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Marriott Bonvoy, Marriott International's prestigious loyalty program with over 30 hotel brands, proudly announces the launch of The Ngon Series. More than just a menu, it's an inspiring culinary journey woven from the talent, creativity, and profound memories of a new generation of young Vietnamese chefs, honored as Ngon Masters.
Vietnam, with its rich and diverse culinary landscape from North to South, has always been an endless source of inspiration. However, the challenge lies in preserving traditional flavors while still catering to the modern lifestyle and culinary philosophy. Driven by this concern, in September 2025, Marriott Bonvoy launched the Ngon Challenge – a national culinary competition attracting talented chefs from Marriott International hotels and resorts across Vietnam.
The core philosophy of the Ngon Challenge revolves around three pillars: recreating traditional flavors, practicing sustainability, and promoting modern cooking techniques. The competition is not just a showcase of culinary skills, but also a stage for young chefs to demonstrate their deep understanding of local ingredients, "zero-waste" sustainability, and the personal stories behind each dish. From hundreds of entries, the five most outstanding chefs were honored as Ngon Masters 2025, and their creations are the soul of The Ngon Series menu.
The Ngon Series is the culmination of culinary excellence, the voice of a new generation of chefs who dare to break the mold while preserving the soul of Vietnamese cuisine. From December 1st, 2025 to May 31st, 2026, this unique menu will be served at all Marriott International hotels and resorts in Vietnam, offering diners the opportunity to experience the full, elevated flavors of Vietnam through a five-course set menu or by choosing individual dishes (a la carte).
The culinary journey begins with an unexpected interplay between tradition and innovation, where simplicity is elevated to sophistication. Chef Nguyen Hai Hung's herring sandwich (Sheraton Phu Quoc Long Beach Resort) is a prime example. More than just a familiar street food, it's a bold combination of fresh Phu Quoc herring and steamed dumplings cooked in a warm, rich green peppercorn sauce. What makes this dish special is its commitment to sustainability: Chef Hung skillfully utilizes every part of the ingredients, transforming familiar flavors into a refined experience, demonstrating respect for the sea and local resources.
Following this is an adventure into the nostalgic memories of Northern Vietnam through Chef Nguyen Van Yeu's crab cake and taro soup (Sheraton Hai Phong). This dish is inspired by the simple image of a bowl of taro porridge from his childhood. Using fresh Hai Phong crab, he created a soft, succulent crab cake with a rich, sea-flavor, covered in a crispy crab puff pastry. All of this is served with a smooth, purple taro soup, subtly fragrant with the aroma of Mần Tưới leaf oil. This harmonious combination offers a feeling of both the sweetness of the sea and the peaceful warmth of the countryside, showcasing meticulous attention to balancing flavors and textures.
As diners continue their journey, they will encounter an unexpected fusion of two culinary regions with Chef Ngo Van Quy's Hanoi-style cod and jackfruit dish (Four Points by Sheraton Danang). The dish recreates the essence of Hanoi's La Vong fish cake, but creatively reimagined by combining it with jackfruit cooked in the style of Central Vietnamese cuisine. The highlight of this dish is Chef Quy's skillful use of various parts of the jackfruit – from the fibers to the segments – creating a multi-layered depth of flavor. This masterful preparation not only delivers a taste that is both familiar and unique, but also strongly affirms the "zero-waste" philosophy, transforming humble ingredients into culinary works of art.
Following that, the comforting flavors of a Southern Vietnamese family meal were recreated through Chef Bui Viet Trung's (Renaissance Riverside Hotel Saigon) dish: Cu Chi young beef and fermented soybean paste. This dish shines with its skillful selection of local ingredients, from fragrant fermented soybean paste, subtly sour wild yam, spicy Gia Lai pepper, to fresh wild greens like young chayote shoots. Chef Trung has encapsulated a traditional family meal into a modern, sophisticated dish that evokes warmth while showcasing contemporary cooking techniques, affirming the richness and diversity of Vietnamese regional cuisine.
Concluding this enchanting journey is a pure and meaningful dessert: Tofu & Seaweed by Chef Tran Tai (Renaissance Danang Hoi An Resort & Spa). This dish is a sweet tribute to his grandmother's tofu stall, a cherished memory. He replaced traditional industrial thickeners with natural seaweed, creating a soft, delicate tofu. The exquisite combination of tofu, fragrant lychee ice cream, and rich custard apple panna cotta creates a harmonious blend of flavors from the sea (seaweed) and land (fruit), childhood memories (tofu) and the sophistication of modern cuisine. It's a perfect ending, showcasing the graceful interplay between tradition and innovation.
The essence of The Ngon Series lies not only in the dishes themselves, but also in the feeling of connecting with local values that are transforming in a very contemporary way. Upon leaving the table, what remains is an appreciation for the stories told through the ingredients, techniques, and passion of young people contributing to recreating the Vietnamese culinary map in their own unique way. This is a journey to savor and understand more about a Vietnam rich in identity but always ready to embrace new perspectives.
