While Flavors Collection reflects the community’s favorites and Vietcetera Editor’s Picks brings the editorial team’s perspective, Flavors Grand Prize recognizes achievements through the eyes of industry professionals who are actively contributing to Vietnam’s F&B landscape.
This year, the Grand Prize spans restaurants, coffee shops, nightlife destinations, hotels, F&B concepts, campaigns, products, and contemporary interpretations of Vietnamese cuisine. The selection process consists of two rounds, beginning with nominations from the Insider Group, a panel of industry professionals, followed by evaluations from the Grand Jury, which determines the three finalists and the winner in each category.
From a bowl of phở reimagined across 12 courses and a coffee brand championing Vietnamese Arabica for more than a decade to new approaches to dining, nightlife, and hospitality, each winner offers a different perspective on “The Flavors of Our Time” in 2026.
Meet the winners of the Flavors Grand Prize at Flavors Awards 2026
Restaurant of the Year: POT AU PHO 2.0
How far can a bowl of phở be reimagined before it stops being phở? At POT AU PHO 2.0, Chef Peter Cường Franklin explores that question through an entire tasting menu.
Rather than serving phở in its familiar form, the restaurant breaks down its essential components, from broth and rice noodles to beef and herbs, before reinterpreting them across 12 courses using French culinary techniques and contemporary approaches. With just 14 seats arranged around an open kitchen, the intimate setting brings diners closer to the preparation of each dish.
POT AU PHO 2.0 is the result of nearly a decade of Chef Peter Cường Franklin’s experimentation with phở and Vietnamese street food. The restaurant shows how even one of Vietnam’s most familiar dishes can continue to evolve, offering new ways to experience its flavors.
Top 3 Finalists
- Nephele Restaurant
- Tales by Chapter
- POT AU PHO 2.0
Coffee Shop of the Year: Là Việt Coffee
Founded in Đà Lạt in 2013, Là Việt Coffee has spent more than a decade bringing Vietnamese coffee closer to consumers by highlighting the journey of each bean, from cultivation and processing to roasting and brewing.
Following a farm-to-cup approach, Là Việt is involved in multiple stages of coffee production. At its Nguyễn Công Trứ location in Đà Lạt, the café sits alongside roasting and processing facilities, allowing visitors to observe part of the work behind their daily cup.
Beginning with Arabica grown in Đà Lạt, Là Việt has gradually expanded its presence both domestically and internationally. Yet even as the brand reaches new markets, it continues to maintain a close connection with the growing region where its story began.
Top 3 Finalists
- Bosgaurus Coffee Roasters
- Every Half Coffee Roasters
- Là Việt Coffee
Nightlife Spot of the Year: PAPI
In just six months of operation, PAPI has welcomed approximately 25,000 local and international guests and hosted 18 international and established guest DJs, quickly establishing itself as a notable newcomer to Ho Chi Minh City’s nightlife scene.
Rather than following the familiar nightclub formula of reserving a table, ordering bottles, and watching a DJ, PAPI designs each night as a journey with multiple chapters.
Guests might begin with cocktails at the bar, move into a social space for conversation, and eventually make their way to the dance floor as the music and energy build throughout the evening.
Cocktails, music, spatial design, and hospitality all contribute to a cohesive experience.
Ultimately, PAPI wants guests to leave remembering that they were at PAPI, rather than simply remembering a night out at a club. It is an ambition that introduces a different approach to Saigon’s evolving nightlife culture.
Top 3 Finalists
- BÀ BAR
- PAPI
- Ủ Bar
Hotel of the Year: Amanoi
Nestled within the landscape of Núi Chúa National Park and overlooking Vĩnh Hy Bay, Amanoi occupies an exceptional setting where mountains, forests, and coastline meet along Vietnam’s south-central coast.
Its pavilions, pool villas, and residences are thoughtfully positioned to embrace the surrounding scenery, while wellness plays an integral role in the guest experience. The resort’s two Wellness Pool Villas take this concept further, offering private swimming pools and dedicated treatment facilities within self-contained spaces.
From architecture and landscape design to wellness experiences, Amanoi places nature and privacy at the heart of its hospitality philosophy.
In 2026, the resort received a Gold Award at the VMARK Hospitality & F&B Excellence Award, further reinforcing its position in Vietnam’s luxury hospitality landscape.
Top 3 Finalists
- Amanoi
- InterContinental Danang Sun Peninsula Resort
- Garrya Mù Cang Chải
F&B Concept of the Year: ST25 by KOTO
The name ST25 by KOTO places a Vietnamese ingredient at the center of its identity: ST25 rice, a variety that has earned international recognition as the World’s Best Rice.
This philosophy extends to the restaurant’s contemporary Vietnamese menu, where rice features in both dishes and cocktails made with ST25 rice liquor, alongside locally sourced and seasonal ingredients.
Beyond its culinary direction, ST25 by KOTO carries a broader purpose. The restaurant continues KOTO’s longstanding mission of providing vocational training and employment opportunities for disadvantaged young people.
By bringing together Vietnamese ingredients, contemporary cuisine, and social impact, ST25 by KOTO has developed a distinctive identity. The restaurant was also included in the MICHELIN Selected list in both 2025 and 2026 and named among Tatler Best Vietnam 2026’s Top 20 Best Restaurants.
Top 3 Finalists
- DẠ夜 DINING
- Spice Canvas
- ST25 by KOTO
F&B Campaign of the Year: “Across the Table” Luxury Dining Series
Rather than building a campaign solely around exclusive dinners featuring renowned chefs, Luxury Dining Series 2026: “Across the Table” places human connection at the heart of the dining experience.
Vietnam served as the opening destination of a six-stop journey, with the first chapter taking place at JW Marriott Phu Quoc Emerald Bay Resort & Spa.
