From Land, Sea And Soul: Telling Vietnam’s Story Through Flavors
When cuisine becomes living heritage — where every dish tells a regional story, from Vị, Le Tonkin, and L’Indochine to Cần Chánh Palace.
Dr. Phạm Hà – National Entrepreneur, Chairman & CEO, LuxGroup®
Vietnam – The Land of a Thousand Flavors
Stretching over 3,200 kilometers of coastline, with landscapes ranging from misty highlands to fertile deltas, Vietnam is a land shaped by water, wind, and sun — a geography that births infinite diversity in taste and texture.
Its tropical monsoon climate and distinct regional seasons create an ever-changing palette of ingredients: wild herbs from the Central Highlands, freshwater fish from the Red River, lobsters from Nha Trang, and tropical fruits ripened under the Mekong sun.
Vietnamese cuisine is, in truth, a living map of its geography and spirit — where nature and humanity coexist in every bowl, every leaf, every drop of fish sauce. Each dish captures not only a region’s produce but its temperament, rhythm of life, and cultural pride.
The North reflects refinement and restraint — seen in delicate pho, elegant bun thang, or the crisp perfection of spring rolls.
The Central region offers boldness — bun bo Hue, mi Quang, banh beo — layered with history and the resilience of its people.
The South celebrates abundance — caramelized fish in clay pot, sweet and sour soups, lotus stem salad — a melting pot of sunshine and generosity.
Each dish is not just food, but a story of land and people — where climate, season, and soul meet at the table.
Cooking with Genuineness – The Art of Storytelling Through Food
At LuxGroup®, food is not merely a service; it is an act of storytelling — a dialogue between culture and emotion.
At Vị Restaurant, diners are taken on a sensory journey through Old Hanoi — where every detail, from the aroma of cinnamon to the lacquered bowls, recalls the nostalgia of northern homes.
Le Tonkin celebrates Indochine elegance, reimagining Vietnamese classics like pho tai lan or fresh spring rolls with artistic plating and fine-dining precision, while keeping their authentic heart intact.
On L’Indochine, cuisine becomes performance art — as guests sail through the Red River or Halong Bay, each dish, from steamed fish in lotus leaf to colorful sticky rice, tells a tale of rivers, rice fields, and timeless craftsmanship.
At Cần Chánh Palace, culinary heritage reaches royal heights — a revival of Hue’s imperial banquets where music, ritual, and food harmonize in a multi-sensory homage to Vietnam’s golden age.
LuxGroup® calls this philosophy “Cook with Genuineness.”
To cook genuinely means honoring the soil, the season, and the story. Every dish must breathe authenticity — not fusion for novelty’s sake, but evolution born of respect.
Three Pillars for Elevating Vietnamese Cuisine
Heritage Gastronomy:
Preserve and honor traditional recipes as living heritage. Each dish — from royal cuisine to street delicacies — carries the wisdom and rhythm of generations.
Modern Vietnamese Cuisine:
Reinterpret tradition through contemporary aesthetics and international techniques. Vietnamese food deserves the same global standing as Thai fine dining or Japanese kaiseki — artfully presented, emotionally resonant, and proudly local.
Experiential Dining:
Transform eating into immersion. From farm-to-table journeys and river cooking workshops to “Cook with Locals” experiences aboard cruises, guests are invited to touch, taste, and feel Vietnam through all five senses.
From Dining Table to National Identity
Food is soft power — a silent but profound form of cultural diplomacy.
When a nation tells its story through flavors, it earns not just admiration but connection.
For LuxGroup®, whose philosophy is “Luxury is Culture – Delivering Happiness,” gastronomy is the purest form of happiness — a bridge between the past and the future, between culture and commerce. Each meal is a memory in motion; each bite, a dialogue of history and heart.
From the rice fields to royal palaces, from fishermen’s hands to five-star plates, Vietnamese cuisine is more than heritage — it is a declaration of identity. When cooked with authenticity, presented with artistry, and shared with pride, it becomes a national ambassador — one that speaks to the world in the language of emotion.
Conclusion
It is time for Vietnam to move beyond being “a destination with good food” — and become a culinary destination of its own.
When travelers come not just to see the scenery but to taste the land, the season, and the soul of Vietnam, we will have succeeded in telling our nation’s story through flavor.
“Cuisine is culture. Culture is heritage. And telling Vietnam’s story through flavor — that is how we bring our identity to the world’s table.”
— Dr. Phạm Hà, Chairman & CEO, LuxGroup