Four hands dining events stir Vietnam’s culinary scene this autumn

Meanwhile, Co- offers a symphony of Chengdu, the city famed as China’s culinary paradise. Infused with the spirit of contemporary Sichuan cuisine, the restaurant under Jin Yang and Meiyi You celebrates seasonality and respect for the soil.

The “Quintet Table” four hands dining event creates a dialogue between two cultures. Familiar Vietnamese flavours meet the boldness of Sichuan spices, not in competition, but in delicate harmony. It is more than a party; it is a study in culinary interplay. “Nephele and Co- share a common rhythm: respect for the land, love of local ingredients and the urge to tell regional stories through every dish,” Chef Francis Thuan Tran explains.

Despite differences in ingredients, heritage and taste, the two restaurants converge in their desire to translate the essence of the land into each dish through four hands dining. The recent intimate gathering was a testament to the chefs’ passion, a way to narrate stories of home while sharing cultural values with international guests.

The experience was further enriched by wines selected by experts Paul Vo and Windy, each glass carefully chosen to complement the dishes. With only 28 seats available, the evening offered a private, immersive setting, where every taste from food to wine was meticulously considered.

Continuing the theme of distinctive culinary events, Regent Phu Quoc hosts a “Four-Hands” evening at Oku restaurant on 24 and 25 October 2025. The collaboration pairs Regent Phu Quoc’s Chef Andy Huynh with Chef Mirko Gatti of Italy’s renowned [àbitat] restaurant. Together, they craft a culinary journey that celebrates the flavours of Phu Quoc. The four hands dining event highlights sustainability and seasonality, delivering dishes that are as thoughtful as they are delicious, infused with the island’s identity.

Before the event, the two chefs embarked on a voyage of discovery, exploring tropical forests, beaches and local farms to capture the essence of the island’s cuisine. Distinctive ingredients such as wild herbs, fresh seafood, honey and ripe red peppers were reimagined with artistry, each dish telling a story of culture and terroir. The experience was heightened by the setting at Oku restaurant, where herb gardens and glass walls reveal a sweeping natural panorama. The interplay of landscape, cuisine and attentive service from Sara, Mirko’s partner, created an unforgettable multi-sensory adventure.

Alongside Andy and Mirko’s collaboration, the event enchanted guests with thoughtfully curated beverages. From refreshing kombuchas to delicate infusions and sparkling fermented drinks, each choice guided the palate, echoing the rhythm of the island. With seating limited, Oku offered an intimate experience, allowing each guest to savour the flavours, listen to the whisper of Phu Quoc through every dish, and transform dinner into a singular adventure.

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JW Marriott Saigon invites diners to explore contemporary Italian cuisine with the event series “Symphony of Flavors: Passport to Italy”, running from 11 to 14 September 2025. Chefs Francesco Leone (JW Marriott Saigon) and Marco Pistillo (Sheraton Nha Trang) collaborate on a unique four-course menu, blending Marco’s maritime culinary spirit with Basilico’s refined techniques, offering a captivating journey through modern Italian cuisine.

The menu opens with a trio of pesto breads and French oysters topped with Italian sparkling wine foam, a beginning both fresh and elegant (pan-seared Japanese scallops on artichoke purée, accompanied by 24-month-aged Italian ham and lemon-scented olive oil, bridge sea and land seamlessly. A risotto with braised wagyu cheek and premium seafood embodies freshness and evokes the understated sophistication of the Mediterranean. The experience is completed by premium wines chosen by Sommelier Jade Nguyen.

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