Vietnam food scene shines with new wealth, global attention

The Future of Food 2026 report, released by Marriott International on Oct. 14, highlights Vietnam's rising culinary profile in the region.

The report is based on inputs from culinary teams at 270 Marriott hotels in 20 Asia-Pacific markets along with insights from more than 30 chefs and food experts.

At Anan Saigon in Ho Chi Minh City, crab is paired with ingredients like sea urchin, red pomelo, fried shallots, and a sauce made from prawn heads. Photo by VnExpress/Thanh Tung

According to Petr Raba, Marriott International's vice president of culinary for Asia-Pacific, Vietnamese cuisine is on the rise.

With Vietnam targeting double-digit economic growth (10%) by 2030, young upper-middle-class consumers are seeking more upscale dining.

The growing number of fine-dining restaurants in Ho Chi Minh City, Hanoi and Da Nang reflects this change along with the Michelin Guide's recognition of 181 restaurants in Vietnam over the past three years.

More international chefs are choosing Vietnam to grow their careers. Sam Aisbett, who runs the Michelin-starred Akuna in Saigon, moved from Singapore in 2018 after finding success with his restaurant Whitegrass.

Calling Vietnam his "second home", he builds his cooking around local ingredients.

In July 2023 he opened Akuna in Ho Chi Minh City, and a year later it received a Michelin star.

The report also highlights Vietnam’s rising culinary profile. This year 96% of guests staying in its hotels are expected to prefer local dishes, with 80% of restaurants offering traditional dishes.

The report shows that 57% of Asia-Pacific diners prefer local food to international options. The ratios range between 44% in Thailand and 82% in Indonesia. In Vietnam, 47% choose local cuisine, on par with Japan.

Michelin-listed Vietnamese restaurants highlight local ingredients.

Anan Saigon elevates street-food staples like banh mi, banh trang rice paper, cao lau thick noodles, and pho into refined versions, while Gia in Hanoi incorporates Vietnamese cultural elements into both its decor and seasonal tasting menus.

Cod cooked with unripe jackfruit, a familiar ingredient reimagined in a contemporary dish at a Vietnamese restaurant. Photo by VnExpress/Bich Phuong

As Vietnam's dining scene grows, new trends are taking shape.

While Marriott hotels in Vietnam noticed 67% of guests prefer formal dining, most in Asia-Pacific favor "casual" settings.

Nearly half of Vietnamese diners also enjoy venues with open kitchens or live shows.

Visual presentation also plays a key role. In Vietnam, 93% of diners say they are likely to order eye-catching dishes and drinks to share on social media, the highest rate in the surveyed markets.

A Vietnamese family-style meal served in Michelin-starred Tam Vi in Hanoi. Photo by VnExpress/Giang Huy

The Future of Food 2026 report also outlines changing dining habits in the Asia-Pacific region, noting trends like a move from fine dining to casual luxury, more relaxed experiences, multi-sensory meals, and greater use of local ingredients.

"Today's diners are not only looking for good food; they want connection, stories of culture and art expressed through the space and the dishes," Raba added.