Long Trieu (The Royal Pavilion) is honoured to receive 1 Michelin Star on the 10th anniversary of establishment
Long Trieu (The Royal Pavilion) is honoured to be the only restaurant from the Michelin Selected 2023 list to be promoted to 1 Michelin Star at the “Restaurants List Announcement Ceremony in Hanoi and Ho Chi Minh City” on June 27 evening. This award becomes even more special as the restaurant celebrates its 10th anniversary upholding the sophisticated and authentic Cantonese cuisine.
At Long Trieu, every dish is prepared simply and elegantly. The culinary philosophy of Cantonese cuisine is not about elaborate preparations, but rather about honouring the inherent flavours of the ingredients themselves. This cuisine also embodies a harmonious balance between nature and well-being, offering refreshing dishes for the warmer weather and heartier fare for the colder seasons. To ensure the consistent quality and freshness of its creations, the restaurant prioritizes using seasonal ingredients sourced daily.
“Receiving the Michelin Award for two consecutive years – Michelin Guide 2023 and 1 Star Michelin in 2024 – is truly an honour and a testament to the unwavering dedication of our team. Not only have our efforts been recognised by our esteemed guests, but also by the international culinary community. This recognition reaffirms our commitment to providing an exceptional dining experience that encompasses culinary excellence, impeccable service, and an ambiance that exudes sophistication.” – Chef Wong Fu Keung of Long Trieu. “This award opens up new opportunities and challenges for Long Trieu, allowing us to set even higher goals and surpass our guests’ expectations on their journey to authentic Cantonese cuisine.”
In commemoration of its 10th anniversary, the restaurant launched a special menu showcasing 10 signature dishes of Long Trieu including melted lava Shaomai, stir-fried Yun Nan Ham with Chinese kale and pigeon, deep-fried taro puffs with stuffed duck meat, concubine chicken, pan-fried crab claws with shrimp paste and caviar, Ying and Yang bird’s nest, stir-fried shark’s fin with crab meat, pan-fried tiger prawn with garlic and fermented black bean, double-boiled shark fin with fish maw in whole coconut, tradition Chinese fried rice in lotus leaf. The Reverie Saigon hopes that these culinary experiences will evoke cherished memories and introduce guests to the epitome of refined flavours, embodying the spirit of “preserving tradition without becoming outdated, innovating without forgetting, and conserving the most primitive values.”.