Excursion S.a.l.t. history and innovation in vietnam’s first michelin-starred restaurant tour at Ho Chi Minh

Vietnamese cuisine is a testament to Vietnam’s long history of resistance and adaptation. Across a thousand years of on-and-off Chinese occupation and a hundred years of French colonialism, Vietnamese cooks found innovative ways to fuse foreign ingredients and knowledge into local traditions.

As the former capital of French Indochina, Ho Chi Minh City (also known as Saigon) was historically a crossroads of global trade. Today, it remains Vietnam’s most cosmopolitan city, and a gastronomic destination where one can encounter all of Vietnam’s regional cuisines as well as new and progressive modern dining. In 2023, Vietnam received its first Michelin star: Chef Peter Cuong Franklin’s restaurant Anan in Ho Chi Minh City. In this tour, guests will experience it all, from the local market to a lunch at Anan.

Travel into the past and present of Saigon’s food culture. The tour begins with a pick-me-up at Café Saigon Xua, a vintage-style coffee shop, where you will meet your host for today - Dan Q. Dao, who will provide guests with an introductory survey of traditional Vietnamese coffee culture.

Dan Q. Dao is a Saigon-based, Vietnamese American food and culture writer who has contributed to publications such as the New York Times, Condé Nast Traveler, GQ, Washington Post, Rolling Stone, and CNN Style. He is the co-author of Great Bars of New York City (Prestel) and the Madame Vo Cookbook (Abrams). Beyond writing, he is the founder of District One Studios, a food and drink brand consultancy.

Next, reboard your coach for a short but picturesque ride to one of the city’s most renowned landmarks, the Ben Thanh Central Market. A symbol of Ho Chi Minh City’s vibrancy, this bustling market is teeming with colorful stalls and lively vendors. The experience of walking through narrow aisles and witnessing the energetic trade is an adventure in itself – a sensory overload of sights, sounds, and scents that reflect Vietnam’s diverse culture.

Your next stop is Anan Saigon, the first-ever Michelin-starred restaurant in Ho Chi Minh City, which is set in a traditional tube house. At Anan, Chef Peter Cu?ng Franklin will perform a live cooking demo before inviting guests to the upstairs dining room, where lunch will be served accompanied by a wine pairing.

Chef Peter Cu?ng Franklin is a Vietnamese-American chef who was born and raised in Dalat in central Vietnam and trained at the prestigious Le Cordon Bleu and world-famous restaurants including Caprice in Hong Kong, Alinea in Chicago and Nahm in Bangkok.

Chef Peter’s “Cuisine Mói,” or “New Vietnamese Cuisine,” reflects his vision of a modern Vietnam that is deeply respectful of its history and traditions yet progressive and international in outlook. He takes inspiration from the country’s vibrant street food culture and uses fresh ingredients often sourced from local markets while incorporating French culinary techniques honed during his training at Le Cordon Bleu.

At the end of your tour, reboard your coach for approx. 1 hour journey back to the port.

Note

Please note: This S.A.L.T. Program tour involves a moderate amount of walking and standing for approximately 0.3 miles (about 500 meters), at times over uneven surfaces, with a few steps to negotiate to get on/off the coach and at the resturant. This tour is not suitable for guests with food allergies, guests with limited mobility, and guests who utilise a wheelchair. The cancellaton deadline of this tour is 72 hours. Guests are advised to wear lightweight, comfortable clothing with flat, closed-toe walking shoes, and bring sun protection, bottled water, and US Dollars, local currency, and/or credit cards for purchases from the ship. Guests must be at least 12 years old to participate on this tour. Guests must be at least 18 years old to be served alcoholic beverages. As in any large city, please take precautions to protect your belongings. Expect crowds and traffic at the sites visited. The tour timings and sequence may vary. Space on this tour is very limited; we suggest you book in advance to avoid disappointment.