Michelin-Selected Dining That Celebrates Vietnamese Rice and Uplifts Youth Lives

ST25, named after ST25 rice, was founded by Jimmy Pham Am to provide opportunities for disadvantaged youth in the industry. The bright space, with its warm décor, features live cooking stations for appetisers, adding a dynamic touch. The menu includes several rice-based dishes. Recommended options include the crispy rice cracker with silken tofu cream and eggplant, as well as the tender slipper lobster paired with a creamy, spiced sauce. Unique cocktails are crafted using ST25 rice wine.

Michelin Selected by Michelin Guide 2025

Top 20 Best Restaurants by Tatler Best Vietnam 2025

ST25 by KOTO pays tribute to the renowned Vietnamese rice variety, ST25, which earned the prestigious title of “World’s Best Rice” in 2019, representing the essence of Vietnamese culture. It’s a place where every meal can be a force for good, where the quintessence of Vietnamese cuisine and the mission of contributing to community development go hand in hand.

Meet Sous Chef Nguyen Truong Luat

Chef Nguyen Truong Luat is a highly skilled Vietnamese chef with international experience. He has worked in renowned establishments including Hotel Equatorial (HCM City), Four Seasons Resort Maldives, and Hotel Nikko Saigon. Luat held various roles such as Commis Chef, Demi Chef, Chef De Partie, and Sous Chef. His international exposure includes work in the Maldives and participation in culinary festivals in Singapore and Sri Lanka.

He has earned multiple prestigious awards, including Gold and Bronze Medals in international culinary competitions, such as the Hotel Asia Exhibition and AEC Culinary Challenge. His specialties include Vietnamese cuisine and creative Asian dishes. Chef Luat is recognized for his creativity, technical skills, and contributions to culinary excellence in Vietnam and abroad.

Meet Chef De Partie Le Hoang Phuong

Chef Le Hoang Phuong is an experienced chef specializing in Asian cuisine, with a strong foundation built through vocational training at KOTO Saigon and Box Hill Institute. He has worked in several notable hotels and restaurants, including Sofitel Plaza, Ngan Dinh Saigon, and Windsor Plaza. His roles have ranged from Commis to Chef de Partie and Station Chef, handling responsibilities such as preparing ingredients, cooking à la carte and buffet menus, food costing, and managing purchasing orders.

He has a wide culinary skillset including Asian, Chinese, Vietnamese, and Western cuisine. Chef Phuong has also served as head chef for fundraising events, where he demonstrated his capabilities in menu creation, food decoration, and kitchen operations. His background reflects a mix of hands-on kitchen experience and social impact through culinary education

Dish #1 - Pho Xao Lamb (20% Off) 

Wok-fried lamb rump marinated in Vietnamese bean curd, served with stir-fried rice noodles and Maggi butter sauce.

520,000 VND 

Dish #2 - Banh Xeo Tostadas (20% Off) 

Crispy turmeric banh xeo tostadas topped with seared lamb, shrimp, and a Vietnamese-inspired pico de gallo.

150,000 VND

A Sneak Peek Into the Experience

A glimpse into the spaces, flavours, and moments that shape the ST25 by KOTO dining experience.