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THE MIELE GUIDE 2009/2010

VietnamTen years ago, high-end restaurants in Hanoi and Ho Chi Minh City were more akin to sanctuaries, where weary tourists or homesick expats could escape intense humidity and splurge on imported delicacies and wine. Today, this country is home to a growing number of world-class eateries where some extraordinary chefs — acutely aware of Vietnam’s rich culinary heritage — are creating a vibrant amalgam of Vietnamese and global cuisines.

The pioneer of this movement is inarguably French chef Didier Corlou, who has conjured up his own unique brand of French-Vietnamese haute cuisine thanks to his encyclopaedic knowledge of indigenous ingredients and natural flair for combinations both subtle and spectacular. In Ho Chi Minh City, Vietnamese-Australian chef Bien Nguyen, Californian chef Geoffrey Deetz, and German chef Andreas Ertle are also constantly blending western and Vietnamese recipes and flavours with sublime results. Meanwhile in Hoi An, chefs Gustav Graeter and Tran Thanh Duc are flying the flag in similar fashion for Central Vietnam. For all of these chefs, local markets not only provide a bottomless basket of exotic ingredients but daily inspiration for constructing new culinary creations. And although the country’s relatively nascent high-end dining scene is still lagging behind in terms of service, Vietnam is one of the most intensely satisfying destinations for foodies. Whether you’re on the street munching noodles on a plastic stool or safely tucked away in a more cosmopolitan setting, as Anthony Bourdain once said, “You don’t have to go looking for great food in Vietnam. Great food finds you. It’s everywhere.” – Connla Stokes

Cepage Wine Bar and Restaurant, Ho Chi Minh City

4

ZanZBar, Ho Chi Minh City

3

Temple Club,Ho Chi Minh City

2

Quan An Ngon, Hanoi

5

Square One,Ho Chi Minh City

1

top 5

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THE MIELE GUIDE 2009/2010