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11 Stars Shine In The Michelin Guide Restaurant Ceremony 2026 Hanoi | Ho Chi Minh City | Da Nang
- For the first time in Vietnam, the number of Starred restaurants reaches double digits – a milestone that reflects the country’s rapid ascent as a world-class gastronomic destination.
- In its fourth edition, the 2026 MICHELIN Guide selection in Vietnam reveals a total of 193 establishments, including 11 One MICHELIN Star (2 new), 72 Bib Gourmand (11 new), and 110 MICHELIN Selected (9 new).
- ONVIT (Hanoi) becomes the first Korean contemporary restaurant in Vietnam awarded One MICHELIN Star.
- The 2026 edition is unveiled at Ascott Tay Ho, Hanoi, as the MICHELIN Guide marks 100 years of the Star, first awarded in 1926.
HANOI, VIETNAM – Media OutReach Newswire – 5 June 2026 – Michelin officially unveiled the 2026 restaurant selection of the MICHELIN Guide Hanoi | Ho Chi Minh City | Da Nang at The Ascott Tay Ho Hanoi on June 4, 2026. Now in its fourth edition, this year’s selection also celebrates at a moment of exceptional significance.
The MICHELIN Guide awarded its first restaurant Stars in 1926 – one that would go on to shape the way the world eats, travels and celebrates excellence at the table. Over the decades, that legacy has travelled far and discovered new gastronomic experiences, expanding the boundaries of what excellent dining can mean. The ceremony in Vietnam today joins the celebration of this milestone, marking the 100th year since the first Star was awarded.
The newly released restaurant selection showcases 193 establishments, featuring 11 One MICHELIN Star (2 new), 72 Bib Gourmand (11 new), 110 MICHELIN Selected (9 New), alongside 3 restaurants in the MICHELIN Green Star community (1 new). New additions include 7 from Hanoi (1 One MICHELIN Star, 3 Bib Gourmand, 3 MICHELIN Selected), 11 from Ho Chi Minh City (1 One MICHELIN Star, 5 Bib Gourmand, 5 MICHELIN Selected) and 4 from Da Nang (3 Bib Gourmand and 1 MICHELIN Selected). One Ho Chi Minh City restaurant newly joins the MICHELIN Green Star community for its inspiring commitment to zero-waste philosophy and plant-based gastronomy.
Most significantly, this marks the first time in the Guide’s four-year history in Vietnam that the number of Starred restaurants has reached double digits: a clear sign that Vietnam’s culinary world is entering a new level of excellence. Behind that achievement is a generation of culinary talent whose ambition and identity have never been more sharply defined.
“In four years, we have watched Vietnam grow from an exciting discovery into a clear and confident culinary destination. What excites us most this year is the talent and passion behind each restaurant. A new generation of Vietnamese chefs is leading the way, with young cooks who have trained abroad and come home to cook food that is unmistakably their own: rooted in local ingredients, local memories and local pride. That is exactly what the MICHELIN Guide has always sought to honor,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “As we mark a century of the Star, Vietnam reminds us that local gastronomic stories are still being written, and that some of the most exciting chapters are unfolding right here.”
One MICHELIN Star: A New Chapter for Vietnamese Fine Dining
11 restaurants are awarded One MICHELIN Star this year, marking the first time the total has surpassed single-digit since the MICHELIN Guide arrived in Vietnam. Two newcomers bring a perspective that adds new depth to Vietnam’s Starred dining scene:
- ONVIT (Hanoi): The first Korean restaurant in Vietnam awarded One MICHELIN Star, showcasing an upscale Korean–Vietnamese tasting menu in a tranquil setting where fresh local ingredients meet the traditions of Chef Joon Huk Chi’s Korean heritage.
- Upstairs (Ho Chi Minh City): An intimate four-table spot above a wine bar, offering Chef Hiệp Trương’s modern Vietnamese tasting menu rooted in Central traditions.
These two newly awarded restaurants join retaining One MICHEIN Star recipients: Gia, Hibana by Koki, Tầm Vị (Hanoi); Long Trieu, Ănăn Saigon, Akuna, CieL, CoCo Dining (Ho Chi Minh City); and La Maison 1888 (Da Nang).