Over five days, the program brought together a wide range of culinary experiences, from Vietnamese heritage breakfasts and family-style dining to Phú Quốc seafood, afternoon tea, cocktails, and collaborations between Vietnamese and international chefs.
A highlight was The Grand Banquet: Vietnam in Celebration, featuring Chef Olivier Elzer, Chef Summer Le, and Chef Cường Nguyễn. Each brought a different culinary perspective to the interpretation of Vietnamese ingredients and food culture.
Through this approach, “Across the Table” transformed a series of dining events into a platform for connecting people, destinations, and cultural stories through food.
Top 3 Finalists
- “Across the Table” Luxury Dining Series
- Phê La Có Hỷ
- Taste Studio 2025: “A Spectrum of Contrasts”
F&B Product of the Year: Mộc Châu Creamery - Mộc Châu Milk
After nearly 70 years of dairy production on the Mộc Châu Plateau, Mộc Châu Milk has introduced a new chapter with Mộc Châu Creamery, a brand positioned within the premium fresh dairy segment.
At the heart of Mộc Châu Creamery is its single-origin philosophy, with milk sourced from the same dairy ecosystem on the Mộc Châu Plateau, approximately 1,050 meters above sea level.
Building on this foundation, the brand has developed a range of fresh milk and yogurt products featuring flavors and ingredients such as young green rice and coconut, aloe vera, and fruit.
More than a new product line, Mộc Châu Creamery represents an evolution for a longstanding Vietnamese dairy brand, bringing its regional origins and nearly seven decades of expertise into a contemporary proposition for today’s consumers.
Top 3 Finalists
- Mộc Châu Creamery - Mộc Châu Milk
- Sô-cô-la đen mật hoa dừa - Alluvia Chocolate
- Tung Tóe (Purple Rice Wine) - Sông Cái Distillery
Modern Vietnamese of the Year: Chapter Dining
As the founder and Executive Chef of FUME, Chef Shozo Tsuruhara has developed a contemporary approach to Japanese cuisine, bringing together traditional culinary techniques and modern dining experiences.
At FUME, Chef Shozo places particular emphasis on ingredient quality, seasonal produce, and the balance of flavors. Through carefully composed menus, he creates dining experiences that extend beyond the dishes themselves, inviting guests to appreciate the selection, preparation, and presentation of each ingredient.
Balancing his responsibilities as both a chef and restaurant owner, Shozo has gradually established FUME’s identity within Ho Chi Minh City’s dining scene.
His recognition as Rising Star of the Year 2026 acknowledges his efforts to introduce Japanese culinary traditions to Vietnamese diners through a contemporary perspective.
Top 3 Finalists
- Ănăn Saigon
- Chapter Dining
- Lady Triệu Gin
Rising Star of the Year: Chef Shozo Tsuruhara
With more than 25 years of experience, Chef Sakal Phoeung has built a career spanning prestigious hotel kitchens, including Sofitel Metropole and Sofitel Saigon Plaza, as well as the French restaurants Le Corto and P'ti Saigon in Ho Chi Minh City.
Born in Cambodia and professionally shaped by French gastronomy, he has developed a culinary identity that brings together Western techniques and local ingredients.
At Le Corto, Chef Sakal incorporates Vietnamese ingredients such as H'Mông black chicken and Phú Quốc pepper into French-inspired dishes. Meanwhile, P'ti Saigon offers a more approachable interpretation of Provençal cuisine through a bistronomy concept, demonstrating his versatility across different dining formats.
Beyond the kitchen, Chef Sakal serves as President of Disciples Escoffier Vietnam, actively supporting professional connections and the development of younger chefs.
In 2025, he led Vietnam’s team in its first appearance at the Bocuse d'Or in Lyon, France.
His contributions to culinary creativity, mentorship, and the broader professional community have earned him recognition as Chef of the Year at Flavors Awards 2026.
Top 3 Finalists
- Chef Cường Nguyễn – Chef Patron, An's Saigon
- Chef Duy Nguyễn – Chef & Co-owner, Little Bear
- Chef Shozo Tsuruhara – Chef Owner & Executive Chef, FUME
Chef of the Year: Chef Sakal Phoeung
With more than 25 years of experience, Chef Sakal Phoeung has built a career spanning prestigious hotel kitchens, including Sofitel Metropole and Sofitel Saigon Plaza, as well as the French restaurants Le Corto and P'ti Saigon in Ho Chi Minh City.
Born in Cambodia and professionally shaped by French gastronomy, he has developed a culinary identity that brings together Western techniques and local ingredients.
At Le Corto, Chef Sakal incorporates Vietnamese ingredients such as H'Mông black chicken and Phú Quốc pepper into French-inspired dishes. Meanwhile, P'ti Saigon offers a more approachable interpretation of Provençal cuisine through a bistronomy concept, demonstrating his versatility across different dining formats.
Beyond the kitchen, Chef Sakal serves as President of Disciples Escoffier Vietnam, actively supporting professional connections and the development of younger chefs.
In 2025, he led Vietnam’s team in its first appearance at the Bocuse d'Or in Lyon, France. His contributions to culinary creativity, mentorship, and the broader professional community have earned him recognition as Chef of the Year at Flavors Awards 2026.
Top 3 Finalists
- Chef Quang Dũng
- Chef Sakal Phoeung
- Chef Việt Hồng
Flavors Awards is Vietcetera's annual awards celebrating the restaurants, bars, cafés, hotels, chefs, bartenders, brands, and emerging talents shaping Vietnam's F&Be landscape.
Through the Flavors and Vietcetera ecosystem, the awards also foster meaningful connections across the F&B community, creating opportunities for collaboration, growth, and the continued evolution of Vietnam's culinary culture.