The Michelin Star is a prestigious award that tens of thousands of restaurants and eateries around the world want to reach to affirm the quality and service level. However, this is certainly not the final destination of restaurants in the journey of culinary creativity and development.
After receiving the title of 1 Michelin star, famous Vietnamese restaurants also find their own directions and ambitions to strive forward.
Chef Sam Tran, founder of Gia restaurant, said: “Very happy and proud that during the past time, our restaurant team has worked hard and has been well compensated. I once read a sentence: 'When you are standing on the top of one mountain, you are standing at the foot of another mountain'. That means we will have to work even harder to achieve more success in the future.”
“After receiving the Michelin star, our goal is not to expand the Gia restaurant chain. Our mindset is to go deep, not sideways. Therefore, we just want to focus on developing with what we currently have,” the female chef shared with Labor.
Chef of Anan Saigon restaurant, Peter Cuong Franklin thinks that achieving a Michelin star is like a dream come true. He shared about the restaurant's future plans: “We want to bring street food in a more upscale culinary style. I think with such dishes, we can be creative to popularize Vietnamese cuisine to the world.”
“Other countries in the region like Thailand, Singapore… have done the same, so why can't we do it? Going forward, we will continue to focus on quality and stability. I don't know if that will help us achieve more Michelin stars, but that will be the next journey that we aim to," said chef Peter Cuong.
In addition, the restaurant plans to hire more service staff and kitchen staff to meet the increasing demand of tourists. He said most of the staff are young staff, around 20 years old and will be trained within 6 months. It is also a way for the restaurant to create more jobs for young chefs from Ho Chi Minh City.
Meanwhile, Ms. Mai Anh - a representative of Tam Vi restaurant, frankly: "There is a problem that the area and size of the restaurant is quite small, so even if there are more guests, the restaurant can still only serve so many diners."
According to her, the specialty of the restaurant is rice, so it must be served on main meals, lunches, and dinners, but cannot generate additional time frames. “From the day I received the Michelin star until now, my biggest regret is not being able to serve all the diners coming to Tam Vi,” she said.
However, she said that receiving a Michelin star was a surprise for the restaurant. This brand also has no plans for development and expansion into a restaurant chain in the future. Currently, the team of chefs and managers only focus on food quality and service, satisfying as many diners as possible.
Laodong.vn
