The Chef’s Table Studio Kitchen in Ho Chi Minh City opened its doors with an evening to remember, led by celebrated chef Jugesh Arora and his much-anticipated masterclass. Located within the BT International Showroom, the launch event was not only about food but also about cultural connection and exchange.
Designed as more than a kitchen, the Chef’s Table Studio Kitchen blends performance with gastronomy. With gleaming stainless-steel counters, precision appliances, and warm ambient lighting, the space creates an immersive environment where cooking transforms into storytelling. It was here that Chef Arora welcomed professional chefs, students, and food lovers to a journey that bridged India and Vietnam on a single plate.
Known for his mastery of contemporary Indian cuisine, Chef Arora turned the evening into a vibrant theatre of flavors. He began by demonstrating the art of spice layering, describing spices as “notes in a symphony” that, when balanced, create culinary music. Guests were not passive spectators—they ground spices, stirred broths, and tasted creations alongside him, making the masterclass an engaging dialogue rather than a demonstration.
The menu showcased India’s depth while embracing Vietnam’s freshness. Guests savored dishes such as Murgh Malai Kebab, Golden Prawn Kebab, Chicken Biryani, Mushroom Makhani, and traditional Indian breads like puri and paratha, all culminating in a delicate Saffron Phirnee. Each dish reflected Chef Arora’s philosophy that food is not just sustenance but a medium of memory, heritage, and cultural harmony.
Chef Arora, who has earned numerous accolades—including the WorldChefs President Medal, the Golden Hat Award, and Entrepreneur Chef of the Year at the Better Kitchen Awards 2025—brought his warmth and vision to the event. Along with his wife, Chef Deepa Arora, he personally greeted every guest, ensuring the evening felt intimate and inclusive.
What made the evening remarkable was not just the food, but the connection it fostered. Chef Arora highlighted the parallels between Indian and Vietnamese kitchens—herbs, balance of flavors, and vibrant street food cultures—showing how cuisine serves as a universal language of diplomacy and friendship.
The masterclass concluded with applause and heartfelt conversations at a communal table. Guests left with spice-stained fingers, fuller hearts, and a shared belief in Chef Arora’s message: “Cooking is not about perfection—it’s about intention, culture, and connection.”
The successful launch of Chef’s Table Studio Kitchen marks the beginning of a new chapter in Vietnam’s culinary landscape—one that promises innovation, cultural exchange, and unforgettable dining experiences.
Better Kitchen & Better Kitchen Awards are Brands of Bandwagon Media