Vibrant Vietnamese cuisine fit for global tastes

Vibrant Vietnamese cuisine fit for global tastes

Agnaldo Garibaldi, general manager Pullman Danang Beach Resort

We’re proud to celebrate Vietnamese culinary heritage by thoughtfully weaving traditional flavours and regional specialities into our dining experiences. Alongside a globally inspired à la carte selection, guests can savour a specially curated set menu that honours the richness of Vietnamese home cooking – think braised fish in clay pot or crispy roasted pork belly, capturing the essence of Central Vietnam.

Our beverage offerings also embrace local culture, introducing guests to the depth of coffee traditions, from classic filtered black coffee to innovative variations like coconut coffee, all brewed with beans sourced from the Central Highlands.

We breathe new life into iconic dishes with creative twists – fresh spring rolls with local prawns, lobster banh mi, and a showcase of regional seafood such as Ca Mau mud crab, Nha Trang lobster, and Danang squid. For a truly immersive experience, the Seafood Hot Rock offers a dramatic table-side presentation where local seafood is cooked over superheated stones and flambéed with Vietnamese rice wine, preserving authentic flavours while delivering an unforgettable culinary performance.

Behind the scenes, most of our chefs are locals who bring deep knowledge and passion for Vietnamese cuisine, ensuring every dish is authentic and thoughtfully prepared.

Ensuring the health and safety of our guests is just as important as delivering exceptional culinary experiences. Our food and beverages service team plays a vital role in upholding food safety standards in strict accordance with Vietnamese law, from carefully sourcing ingredients with clear origins to maintaining rigorous hygiene throughout every stage of the operation.

On top of that, we follow Accor’s international standards, which elevate our food concept and safety practices to an even higher level. We provide daily training for our staff, covering both procedural compliance and service skills, to ensure they are consistently prepared to meet the highest standards.

Additionally, all team members undergo regular health checks to safeguard their wellbeing and, by extension, that of our guests. We also pay close attention to individual dietary needs, offering a full range of vegetarian, vegan, gluten-free, dairy-free, and nut-aware options to support every guest’s health and comfort.

Camille Cahill, hotel manager Vinpearl Landmark 81 Autograph Collection Hotel

We value sustainability as well as locally crafted cuisine with a twist of modernity and innovation. We have two dining outlets: The Cloud Lounge on the 48th floor and The Oriental Pearl Restaurant on the 66th floor. Both have their own identity and deliver a specific experience to our guests.

The Cloud Lounge is our coffee shop by day and an amazing Cocktail Bar at night. We recently launch a very special cocktail called Reflecting Forward. The cocktail is inspired by our associate family old recipe mixed with newer techniques to reduce waste. It is vibing on the zero waste mindset by using garlic butter shrimp shell-infused Absolut Elyx, and is also using only local ingredients like Phu Quoc pepper.

On the other hand, we have our Oriental Pearl Restaurant that is newly rebranding. We want to position ourselves in the fantastic Ho Chi Minh City culinary scene. Vibrant and full of innovation on past recipes, we are re-thinking our menu to focus more on quality rather than quantity or variety.

We started this shift with our famous Landmark pho and the launch of its second version: the stir-fried pho. All of this using wagyu beef sourced in Japan. In general, the entire hotel is committed to adopting sustainability practices, including responsible sourcing. The majority of the eggs we use are sourced from cage-free farms. A significant portion of our coffee and seafood also follows sustainable sourcing methods. Additionally, we prioritise using local ingredients and supporting local producers.

Piyoros Naronglith, general manager Renaissance Hoi An Resort & Spa

We believe food safety is the foundation of trust in hospitality. As part of Marriott International, we adhere to rigorous global standards such as HACCP and Marriott’s Food Safety Audit Programme.

Our culinary and service teams are trained to ensure hygiene is embedded in every step, from ingredient sourcing to presentation. But safety alone is not enough.

In today’s luxury hospitality landscape, guests also seek authenticity and cultural depth. That’s why we proudly bring the Vietnamese culinary heritage into our dining experience – elevating traditional street food and regional specialities into refined, safe, and memorable dishes.

From cao lau and banh dap to fresh seafood infused with Hoi An herbs, each dish tells a local story while meeting the highest safety standards. Food is more than nourishment – it reflects our values, connects cultures, and creates shared memories.

We see our chefs not only as professionals in technique, but also as cultural ambassadors who introduce global travellers to the richness of Vietnam through taste. In the spirit of Food Safety Month, we reaffirm our responsibility to delight, but also to protect.

Jamie Celaya, Co-Founder, OKRA Foodbar Saigon

Modern dining should celebrate not just bold flavours – but also culture, ingredients, and the values behind them. Every dish we create is rooted with admiration for Vietnamese cuisine and ingredients. Whether it’s nuoc mam, fermented tofu, dried seafood, or regional herbs, our kitchen constantly draws inspiration from Vietnam, its street food culture and time-honoured pantry.

While our dishes aren’t always traditional in form, they are Vietnamese in soul. We blend global culinary ideas with local ingredients and Vietnamese flavour profiles, with a reverence for the land and people that provide them.

We source our produce from small farms in different regions of Vietnam, known for fertile soil, cool mountain air, rich biodiversity, and natural flavour of our vegetables. While not everything is certified organic, we place great value on safe farming practices and minimal intervention. These are the hidden qualities that truly define premium ingredients.

OKRA is part of a growing food movement – one that balances flavour, nutrition, and sustainability. We take a vegetable-forward approach focused on balance and whole foods. Olive oil is our go-to cooking fat, used in nearly all recipes. While we currently deep-fry in seed oil, we’re exploring a switch to beef tallow – something our chef believes may be a healthier option, though not vegetarian-friendly.

Not all ingredients are organic, but we prioritise farms with safe, responsible practices. Our scratch-made menu avoids preservatives and processed foods. We choose ingredients like nuts, seeds, and vinegar not just for flavor, but for nutrition. This approach continues into our extensive non-alcoholic bar programme, where we craft our own kombucha, ginger beer, and house-made syrups, bitters, and tinctures using fresh, whole ingredients. A full range of non-alcoholic options awaits at the bar.

Nicola Veronese, director of Food & Beverages Danang Marriott Resort & Spa

At our high-end dining outlets, we promote local Vietnamese cuisine by crafting memorable experiences that guests naturally share through word-of-mouth and social media – our most powerful marketing tools. We proudly collaborate with regional suppliers to ensure authentic, high-quality ingredients, and actively engage with key opinion leaders and influential organisations to amplify our culinary story.

To further elevate our offerings, we partner with other Marriott sister hotels, giving our chefs global exposure while showcasing Vietnamese flavours to the world. These efforts keep our restaurants top of mind for both locals and travellers seeking an exceptional taste of Vietnam.

Beyond delivering exceptional dining experiences, our approach actively supports guest health and wellbeing. Our commitment to sustainability helps reduce carbon emissions and ensures cleaner, more wholesome products. We prioritise sourcing high-quality raw ingredients to create nutritious, balanced dishes.

Natural alternatives, such as using honey instead of refined sugar at our Madame Son restaurant, are emphasised over processed options. We also use cage-free eggs, grass-fed beef, and sustainably grown vegetables, allowing us to monitor and control ingredient quality from farm to plate. Through these efforts, we aim to nurture both our guests’ wellbeing and the planet.

Vietnam’s street food adored by all Vietnam offers an extraordinary culinary landscape marked by refinement and diversity.