SHORTLIST HIGHLIGHTS

Residence Eleven at Hilton Saigon presents refined Chinese dining with curated menus, panoramic city views, heritage-inspired elegance, and an exclusive atmosphere for memorable celebrations.

Busshari Modern Japanese Eatery

Busshari Modern Japanese Eatery blends Japanese craftsmanship with contemporary energy, offering intimate omakase, a curated sake bar, artisanal quality, and refined storytelling in Thao Dien.

The Racha Room

The Racha Room offers a vibrant Asian dining experience, balancing salty, sweet, sour, umami, and spicy flavours with layered textures and contemporary culinary flair.

Nephele

Nephele harnesses wood-fired mastery, where Chef Francis Thuan Tran elevates Vietnam’s diverse terroir into a multi-sensory journey, transforming seasonal harvests into creative, nature-inspired gastronomic art.

Mía Dining

Mía Dining celebrates Vietnamese culinary heritage through heartfelt flavours, fresh seafood, and intimate private dining, where tradition and homeland stories are preserved in every experience.

Pizza 4P's

Pizza 4P’s is a heartfelt dining concept born from sharing homemade pizza, celebrating quality ingredients and the joy of bringing people together through meaningful food experiences across Asia.

Antico Fornaio

Antico Fornaio brings Italian focaccia tradition to Saigon, serving freshly baked sandwiches with premium ingredients, authentic flavours, and wine experiences celebrating Italy’s rich culinary heritage.

Afrocado - Premium Handcrafted Gelato

Afrocado - Premium Handcrafted Gelato is a premium gelato studio where meticulous 24-hour aging and refined European techniques transform carefully sourced ingredients into handcrafted gelato.

Mãn by UnicB

Mãn by UnicB crafted by UnicB Group presents a sophisticated fusion of modern Chinese cuisine and Vietnamese influences, with a seasonal à la carte menu inspired by the serene beauty of a Lingering Garden.

Yakiuo Ishikawa Saigon

Yakiuo Ishikawa Saigon, the brand’s first international outpost, redefines Japanese barbecue with “Meatless Yakiniku,” offering an omakase experience of sashimi-grade seafood for a lighter, personalized journey.

SABI Sky Omakase

SABI Sky Omakase, on the 25th floor, embodies wabi-sabi philosophy through a refined journey, featuring Vietnam’s first kuro-shari black-vinegar rice, celebrating pure ingredients and quiet culinary.

MAGURO Studio

MAGURO Studio elevates omakase with intentional simplicity, creating a rhythm-driven experience. Chefs use peak-season ingredients, stripping theatrics to let pristine seafood shine in pure form.

By submitting this Registration Form 2026, the Applicant acknowledges and agrees to the following:

The Gourmet Vietnam Awards 2026 Registration Guidelines and Process have been reviewed and understood.
Each registered brand/outlet name will be used for award engraving, printing, and all official Awards communications and assets..
The selected award categories must correspond to the nature of the registered brand/outlet. (Only restaurants operating within a hotel or resort are eligible for Hotel Dining or Resort Dining categories.)
Participating brands/outlets must have been in operation for a minimum of six (6) months prior to submission.
The first three (3) award entries are free of charge (FOC). From the fourth (4th) entry onward, a fee of USD 50 per category applies (exclusive of VAT).
All submitted materials (images, videos, and documents) must be accurate, original, and cleared for authorised use by Epicure Vietnam and Gourmet Vietnam Awards for evaluation, editorial, and awards-related communications.
The Organizer reserves the right to review category suitability and recommend adjustments where necessary.
After online registration, the Organizer will issue a Registration Form for the participating brand/outlet to sign and verify by one of the following methods: Business License, Digital Signature, or Authorized Signature with Company Stamp.
Award Winners and Highly Recommended recipients must be present at the Awards Presentation Gala Dinner in order to receive their trophy and certificate.