Text: Jade Huynh
The launch of Muối – Vietnamese restaurant & bar – at Meliá Vinpearl Cam Ranh Beach Resort is marked by “Taste of Heritage”, a private dining experience curated by three standout culinary forces. A one-of-a-kind chef collaboration brings together distinct culinary voices, where every course pays tribute to Vietnamese culinary roots with regional ingredients, sustainability, and a taste that remains.
At the crossroads of culture and cuisine, Meliá Vinpearl Cam Ranh Beach Resort unveiled an unforgettable introduction to elevated cuisine: Muối Restaurant. Named after salt—a symbol of purity, preservation, and depth—Muối is not just a restaurant, but a culinary philosophy rooted in authenticity. As part of Meliá Hotels International’s growing focus on locality and heritage, Muối celebrates the enduring essence of Vietnamese gastronomy.
Its arrival was marked by a private dining experience: Taste of Heritage held on June 15, designed to honour the ingredients and rhythms that define Vietnam’s culinary identity. Set against the gentle lull of waves on Bai Dai Beach, it offered a sensory journey from north to south, crafted by high-profile chefs whose paths converge at the intersection of memory and innovation.
Executive Chef Takahisa Erikawa, with over two decades of mastery in Asian cuisine, his dishes deeply influenced by nature’s simplicity and the elegance of restraint. Joining him was Chef Quang Dũng, the founder of Chapter Dining, Michelin Selected three years in a row for Northern Vietnamese fine dining, and Tales by Chapter, Vietnam’s first zero-waste, plant-based restaurant, his presence brought a poetic contrast of tradition and sustainability.
Together, they presented a six-course menu that read like a map of Vietnam’s soul. From the delicate, herb-forward complexity of the North to the bold spice-laced flavours of the Central coast, and the bright, sweet undertones of the South, each dish told a regional tale. Using seasonal produce, native herbs, line-caught seafood, and meticulously sourced local ingredients, the chefs created a dialogue between nature and the plate.
“At Muối, a dish begins with reverence—for ingredients, for culture, and for balance,” said Chef Takahisa. “Collaborating with Chapter Dining and Tales by Chapter gives us a chance to deepen that story.”
For Chef Quang Dũng, the inspiration was the rhythms of coastal village life, where men brave the sea by night and women nurture the land by day. “It’s a quiet balance,” he shared, “a reflection of Vietnamese resilience and tenderness—that we’ve tried to bring to life through each course.”
The chefs also brought their own philosophies to the table. From Chef Takahisa’s deep-rooted Japanese gratitude—expressed in the phrases “Itadakimasu” and “Gochisousama”—to Chef Quang Dũng’s belief in the power of homegrown meals and conscious cooking, the launching became more than a celebration. It was a reminder of food’s power to honour the past, nourish the present, and gently shape the future.
As the last course was served and waves continued their hush along the shore, Taste of Heritage at Muối restaurant concluded not as a finale, but as an invitation—to slow down, to savour, and to remember. In every grain of salt and every bite composed, there lies a story of Vietnam worth retelling.
