Sheraton Saigon Grand Opera Hotel has launched a new culinary series, “Ticket to Asia,” aimed at showcasing diverse regional cuisines through collaborations with renowned international chefs.
The series debuts with “Ticket to Koh Samui,” running from May 23 to June 1, 2025, spotlighting Southern Thai cuisine curated by guest chef Supaporn Chanvijit from W Koh Samui.
The event, hosted at the hotel’s Saigon Café, marks the beginning of a broader initiative to promote cultural exchange through food.
Chef Supaporn, also known as Chef Bee, brings over 25 years of experience to the table, including 15 years at W Koh Samui. Originally from Thailand’s Trang Province, she draws on royal Thai culinary techniques, local ingredients, and modern flair to craft dishes that reflect her heritage.
Signature dishes at the event include Phad Kra Pao Neua Wagyu, a refined take on Thai stir-fry with Wagyu beef; Gaeng Bai Ra Curry, a lobster curry infused with rare Egyptian dill; and Gaeng Som Curry, a tangy seafood curry featuring Phuket pineapple. The menu is complemented by tropical beverages such as saffron Thai iced tea and lemongrass lemonade.
Julian Wong, General Manager of Sheraton Saigon, said the series aims to offer more than just fine dining. “We believe food is one of the most authentic expressions of culture,” he said.
The “Ticket to Asia” series will continue to feature guest chefs from across the continent in future events.
