Seasonal cuisines: discover new menus through the creative hands of chefs

Like a subtle jazz variation, stir-fried pho with lamb at ST25 by Koto begins the journey with sophistication, restraint and depth. Though it appears to be a spontaneous union of pho and lamb, this dish is a carefully balanced composition of texture, flavour and temperature. Each noodle is skilfully pan-fried to create a charred edge while preserving its natural softness, then gently folded with tender, fragrant slices of marinated lamb. The whole melds with a rich yet light maggi butter sauce.

Using the same ingredients, the lamb pancake marks a striking departure on the flavour map. Rather than the traditional meat and bean sprout filling, this dish is topped with firm shrimp, tender lamb and a hint of taco inspiration. Compactly shaped to fit the palm, its golden-yellow crust is crisp, with edges bursting like flower petals, revealing a plump filling beneath that delivers a modern and enticing street-food flavour. The initial crunch gives way to the natural sweetness of seafood, the gentle richness of lamb, lingering with the pleasure of discovering a fresh take on a familiar dish.

The appearance of lamb in Vietnamese cuisine represents not only ingredient experimentation but also the openness and innovation of contemporary cooking. Amid global influences, these adaptations testify to the boundless creativity and flexibility of Vietnamese chefs as they continue to narrate their homeland’s culinary story through native produce while preserving its soul.

Fired by the smoke from kitchen fires, the familiar calls of vendors and bustling markets, Vietnamese street food has become a treasured source of inspiration for chefs to unleash their creativity. This spirit goes beyond reinterpreting traditional dishes; it embraces bold experimentation, blending indigenous essence with modern vitality to create singular experiences.

The Autograph Banh Mi, from Oriental Pearl’s latest à la carte menu, is a clear example of cutting-edge innovation. Within a crisp handmade baguette lies a filling of minced Black Angus beef wrapped in lolot leaves, smoked cheese, foie gras, herbs, fresh chilli and pickles. Neither a conventional sandwich nor purely Western, the dish forms a layered structure where smoky intensity meets tender meat, softly awakening memories of Saigon’s streets through the seductive richness of the liver sauce. A sandwich eaten in minutes, its aftertaste lingers like a sweet jazz tune with a rebellious edge.

Considered the soul of the capital Hanoi, bun cha has long been associated with the image of a charcoal stove, a piece of seared meat and a bowl of well-mixed fish sauce, captivating many diners. But amid the constant flow of creativity in contemporary cuisine, this familiar dish has been elevated by chefs with a groundbreaking yet still appealing version: bun cha tacos.

The crispy taco layer gently cradles the flavourful grilled pork belly, accompanied by herbs, pickles and a balanced sweet and sour fish sauce. While more streamlined, the essence of bun cha remains full and complete, bringing the free-spirited nature of street food into a modern setting.

That same spirit continues to infuse the grilled pork vermicelli dish, a culinary symbol of the South. The fresh white vermicelli is layered with fragrant grilled pork belly and crispy spring rolls, served alongside raw vegetables, pickles and fish sauce crafted from a special recipe. The flavours mingle: salty, sweet, sour, fatty, crispy and soft, all gathered in a simple bowl of vermicelli, meticulously prepared to offer freshness and perfect harmony.

If traditional dishes preserve memories, then A4 Satsuma Wagyu beef stir-fried pho bridges past and present. The soft, smooth pho noodles remain, as does the rich broth, but now they are quickly stir-fried with a secret sauce and paired with A4 Wagyu beef tenderloin pan-fried just right. The shimmering egg yolk melts gently on the palate, creating a sophisticated symphony of flavours that feels familiar yet pleasantly surprising.

The surprise continues with golden jackfruit miso curry and crispy fried betel leaves, a creative and charming vegetarian dish. Jackfruit and mushrooms simmer gently in a miso-infused curry, delivering sweet, fatty notes and a subtle fermented aroma from Japanese soy sauce. Served with fragrant ST25 rice and crispy fried betel leaves, the dish forms a graceful union of earth, water and fire, balancing Asian tradition with the inventive spirit of a modern kitchen. The crispy, fatty and fragrant experience leaves a light, pleasant aftertaste on the tongue.

From noodles and pho to curry, each dish offers a new interpretation of Vietnamese cuisine. The innovation extends beyond ingredients and techniques, embodying a spirit of exploration that breathes fresh life into every familiar plate, a dialogue between memory and the present.

Amidst this vibrant culinary journey, pan-fried scallops at LAVA, the iconic restaurant of InterContinental Phu Quoc, emerge like a gentle note with a lasting echo. The dish relies on only three key elements: scallops, pumpkin cream and ginger jelly. The pan-frying technique preserves the scallops’ delicate sweetness, paired with velvety pumpkin cream that creates a warm, deep base. The ginger jelly offers a surprising highlight with a light, lingering spicy note on the tongue, extending the aftertaste without overwhelming. Fresh mango sauce adds a delicate acidity, completing the harmonious symphony.

See also: Personalisation, exclusive experiences and the new role of cuisine in the hospitality industry

After the intensity of meat and fire, the palate seeks a gentler note to close the culinary symphony. The dessert of pineapple, coconut and a touch of coffee delivers that perfect finale. The pineapple is cooked evenly to reveal delicate aroma and balanced acidity. A smooth coconut mousse layer, reminiscent of morning dew, mingles with coffee jelly to create an intriguing textural contrast. The pineapple coffee sauce adds a seductive sweet-bitter note. The interplay of temperature, sweetness, richness and herbs makes the dish a lingering aftertaste of the entire feast, one that stays long and invites curiosity.

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