When Michelin-starred chefs appear in Vietnam, the concept of a “meal” is elevated to personal works of art. They not only serve delicious food but also guide a culinary journey where ingredients, techniques, ambiance, and emotions converge. These are the Michelin restaurants in Vietnam where every detail is meticulously planned to create a true Michelin experience: luxurious, creative, and unique.

1. Chef Olivier Elzer and the art of gastronomy at Pink Pearl

• Address: Bai Kem, An Thoi, Phu Quoc, An Giang
• Contact: (+84) 297 3779 999

With over 29 Michelin stars awarded throughout his career, Olivier Elzer currently leads Pink Pearl restaurant at JW Marriott Phu Quoc Emerald Bay. This is not only a luxurious culinary destination on the island paradise but also a prominent representative of Michelin restaurants in Vietnam in the classic French style.

Pink Pearl is designed like a classic French mansion with a characteristic pink hue, inspired by high-society parties of the early 20th century. This luxurious space is where diners savor classic French dishes combined with local ingredients such as Phu Quoc pepper, tuna, and tropical herbs.

From Basquaise-style roast chicken to braised octopus with mashed chickpeas, each dish at Pink Pearl is prepared with great finesse and aesthetics. Lunch in the outdoor garden or dinner in a private room and wine cellar both offer emotionally resonant culinary experiences.

Pink Pearl is currently on the Michelin Selected list, marking a significant step in elevating Vietnamese cuisine. It is a place that brings together all the elements that make up a standard experience: ambiance, ingredients, chef's skills, and service style.

2. Chef Yamaguchi Hiroshi and the Art of Teppanyaki at Hibana by Koki

• Address: Capella Hanoi, 11 Le Phung Hieu, Hoan Kiem, Ha Noi
• Contact: (+84) 24 3987 8888

Japanese Chef Yamaguchi Hiroshi is a Michelin-starred chef who brought the art of Teppanyaki to Vietnam. Hibana by Koki, which he directly leads, is currently the only Teppanyaki restaurant in Vietnam to be awarded a Michelin star.

Located in the basement of the Capella Hanoi hotel, Hibana offers a private dining space, serving a maximum of 14 guests each evening. Here, each meal is a live performance, where the chef and his team prepare high-quality ingredients right before the guests' eyes.

Each dish is a live performance, from Yaeyama Japanese beef to Hokkaido abalone, all meeting the highest standards in both ingredients and technique. Hibana is not just a Michelin restaurant in Vietnam, but also a place where culinary philosophy and the spirit of omotenashi are fully expressed.

Hibana is not only a place to enjoy food, but also a place where the chef expresses his philosophy of life through every cut, every cooking step, and every glance. This is a true Michelin dining experience, personalized for each guest.

3. Chef Yamaguchi Hiroshi and the Cozy Atmosphere at Izakaya by Koki 

• Address: Capella Hanoi, 11 Le Phung Hieu, Hoan Kiem, Ha Noi
• Contact: (+84) 24 3987 8888

Besides Hibana, Izakaya by Koki is the second space consulted by Yamaguchi Hiroshi, still located in Capella Hanoi Hotel but with a completely different spirit. If Hibana is about solemnity and class, Izakaya is a place for connection, relaxation, and enjoying cuisine in a more intimate atmosphere.

Modeling after the traditional pub model in Tokyo, Izakaya by Koki serves a flexible menu with signature dishes such as grilled skewers, salmon roe pressed sashimi, sake-steamed snow peas, and seasonal selected Japanese wines. Although lighter in form, each dish here still ensures the quality of ingredients and standard processing techniques.

The wood-paneled space, the subdued golden light, and the gentle service make each dinner at Izakaya like an intimate conversation between friends, colleagues, or family. Listed in the Michelin Guide as Michelin Selected, Izakaya by Koki is proof that Japanese cuisine doesn't need to be formal to reach the standard, but only needs to be sincere, proper, and empathetic.

