Twenty-eight floors above the Han River, The Sail Rooftop Dining follows one simple conviction: a chef’s craft is only the bridge, and the soul of every dish lies in its ingredients. In conversation with Wanderlust Tips, Executive Chef Lan Nguyen of Hilton Da Nang shares how he pairs Hilton’s international standards with the bold flavors of Central Vietnam, and the new culinary voyages he is charting for diners in Da Nang.
Dear Chef Lan Nguyen, thank you for taking the time to speak with Wanderlust Tips about your culinary philosophy, local flavors and the elevated dining experiences at Hilton Da Nang. We are delighted to have you with us today.
With extensive experience in international luxury hospitality, what core culinary philosophy did you bring to Hilton Da Nang when taking on the role of Executive Chef?
After more than a decade with international hotel groups, I have come to realize that food which truly moves diners lies not in excessive complexity, but in authenticity and connection. When I came to Hilton Da Nang, I brought with me this philosophy: honor the origins of each ingredient through contemporary culinary craft, and make sharing the soul of the table. I believe cuisine is a journey across borders, where Western technique opens the way for local flavors to shine, giving diners a sense of familiarity that is always full of surprise.
Hilton is globally recognized for high service standards and consistency, while Da Nang is a vibrant coastal destination with rich local produce. How do you uphold these international standards while bringing fresh local ingredients and distinct Central Vietnamese influences into your menus?
Hilton’s international standards form a solid framework for food safety and hygiene, temperature, texture and consistency. In particular, every ingredient that enters our kitchen must pass an extremely rigorous assessment of origin, freshness and sustainability, in line with the group’s global commitments.
Da Nang’s waters are rich in minerals, so the seafood here always stays firm, fresh and naturally, distinctively sweet. Beyond seafood, Da Nang carries the distinctive depth of Central Vietnamese seasoning, inheriting flavors from the neighboring ancient town of Hoi An as well as the bold, warming palate of local people, who know how to use chili, pepper and herbs to remove any fishiness and lift the natural sweetness of the ingredients.
Building on these natural strengths, we give top priority to the finest local produce and seafood: from crisp, sweet baby squid, lobster and fresh fish caught the same day in Da Nang’s waters, to fragrant herbs from Hoi An’s alluvial soil and seasonal tropical fruit, as well as 100% cage-free eggs from reputable farms and responsibly sourced dairy. At the same time, premium imported ingredients such as Wagyu beef, foie gras and scallops are always strictly checked for international quality certification before they are prepared.
If international standards are the framework, then the identity of Central Vietnamese cuisine is the soul of each dish. To bring the two together, we standardize locally inspired recipes: from how we refine traditional Nam O fish sauce and draw out the flavors of herbs grown in Hoi An’s alluvial soil, to balancing the region’s signature fiery heat so that it suits multinational palates without losing the inherent ‘character’ of this land.
At The Sail Rooftop Dining, the hotel’s Mediterranean restaurant, our core philosophy is to fully honor the natural character of each ingredient: limiting the use of processed seasonings, and relying on extra virgin olive oil, roasted herbs and the gentle, natural acidity of lemon and tomato to awaken the sweetness already there. We are also trialing a ‘Catch of the Day’ menu, where diners can enjoy the best fresh catch of the week, paired with locally harvested seasonal vegetables. To me, a chef’s craft is only the bridge; the soul of a dish always lies in its ingredients. The Sail Rooftop Dining is truly fortunate to be in Da Nang, where the right time, the right place and the right people all come together, allowing us to bring diners the most authentic flavors.
The culinary landscape in Da Nang is evolving rapidly with increasing competition. How do the restaurants and dining outlets at Hilton Da Nang differentiate themselves to capture both hotel guests and local food enthusiasts?
Da Nang’s dining scene is transforming at a remarkable pace, with competition among premium brands growing ever stronger. In this context, we believe the most lasting point of difference lies not in chasing trends, but in each restaurant owning a one-of-a-kind story and telling it consistently across every touchpoint.
At The Sail Rooftop Dining, that story takes clear shape through a free-spirited, open style of Mediterranean cuisine. The very name ‘The Sail’ evokes a sail full of wind, reaching out towards the ocean. The entire restaurant on the 28th floor is designed to resemble the deck of a real ship gliding through the sky. The space awakens guests’ senses and emotions through refined details, from the ocean-blue glassware and elegant oak paneling to the fishing-village artwork and the sailor-style trim on our team’s uniforms. Yet above all, I believe the deciding factor in keeping diners coming back is still flavor. The cuisine at The Sail does not simply copy the Mediterranean style; it is fine-tuned to Vietnamese palates and makes the most of local ingredients to tell our own story.
It is this consistency, from the architectural concept and brand story to the local flavors on the plate, that has given The Sail its own signature: meeting international standards so that hotel guests feel reassured and at home, while offering enough local depth and fresh, open-spirited novelty to become a must-visit destination for the local dining community itself.
Hilton places a strong emphasis on sustainability and responsible sourcing. How are these global initiatives implemented practically within your kitchen operations and menu design in Da Nang?
