Cover Menus brought to you by top chefs in Vietnam (photo: provided by Akuna, AnAn Saigon, Long Trieu, Gia and Hibana by Koki restaurants | Design: Chau Duong)
Menus brought to you by top chefs in Vietnam (photo: provided by Akuna, AnAn Saigon, Long Trieu, Gia and Hibana by Koki restaurants | Design: Chau Duong)
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In the world of fine dining, a menu is a storybook that opens into a world of emotion, intrigue and unexpected delights.
Creativity is deeply intertwined with the diner’s experience, forging a connection that transcends the plate. Within the pages of top menus lie untold stories, each dish being a personal statement by its creator. From the first spark of inspiration to the careful, often painstaking process of bringing a vision to life, these are culinary works of art. Passionately executed, uniquely imagined, and carefully composed, they offer not just flavour, but a journey of sensations and meaning.
But the intrigue goes further. The idea of exclusivity here is not simply tied to rare ingredients or elaborate presentation, it is woven into the emotions and symbolism each dish carries. Through this lens, you are invited to explore Vietnam’s vibrant gastronomic landscape, from mountaintop retreats to coastal enclaves, bustling streets to internationally recognised sanctuaries.
Chef’s Secret Menu is a passage into the inner sanctum of culinary mastery. Within each dish lies metaphor, artistry, and often a quiet revelation.
1. Chef Sam Tran (Gia Restaurant): Appetiser from the set menu “Golden Forest, Silver Sea”
Above Appetiser from the set menu “Golden Forest, Silver Sea” (photo: Gia Restaurant)
Appetiser from the set menu “Golden Forest, Silver Sea” (photo: Gia Restaurant)
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Our journey begins at Gia Restaurant in Hanoi, where visionary chef Sam Tran introduces a captivating start to the seasonal tasting menu, “Golden Forest, Silver Sea.” Here, nature is both muse and medium. Each element is carefully chosen and treated with reverence, forging a profound connection between the diner and Vietnam’s culinary heritage.
The result is a nuanced narrative that reflects the harmony between earth and sky, and invites all the senses to the table.
Gia Restaurant
Address: 61 Van Mieu, Dong Da District, Hanoi
2. Chef Peter Cuong Franklin (AnAn Restaurant): One Million Broken Rice Dish
Above Broken rice dish “One Million” (photo: AnAn Restaurant)
Broken rice dish “One Million” (photo: AnAn Restaurant)
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From the heart of Ho Chi Minh City, the journey continues at AnAn Restaurant, where chef Peter Cuong Franklin reimagines a beloved classic. His Com Tam Mot Trieu—or “One Million Broken Rice”—elevates a cherished street staple with rare ingredients and refined techniques, befitting his internationally recognised pedigree.
Beyond homage, the dish signals a new chapter in Peter’s culinary evolution. It is both familiar and avant-garde, a nod to tradition and a step into new territory—crafted, of course, with flair worthy of Vietnam’s high-dining royalty.
AnAn Saigon
Address: 89 Ton That Dam, Ben Nghe Ward, District 1, Ho Chi Minh City
Read about the Secret of the Com Tam Mot Trieu: The essence of Saigon cuisine at AnAn restaurant
3. Chef Wong Fu Keung (Long Trieu Restaurant): Tiger prawns in Shanhu sauce
Above Tiger prawns in Shanhu sauce (photo: Long Trieu Restaurant)
Tiger prawns in Shanhu sauce (photo: Long Trieu Restaurant)
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This signature dish is the pride of celebrated chef Wong Fu Keung, from the esteemed one-Michelin-starred Long Trieu Restaurant. Recognised for its refined presentation and inventive flair, the creation transforms sweet, succulent tiger prawns into an elegant bloom reminiscent of a white rose. Yet beneath the delicate artistry lies an equally compelling story of inspiration, dedication and refined technique.
What emerges is not just a dish that delights the eye, but a beautifully balanced harmony of texture and ingredients, designed with both flavour and wellbeing in mind.
Long Trieu Restaurant
Address: 4th Floor, 22-36 Nguyen Hue or 57-69F Dong Khoi, Ben Nghe Ward, District 1, Ho Chi Minh City
Read about the secret menu of Tiger prawns in Shanhu sauce
4. Chef Yamaguchi Hiroshi (Hibana by Koki): Crispy grilled Yaeyama Kyori beef
Above Crispy grilled Yaeyama Kyori beef (photo: Koki Restaurant)
Crispy grilled Yaeyama Kyori beef (photo: Koki Restaurant)
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For nearly two decades, Chef Yamaguchi Hiroshi has been celebrated for his mastery of teppanyaki grilling. His renowned Yaeyama Kyori beef, a legend since its debut in Macau eight years ago, now continues to captivate at Hibana by Koki. With a quality that even rivals Kobe beef in rarity and richness, this “happy” beef melts effortlessly on the tongue.
What sets the experience apart is the four-part tasting journey, enhanced by a quartet of carefully crafted sauces, each designed to reveal a different layer of depth and elegance. The result is nothing short of unforgettable.
Hibana by Koki Restaurant
Address: Basement 1 & 2, Capella Hanoi Hotel, 11 Le Phung Hieu, Hoan Kiem District, Hanoi
Read about the secret of Crispy grilled Yaeyama Kyori beef
5. Chef Sam Aisbett (Akuna Restaurant): Grilled porcupine with Hokkaido scallops
Above Grilled porcupine with Hokkaido scallops (photo: Akuna Restaurant)
Grilled porcupine with Hokkaido scallops (photo: Akuna Restaurant)
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The culinary adventure continues at Akuna, where chef Sam Aisbett, known for his boundless creativity, pushes the limits of the unexpected. His dish, featuring porcupine meat, takes diners far from the familiar. This is no ordinary meal; it’s an exploration through the rare and the bold, guided by exquisite Hokkaido scallops and precise technique.
From sourcing to preparation, each element is designed to surprise and enchant, building to a crescendo of flavours that awaken the senses. What follows is not just a meal, but a rare and captivating experience.
Akuna Restaurant
Address: 9th Floor, Le Méridien Hotel, 3C Ton Duc Thang, Ben Nghe Ward, District 1, HCMC
Read about the secret of the Grilled porcupine menu at Akuna Restaurant
A truly great dish can upend every expectation and linger in memory—leaving us wistfully dreaming of oversized dumplings or a tray of exquisitely fresh fish.
The relationship between chef and diner goes far beyond taste. It weaves a subtle thread of feeling, an emotional dialogue where the dish becomes a silent messenger between creator and guest.
Each chapter of the Chef’s Secret Menu series reveals more than just the essence of a renowned chef’s creation. These stories uncover the inspirations, philosophies and secrets behind some of Vietnam’s most exceptional culinary expressions. And in doing so, they allow readers to experience something truly rare: a personal connection with the art of flavour.
