4 chefs bring global flavors to Ho Chi Minh City

Chefs from The Brix, Mekong Merchant, Fume and Saigon Café are taking part in the culinary program at the Sheraton Saigon Grand Opera Hotel, running through November 29.

The initiative reflects efforts by tourism businesses in Ho Chi Minh City to refresh visitor experiences, encourage longer stays and increase tourist spending.

According to the organizers, the program is a special edition of Flavorhood Season 2, bringing together restaurants across the city to make culinary experiences normally available at separate venues more accessible to local and international diners.

This year's program features a series of themed weeks showcasing Mediterranean, other European, Italian and Japanese cuisine.

During the final week, from November 23 to 29, all four chefs will cook together, providing a highlight to close the program.

Under the concept, each chef takes turns presenting signature dishes at a dedicated station in Saigon Café at the Sheraton Saigon Grand Opera Hotel, while diners can continue to enjoy the regular buffet offerings.

Phong Nguyen of The Brix kicked off the program with a fusion of Mediterranean flavors and French techniques, featuring chicken and a signature coconut vanilla riso dessert.

Jay Taylor of Mekong Merchant showcases European cuisine with eight-hour slow-roasted lamb, zucchini salad with smoked labneh and slow-fermented pizza.

Ivan Barone, executive chef at Saigon Café, brings Italian flavors to the program with linguine cacio e pepe served in a wheel of Parmigiano cheese, spicy Sichuan lobster and cheesy focaccina bread.

Chef Shozo Tsuruhara of Fume, together with sous-chef Tatsuo Sasaki, presents contemporary Japanese cuisine featuring sushi, sashimi and cooking techniques using binchotan charcoal and warayaki straw-flame grilling.

Julian Wong, general manager of the Sheraton Saigon Grand Opera Hotel, said the program brings together four chefs and four restaurants to enrich Ho Chi Minh City's culinary scene.

Ivan Barone, the hotel's executive chef and representative of the host kitchen, said the idea of inviting guest chefs stemmed from existing professional relationships and a desire to introduce the distinctive styles of different restaurants to diners.

Throughout Flavorhood, the seafood buffet, featuring Nha Trang lobster, crab, grilled oysters, sushi, sashimi and a range of Asian and European dishes, remains available. The guest chefs' stations are set up within the buffet area.

Hotels seek to boost year-end revenue

Hotels across Ho Chi Minh City are also looking to drive growth in food and beverage services to increase revenue and stimulate consumer spending in the final months of the year.

Programs such as Flavorhood give diners additional reasons to choose hotel restaurants or return in subsequent weeks.

Bringing multiple chefs and restaurant brands together under one program can also help attract a broader customer base, from hotel guests and international visitors to local residents seeking new culinary experiences.

This approach also taps into the local dining market, with residents becoming an important customer group for restaurants and hotels, particularly outside peak tourist seasons.