Former MasterChef Vietnam Champion Chef Harold Ngo will join Azerai Can Tho’s Executive Chef Ricardo Luján in the kitchen for an extraordinary three-day culinary event at Azerai Can Tho in the Mekong Delta from June 25-27.
The weekend will feature two exclusive Vietnamese fusion fine-dining experiences, along with a private cooking class co-led by chefs Ngo and Luján.
A three-day, two-night special package for the event includes accommodation in a Garden room for two persons with breakfast; a poolside dinner with signature cocktails and fusion cuisine prepared by The Ox Not Only Ox and Azerai Can Tho; a morning visit to a local market, followed by an exclusive cooking class and lunch; a “four-hands” seven-course dinner prepared by chefs Ngo and Luján; and much more.
Chef Harold Ngo—known as Ngo Thanh Hoa in Vietnam—has spent more than two decades working in hospitality in Australia and Vietnam. He won Vietnam’s inaugural version of MasterChef Vietnam in 2013 and has been a brand ambassador for single-malt Singleton Whisky, Budweiser beer, Dilmah teas and Hennessy, the French cognac, among others.
Chef Ricardo, a Mexico native, brings a global perspective to the kitchen at Azerai, having worked around the world with extended stints in Bali, Yangon and Mexico City prior to arriving in southern Vietnam in 2019. His formal training was in classic European cuisine, including French, Italian and Mediterranean, and he credits his experience working alongside Japanese Chef Fujimura San for awakening his curiosity in Asian cuisines.
The special culinary weekend is part of Azerai Can Tho’s ongoing dining series and follows the most recent iteration from March 26-28, which spotlighted cuisine prepared by Spanish Chef Albert Suarez of the celebrated Ho Chi Minh City eatery Octo Tapas.
Azerai Can Tho is set on a private islet that’s accessible only by the resort’s boat. Located only three hours’ drive from Ho Chi Minh City, the resort is secluded but close to the city of Can Tho, and the campus is lush with greenery and mature banyan trees.
The Cafe serves a range of international and Vietnamese fare, including traditional Vietnamese and Western-style breakfasts; regional Vietnamese cuisine, sandwiches and salads for lunch; tapas-style dinner with new and old world wines; and imported meats and local seafoods.
The resort remains open to travellers, in accordance with the latest guidelines from local government and health authorities, and continues to welcome guests who want to experience the vibrant Mekong Delta region and discover Chef Ricardo’s unique culinary creations.
