French‑Vietnamese chef Vincent Cao Minh Page. — Photo courtesy of Maison 1929

HÀ NỘI — Việt Nam’s cuisine is strengthening its global reputation, with Vietnamese-inspired fusion dishes recently added to the menu of a restaurant chain in Taiwan, underscoring the country’s growing culinary influence abroad.

Teishoku 8, a network of 29 well-known restaurants under the Sushi Express Group, which operates nearly 300 Japanese dining outlets across Taiwan, has partnered with French-Vietnamese chef Vincent Cao Minh Page to introduce Vietnamese flavours to its customers.

The collaboration goes beyond a simple culinary partnership with chef Cao Minh, founder of Maison 1929 in Hà Nội and a prominent restaurant chain. It also serves as a cultural bridge, showcasing Vietnamese culinary identity on the international stage.

The specially curated menu, co-created by chef Cao Minh, blends Japanese precision with Michelin-calibre Vietnamese cooking. Among the highlights are three dishes inspired by Vietnamese flavours: Vietnamese Sour Crab Vermicelli Soup, Grilled Pork Knuckle Rice Vermicelli and Grilled Beef & Pork Rice Vermicelli, each designed to offer diners a refined multicultural sensory experience.

The Grilled Beef & Pork Rice Vermicelli combines braised beef tendon with flame-seared char siu pork belly, served with a savoury dressing and crisp spring rolls for a clean, contrasting texture profile.

The Grilled Pork Knuckle Rice Vermicelli features slow-braised pork knuckle glazed and lightly torched for a smoky finish, complemented by fish sauce, roasted peanuts, fresh herbs and savoury dumplings.

The Vietnamese Sour Crab Vermicelli Soup presents a bright aromatic broth of crab and fish stock enriched with tomatoes and Vietnamese sweet-chilli paste, accompanied by Japanese shrimp tempura and silky vermicelli that absorbs the natural sweetness of seafood.

The trio of Vietnamese‑inspired dishes is crafted to take diners on a refined, multicultural sensory journey.” — Photo courtesy of Teishoku 8

Born in Paris to a Vietnamese mother, Cao Minh grew up immersed in Vietnamese flavours. He began his culinary journey with an internship at a Vietnamese restaurant in Montmartre and at 16 entered the Jean Drouant–Mederic Hotel Management School, one of Paris’s most respected hospitality institutions, where he trained in culinary arts, service and restaurant management.

Choosing to build his career in Việt Nam, Cao Minh brought a refined French sensibility to Vietnamese cuisine, quickly earning recognition for elevating local flavours for international audiences.

After six years developing his East-meets-West philosophy, his approach was affirmed when both his restaurants, Chào Bạn and Maison 1929, were honoured in the Michelin Guide in 2023, 2024 and 2025.

Continuing to push creative boundaries, he and his team craft contemporary interpretations that weave European influences into Vietnamese roots. Signature dishes include Charcoal-grilled Beluga Sturgeon, Chicken Soup with Lotus Seeds and Mushrooms and his bestseller, Pandan Crème Brûlée, an elegant and playful French-Vietnamese fusion.

For Chef Vincent, these creations embody authenticity. He sees himself as a cultural storyteller, expressing his experiences, affection and ambition through food. — VNS