4. Chef Christian Le Squer and a refined evening at La Maison 1888

• Address: InterContinental Danang Sun Peninsula Resort, Bai Bac, Son Tra Peninsula, Da Nang
• Contact: (+84) 236 393 8888

Christian Le Squer is a familiar name in the international culinary world. Having held three Michelin stars consecutively in Paris with renowned restaurants such as Le Cinq – Four Seasons George V, he came to Vietnam with the desire not only to pass on his craft, but to create a space quiet enough for the food to tell its own story.

Located on the mountainside, La Maison 1888 combines a classic space with modern culinary arts. Dishes such as Bubble Tartelette or standing spaghetti with cheese sauce all show the sophistication in every detail, confirming its leading position in the top Michelin restaurants in Vietnam system.

• Address: JW Marriott Hotel Hanoi, 8 Do Duc Duc Street, Nam Tu Liem District, Hanoi
• Contact: (+84) 24 3833 5588

Having worked in several 2–3 Michelin-starred restaurants in France, Jean-Fran cois Nulli brings the standards and elegance of French haute cuisine to French Grill – the flagship restaurant of JW Marriott Hanoi. Under his hand, classic dishes such as pan-seared foie gras, Wagyu beef tenderloin, or grilled lobster become a culinary experience meticulously crafted down to the last detail.

French Grill impresses not only with its menu but also with its space, which simulates a classic Bordeaux wine cellar, an open kitchen allowing diners to admire the cooking techniques, and sophisticated service. Every evening here is a well-orchestrated culinary symphony – from appetizer to main course to dessert, each dish maintains its own rhythm.

Honored by the Michelin Guide in the Michelin Selected category, French Grill is one of the leading representatives of authentic French cuisine in Vietnam – a place where every layer of sauce, every slice is a testament to the hand and mind of an internationally experienced chef.

7. Chef Kirk Westaway and Contemporary Britain at The Albion 

• Address: Hotel des Arts Saigon – MGallery, 76–78 Nguyen Thi Minh Khai Street, District 3, Ho Chi Minh City
• Contact: (+84) 28 3989 8888

Kirk Westaway – a two-Michelin-starred chef from England – brings his philosophy of “Redefining British” cuisine to The Albion at Hotel des Arts Saigon. Located on the top floor of the hotel, which is steeped in Indochinese influences, the restaurant is designed like a 1930s British high-society club, with a classic, cozy atmosphere and panoramic city views.

The cuisine at The Albion is a symphony of tradition and modernity. Seemingly familiar dishes such as roast duck, lamb, or organic Da Lat tomatoes are all restructured and presented with a sophisticated language. Notably, Kirk Westaway emphasizes locally sourced ingredients, making them the focal point of the culinary journey – as he combines English cheese, basil sorbet, and mint sauce to highlight the freshness of Vietnamese tomatoes.

Here, each dish is not only a symbol of skillful cooking techniques but also reflects the chef's personality and empathy. The Albion is not simply a place to enjoy delicious food – but a stage for Kirk Westaway to tell the story of modern Britain through every small detail.

8. Chef Peter Cuong Franklin and the breakthrough with Anan Saigon

• Address: 89 Ton That Dam, District 1, Ho Chi Minh City
• Contact: (+84) 904 792 920

Born in Da Lat, raised in the US and professionally trained at Le Cordon Bleu, Peter Cuong Franklin is the first Vietnamese chef to achieve a Michelin star with his street fine dining style – both bold and deeply personal. He founded Anan Saigon in the Old Ton That Dam Market area, and from a small space in the heart of Saigon, it has become a focal point on the Asian culinary map.

Peter is not afraid to break boundaries. From traditional pho, he created Bone Marrow Pho – a dish praised by Michelin as "redefining the standard of Vietnamese pho", with rich beef bone marrow, clear broth, and a modern texture. Banh mi is also transformed into Le Petit “be” – an amuse-bouche with refined fillings such as foie gras, caviar, or grilled meat.

The compact, modern yet emotional space, along with a seasonally rotating menu, makes each meal at Anan like a taste sensation, full of inspiration and unpredictability. Under Peter's hand, Vietnamese street food not only reaches the world – but also retains its national soul, making Anan one of the most memorable restaurants on a culinary journey through Michelin-starred restaurants in Vietnam.