Tales by Chapter Joins the MICHELIN Green Star Community
The MICHELIN Green Star editorially highlights restaurants that, among the MICHELIN Guide selection, have inspired and impressed Inspectors with their committed vision for the future of gastronomy.
This year, Tales by Chapter (Ho Chi Minh City) is the newest restaurant to join the MICHELIN Green Star community recognized for its rigorous zero-waste philosophy and its seasonal, plant-based menu sourced from a partner eco-farm in Da Lat[PS1] and the restaurant’s own rooftop garden. The kitchen transforms trimmings through creative fermentation into mushroom garum and corn koji, while organic by-products are composted back into the soil. Guests are invited into this closed-loop system through interactive installations and a seed-matching game, making the connection between dining and environment impossible to ignore.
Bib Gourmand: 72 Establishments Celebrating the Rich Diversity of Vietnamese Cuisine
The 2026 Bib Gourmand list grows to 72 establishments, with 11 new entries showcasing establishments that our Inspectors consider good quality cooking for good value. The New Bib Gourmand entries include:
In Hanoi
- Bánh Cuốn Gia Truyền Thanh Vân (Hang Ga Street): Open since 1973 in the heart of the Old Quarter, this family-run spot specialises in bánh cuốn, keeping alive a craft passed down through generations. Everything is made from scratch using traditional methods, resulting in rice rolls that are thin, delicate and soft. The family-recipe dipping sauce strikes a pleasing balance of salty, sweet and sour flavors. Fillings include pork, shrimp and chicken, with extra toppings available.
- Mammom: This kitchen pays homage to the traditional home cooking of Vietnamese mothers. The chef brings a decade of experience to bear in a repertoire of nearly 100 dishes covering southern, central and northern specialities, each gently cooked with authentic seasonings that preserves their rustic character. A standout is the clam broth, brightened with tomato and pineapple, and the clams are deliciously tender, with sweet and sour flavors expertly balanced.
- Phở Hà Hàng Hòm: A no-frills phở gà spot on Hang Hom Street, this eatery has earned loyal fans with its rich, satisfying bowls. Native fowl is gently simmered to retain a chewy tenderness, and paired with rice noodles, herbs and steaming hot broth. Xôi gà – sticky rice with chicken and extras like egg or gizzards – is also popular and often sells out early.
In Ho Chi Minh City
- Bánh Canh Cua Bà Ba: Tucked away down an alley, this compact shop with indoor and outdoor seating is a local favorite. The menu focuses on a single dish: bánh canh cua, a vivid orange crab rice noodle soup – in a smaller bowl for one or claypot for sharing. With a zesty green chilli-lime sauce on the side, the silky broth is generously filled with fish cakes, crab leg meat and egg ribbons.
- Bánh Cuốn Tây Hồ 127: This once-humble hawker is now an iconic two-storey shop known for its delicate rice paper rolls. Made to order beside the open kitchen, they boast balanced, traditional flavors, such as pork and jicama, and vegetarian options.
- Bún Riêu Yến: Set on a bustling street corner, the star of this modest eatery is bún riêu: rice noodles (thin, thick or flat) in a tomato and crab broth. The mildly spicy, naturally sweet broth has good depth and pairs well with generous toppings of fresh whelk meat and minced pork that soaks up the broth.
- Chị Mơ: Phở is the highlight of this restaurant: with a choice of three full-bodied broths, it is made with fresh bones and simmered for 24 hours. Grilled bagrid catfish with crispy rice crackers and umami shrimp paste brings balance, complexity and smoky, textured depth.
- La Lola: With its bold burnt-orange façade and playful interior of tiled floors and velvet chairs, this vibrant spot delivers Mediterranean charm with a youthful twist. Chef Julio Gomez puts a local twist on classic flavors, in dishes such as gambas al ajillo – plump Vietnamese prawns in aromatic chilli-garlic oil – and a tender and well-seared Ibérico pork steak.
In Da Nang
- Bà Vui: This enduring local favorite keeps a tight focus, serving just two items: bún gà and xôi gà. The deeply flavored clear chicken broth is lifted by light, refreshing acidity and a subtle touch of black pepper. Served warm, the sticky rice is topped with a mix of tender pulled chicken, pickled onions and a generous handful of fried shallots – and portion sizes are hearty and satisfying.
