Four Seasons Hotel Bengaluru Brings the Spirit of Hoi An to India with Exclusive Vietnamese Culinary and Art Experience

Written By: Tuhin Sarkar

Tuhin Sarkar

Tuhin Sarkar is a Senior Journalist at Travel and Tour World with more than 10 years of experience in travel and tourism journalism. A post-graduate in Journalism and Mass Communication from Jadavpur University, he combines strong research, industry knowledge and storytelling expertise to produce engaging, insightful and impactful travel news and fascinating feature stories.

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July 13, 2026 15:44 GMT+5:30

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Four Seasons Hotel Bengaluru is presenting From Hoi An, With Love: On a Plate. On Canvas., a limited-time cultural showcase running from 10 to 19 July at Far & East. The experience combines authentic Central Vietnamese cuisine created by Chef Tran Thanh Cong with an exhibition of contemporary Vietnamese art, offering guests an immersive introduction to Vietnam’s culinary traditions and creative heritage.

Four Seasons Hotel Bengaluru Celebrates Vietnamese Culture Through Food and Art

Four Seasons Hotel Bengaluru has introduced a distinctive cultural showcase that allows guests to explore Vietnam beyond conventional dining experiences, bringing together authentic regional cuisine and contemporary visual art under one carefully curated concept. Running from 10 to 19 July at the hotel’s signature restaurant Far & East, the event titled From Hoi An, With Love: On a Plate. On Canvas. reflects the growing interest in immersive hospitality experiences that combine gastronomy, storytelling and artistic expression.

Rather than presenting a traditional food festival, the hotel has designed an experience that highlights how cuisine and art have evolved together in Vietnam, particularly in the historic city of Hoi An, where centuries of cultural exchange have influenced local traditions. Guests are invited to experience the country’s heritage through carefully prepared dishes while surrounded by artworks that illustrate Vietnam’s landscapes, communities and cultural identity.

Why Has Four Seasons Hotel Bengaluru Chosen Hoi An as Its Inspiration?

Hoi An is widely recognised as one of Vietnam’s most culturally significant destinations, celebrated for its preserved architecture, rich culinary traditions and vibrant artistic community that continues to attract visitors from around the world. By focusing on this historic city, Four Seasons Hotel Bengaluru aims to introduce Indian diners to a destination where food, history and creativity remain deeply connected.

The experience draws direct inspiration from Four Seasons Resort The Nam Hai, Hoi An, allowing guests in Bengaluru to sample authentic flavours developed within Vietnam’s central coastal region while gaining a deeper appreciation for the country’s artistic heritage. The concept reflects the hospitality brand’s wider commitment to presenting authentic cultural experiences rather than simplified international interpretations.

Chef Tran Thanh Cong Brings Authentic Central Vietnamese Cuisine to Bengaluru

Leading the culinary programme is Chef Tran Thanh Cong, Chef de Cuisine at Four Seasons Resort The Nam Hai, Hoi An, whose cooking reflects generations of family traditions and the distinctive flavours that define Central Vietnamese gastronomy. His approach focuses on balance, freshness and simplicity, preserving authentic recipes while presenting them with contemporary refinement suitable for an international audience.

For this special event, Chef Cong has created an exclusive menu that introduces diners to regional Vietnamese dishes rarely experienced outside the country. Each recipe has been carefully selected to showcase the diversity of Vietnamese cuisine while maintaining traditional cooking techniques and flavour profiles that have been preserved over generations.

What Can Guests Expect on the Special Vietnamese Menu?

The specially curated menu begins with delicate appetisers that establish the subtle yet vibrant flavour combinations for which Vietnamese cuisine is internationally recognised, combining herbs, fresh ingredients and carefully balanced seasoning. The opening courses are designed to provide guests with a gradual introduction to the culinary traditions of Central Vietnam before progressing to more substantial regional favourites.

Among the highlights are comforting bowls of Bun Bo Hue, the famous spicy beef noodle soup originating from Hue, alongside Bun Rieu Cua, a traditional crab noodle soup celebrated for its rich yet delicate flavour. These signature soups represent two of Vietnam’s most iconic comfort dishes and demonstrate the country’s emphasis on layered flavours and carefully prepared broths.