At Hilton Da Nang, we use 100% cage-free eggs and responsibly sourced dairy, say no to single-use plastics, sort our waste and apply a ‘maximum use of every ingredient’ approach to limit waste. We also prioritize local produce and seafood to reduce carbon emissions and optimize nutrition, while preserving refined flavor. Above all, every kitchen metric for waste, energy, water and carbon is measured and closely managed in real time through LightStay, Hilton’s proprietary platform, ensuring that our environmental impact is always controlled transparently and responsibly.
Managing a large, diverse culinary team in a 5-star brand requires strong leadership. How do you inspire your kitchen staff to continuously innovate while maintaining meticulous attention to detail?
To keep the team’s passion alive, I always encourage our chefs to proactively develop new ideas from our core recipes. We keep experimenting, tasting together and adjusting until we agree on the most balanced, true-to-flavor recipe. However, I always remind them that creative freedom must go hand in hand with technical discipline: from the thickness of each slice and the heat of the pan to the angle at which each ingredient is placed on the plate, everything must be executed with the highest precision. I also don’t just direct from a distance; I cook alongside the team. I explain clearly the ‘why’ behind each technique, helping them understand the value of getting things right. Once they grasp the meaning behind every step, no one sees meticulousness as pressure anymore; instead, it becomes the pride a chef puts into every plate before it goes out of the kitchen.
Modern diners are increasingly seeking storytelling and personalized culinary journeys rather than just a regular meal. How does Hilton Da Nang weave cultural stories into its banquets, events and everyday dining?
For us, bringing culture to the table must first appeal to the eye, for example by subtly weaving wave motifs or the image of the conical hat (nón lá) into each plate. Alongside everyday dishes made with local produce and seafood, we regularly launch limited-edition fusion menus only for special occasions such as Tet, the Da Nang International Fireworks Festival (DIFF), Vietnamese Women’s Day on 20 October and Valentine’s Day, telling the story of Vietnamese cuisine in a modern style. Most notably, the local spirit shows most clearly, and most playfully, in our drinks menu. It was created together by the Hilton Da Nang bartending team, who come from all three regions of Vietnam: North, Central and South. Their lived experiences, memories of home and understanding of their regions are the biggest inspiration for bringing familiar herbs and spices into the glass: from the warm notes of black cardamom, star anise, cinnamon and ginger from the North and the gentle sourness of tamarind, kumquat and lime from Central Vietnam, to the sweet freshness of pineapple and the richness of coconut from the South. The names alone, such as Vietnam Highball, Americano in Da Nang and Silk Road Tonic, already hint at a whole journey through Vietnamese flavors.
From fine dining to high-volume banquet operations, how do you balance culinary artistry with operational efficiency in a high-traffic city hotel setting?
At an intimate fine-dining meal with only a few guests, we have time to perfect every sprig and every drop of sauce. But when we move to a large banquet for hundreds of guests, the artistry has to be planned from the outset so that each dish looks beautiful yet can be served quickly and precisely. The kitchen uses precise temperature-control techniques such as sous-vide slow cooking, along with detailed step-by-step plating guides. During peak service, the whole kitchen runs as smoothly as a machine, everyone at their station, in sync to the second. That way, whether we are serving a private table or a banquet of hundreds, every plate that reaches the table is always piping hot, consistent and complete in both look and taste.
Looking ahead, what new culinary concepts or elevated gastronomic experiences are you and the Hilton Da Nang team preparing to introduce to diners?
In the time ahead, we will continue to develop the Mediterranean concept further at The Sail Rooftop Dining. The project we are especially excited about is a limited series of Chef’s Secret experiences. There, I will personally welcome guests, cook for them and guide them through a distinctive voyage of taste comprising around six to eight courses. Each dish will tell a story tied to rare seasonal ingredients from Central Vietnam, combined with modern cooking techniques. We want to create an intimate space where the line between kitchen and table disappears, so that food truly becomes a bridge for connection and sharing, true to the spirit of hospitality that Hilton has always pursued.
Wanderlust Tips sincerely thanks Chef Lan Nguyen for sharing his valuable insights into the culinary journey and dining experiences at Hilton Da Nang. We wish him and the Hilton Da Nang culinary team continued success.
About Hilton Da Nang
Set along the most beautiful riverside boulevard of a city celebrated for its liveability, Hilton Da Nang stands as a landmark of refined hospitality in the heart of Da Nang. With a prime location on bustling Bach Dang Street, conveniently connected to the city’s leading cultural and entertainment destinations, the hotel rises like a lighthouse beside the Han River, offering a sophisticated stay where local culture meets Hilton’s heritage of hospitality.
Perched on the hotel’s 28th floor, The Sail Rooftop Dining is poised to be Da Nang’s premier Mediterranean dining destination. Designed to evoke a ship’s deck suspended in the sky, The Sail offers an elegant, romantic and intimate setting. From premium grills to creations steeped in the spirit of the Mediterranean coast, every dish is elevated by 280-degree panoramic views of Da Nang’s glittering city lights by the sea.