Vietnamese–Korean cuisine elevated at The Grill, Sheraton Grand Danang Beach Resort & Spa

Aug 11, 2025

Cover Sheraton Grand Danang Beach Resort & Spa’s The Grill unveils culinary a bridge between the cities of Seoul and Da Nang

Sheraton Grand Danang Beach Resort & Spa’s The Grill unveils culinary a bridge between the cities of Seoul and Da Nang

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On 30 August, Sheraton Grand Danang Beach Resort & Spa will unveil an exceptional culinary event at The Grill for the first time, creating a bridge between the cities of Seoul and Danang.

Themed The Quintessence of Vietnamese and Korean Cuisine, the evening marks a collaboration between Sheraton Grand Danang Beach Resort & Spa and JW Marriott Dongdaemun Square Seoul. Guests can expect an inspiring gastronomic journey as three accomplished chefs from both countries unite to craft an exclusive six-course menu at The Grill restaurant.

Representing Korea, BLT Steak Seoul is part of the internationally acclaimed BLT Steak brand, founded by chef Laurent Tourondel, who reimagined the classic steakhouse by blending traditional cooking methods with a refined contemporary style. In Seoul, the restaurant builds on this vision, fusing American and Asian influences to suit the palate and sensibilities of Korean diners. For this occasion, guest chefs Kim Jung Sub and Oh Seo Woong will showcase their expertise, working with premium ingredients to create enticing dishes. With more than a decade in top-tier Korean restaurants, chef Kim is distinguished by his mastery of meat preparation and precise temperature control, executed to the finest detail.

Above Chef Oh Seo Woong from BLT Steak Seoul

Above Chef Kim Jung Sub from BLT Steak Seoul

Chef Oh Seo Woong from BLT Steak Seoul

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Chef Oh, meanwhile, is recognised for his inventive plating and finely tuned flavour balance. His accolades include Gold Medals at the Korea International Cooking Competition in 2019 and 2022, a Silver Medal at the Korea Food Grand Master Festival 2021, along with numerous other professional awards. These honours not only highlight his technical skill but also reflect the distinctive personal style he will bring to this exclusive dinner.

Above Chef Thong Huynh from The Grill

Chef Thong Huynh from The Grill

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Joining the two guest chefs from BLT Steak Seoul is Chef Thong Huynh from The Grill, the signature steakhouse of Sheraton Grand Danang Beach Resort & Spa. With a strong foundation in the art of grilling and extensive experience in modern European kitchens, Chef Thong has a deep understanding of local ingredients, which he weaves into dishes that harmonise Eastern and Western flavours. The Grill, with its elegant private setting, will provide the perfect stage for the combined artistry of the three chefs, each dish distilling the finest elements of Vietnamese and Korean culinary traditions.

Above The six-course menu blends modern culinary techniques with inspired flavour pairings

The six-course menu blends modern culinary techniques with inspired flavour pairings

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Above The centrepiece is US beef tenderloin, sourced from USDA Prime breeds, prized for its marbling, firm texture, natural sweetness and lingering finish

The centrepiece is US beef tenderloin, sourced from USDA Prime breeds, prized for its marbling, firm texture, natural sweetness and lingering finish

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The six-course menu blends modern culinary techniques with inspired flavour pairings. The evening opens with a crisp glass of melon Prosecco to awaken the palate, followed by savoury cheese biscuits and smoked Brie, paired with De Bortoli white wine from Australia’s Riverina region to cut through the cheese’s creamy richness. Guests will then be guided through a progression of flavours with slow-cooked salmon accompanied by Osetra caviar, and pan-seared duck breast, leading to the evening’s star dish. The centrepiece is US beef tenderloin, sourced from USDA Prime breeds, prized for its marbling, firm texture, natural sweetness and lingering finish. The dish is complemented by a choice of two red wines, Salentein Portillo Malbec or Clarendelle, each enhancing the meat’s sweetness and depth. To close, Crêpe Soufflé with passion fruit sauce offers a bright, elegant finale.