Vuong Thanh

Not born for this — but here anyway. I’ve never been the type to chase stars. I didn’t grow up dreaming of white jackets or fine dining. I quit school after year 7. Spent years on boats, not reading recipes — just trying to get by. I’ve made a lot of mistakes. I’ve fought hard to get where I am — sometimes with the world, sometimes with myself. This Michelin Star means more than I can say. Thank you to the Michelin Guide for recognising our work. Thank you to all the organisers for putting together such a special event. To my team — you already know. To our guests — cảm ơn for letting our food speak. This star shines because of all of you. Now… back to the kitchen. This star is not the end. It’s just the beginning — finally, as myself. — Vương

Trips are for learning and developing @restaurantjordnaer Thank you Chef Eric @evjordnaer & @tina_kragh and everyone for giving me an opportunity to have such an exciting and memorable experience. Your stories and sharing here will always be one of my biggest sources of experience for my growth and development in the future. Looking forward to seeing you all soon in Sai Gon

The Rice Infrastructure A study in what wet rice culture left inside the Vietnamese kitchen. — Gạo is not the subject. It is the condition — one that shaped how communities responded to flooding, where lowland villages took root, how hands learned to work through repetition with wet, slow-moving materials. That condition carried into the kitchen as a disposition toward process. Not across all of Vietnamese cuisine, but specifically in what Vietnamese cooks learned to do with starch: to soak it, settle it, steam it slowly. To read texture by touch before the dish is finished. To know when the skin is ready not by a timer, but by how it releases from the tray. Bánh nậm. Bánh ram ít. Bánh cuốn. These are not dishes that tolerate approximation. The margin between right and wrong is narrow — and it is felt, not measured. The older I get, the more I find myself obsessing over what I eat — not just the taste, but the method, the balance, the historical logic beneath it. What strikes me about Vietnamese cuisine is its ingenuity. The ability to take a single grain and transform it into skins, sheets, crackers, and doughs is not accidental. It is centuries of resourcefulness made edible. Perhaps this is what wet rice culture left inside the Vietnamese kitchen: not recipes, but a disposition toward process. May, 2026. - #cocodiningsgn #michelin #50bestrestaurants #cocodining

CoCo Dining is truly honored to be recognized among the 𝗕𝗲𝘀𝘁 𝟮𝟬 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁𝘀 at the 𝗧𝗮𝘁𝗹𝗲𝗿 𝗕𝗲𝘀𝘁 𝗩𝗶𝗲𝘁𝗻𝗮𝗺 𝟮𝟬𝟮𝟲. This meaningful milestone inspires our team to continue creating thoughtful hospitality and memorable dining experiences for every guest who walks through our doors. A heartfelt thank you to @tatlervietnam for this recognition, and to all our guests who have supported and shared this journey with us. _ 𝐂𝐎𝐂𝐎 𝐃𝐈𝐍𝐈𝐍𝐆 Progressive Vietnamese Cuisine +84 96 973 0660 143 Nam Kỳ Khởi Nghĩa, Xuân Hoà, HCMC #CoCoDining #VietnameseCuisine #OneMICHELINStar #MICHELINStar25 #TatlerBestVietnam2026

Thank you @wowweekend for sharing the journey of @cocodining.sgn and Chef Vương’s vision for Vietnamese progressive cuisine. We’re proud to be part of Vietnam’s evolving culinary landscape, one shaped by resilience, dedication, and the spirit of constantly moving forward. Through every menu, we hope to tell a story of Vietnamese identity, reimagined with care, creativity, and respect for where it comes from. _ 𝐂𝐎𝐂𝐎 𝐃𝐈𝐍𝐈𝐍𝐆 Progressive Vietnamese Cuisine +84 96 973 0660 143 Nam Kỳ Khởi Nghĩa, Xuân Hoà, HCMC #LuHanh #VietnameseCuisine #CoCoDining #OneMICHELINStar #MICHELINStar25

• From a grain of rice, salt, herbs, and mắm a cuisine defined by transformation. • A living archive of technique, memory, and adaptation. Coming soon. #cocodining

