“But cuisine is not about confrontation,” CoCo Dining’s Chef Vuong announces, immediately spoiling the fun. Still, Hozo City Tết Fest 2025’s MÊ VỊ® VỊ Battle® has assigned four restaurants to go head-to-head in a chefs’ battle. The winners will cook a banquet with Chef Vuong as the festival’s finale.
“But cuisine is not about confrontation,” CoCo Dining’s Chef Vuong announces, immediately spoiling the fun. Still, Hozo City Tết Fest 2025’s MÊ VỊ® VỊ Battle® has assigned four restaurants to go head-to-head in a chefs’ battle. The winners will cook a banquet with Chef Vuong as the festival’s finale.“Okay, some healthy competition is fine,” Chef Vuong accepts. “I like to compete with chefs who push me to learn something new. But I’d stay away from any chef who sees cooking purely as winning or losing. Cuisine was never meant to be this way,” he shakes his head.
Food Doesn’t Lie And Borders Disappear
It’s ironic then that he’ll preside over the chefs’ battle. We wonder if he can, at least, offer some words of encouragement. “Don’t cook to impress. Cook as if you are preparing a meal for people to gather around, sharing perspectives as much as flavors, from tradition to the contemporary. When you cook that way, food doesn’t lie, and borders disappear.”
While Anan Saigon, CoCo Dining, Nén Light, and ST25 by KOTO will be represented in the architectural element of Hozo City Tết Fest 2025’s MÊ VỊ®, Little Bear, Nephele, The Monkey Gallery DINING, and Quince Saigon will be throwing down in competition.
Celebrating People, Products And Ideas
Julien Perraudin and the team from Quince share Chef Vuong’s pacifism. “Rather than trying to outshine anyone or create something overly theatrical, we’re bringing dishes that represent our philosophy honestly,” he explains modestly.
At Quince Saigon, fire does most of the talking. Julien’s wood-fired kitchen isn’t chasing smoke for the sake of it – it’s after that elusive, umami-like depth that feels both earthy and ethereal.
Ideas come naturally – sometimes rooted in memory, sometimes sparked by new techniques – and evolve without being forced into a predetermined style. And when working with dishes that have deep cultural roots, there is, they think, a responsibility to honor that heritage, even while reinterpreting it in a way that feels personal and relevant.
So, with that in mind, they’re here for the community, first and foremost. “Our motivation is to support Vietnamese hospitality and be part of an event that celebrates the people, products, and ideas shaping this industry.”
The Intersection Of Modern Cuisine And Cultural Heritage
Little Bear is a wine bar and restaurant that brings a modern perspective to everyday dining. “We celebrate new flavors inspired by traditional dishes and local ingredients, exploring the intersection of modern cuisine and cultural heritage,” chef-owner Duy explains. “We don’t cook to chase trends – we cook with our hearts, guided by memories, because food should offer more than just something to eat. We hope to give guests moments of comfort, familiarity, and quiet joy, where a dish can spark a feeling, a story, or a sense of being cared for.”
They’re taking the same philosophy into battle. If they win, Chef Duy explains, the banquet they want to cook won’t be for a table filled with big names. “Instead, we imagine a diverse table: chefs, winemakers, designers, and people outside the industry who simply love food. A true banquet, where everyone gathers out of curiosity and joy.”
A Balancing Act
“Personally, I would love to cook for Lai Chinh Truc, the architect behind Nephele,” Francis Thuan begins. Nephele is his private-dining haven where he reimagines local terroir through wood-fired artistry.
“Lai Chinh Truc’s work is rare in the way it balances spatial sensitivity, light, operational understanding, and a willingness to break conventions, while always remaining deeply practical,” he continues.
The chef would prepare his pigeon with mango and cacao, “a dish that reflects the same balance you see in his work – structure and restraint, layered with surprise and depth.”
Interpreting Tết
To get to cook at the banquet, the chefs will have to successfully interpret Tết in a modern way.
“We’re not trying to reinvent Vietnamese cuisine or redefine its identity,” Julien elaborates. “What we do offer is a way of cooking that is freer, more instinctive, but still grounded in discipline, order, and respect for the craft.”
“I feel that we’ve helped forge the pick and shovel for young Vietnamese chefs – the tools, mindset, and confidence they need to dig into their own heritage and shape it into something new on their own terms. And that includes canny interpretations of Tết for this festival’s battle.”
The Taste Of Togetherness
“Tết tastes like togetherness,” Francis decides. “It’s the one day when the entire family gathers. It’s a tradition my family has kept for more than forty years. That feeling of reunion, warmth, and continuity is what Tết tastes like to me.”
“Tết tastes like home,” Monkey Gallery’s Tung concurs. “It’s a quiet tribute to our ancestors, honoring those who came before us and grounding us in our roots. The flavors carry memory rather than excess, shaped by repetition, care, and the comfort of familiarity. Eating during Tết is less about indulgence and more about continuity – a way of staying connected across generations.”
“The richness of bánh chưng, the gentle sharpness of củ kiệu, and the comfort of meals that linger longer than planned,” Duy adds. “It’s not about perfection, but about togetherness – shared plates, unhurried conversations, and the simple joy of sitting down with people you care about.”
And togetherness, despite the gentle culinary confrontation, is exactly what Hozo City Tết Fest 2025’s MÊ VỊ® is offering.
MÊ VỊ® — making its debut at HOZO CITY TẾT FEST 2025 — and taking place at Saigon Riverside Park from 27.12.2025 – 30.12.2025 is a tribute to the individuals, stories, and passions that are shaping the face of Vietnamese cuisine today, where tradition meets innovation and passion transforms into flavor. Visit their website for more information.
