Vietnamese Street Food Helps Singapore Chef Win Michelin Award

NOM Dining has won the 'Opening of the Year' award at the 2026 Michelin Guide.

The head chef, Fong, says he values the recognition of his team's efforts more than the award itself.

The award gives NOM Dining a chance to share Vietnam's culture and stories with international diners.

A horseshoe-shaped counter is the main feature of NOM Dining, with a red color scheme.

Fong, from Singapore, did not plan to create something familiar in Vietnam, but instead learned about Vietnamese cuisine.

Fong's mother's cooking and his work in East Asia influenced his view of food as connected to history, culture, and people.

This perspective led Fong to open his restaurant in Ho Chi Minh City, which has a diverse culture.

Fong thinks Ho Chi Minh City is special because people from many backgrounds call it home.

The restaurant's name, NOM, comes from the old Vietnamese writing system and represents creativity and identity.

Fong sees the same spirit in Vietnamese food that he sees in the NOM writing system.

The outside of NOM Dining features a wall with Nom characters.

Many Vietnamese people dine at NOM, which was a surprise to Fong.

Fong is surprised that many Vietnamese people choose to eat at a restaurant where a Singaporean chef cooks Vietnamese food.

Fong believes that diners return for the stories behind the food, not just the meal.

Customers become ambassadors for Vietnam by sharing their experience at NOM.

Clam rice, a Hue specialty, is given a modern twist by NOM's chefs.

Despite running a fine dining restaurant, Fong's inspiration comes from street food.

Every dish at NOM is inspired by Vietnamese street food.

Fong chooses three dishes to represent Vietnam's regions: bun thang, Quang noodle soup, and hu tieu.

A message from a Vietnamese restaurant owner in Australia inspires Fong to contribute to Vietnamese cuisine.

This message gave Fong the confidence to try cooking Vietnamese food.

Fong focuses on contributing to the future of Vietnamese cuisine and plans to upgrade the restaurant.

The most important thing is to keep the 'Vietnamese soul' in NOM's food.

Chris Fong poses with a street food stall owner in Hanoi.

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