Our Story
An ambitious dream to elevate the humble comforting flavors of Vietnam to the international culinary stage.
Honoring the Past, Creating the Future
At Savora, we believe that food is a living archive of culture. Vietnamese cuisine is celebrated worldwide for its fresh herbs, balance of five taste elements, and comfort. However, we felt there was an opportunity to present these timeless flavors through a new lens.
By marrying traditional recipes with French-influenced preparation, Japanese precision, and modern texture styling, we create an experience that feels both familiar and surprising. Every dish is a dialogue between memory and innovation.
Our Journey So Far
The Seed of Inspiration
Chef Hoang Lam spends a year traveling across Vietnam’s culinary regions, from northern hill tribes to southern floating markets, recording historic family recipes.
The Grand Opening
Savora opens its doors in HCMC, introducing a unique dining experience where traditional flavors are elevated using contemporary techniques.
Michelin Recognition
Honored with a Michelin guide recommendation, recognizing Savora’s contribution to preserving and modernizing Vietnamese gastronomy.
A Green Future
We transition to a 100% traceably sourced menu, supporting local organic farms in Dalat and line-caught fisheries in Phu Quoc.
Chef Hoàng Lâm
Executive Chef & Co-Founder“The broth of Phở should tell the story of patience. My grandmother taught me that you cannot rush a broth—it absorbs the warmth of the fire, the history of the spices, and the care of the chef.”
Chef Hoàng Lâm has spent over two decades in Michelin-starred kitchens across Paris and Tokyo. Returning to Vietnam, he integrated European confit methods and Japanese flavor balancing with the street-cooking heritage of his youth, resulting in Savora’s unique gastronomical style.