The Reverie Saigon unfolds distinctive culinary journey through time

These chefs unfold a distinctive culinary journey through time at The Reverie Saigon

This extraordinary series features five meticulously crafted menus, each celebrating the fundamental elements of life – Water, Earth, Air, and Fire – and highlighting the talents of seven esteemed chefs from Vietnam's most celebrated restaurants. Each menu in this series is a step through time, blending diverse culinary techniques with modern innovation to showcase the soul of each ingredient and honour its origins.

Cuisine is where the bounty of nature dances with human artistry, where the legacy of tradition intertwines with the spark of innovation. Standing at this extraordinary intersection is head chef Marcelo Geraldini, a gifted culinary artist and storyteller who weaves narratives through exquisite flavours, guiding diners on emotional journeys with every dish.

For him, each element – the fluidity of water, the invisible strength of air, the transformative power of fire, and the nurturing essence of earth – is a piece of nature's grand puzzle. His dishes are not merely combinations of techniques but harmonious balances of these primal forces.

The Night of Water: The flow of life

Embarking on a journey of sensory discovery organised on May 15, our series commences with the Night of Water, a celebration guided by the visionary chef Hoang Tung of Å by TUNG, alongside the artistry of chef Marcelo. Rooted in the Nordic lands where glacial meltwaters embrace the vast ocean, chef Tung channels the very essence of purity, simplicity, and enduring sustainability into his culinary journey. As a groundbreaking architect of Vietnam's tasting menu experience, he continually transcends gastronomic frontiers, delving into the intricate layers of flavour drawn from the world's diverse terroirs.

The year 2022 marked a pivotal aspiration for chef Tung: to cultivate Vietnamese gastronomy towards a future of profound sustainability, honouring the ocean's pristine gifts through the embrace of the freshest seafood. Å by Tung is not merely a presentation of dishes; it is the unfolding of a story - an immersive experience where guests can perceive the fluid dynamism of innovation and the resonant confluence of tradition and the avant-garde.

'I recognise no limits in the realm of cuisine. True artistry resides in boundless openness and profound connection' - this guiding principle is the vital, life-giving current that flows deeply within each masterful creation of Chef Tung.

The Night of Earth: Reborn and nourished

From the profound depths of Water, life awakens. From the nurturing embrace of Earth, life flourishes and multiplies. Our second evening on June 12, a tribute to the tender touch of the earth, rustic yet deeply resonant, welcomes the esteemed chef Luke Nguyen and chef Trinh Dinh Vinh from Vietnam House Restaurant, alongside the artistry of chef Marcelo.

Born into a Vietnamese heritage in Australia, Luke Nguyen carries within him an enduring connection to the essential lands of Vietnam. For him, each ingredient transcends mere sustenance; it is a narrative woven from the soil, the people, and the vibrant tapestry of culture. Together, chef Luke Nguyen and chef Trinh Dinh Vinh perceive ingredients as the very stories whispered by the earth. Their culinary journey is a harmonious convergence of tradition and innovation – a vivid portrayal of the unadorned essence and refined purity of Vietnamese cuisine.

The Night of Air: The breath of heaven

For chef Lam Huynh, cuisine is akin to Air, perpetually in motion, constantly adapting, yet steadfast in its pure spirit and essential core. It is this profound understanding that has fuelled his unwavering dedication of over 15 years to learning, innovating, and inspiring within the realm of Japanese gastronomy, guided by the philosophy of Washoku, the harmony inherent in each ingredient, the delicate equilibrium within every flavour.

Like the very air we breathe, invisible yet indispensable, chef Lam Huynh, in collaboration with chef Marcelo, crafts a menu that offers exquisitely refined and subtly graceful culinary experiences. Through a lens of contemporary minimalism, their creations leave an indelible mark on each guest, a profound touch achieved through understated elegance. The event will be organised on July 11.

The Night of Fire: The heart of the hearth

Following the very rhythm of life's breath, existence takes vibrant form in the flickering dance of a rosy flame. On this fourth night on August 8, chef Marcelo unites with the esteemed chefs Siu Hin Chi and Wong Fu Keung to present a menu where the timeless traditions of the East embrace the boundless spirit of the West. With over four decades of mastery, chef Siu Hin Chi stands as one of Hong Kong's most celebrated Cantonese culinary icons, having garnered an astounding 24 Michelin Stars in a decade of dedication.

Driven by an incandescent passion for the diverse world of Cantonese flavours, these two masters join forces with chef Marcelo's inventive Western approach. This menu is not just a culinary experience; it's an exploration of cultural confluence and masterful technique. Every dish tells a story beyond the fusion of heat and elements, a tale of evolution, strength, and groundbreaking innovation.

The Night of Evolution: The convergent night

The final night on September 12 culminates our journey through the essential elements, a momentous occasion where seven visionary chefs converge. On this extraordinary evening, a specially curated menu awaits, where dishes are alchemised through the harmonious interplay of Water, Earth, Air, and Fire. Prepare for a captivating gustatory journey that transcends time, bridging the flavours of yesterday and today.

With the support and collaboration of esteemed partners, including CAO Fine Jewellery, Acqua Panna, San Pellegrino, Penfolds, Da Loc, WeWine, Celliers D’asie Vietnam, and Phu & Em Group, the series promises to be one of The Reverie Saigon’s most distinctive culinary highlights of 2025, where creativity, culinary artistry, and cultural values are celebrated in every dish.

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