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From symbolic rice grains to "heritage banquets"
In the luxurious setting of Sofitel Saigon Plaza on the evening of December 15, 2025, the story of ST25 rice – the pride of Vietnamese agriculture – was retold in a completely new language. No longer confined to the boundaries of family meals, "our village rice" here has become the soul of culinary creations of international caliber.
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Naming the restaurant after the world's finest rice is not just an identification, but a commitment to its cultural identity. For the past two years, ST25 by KOTO has persistently proven that the simplest ingredients from the Vietnamese countryside, when transformed by modern thinking and dedication, can proudly stand alongside the world's culinary masterpieces. Awards such as Michelin Selected 2025 and Best Vietnamese Restaurant in the World are sweet rewards for elevating Vietnamese agricultural products in the heart of the city.
"Know One, Teach One"
2025 can be considered a brilliant "harvest season" for ST25 by KOTO on the international culinary map. Recognition from Michelin Selected 2025 or a place in the Top 100 best restaurants in the Asia Pacific region are not just dry statistics. Even more noteworthy is the title of "Best Vietnamese Restaurant in the World" at the World Luxury Awards 2025 – a confirmation of the prestige of ST25 rice and its authentic cooking style.
Sharing about these milestones, the founder's representative emphasized authenticity: "We bring Vietnamese cuisine to the world using a modern and sophisticated language, but absolutely without altering it to the point of losing its soul."
However, the most enduring strength of ST25 by KOTO lies not in its awards and accolades, but in KOTO's core philosophy: "Know one, teach one." Initiated by Jimmy Pham in 1999, this spirit has become a humanistic ecosystem. This model creates a miraculous cycle: one person who receives knowledge has the responsibility to pass it on to the next. That is why the presence of the new Head Chef Thang Nguyen and his successor team at this anniversary event is especially significant. They are the most vivid proof that a sustainable educational philosophy can break the cycle of poverty and open up new horizons.
Chef Thang Nguyen
The event immersed diners in an emotionally engaging interactive space. At the open kitchens, guests could observe firsthand the process of cooking each piece of crispy rice by hand or meticulously rolling each noodle roll. The rich aroma of fresh rice blended with the folk music of artist Cao Bá Hưng, creating an atmosphere steeped in heritage. During the event, diners had the opportunity to participate in the cooking process.
The ST25 rice here is not only famous for its pure, delicious taste, but also for "nurturing" the unfulfilled dreams of the younger generation. At the end of the commemorative event, the most profound impression was the belief that when humanistic values are placed at the heart of creativity, Vietnamese cuisine will not only go further on the world map, but also touch the deepest emotions in the hearts of every diner.