The main course selection continues the regional journey with dishes that celebrate fresh seafood and expertly prepared poultry using authentic Vietnamese ingredients and cooking methods. Guests can enjoy Seabass Grilled in Banana Leaf with galangal and turmeric, Charcoal-Grilled Free-Range Chicken served alongside turmeric rice and ginger nuoc cham, as well as Tiger Prawns in Lemongrass Butter, each highlighting the fragrant herbs and aromatic spices that define Vietnamese cuisine.

To conclude the dining experience, Chef Cong presents a classic Vietnamese crème caramel, offering a simple yet elegant dessert that reflects the country’s longstanding French culinary influences while remaining firmly rooted in Vietnamese dining traditions.

Contemporary Vietnamese Art Complements the Culinary Journey

The experience extends well beyond the dining table through a thoughtfully curated exhibition featuring works by several respected contemporary Vietnamese artists, including Phan Hong Thanh, Duc Vet, Phan Van Thanh, Minh Du and other notable creative voices. Their artworks present visual interpretations of Vietnam’s landscapes, everyday life and changing cultural identity, creating a natural dialogue between artistic storytelling and culinary tradition.

Displayed throughout the welcoming surroundings of Far & East, the exhibition encourages guests to experience Vietnam through multiple perspectives during a single visit. Each artwork reflects a different aspect of the country’s heritage, celebrating craftsmanship, community life and artistic expression while reinforcing the connection between culture and hospitality.

How Food and Art Create a Shared Cultural Narrative

One of the defining features of From Hoi An, With Love: On a Plate. On Canvas. is the way it combines two distinct forms of cultural expression into one immersive experience. Rather than treating cuisine and visual art as separate attractions, the event demonstrates how both reflect shared histories, traditions and local identities that continue to shape modern Vietnam.

This integrated approach allows guests to engage with Vietnam on a deeper level by appreciating how recipes, ingredients, artistic techniques and creative inspiration have all evolved alongside the country’s social and cultural development. The result is an experience that appeals equally to food enthusiasts, travellers, art lovers and anyone interested in discovering different cultures through meaningful storytelling.

Four Seasons Hotel Bengaluru Reinforces Its Focus on Cultural Experiences

Speaking about the initiative, Biswajit Chakraborty, General Manager of Four Seasons Hotel Bengaluru, explained that the hotel values authentic stories inspired by culture and believes experiences like From Hoi An, With Love create meaningful connections between destinations and guests. He noted that the event brings the essence of one of Vietnam’s most admired cities to Bengaluru while reflecting the hotel’s commitment to presenting authentic cultural experiences with care and genuine respect for their origins.

His comments underline the broader philosophy behind the programme, which focuses not only on exceptional hospitality but also on creating opportunities for cultural understanding through carefully designed collaborations. By working closely with chefs and artists directly connected to Vietnam, the hotel seeks to offer experiences that remain faithful to their cultural roots.

A Limited-Time Experience That Reflects Modern Luxury Hospitality

Luxury hotels around the world are increasingly moving beyond accommodation and dining by developing immersive cultural programmes that connect guests with global destinations without requiring international travel. From Hoi An, With Love: On a Plate. On Canvas. represents this evolving hospitality trend, where food, art and storytelling combine to create memorable experiences that extend beyond traditional restaurant service.

For Bengaluru’s growing community of international travellers, culinary enthusiasts and art lovers, the event provides an opportunity to experience authentic elements of Vietnamese culture within a sophisticated dining environment. Its limited duration also adds exclusivity, encouraging guests to explore a unique collaboration that celebrates one of Southeast Asia’s most culturally rich destinations.

Event Details

• Event: From Hoi An, With Love: On a Plate. On Canvas.
• Dates: 10 July to 19 July
• Venue: Far & East, Four Seasons Hotel Bengaluru
• Experience Includes: Authentic Central Vietnamese cuisine by Chef Tran Thanh Cong and a curated exhibition of contemporary Vietnamese art.