- Bánh Bèo – Bánh Đập: This humble shop focuses on just two affordable dishes: bánh bèo and bánh đập. The steamed rice cakes arrive in sets of five, the tender bases topped with a rich pork and wood ear sauce, finished with shallots and peanuts. Made to order, the subtly tangy bánh đập pairs crisp rice crackers with a soft rice wrapper; the accompanying sauce strikes a balance of sweet, salty and fermented notes.
- Lê Gia Khang (Ngũ Hành Sơn): This shop specialising in Huế-style bún bò makes its robust, savory broth fresh every day. Pick from four toppings including the signature xí quách: the large L-shaped beef bone lends deep flavor and a wealth of textures – meat, cartilage and fatty edges.
MICHELIN Selected: From Street Food to Fine Dining, 110 Establishments Worth Knowing
In addition to Starred and Bib Gourmand restaurants, the MICHELIN Guide Inspectors recommend eateries whose high-quality cuisine simply won them over. This year’s selection of 110 establishments with 9 new additions spans the full spectrum of Vietnam’s dining landscape. Whether a decades-old local favorite or a newly opened international table, each has earned its place through one shared quality: food worth seeking out.
In Hanoi
- MÀU: Tucked beneath the trees of a historic Hanoi street corner, this gastro wine bar offers à la carte dishes and a chef’s menu, where the food sees modern style balanced with Asian flavors, including subtle Vietnamese notes.
- Phở Gà Huyền Hương: The concise menu focuses on deeply satisfying bowls of phở. The chicken broth is rich and hearty, offering depth. A beef option provides an equally robust alternative.
- ZAO: This lively, laid-back restaurant combines global flair and Vietnamese roots, as the Hanoi-born chef is a returnee from a career abroad. Dishes such as tomato bingsu – heirloom cherry tomatoes, buffalo cheese and lime-basil granita – set the tone, alongside razor clam pâté or salmon with baby sprouts for a zingy, refreshing start.
In Ho Chi Minh City
- Apero: Opened in 2022, the open kitchen turns out unpretentious Italian fare, with pasta as a highlight. Try the rich and creamy carbonara with crispy bacon and parmesan, and save room for the house-made tiramisu.
- NÔM: Nôm’s tasting menu unfolds as a thoughtful journey through Vietnam’s culinary heritage, moving from the north to central regions, ending with a southern-inspired dessert. Familiar dishes are reworked with finesse – think elegant, complex Huế-style beef noodle soup, or rich fish soup lifted by herb oil and caviar. Each floor reflects a different part of Vietnam, just like the menu.
- Quán ăn Ngự Bình: Opened decades ago, this modest spot serving Huế comfort food in a casual, welcoming setting has a loyal following. The bún bò Huế features tender beef in a light and soothing soup; bánh bèo and nem nướng are ordered by nearly every table.
- Sono: Opened in 2022, Chef Kiên Phan blends traditional and modern, crafting dishes that reflect a deep respect for Vietnamese culture. The à la carte menu revolves around the grill, and each tasting menu has its own theme.
- Tales by Chapter: Vietnam’s first zero-waste, plant-based fine dining concept, this serene villa setting serves seasonal tasting menus based on local produce, rooftop-grown herbs and fermentation. Diners can see dishes being crafted at the chef’s counter, such as corn pie tee – crisp cups of soy-corn purée, charred kernels, kimchi and fermented chili – and chewy porcini-filled rice dumpling cake in a reimagined bánh bột lọc.
In Da Nang:
- Dì Hoa (Hòa Cường): Run by a husband-and-wife team for over 30 years, Dì Hoa serves Da Nang-style rice paper snacks – khô and ướt – with various toppings. Their khô trứng, often described as “Vietnamese pizza”, is a standout: thin yellow rice paper with quail eggs, pâté, pork floss and shallots is grilled until crisp.
MICHELIN Guide Special Awards
The MICHELIN Guide Special Awards recognize the individuals whose passion and professionalism elevate the entire dining experience. This year’s recipients reflect a broader shift the Inspectors have witnessed across Vietnam: a new generation of hospitality professionals is rising – in the kitchen, on the floor, and behind the wine list – combining international standards with a deeply personal connection to Vietnamese culture.
