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Exactly one century after the definition of culinary excellence was established, Vietnam proudly marked its milestone with the number 11 – a "double number" symbolizing excellence and perfect symmetry, signifying the first time the number of restaurants awarded stars in the S-shaped country has reached double digits.
This year's culinary landscape reveals a major transformation. Vietnam is no longer just a "fresh and exciting discovery," as it was described a few years ago, but has truly transformed into a confident culinary destination with a clear direction and a distinct identity.
The emergence of a new generation of talented young chefs – who bring world-class techniques home and nurture them with memories of their homeland – is the most important catalyst for these 11 stars to shine brightly in a new chapter of Michelin's global history.
Eleven restaurants have been awarded a Michelin Star.
The Michelin-star standard – "delicious food, worthy of diners stopping to savor" – has been elevated this year by the emergence of deeply personalized culinary ideas and supreme techniques.
The addition of these two new stars brings a contemporary perspective with profound depth, demonstrating the boundless creativity of young chefs:
ONVIT (Hanoi)Located in Grand Plaza, ONVIT (meaning "warm light") has set a milestone by becoming the first contemporary Korean restaurant in Vietnam to receive a Star rating. Under the skillful hands of Chef Joon Hyuk Chi, Korean culinary heritage is not a rigid imitation but is completely "redefined" on a foundation of high-quality Vietnamese ingredients.
The tasting menu here is a dialogue between traditional Korean fermentation techniques and the freshness of local ingredients, creating a truly immersive culinary journey.
Upstairs (Ho Chi Minh City)Perhaps the most "special" star of the season. Modestly situated above a wine bar with a mere four tables, Upstairs proves a hard truth in the world of fine dining: Fine dining isn't about ostentatious space, but about the "compressed" talent.
Chef Hiep Truong captivated the judges with his modern take on Central Vietnamese cuisine. Here, memories of home are expressed through sophisticated techniques, transforming a small space into a highly personalized culinary "universe."
The remaining nine restaurants continue to hold the title, a testament to consistency – Michelin's most rigorous measure. In Hanoi, there are...Gia, Hibana by Koki, Tam ViIn Ho Chi Minh City, it isLong Trieu, An An Saigon, Akuna, CieL, Coco DiningIn Da Nang isLa Maison 1888.
The fact that the number of restaurants awarded double-digit star ratings is a sign of remarkable growth in service standards and culinary techniques in Vietnam. It shows that we not only have a few outstanding individuals, but have formed a high-end culinary ecosystem capable of competing on equal footing with culinary capitals in the region.
Diversity and open dialogue
If the stars represent the pinnacle of luxury, then the 72 Bib Gourmand establishments and 110 Michelin Selected establishments are the vibrant soul of street food and local eateries.
This year, the list features many promising "newcomers" such as:Thanh Vân steamed rice rolls, Mammom, Ha Hang Hom pho (Hanoi); Ba Ba crab noodle soup, Yen vermicelli soup, Chi Mo (Ho Chi Minh City); Ba Vui, Banh Beo - Banh Dap (Da Nang)The presence of long-standing establishments such asNgu Binhalongside contemporary spaces such asCOLOR, ZAO, SonoIt has painted a multifaceted picture.
Cuisine is not just about taste, but also about responsibility. This year's Michelin Green Star award welcomes...Tales by Chapter (Ho Chi Minh City)- The first fully plant-based and zero-waste fine dining restaurant in Vietnam to achieve this title.
WithDanang CompressorsandLamai GardenTales by Chapter is becoming the "guardian" of the green philosophy of Vietnamese cuisine.
Honoring individuals: The "souls" behind the banquet table.
The Michelin Guide 2026 continues to affirm the role of people in elevating the culinary experience. The four individuals honored this year represent a new generation of professionals, seamlessly blending international standards with Vietnamese identity.
Chris Fong of NÔM (Ho Chi Minh City)The restaurant won the Opening of the Year award with its "Culinary Journey" concept, inspired by ancient Vietnamese script, transforming the restaurant into a "mini-museum" of traditional culture.
Tran Phuoc Hau of The Monkey Gallery DiningHe won the Young Chef Award for his masterful French techniques blended with the "DNA" of Central Vietnamese flavors from the Nam O region.
The Sommelier Award was given toMai Bich Ngoc of ONVIT (Hanoi)Because of its bold and multicultural beverage pairings, exemplified by the combination of fine dining and Matsutake mushroom-infused Soju.
The Service Award will be given to them.Nguyen Thanh Van of Tales by ChapterTo honor a service style that is both warm and sophisticated, guiding diners to deeply understand the philosophy of sustainability.
With a total of 193 establishments honored, the MICHELIN Guide Vietnam 2026 has affirmed its position as a world-class culinary destination. The message from Gwendal Poullennec – International Director of the Michelin Guide – encapsulates the spirit of this year: A rising generation of young Vietnamese chefs, "rooted in local ingredients, nurtured by memories of home, and illuminated by national pride."
