Exploring the Culinary Delights of Vietnam with Guest Chef Ngo Thanh Hoa

As Residents sailed aboard The World from Da Nang to Ha Long Bay, Vietnam, our destination came to life with a special dinner prepared by Guest Chef Ngo Thanh Hoa. The evening began with a pre-dinner reception and opportunity for Residents to meet and engage with the chef. Our onboard mixologist brought extra delight to the event with a signature cocktail which complemented the chef’s cuisine and his use of Vietnam’s seasonal ingredients.

 

 

Chef Ngo, a 20-year veteran in hospitality and of Vietnam’s culinary scene, prepared a tantalizing feast for our diners. He became a sensation when he won the first Master Chef Vietnam title in 2013. Just one year later, Thao Van Hoa Dan Ong magazine named him Chef of the Year. It’s all thanks to the philosophy with which he always approaches his art, “Cook with love.”

 

We experienced that love first hand over an exquisite three-course meal.

 

 

First, Chef Ngo presented appetizers including a seasonal salad and seared scallops prepared with caramelized pork belly, chili jam, quinoa, shallot, and a lotus seed mash. It was paired with vintages from the Ship’s award-winning wine list. It was a perfect beginning to the meal which helped ‘bring the destination alive’ through The World’s food and beverage program and its collaboration with a renowned local chef.

 

 

Chef Ngo’s culinary artistry was showcased in every course. Amidst selections of Wagyu beef, pumpkin soup, and fresh prawns, his modern Vietnamese menu dazzled Residents with a main course of pan-fried toothfish. Served with a passionfruit and fish sauce, king mushrooms, fried leek, and truffle oil, this entrée was a delight (especially when served with the 2020 Greywacke Wild Sauvignon Blanc).

 

And of course there was dessert. Chef Ngo delighted us with a confection of tamarind and tangerine dark chocolate mousse, elevated with a serving of dragon fruit and coconut sorbet, all topped with a delicious salty coconut foam. This impeccable blend of flavors was the perfect end to an experience only Residents aboard The World can enjoy.

 

While we wish Chef Ngo could have stayed longer, we bid him a fond farewell so he could return to his work at East, his restaurant in Ho Chi Minh City. We hope we get to welcome him back again soon and look forward to our next exclusive culinary adventure!

 

 

Posted by Senior Food & Beverage Director Sai