- The MICHELIN Guide Opening of the Year Award
- The MICHELIN Guide Young Chef Award
- The MICHELIN Guide Sommelier Award
- The MICHELIN Guide Service Award
To receive the latest news and updates all year round, visit the MICHELIN Guide website, or download the free app for iOS and Android.
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About Michelin
Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and to a more sustainable world.
Drawing on its deep know-how in polymer composites, Michelin is constantly innovating to manufacture high-quality tires and components for critical applications in demanding fields as varied as mobility, construction, aeronautics, low-carbon energies, and healthcare.
The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide.
Headquartered in Clermont-Ferrand, France, Michelin is present in 175 countries and employs 132,200 people.
Through DaaS, enterprise customers can access drone equipment, trained personnel, mission execution, data collection and project deliverables without purchasing and maintaining a complete in-house drone system. The model extends ZenaTech’s business beyond equipment sales and enables the company to generate recurring service revenue from customers’ operational requirements.
ZenaTech reported revenue of CAD 8.4 million for the first quarter of 2026, an increase of 640% from CAD 1.13 million in the same period of 2025. DaaS contributed approximately CAD 7.8 million, accounting for around 93% of quarterly revenue.
In 2025, the company generated annual revenue of CAD 12.9 million, up 558% from approximately CAD 2 million in 2024. DaaS contributed approximately CAD 10.1 million during its first full year of operations, representing around 78% of total annual revenue.
Acquisitions Support Service Network Expansion
ZenaTech has expanded its DaaS operations through a combination of internal technology development and acquisitions. The acquired businesses bring existing customers, professional teams and local operating capabilities, while ZenaTech gradually introduces drones, automated data collection and AI-supported analytics into selected workflows.
In 2025, the company completed 20 acquisitions, including 19 businesses providing engineering data, facility inspection and related professional services, as well as one enterprise software company.
By June 2026, ZenaTech had completed its 24th DaaS-related acquisition and expanded its services into property cleaning, facility inspection and maintenance.
Through its ZenaDrone subsidiary, ZenaTech has also developed drone products for indoor and outdoor operations. The IQ Quad supports site data collection, engineering imagery and 3D modelling, while the IQ Nano uses barcode and RFID scanning to support inventory records, shelf inspections and indoor data collection.
The company’s reported revenue growth, acquisition activity and DaaS contribution provide investors following the AI and drone sectors with measurable indicators of how its technologies are being integrated into commercial operations and converted into service revenue.
Hashtag: #ZenaTech
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About ZenaTech
ZenaTech (Nasdaq: ZENA) is a technology company specialising in AI-powered drones, Drone-as-a-Service (DaaS), enterprise SaaS solutions and related technologies. Through its ZenaDrone subsidiary, the company develops drone products and software for commercial applications including engineering data collection, agriculture, warehouse management, facility inspection and property maintenance. ZenaTech combines its technology capabilities with a growing professional service network to support the adoption of drone-based solutions across a range of operational environments.
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A Defining Milestone for Gene Solutions: SPOT-MAS Multi-Cancer Screening Test Receives U.S. FDA Breakthrough Device Designation
The proposed indications for use describe SPOT-MAS 10 as a qualitative in vitro diagnostic test performed on plasma derived from a single direct-draw venous whole blood specimen. The test analyzes circulating cell-free DNA methylation and fragmentomic signatures using a machine-learning-based algorithm to detect a cancer-associated signal. It is intended for use as an adjunctive screening test in asymptomatic adults aged 40 years and older to assist in detecting cancers within the scope of the assay. These include five common cancers — breast, lung, liver, colorectal and gastric cancers — and five aggressive, less common cancers that currently lack standard screening methods — ovarian, pancreatic, esophageal, endometrial and head & neck cancers.
SPOT-MAS has been developed through years of rigorous scientific research and clinical development. In March 2025, SPOT-MAS became the first multi-cancer screening blood test in Asia to complete a large prospective cohort validation, with the K-DETEK study evaluating more than 9,000 asymptomatic participants and demonstrating strong performance, including high specificity and the ability to identify cancer-associated signals across multiple cancer types.
Since then, SPOT-MAS has been used in more than 100,000 individuals in real-world practice, with consistent performance observed beyond controlled study settings. Real-world data were presented at ESMO Asia 2025 and were featured at ASCO Breakthrough 2026 in Singapore.
