MÊ VỊ

VỊ Battle is a series of competitions featuring rising talents from 4 restaurants in Ho Chi Minh City. On the nights of December 28 & 29, 4 young culinary teams from Quince Saigon, Nephele, Little Bear, and The Monkey Gallery DINING will be divided into 2 pairs. Within 60 minutes, they must use their talent and creativity to reimagine traditional Tet ingredients.

The competition is not about winning, nor is it for scoring, but for young chefs to voice their own identity and stir a new wave in the city’s currents.

COMPETING TEAMS

28.12.2025

QUICE Saigon & NEPHELE

The pairing of Quince Saigon and Nephele is far more than a mere competition. It is a dialogue between Fire and Cloud, a conversation that evokes deep-rooted connections.

If Quince Saigon represents Fire — fervent, direct, and intuitive — then Nephele embodies the spirit of Cloud — ever-evolving, fluid, and ethereal.

How will these two opposing identities be translated into the contemporary VỊ Tết?

Quince Saigon

CHEF TÂM

Born in Đắk Nông, Tam discovered his passion for food early, leading him to began his culinary training at the Anre Maisen Hospitality Training Center. At 23, he is a nationally recognized talent, having been crowned Champion of Việt Nam Escoffier Young Talented 2025 and winning the Best Platter in the Asian Pacific competition. He currently represents Việt Nam as the Commis for the Bocuse d’Or World Finals 2025 team, bringing his competitive excellence to his role as Demi Chef de Partie at Quince Saigon.

CHEF DUY

Born in Lâm Đồng in 2002, Dinh Quang Duy is a chef driven by the belief that good food inspires happiness. His passion lies in creating dishes that bring a smile to people's faces. Duy takes pride in making every diner happy when they enjoy his cooking, continually exploring ways to share his love for food through culinary artistry.

Nephele

CHEF LÊ LONG

Simply known as “Má Long” aka our “flavor architect,” building layers of taste with precision and a playful spirit. He thrives in the heat of the kitchen, where creativity and chaos dance together. To him, cooking is storytelling, each dish a small adventure floating above the clouds.

CHEF TRƯƠNG TRỌNG HÒA

Known at Nephele as “the fire-whisperer,” Chef Trương Trọng Hòa brings a bold, instinct-driven approach to flavors. Young, curious, and never afraid of a little smoke, he believes the best dishes are born when ingredients meet the flame at just the right moment.

29.12.2025

LITTLE BEAR & MONKEY GALLERY DINNING

While both place the open kitchen at their core, Little Bear and The Monkey Gallery DINING embody two entirely opposing styles.

For Little Bear, an open kitchen reflects the true spirit of Gen Z: open, approachable, and focused on authentic connections. Meanwhile, at The Monkey Gallery DINING, the kitchen serves as the primary stage, a sanctuary where culinary works of art take shape.

When intentional simplicity enters a dialogue with the philosophy of performance, how will the VỊ Tết be transformed and translated?

Little Bear

sous Chef bảo duy

Keywords: Fresh – Humble

Be fresh, be humble Though still young, Bảo Duy has trained abroad and had the chance to travel to many places before joining Little Bear. These experiences broadened his perspective on food and strengthened his desire to cook honest, heartfelt dishes. With a humble spirit and a constant eagerness to learn, Duy hopes to contribute to the warm, genuine dining experience that Little Bear strives to create.

Chef de Partie Dương Đặng

Dương began at Little Bear as a young intern in the early days of the restaurant. After two years of steady dedication and growth, he now serves as a Chef de Partie. With his consistency, work ethic, and calm presence in the kitchen, Dương continues to support the team and contribute to the everyday rhythm of Little Bear.

Monkey Gallery
DINNING

Chef linh

Since my early days in the kitchen, I have always sought to immerse myself in every experience to fully capture the rhythm of the space, from the initial handling of an ingredient to the final plating. I often explore different approaches to improve efficiency while actively involving myself in various stages of the process to broaden my culinary perspective. For me, every day in the kitchen is an opportunity to discover new techniques, learn something new, and contribute to the positive evolution of Monkey Gallery.

Chef sang

Cooking every day has trained me to be meticulous in every movement, from choosing the precise cut of an ingredient and controlling the heat to perfecting the structure and flavor of a dish. I pay attention to even the smallest changes during the cooking process to make timely adjustments, ensuring the workflow remains clear and precise. Over time, this has shaped a consistent and disciplined approach throughout every stage of my work.