Culinary Adventure through Marriott Bonvoy's Ngon Series
Recently, Marriott Bonvoy, the globally acclaimed loyalty program representing more than 30 hotel brands under Marriott International, introduced “The Ngon Series.” This is described as a culinary journey honoring Vietnamese culture and flavors, brought to life through the talent, creativity, and meaningful culinary stories of young chefs from Marriott hotels and resorts across Vietnam.
In September 2025, Marriott Bonvoy officially launched the Ngon Challenge – a nationwide culinary competition featuring chefs from Marriott International’s hotels and resorts throughout Vietnam. With the goal of redefining Vietnamese cuisine based on three core principles: reimagining traditional flavors, practicing sustainability, and emphasizing modern cooking techniques, the Ngon Challenge selected and honored five outstanding chefs with the title of Ngon Masters 2025 for dishes that embody the innovative spirit of Vietnamese cuisine, honor local identity, and showcase each chef’s personal touch. These five winning dishes will be featured in “The Ngon Series” and served at all Marriott International hotels and resorts across Vietnam from December 1, 2025, to May 31, 2026. Diners can enjoy the complete experience through a special five-course set menu or choose individual dishes à la carte.
The culinary journey begins with Bánh Mì Cá Trích by Chef Nguyễn Hải Hưng of Sheraton Phu Quoc Long Beach Resort, a rustic yet creative combination of Phu Quoc herring and pork meatballs simmered in a flavorful green peppercorn sauce. Chef Hưng skillfully elevates familiar flavors with refined techniques while fully embracing sustainability through efficient use of ingredients.
Next, Chef Nguyễn Văn Yêu from Sheraton Hai Phong presents Bánh Cua & Purple Yam Soup, inspired by the purple yam porridge of his childhood memories. Using fresh Hai Phong crab, he creates a juicy crab cake topped with a crispy crab cracker, served with a smooth, aromatic purple yam soup infused with Mần Tưới herb oil—offering a harmonious blend of the sea’s sweetness and the peaceful essence of Northern Vietnamese countryside.
Continuing the flavor expedition, Chef Ngô Văn Quy of Four Points by Sheraton Danang introduces Hanoi-style Cod & Jackfruit, a reinterpretation of Hanoi’s iconic chả cá paired with Central-style braised jackfruit. Notably, Chef Quy thoughtfully utilizes various parts of the jackfruit to build depth of flavor, embodying a “zero-waste” culinary philosophy.
Chef Bùi Việt Trung from Renaissance Riverside Hotel Saigon then showcases Young Củ Chi Beef with Tương Bần. The dish highlights local ingredients such as tương bần fermented soy sauce, golden berries, Gia Lai pepper, and wild đọt choại vegetables—evoking the warmth of family meals while reflecting the sophistication of contemporary cuisine.
Closing the menu is Tofu & Seaweed Dessert by Chef Trần Tài of Renaissance Danang Hoi An Resort & Spa, inspired by his grandmother’s traditional tofu cart. Chef Tài skillfully replaces commercial coagulants with seaweed jelly to set the tofu, pairing it with lychee ice cream and soursop panna cotta—a pure, harmonious dessert connecting sea and land, past and present.
Don’t miss the chance to experience “The Ngon Series” – a menu celebrating the heritage of Vietnamese cuisine, brought to life by the Ngon Masters of Marriott Bonvoy. The program will be available at all Marriott International hotels and resorts across Vietnam for six months, from December 1, 2025, to May 31, 2026.
