The winning dishes at Ngon Masters 2025 by Marriott Bonvoy shine a spotlight on the innovative spirit of Vietnamese cuisine, honoring local identity while carrying the distinctive personal touch of each chef.
Award-winning Chef Nguyen Hai Hung of Sheraton Phu Quoc Long Beach Resort with his creation, Herring & Banh Mi. Photo: Marriott International Vietnam
Beginning now and continuing until May 31, 2026, travelers and culinary enthusiasts can savor these creations through The Ngon Series, a new menu introduced across Marriott International-branded hotels throughout Vietnam.
This curated collection invites diners on a journey through Vietnam’s rich culinary and cultural heritage, celebrating not only regional flavors but also the skill, creativity, and personal stories of the group’s talented young chefs.
Earlier, in September 2025, Marriott Bonvoy launched Ngon Challenge, a nationwide culinary competition that brought together chefs from its properties across Vietnam. Participants were tasked with reinterpreting Vietnamese cuisine through three key pillars: reviving forgotten flavors, championing sustainable sourcing, and showcasing creativity with modern techniques. From this inspiring showcase, five chefs were recognized as Ngon Masters 2025 for dishes that beautifully bridged heritage and innovation.
The Crab Tart & Purple Yam Soup is prepared by Chef Nguyen Van Yeu from Sheraton Hai Phong Hotel
Their winning creations will be featured at Marriott Bonvoy hotels and resorts nationwide until mid-next year, offered either as an immersive five-course tasting journey or as individual plates that guests can enjoy and share.
The experience begins with Herring & Banh Mi, a heartfelt dish from Chef Nguyen Hai Hung of Sheraton Phu Quoc Long Beach Resort. The Phu Quoc herring is paired with pork, gently braised in a fragrant green peppercorn sauce to elevate humble, familiar flavors. Embracing a spirit of sustainability, every part of the fish is used as a mindful homage to nature and family traditions.
Next comes Crab Tart & Purple Yam Soup, an elegant two-part presentation by Chef Nguyen Van Yeu from Sheraton Hai Phong, inspired by the comforting bowl of yam porridge from his grandmother’s kitchen. Hai Phong blue crab is transformed into a delicate crab cake, complemented by local herbs, glass noodles and a crispy crab-shell wafer that creates an artful balance of textures and taste.
Hanoi-style Codfish & Jackfruit by Chef Ngo Van Quy from Four Points by Sheraton Danang Hotel & Resort
Travelers are then invited to savor Hanoi-style Codfish & Jackfruit, a culinary story spanning two regions by Chef Ngo Van Quy of Four Points by Sheraton Danang. This dish marries the iconic Cha Ca Hanoi of the north with the tropical vibrance of central-coast jackfruit. Every part of the fruit is cleverly utilized to build layers of flavor while minimizing food waste, turning everyday produce into refined dining.
For Chef Ngo Van Quy, Cha Ca Hanoi is more than a dish, it’s a taste of home, steeped in Hanoi’s culinary identity and his own memories of family dinners. “By introducing Cha Ca and jackfruit, I wish bridges the northern tradition with the vibrant flavors of central Vietnam, all while honoring sustainability,” he said.
Cu Chi Young Beef with Fermented Soybean by Chef Bui Viet Trung of Renaissance Riverside Hotel Saigon.
Leigh Bancroft, a traveler from Australia, shares that she has enjoyed Cha Ca Hanoi before, but this rendition is truly remarkable. “The gentle sweetness of the jackfruit paired with tender codfish gives it a refreshing twist, transforming a traditional Hanoi dish into something even more delightful,” she stated.
Paying homage to Vietnamese resilience and culinary ingenuity, Cu Chi Young Beef with Fermented Soybean by Chef Bui Viet Trung of Renaissance Riverside Hotel Saigon highlights indigenous ingredients- fermented soybean sauce, ground berries, wild vegetables, Gia Lai forest pepper, pickled figs, and Job’s tears rice. The result is a dish that radiates the warmth of home while offering contemporary sophistication.
The dessert of Tofu & Seaweed, crafted by Chef Tran Tai of Renaissance Danang Hoi An Resort & Spa.
The journey concludes with an imaginative dessert: Tofu & Seaweed, crafted by Chef Tran Tai of Renaissance Danang Hoi An Resort & Spa. Enhanced with lychee ice cream and soursop panna cotta, this sweet creation is a tribute to the simple tofu once sold by his grandmother. Reimagined through a modern lens, it becomes a poetic meeting of land and sea, memory and innovation.
Discover hidden Vietnamese culinary gems, celebrate the artistry of young chefs and savor flavors that linger long after the last bite. Your next adventure awaits in taste, heritage and imagination.
By Jenna Duong
