There are dinners remembered for flavour, and there are those remembered for feeling. The Culinary Palette: A Four-Hands Dinner with Palate Busan at ONVIT Hanoi belonged unmistakably to the latter — an evening shaped not only by technique, but by quiet dialogue.

Park Hyatt Saigon enters a new chapter in its culinary journey with the appointment of Pastry Chef Douglas Oberson, bringing with him nearly two decades of refined craftsmanship shaped in some of the world’s most exacting kitchens. His arrival signals not just a change in leadership, but a redefinition of what pastry can mean within a contemporary luxury hotel.