The Living Archive A dive into Vietnamese cuisine as a living archive of technique, adaptation, and memory. — Over the past three years, our work has turned toward the structural DNA of Vietnamese cooking. We have become obsessed with the why: the specific ingredients, techniques, and cultural negotiations that define its distinct voice. In his upcoming menu at @cocodining.sgn , @chef.vuong returns to the fundamentals: grains, herbs & fermentation. Not as a catalogue, but as a system—a distinctive approach to building flavors of Vietnam through time, contrast, and balance. May, 2026. A study of mechanics of how Vietnam tastes. - #cocodiningsgn #michelin #50bestrestaurants #cocodining

𝐎𝐟𝐟-𝐒𝐜𝐫𝐢𝐩𝐭 𝐰𝐢𝐭𝐡 𝐂𝐨𝐂𝐨 𝐃𝐢𝐧𝐢𝐧𝐠 𝐄𝐩𝐢𝐬𝐨𝐝𝐞 𝟐: 𝐂𝐡𝐞𝐟 𝐕𝐢𝐱 𝐑𝐚𝐭𝐡𝐨𝐮𝐫. Does it get more Off-Script than this? Two years ago, East London-born Chef Vix Rathour quietly booked a table at CoCo Dining Saigon — aware of its burgeoning reputation but low key about his visit. Not long before, thanks to a pandemic-era DM slide of Gaggan Anand, the illustrious Bangkok based chef — the original Gaggan restaurant had been named Asia's Best Restaurant four consecutive years (2015–2018) and peaked at No.4 on the World's 50 Best list in 2019 — installed his erstwhile protege (think a Obi Wan and Luke Skywalker dynamic) as head chef at his new project with Louis Vuitton (ably supported by Asia's Best Pastry Chef 2025, Dej Kewkacha). CoCo Dining’s Chef Vuong found out, and immediately alerted the team. “I was like what the f*ck!?” Managing Director Daniel Dang remembers. Two years on, their friendships cemented, and their reputations — Chef Vuong and CoCo now sporting a MICHELIN star, Chef Vix and Gaggan at Louis Vuitton no.8 at Asia’s 50 Best Restaurants 2026 — Vix is back for a four-hand dinner bringing together the UK and Vietnam, called ‘𝐄𝐜𝐡𝐨𝐞𝐬 𝐨𝐟 𝐇𝐢𝐬𝐭𝐨𝐫𝐲.’ “We’re in a world now where everyone does collaborations on a weekly basis,” Vix says dismissively. “We just done one because we like each other.”

ECHOES OF HISTORY | A collaboration of @cocodining.sgn & Chef Vix - Two years of friendship, months of work, and countless hands behind the scenes — all coming together for one unforgettable night. What started as a shared vision between @vixthechef @dang.itsdani & @chef.vuong became something much bigger: a true exchange of ideas, cultures, and craft between two teams who deeply respect the process. A heartfelt thank you to both teams — we hope this was a meaningful and memorable collaboration for everyone involved, just as much as it was for our guests (and that everyone’s finally recovered 😅). To team Vix — if you’re ever back in Vietnam, give us a hola, we’ll take proper care of you. So much love to our incredible kitchen, service, bar, marketing, creative, and events teams who brought everything to life. Special thanks to our partners and suppliers who made this possible. And a big shoutout to @cavestagram , @hi.amdreamer , and the crew at @the_dotmagazine , as well as our friends and family for always supporting @miyu_minty @alistairminty @shaun.spotlightasia @anhahcm … To everyone who joined us — thank you for being part of *Echoes of History*.

