Man brings Hoi An cuisine to Michelin map

In 2024, Thien first captured international attention when his small Ho Chi Minh City restaurant, ‘Bep Nguoi Hoi An’, earned a place on the Michelin Selected list. One year later, the recognition returned, confirming not just his culinary skill but the courage behind his journey.

Born in the 1980s, Thien once thrived in a global tech corporation, enjoying stability, modern workplaces, and a lucrative salary. Yet despite outward success, he felt an emptiness: mornings arrived without excitement, nights with restless reflection.

“Working without joy is the greatest risk”, he realised. Guided by this insight, he turned to a lifelong passion: cooking.

At the heart of his culinary vision lies ‘Mi Quang’ (Quang Noodles), the humble noodle dish his mother sold from a basket. Its golden turmeric broth, fragrant herbs, and rich history shaped his childhood and identity.

Bringing ‘Mi Quang’ to Ho Chi Minh City meant more than cooking, it was a way to honor roots and share a personal story.

Balancing authenticity with local taste was no small feat. Yet in every bowl, Thien blends tradition with creativity, turning a simple dish into a vessel of memory, culture, and inspiration for diners near and far. Every bowl blends tradition with creativity, connecting diners to the flavors and spirit of Hoi An.

For Thien, happiness isn’t just about cooking. It’s the smile of a guest who finishes a bowl and says “This reminds me of my childhood”.

It’s the satisfaction of a foreign traveler curious enough to seek out his tiny restaurant and leave contented. It’s the camaraderie among his team, who treat the kitchen as a second home, united by the joy of work.

In Thien’s philosophy, cuisine is more than business. It’s about creating value, through flavour and experience. Every dish nourishes the body but also touches the heart, awakening memories.

Though not born in Hoi An, he named his restaurant ‘Bep Nguoi Hoi An’ (“Hoi An People’s Kitchen”) to honour generations preserving the city’s culinary heritage. Through noodles, rice dishes, and fermented sauces, Thien tells their story and many diners come to the restaurant seeking a piece of their own memories of Hoi An.

The restaurant’s walls showcase Thien’s own photographs of Hoi An, each capturing a personal memory. Small yet inviting, the space evokes a quiet Hoi An street tucked in the heart of Ho Chi Minh City.

Michelin’s criteria are strict: quality, consistency, and overall experience. Thien has always held these as guiding principles. Experience is more than food, it includes space, service and operations.

In a city of millions of eateries, this is a rare honor. Yet Thien remains unchanged: no price hikes, no commercialization, just an intimate space where anyone can taste the spirit of Hoi An.