VIETNAM | The 2024 Michelin Green Star for Excellence in Sustainability has been awarded to Nén Danang.
Nén Danang, a pioneering fine-dining restaurant in Ho Chi Min City, has been acknowledged for its strong focus on sustainable gastronomy. The 2024 Michelin Green Star was presented to the restaurant for its commitment to further embracing a fine dining experience whilst caring for the environment.
Under the leadership of Chef Summer Le and her partner Leon Le, Nén Danang showcased a deep commitment to ethical and environmental principles. With 99 percent of its ingredients sourced locally, including from their own farms, the restaurant has stood as a model of sustainability, emphasising minimal environmental impact and supporting Vietnam's local economies and artisans.
Nén's culinary ethos, embodied in their Sto:ry Menus, has weaved rich Vietnamese traditions with innovative dining experiences, which create dishes that are both a celebration of nature and a narrative of culture. Their commitment has extended beyond the kitchen, where sustainability is not just practised but lived. A standout example is their Sto:ry Menu number five, a zero-waste venture that has transformed eggshells into noodles, showcasing their innovative approach to sustainability.
This award not only honours Nén Danang's achievements in gastronomy but also shines a light on their role as a source of inspiration for food enthusiasts and peers alike, promoting a more sustainable and ethically aware dining culture in Vietnam.
"Winning Vietnam's first and only MICHELIN Green Star is a profound honour for Nén. This accolade recognizes our unwavering commitment to sustainability, not just in terms of environmental stewardship, but also in preserving and celebrating Vietnamese culture and traditions. It acknowledges our dedication to sourcing hyper-local ingredients, supporting local communities, and weaving stories through our culinary creations. This award inspires us to continue our journey of honouring the past while creating a sustainable future, where each dish tells a story of cultural heritage and respect for the land," said Summer Le, Chef and Owner of Nén Danang.
