Hotel des Arts Saigon - MGallery Collection empowers underprivileged girls

Benoit Leloup, executive chef at Hotel des Arts (left), and Oliver Mette, a gastronomic expert and executive chef at Hotel de la Coupole - MGallery Collection in Sapa

Hotel des Arts Saigon - MGallery Collection, an art-infused boutique hotel in the heart of Ho Chi Minh City, will continue to care for the environment and give back to the local community this May as it hosts the “Save the Planet” charity dinner that demonstrates its commitment to eliminating food waste and using local products. It will also raise funds for the Little Rose Warm Shelter, a non-profit organisation dedicated to helping underprivileged girls.

Leloup and Mette have crafted a menu that highlights how world-class cuisine can be created with local ingredients and zero waste. This comes as the hotel prepares to mark World Environment Day on June 5.

This important occasion will play a key role in MGallery Collection’s corporate social responsibility (CSR) strategy, a key pillar of which is focused on empowering women and achieving gender equality. The brand is “Committed to Her” and regularly collaborates with local NGOs to amplify women’s voices, ensure their safety, and promote actions that help them find fulfilment.

Through its annual Pink October initiative, MGallery Collection also supports breast cancer prevention and raises money for research. All the proceeds from this four-hands dinner will be donated directly to the Little Rose Warm Shelter, which was founded in 1992 to protect and rehabilitate girls aged 12-18 who are at risk of or who have been victims of abuse.

This culinary journey will commence with a pair of amuse bouches which highlight locally sourced delicacies such as Vietnamese duck and Mekong prawns, followed by chef Benoit’s enticing appetiser of Sapa Salmon Tiradito, which features pickled watermelon skins as a creative way to reduce food waste, and chef Oliver’s take on a Quiche Lorraine with Vietnamese black pork.

For the main course, chef Benoit will showcase Nha Trang Lobster Ravioli, while chef Olivier’s Wagyu Beef Bourgignon is a luxurious dish that will make use of potato and carrot skins with an indulgent truffle espuma. This epicurean adventure will then conclude with an ice cream croissant sandwich, enlivened with Vietnamese pepper crumble.

Under MGallery Collection’s CSR commitment, each of its hotels works hand-in-hand with like-minded partners to drive positive change. In terms of its food and beverage operations, every boutique hotel promotes local, sustainable suppliers, empowering responsible producers and mitigating the carbon emissions of transporting food, while also greatly reducing the amount of waste going to landfill.

The “Four Hands, Zero Waste” charity dinner will be staged at Saigon Kitchen, Hotel des Arts’ stylish and sophisticated restaurant on May 27. It is priced from VND1.5 million ($60) per person, with all proceeds being donated directly to the Little Rose Warm Shelter.

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