Act 4, “Essence of Life,” allowed The Anh, Executive Sous Chef, to demonstrate the Phu Quoc Forest, a creative composition of yellow ant’s eggs, kaffir lime, edible flowers and rose myrtles.
Act 4: Phu Quoc Forest, presented by The Anh, Executive Sous Chef
The gown in Act 4 was titled “Essence of Life”
Act 5, “Spectrum of Contrasts,” saw Chef Andy Huynh present Japanese Wagyu Beef Two Ways, which highlighted Phu Quoc’s unexpected beauty, unique textures and tastes, creating a true spectrum of contrasts.
Act 5: Japanese Wagyu Beef Two Ways, presented by Andy Huynh, Chef de Cuisine at Oku
Act 5 of Devon Nguyen’s Capsule Collection: “Spectrum of Contrasts”
