Riding an economic boom, Vietnam anticipates double-digit growth rates from 2026–2030. According to Marriott International’s Future of Food 2026: Asia Pacific report, the prosperity is cultivating a wealthy class of young Vietnamese eager to explore high-end dining and progressive cuisines.
The opening of experimental fusion restaurants such as Quince and Ănăn Saigon, helmed by chef Peter Cuong Franklin, marked a new era for the local dining scene in 2018. Since then, the movement has gained ground with the addition of Gia Hanoi.
Reinforcing its position as a global gastronomic destination, Vietnam debuted the Michelin Guide in June, acknowledging 181 restaurants. The country’s culinary scene has also benefited from an influx of regional creatives, such as Singaporean chef Chris Fong, who founded the Michelin-starred Oryz Saigon.
“We’re not at the standard or diversity of restaurants in Bangkok or Singapore,” admits Saigon-based food editor David Kaye. “But things move quickly here, and there’s a sense of massive growth locally.”
Experience, Aesthetics, and Sustainability
Vietnamese diners are increasingly drawn to interactive and entertainment-driven dining experiences, with 47% favoring meals that include live performances, and another 47% seeking hands-on interactions, such as open kitchens or tableside presentations.
When it comes to presentation, Vietnam leads the region—a striking 93% of local diners tend to order visually appealing dishes and drinks to share on social media, the highest percentage among all surveyed markets.
In beverage preferences, 60% of Vietnamese guests choose classic cocktails, higher than the regional average of 48%. Meanwhile, interest in Asian spirits is growing, with 40% of Vietnamese diners opting for local or regional liquors—almost double the Asia Pacific average of 22%.
While Vietnamese diners are slightly slower than the regional average to actively inquire about sustainability (57% vs. 75%), the hospitality sector is stepping up. Across Marriott International’s hotels in Vietnam, 87% of restaurants and bars emphasize local sourcing, and another 87% have implemented sustainable models such as “farm-to-table” and “ocean-to-table”—significantly higher than the regional average of 63%.
Other insights from Marriott International’s Future of Food 2026: Asia Pacific
Room Service, Real Comfort
Marriott’s regional data shows that Vietnamese phở ranks among Asia Pacific guests’ favorite in-room dishes. In fact, 20% of Marriott properties across the region cite local classics such as phở (Vietnam), nasi goreng (Indonesia & Malaysia), chicken rice (Singapore), and biryani (India) as guest favorites—proving that comfort food continues to define luxury in travel.
Regional Riches
Vietnam also stands out in the region’s renewed appreciation for native ingredients. At Nén Đà Nẵng, chefs champion foraged herbs and lesser-known local produce alongside counterparts in Penang and Thailand. This movement celebrates biodiversity and heritage, echoing the report’s insight that 85% of Marriott properties across Asia Pacific now incorporate locally sourced dishes into their menus.
Cocktail Shakers: Native Notes
Beyond the kitchen, Vietnamese flavors are influencing Asia’s bar scene. The report highlights bartenders across the region who are integrating fish sauce from Vietnam into inventive cocktails—reflecting a growing appetite for authentic, umami-rich ingredients that tell cultural stories through drinks.