Asia’s 50 Best Restaurants | Hong Kong | Part 2 @theworlds50best The room shifts when the Top 10 starts. Less talking. More focus. You can feel the stakes—everyone’s done the work, but this is where it separates. The Top 10 at Asia’s 50 Best Restaurants isn’t just a list. It’s a snapshot of where the region is heading. The Top 10: • No.10 (Highest New Entry) — Ru Yuan, Hangzhou. Straight in, no warm-up. @ruyuan_hangzhou • No.9 — Ling Long, Shanghai. Pure consistency. @restaurant_linglong • No.8 — Gaggan at Louis Vuitton, Bangkok. @vixthechef doing Vix things—evolution without losing edge. • No.7 (Macau) — Chef Tam’s Seasons. Precision, fully dialled in. @cheftamkwokfung @cheftamsseasons • No.6 (Mainland China) — Meet the Bund, Shanghai. Big stage, controlled execution. @meetthebund_sh • No.5 — Nusara, Bangkok. Personal, layered, deeply Thai. @nusarabkk • No.4 (South Korea) — Mingles, Seoul. Clean, confident, unmistakable. @mingles_restaurant • No.3 (Thailand) — Gaggan, Bangkok. Reinvention as a system. • No.2 — Wing, Hong Kong. Refined, exact, no excess. @wingrestaurant_hk And then No.1. Different conversation. Also worth noting—Thitid Tassanajohn @cheftonn taking the Inedit Damm Chefs’ Choice Award. Peer recognition always hits different. That’s respect from people who actually understand the grind. What stands out isn’t just who’s on the list—it’s how diverse the thinking has become. Different cities, different philosophies, different ways of defining “Asian cuisine.” No single narrative anymore. And that’s a good thing. TBC— #50bestrestaurants #asias50best

@theworlds50best ASIA’S 50 BEST RESTAURANT 2026 🔥 Congratulations to All Chef - Team - Restaurants The Best 🥰 50 JL Studio, Taichung, Taiwan 49 7th Door, Seoul, South Korea 48 La Bourriche 143, Shanghai, China 47 Wana Yook, Bangkok, Thailand 46 Mono, Hong Kong 45 Nae:Um, Singapore 44 Locavore Nxt, Ubud, Bali 43 Bium, Seoul, South Korea 42 August, Jakarta, Indonesia (Best Restaurant In Indonesia) 41 Mosu, Seoul, South Korea 40 Labyrinth, Singapore 39 Au Jardin, Penang, Malaysia (Best Restaurant In Malaysia) 38 Les Amis, Singapore 37 Narisawa, Tokyo, Japan 36 Le Du, Bangkok, Thailand 35 Caprice, Hong Kong 34 Crony, Tokyo, Japan 33 Myoujyaku, Tokyo, Japan 32 Estro, Hong Kong 31 Floriege, Tokyo, Japan 30 Nara, Kasauli, India 29 102 House, Shanghai, China 28 Maz, Tokyo, Japan 27 Ms. Maria & Mr. Singh, Bangkok, Thailand 26 Eatanic Garden, Seoul, South Korea 25 Potong, Bangkok, Thailand 24 Neighborhood, Hong Kong 23 Born, Singapore 22 Logy, Taipei, Taiwan (Best Restaurant In Taiwan) 21 Sazenka, Tokyo, Japan 20 Seroja, Singapore 19 Odette, Singapore (Best Restaurant In Singapore) 18 Suhring, Bangkok, Thailand 17 Lamdre, Beijing, China (Highest Climber Award) 16 Sezanne, Tokyo, Japan 15 Masque, Mumbai, India (Best Restaurant In India) 14 Onjium, Seoul, South Korea 13 La Cime, Osaka, Japan (Best Restaurant In Japan) 12 Sorn, Bangkok, Thailand 11 Fu He Hui, Shanghai, China 10 Ru Yuan, Hangzhou, China (Highest New Entry) 9 Ling Long, Shanghai, China 8 Gaggan at Louis Vuitton, Bangkok, Thailand 7 Chef Tam’s Seasons, Macau (Best Restaurant In Macau) 6 Meet The Bund, Shanghai, Mainland China (Best Restaurant In China) 5 Nusara, Bangkok, Thailand 4 Mingles, Seoul, South Korea (Best Restaurant In South Koreq) 3 Gaggan, Bangkok, Thailand (Best Restaurant In Thailand) 2 Wing, Hong Kong 1 Chairman, Hong Kong (Best Restaurant In Hong Kong)

Dropped by Here Thai to support my good friend Chef Lenk. 🤝 The kitchen is humming, the vibe is electric, and most importantly the food is spot on. From the richness of the broths to that perfect balance of spice, you can tell there's a master at work herể 😉 Hong Kong just got a major upgrade in Thai flavors. Great food at a great value. Huge congrats on the opening, Lenk! Let’s get a drink soon to celebrate. 🍻 #Hongkong2026