Three standout restaurants, a one-of-a-kind chef collaboration, everything comes together with a taste that remains.
Vietnamese cuisine is buzzing. The unmistakable energy is no coincidence; it's driven by culinary artists who reimagine tradition with bold creativity, shaping refined and layered flavors.
Riding this wave of excitement, connoisseurs are seeking the next rising star. Lately, much of the good talk has been about Meliá Vinpearl Cam Ranh Beach Resort and its new launching Muối restaurant. Muối means salt, a tribute to one of the original sources of flavor and a symbol of heritage in Vietnamese life. This signature concept by Meliá Hotels International is dedicated to spotlighting the richness of Vietnam's culinary tradition.
News has already made its way through the dining circle that the highly regarded chefs from Meliá Vinpearl Cam Ranh Beach Resort, Chapter Dining and Tales by Chapter are set to join forces. This private dining experience ‘Taste of Heritage’ promises to leave top selected guests in awe, and the rest may wonder what they missed.
Coming this June 15th, the event will take place at Muối restaurant. It brings together Chef Quang Dũng, founder of Chapter Dining, Michelin Selected three years in a row for Northern Vietnamese fine dining, and Tales by Chapter, Vietnam’s first zero-waste, plant-based restaurant. They join Executive Chef Takahisa Erikawa of Meliá Vinpearl Cam Ranh Beach Resort, whose two decades of culinary dedication are deeply rooted in Asian gastronomy.
Different kitchens, same values. They may follow their culinary paths, but the same ethos runs through them. All restaurants at Meliá Vinpearl Cam Ranh Beach Resort operate under the sustainability-driven standards of Meliá Hotels International, recognized as Europe’s most sustainable hotel brand and ranked third globally. The resort even maintains its organic garden.
Chapter Dining focuses on seasonality, prioritizing ingredients that thrive in Vietnam’s climate. Tales by Chapter goes one step further: their farm in Da Lat supplies vegetables such as aubergines, which are used from root to leaf, in a mission to eliminate food waste.
These high-profile culinary storytellers will whip up a six-course menu. Some ingredients will be familiar, but they will be reimagined with surprising details and time-honored techniques.
What distinguishes the collaboration of Muối, Chapter Dining, and Tales by Chapter?
Takahisa Erikawa: At Taste of Heritage, we pour our hearts into the richness of regional identity. It perfectly aligns with the core philosophy of Muối restaurant. A memorable dish begins with authentically, locally sourced ingredients.
Being in the kitchen with Chapter and Tales by Chapter, I’m certain this is no ordinary, and we’re writing the next story of culinary heritage.
Quang Dung: I agree. Each of the three restaurants is a ripple on the same sea, distinct in cadence, yet drawn to the same shore, where indigenous ingredients are held in reverence.
Muối at Meliá Vinpearl Cam Ranh presents Vietnamese cuisine in its truest way, calm and quietly profound, while Chapter Dining captures the spirit of tradition with modern precision and sustainable intent. Tales by Chapter brings a vibrant new voice, youthful yet rooted in deep understanding.
What guided you most in creating the menu and presentation?
Takahisa Erikawa: There was a time when I longed to journey through Vietnam for months, tasting the defining dishes of each region. Northern food excited me with its balance and savory depth, while the Southwest offered a gentle sweetness. In the Central area, the sea delivered bold, fresh flavors, often paired with spicy sauces. This time, we will bring those to capture the diverse flavors of Northern, Central, and Southern Vietnam in a more complete expression. We'll make the most of the carefully grown spices, herbs, and produce from our resort's organic garden.
Quang Dung: For us, inspiration springs from the most everyday scenes: the fishing villages and salt farms dotting our coastlines. It's the fishermen heading out to sea under the cloak of night, battling the waves to bring home their catch by dawn. And behind it is a quiet devotion, ripe red tomatoes, herbs, and fragrant water bugs, nurtured by the hands of women who care for their families. Now reimagined, beautifully dressed for the fine dining table.
What is the core message behind this much-anticipated collaboration?
Takahisa Erikawa: For me, gratitude is at the heart of every dish I create. In Japanese culture, we say Itadakimasu before a meal—to eat and humbly receive what’s before us—and Gochisousama, which means “Thank you for everything.” It's our way of being grateful for what contributes to our food: nature's gifts, the lives of plants and creatures, and the dedication of farmers, fishermen, and harvesters. Every ingredient has a story, and it deserves to be handled with care and respect from its very origin to the final plate, while also honoring the philosophy of sustainability: valuing what we take, wasting nothing, and giving back whenever we can.
Visit Muối at Meliá Vinpearl Cam Ranh Beach Resort, not only can you enjoy a relaxing getaway and diverse dining options, but you'll also discover our specially crafted, boldly twisted Vietnamese cuisine.
Quang Dung: Nature has always been our silent partner in the kitchen. This collaboration reminded me how each of us holds a deep-rooted respect for what the earth gives. At Chapter, we minimize waste and give purpose to even the smallest ingredients. At Tales, we go further, aiming for zero emissions and embracing a fully plant-based approach.
Above all, beyond sustainability, I honor the everyday meals shared in Vietnamese homes. These authentic gatherings are where the true, fundamental value of our local ingredients comes alive—they are the very essence of the heritage we meticulously preserve and live with, day by day.