Nén Danang Restaurant has recently been recognized with the 2024 MICHELIN Green Star for Excellence in Sustainability, marking a first in Vietnam. The award was presented at the MICHELIN Awards Ceremony held on June 27th at the InterContinental Hotel Saigon.
Nén Danang is part of Nén, a food and beverage brand dedicated to delving into the vast potential of Vietnamese ingredients and culture. Under the guidance of Chef Summer Le and her partner Leon Le, Nén Danang has demonstrated a commitment to sustainability by sourcing 99% of its ingredients locally, including from their own farms. This approach supports local economies and artisans, while minimizing environmental impact.
The restaurant’s Sto:ry Menus integrate Vietnamese culinary traditions with innovative dining experiences. For example, Sto:ry Menu #5, a zero-waste initiative, innovatively uses eggshells to make noodles.
Nén Danang: Promoting sustainable dining across Vietnam
The MICHELIN Green Star award recognizes Nén Danang’s efforts in promoting sustainable dining practices and supporting Vietnamese culture and traditions. Chef Summer Le expressed gratitude for the recognition and reaffirmed the restaurant’s dedication to sustainability and local sourcing.
“Winning Vietnam’s first and only MICHELIN Green Star is a profound honor for Nén,” she said in a statement. “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.”
Nén Danang’s operations are a testament to the potential of Vietnamese ingredients and traditions, emphasizing local sourcing from Vietnam and their own farms to maintain the authenticity of flavors.
“It acknowledges our dedication to sourcing hyper-local ingredients, supporting local communities, and weaving stories through our culinary creations,” stated Le. “This award inspires us to continue our journey of honoring the past while creating a sustainable future, where each dish tells a story of cultural heritage and respect for the land.”
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