Slow-cooked octopus with Levantine touch With Head Chef Danny Do of Pink Pearl by Olivier E., JW Marriott Phú Quốc
Grapefruit salad with Tây Bắc passion fruit With Chef Lê Ngọc Thiện, head chef of the Vietnamese and vegetarian kitchen at Hum Vegan Tao Đàn Restaurant
New Zealand Beef Striploin with Heirloom Vegetables, Asparagus, Mashed Potato, Beetroot Purée & Peppercorn Sauce With Chef Nguyễn Hữu Nam from Grand Mercure Hanoi
Baked grouper fillet wrapped in caul fat, served with fried 'chưng' cake and chimichurri sauce With Chef Nguyễn Minh Nguyện at Grand Mercure Hanoi
Chanfana – Lamb Shank with Cherry Peri Glaze With Executive Sous Chef Trần Văn Toàn of Mövenpick Hotel Hanoi Centre