The platform is built on a multi-omic approach— integrating genetics, epigenetics, and fragmentomics — together with AI-driven analysis, large-scale prospective validation, growing real-world evidence and focus on cancer types with high clinical relevance in the regions where the test is deployed.
For the United States, Breakthrough Device Designation provides Gene Solutions with a prioritized channel of engagement with the FDA as the company advances its U.S. development and validation plans.
Looking ahead, Gene Solutions will continue to collaborate with academic, clinical, laboratory, commercial and strategic partners to support responsible adoption of SPOT-MAS in accordance with local regulations, clinical guidelines and best practices.
Important Regulatory Notice: SPOT-MAS 10 has received U.S. FDA Breakthrough Device Designation. Breakthrough Device Designation is not FDA approval, clearance or marketing authorization. The device remains subject to applicable FDA regulatory review requirements, and the designation does not guarantee future FDA approval, clearance or authorization.
For more information, visit https://spotmas.com.hk
Contact:
hk***@***********ns.com
Source: Gene Solutions Hong Kong Limited.
SPOTMAS_062026_04
Hashtag: #SPOTMAS
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St Francis Methodist School International Shares 2023–2024 WACE Outcomes and Student Journeys
Overview of the WACE Curriculum at SFMS
SFMS International is among a small number of institutions in Singapore offering the WACE curriculum and has delivered this programme for over 23 years. The WACE is a recognised senior secondary qualification awarded by the School Curriculum and Standards Authority (SCSA) on behalf of the Ministry of Education, Western Australia. It prepares students for university admission both locally and internationally.
SFMS is also currently the only school in Singapore offering a Senior High Preparatory Pathway (WACE) for students in Years 9–10. This introduces students to the structure and expectations of the curriculum earlier, building familiarity with subject content and assessment formats before progressing to the senior years. Additionally, subject selection in Years 11A and 12A is structured to meet university entry requirements and reflect students’ academic interests.
Academic Outcomes and University Placements
In 2023, 8 out of 12 WACE graduates from SFMS International achieved ATAR scores above 90, meeting the eligibility criteria for universities such as the National University of Singapore (NUS) and Nanyang Technological University (NTU). The cohort’s top scorer, Wang Dawei, recorded an ATAR of 96.15 and enrolled at NTU to study Business and International Trading. In addition to local placements, graduates were admitted to international universities such as the University of Melbourne and Fudan University in China.
In 2024, 2 out of 8 graduates also attained ATAR scores above 90. The highest scorer, Youn Chae-Won, achieved an ATAR of 95.3. Her university placement is currently pending.
Student Journeys and Holistic Development
Students in the WACE programme at SFMS International engage in both academic and co-curricular activities as part of their overall learning experience. Recent graduates have taken part in service learning, subject specialisation, and personal reflection throughout their time in the pre-university programme.
Youn Chae-Won, the 2024 valedictorian, joined SFMS International from Korea in 2021. Over time, she adjusted to a new academic environment and explored subjects such as accounting, which influenced her interest in finance-related pathways. She also took part in various aspects of school life, including a service learning trip to Bintan in 2023, where students supported local sanitation efforts. Her involvement in both academic and co-curricular settings marked a broad engagement with school life during her time at SFMS.
Andrew Zhuang, who enrolled in SFMS International in 2019, pursued subjects such as Business Management, Accounting, and English as an Additional Language (EALD). Beyond academics, he was involved in community fundraising and joined the same Bintan service trip. He also attended weekly chapel sessions and received support from peers and teachers during a period of health-related absence.
These outcomes reflect the ongoing role of the WACE programme at SFMS International in supporting students through both academic pathways and broader educational experiences. Under the leadership of Principal Mr Lee Hak Boon, the school continues to emphasise academic planning, subject selection, and student wellbeing as part of its overall approach to pre-university education.
Hashtag: #StFrancisMethodistSchoolInternational
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About St Francis Methodist School International
Established in 1960, St Francis Methodist School International (SFMS) is an educational institution in Singapore that offers primary, secondary, and pre-university programmes. The school provides several academic pathways, including the International Baccalaureate (IB), Cambridge IGCSE, and the Western Australian Certificate of Education (WACE), preparing students for further studies in local and overseas institutions.
