Hospitality Group and the launch of Lim Dining Room and Em’s Bakery, we began building a firm foundation and setting up the infrastructure needed to grow locally in a meaningful way.

Today, our entire team is based here, and we’re able to fully leverage the systems we’ve built. Concentrating our efforts in Hoi An has allowed us to create real synergy between our different outlets, both in terms of operations and guest experience.

I think what ties everything together at Lim Hospitality Group is our team and its belief in genuine hospitality. We’re not chasing trends or trying to be flashy - we’re here to create meaningful experiences, inspired to a large degree by the town we love to call our home.

On this note I would like to thank our incredible team – I feel truly thankful to be surrounded by such a talented group of dedicated and hard-working individuals.

 Tourists to Vietnam often want to learn about and experience local cuisine. Do your restaurants introduce any Vietnamese cuisine?

Quite honestly an authentic Vietnamese restaurant is the missing piece in our group at the moment - and it’s something I’ve been thinking about for quite some time. I’ve always been deeply impressed by the flavors and soul of home-cooked Vietnamese food and the richness of the Vietnamese street food culture. That said, it can be surprisingly hard to find restaurant concepts that successfully capture these flavors in a sit-down setting that also offers a curated and immersive dining experience.

We would love to create a Vietnamese concept that celebrates those truly traditional flavors - something honest and rooted in local culinary heritage. Once we find the right location, the right team, and the right moment, I’m confident it’s something we’ll bring to life.

Thanks for your sharing.

According to Saigon New Day

Keywords : ẩm thực Việt Nam, Việt Nam, thương hiệu quốc gia