An Extraordinary Culinary Experience with Chefs Lily & Min

Prepare for an unforgettable culinary journey as Chef Lily Hoa Nguyen of Vietnamese Foodies joins forces with Chef Min Wei Lai of XU Restaurant for the next chapter in the highly anticipated Dining Duet series. This exclusive event is set to take place on February 20th 2025, transforming XU into a stage for an extraordinary gastronomic performance.

For one night only, guests will enjoy an intimate and immersive dining journey hosted by Samantha Wood of Foodiva. This unique collaboration will highlight the signature styles of two exceptional culinary talents, blending authentic Vietnamese flavours with refined Cantonese inspirations.

Lily Hoa Nguyen, Founder and Executive Chef of Vietnamese Foodies, has played a key role in shaping Dubai’s dining scene since launching the brand in 2018. Born and raised in Ho Chi Minh City, her culinary approach is deeply rooted in the vibrant flavors and traditions of Vietnam. Under her leadership, Vietnamese Foodies has grown to soon-to-be ten loctions, earning a loyal following for its fresh, authentic, and wholesome cuisine. Recognised on numerous F&B Power Lists, Lily is celebrated for her innovative take on Vietnamese food and her commitment to quality. With a passion for sharing her heritage, she continues to elevate the dining experience, offering dishes that stay true to tradition while appealing to modern palates.

Min Wei Lai, Head Chef at XU, is renowned for his ability to merge tradition with innovation in Cantonese cuisine. Hailing from Malaysia, Chef Lai’s culinary journey is deeply rooted in his homeland’s rich gastronomic heritage. His passion and expertise have taken him across the globe, including eight transformative years at Michelin-starred Hakkasan in London and Doha, where he rose to Executive Chef. Since arriving in Dubai in 2019, Chef Lai has continued to elevate Cantonese dining at celebrated venues like Zheng He’s and Demon Duck. Now leading the culinary vision at XU under the prestigious RIKAS Hospitality Group, he redefines Cantonese dining through his innovative approach. By celebrating the versatility of ingredients, he crafts unique dishes that harmonize tradition and creativity, offering an experience that is both authentic and contemporary.

A Menu to Remember

The evening’s collaborative set menu, meticulously crafted to showcase the creativity and expertise of both chefs, features an exquisite selection of dishes:

Welcome Drinks

·       Hukou Spritz
Watermelon, elderflower cordial, prosecco, soda

·       XU Spritz
Watermelon, elderflower cordial, fresh lime

Amuse Bouche

·       Pomelo salad bites with seared scallops by Chef Lily Hoa Nguyen
Nuoc Cham sauce, green mango, chili, coriander, crispy rice paper crepes, nori

·       Truffle Wagyu Beef Puff by Chef Min Wei Lai
Fresh truffle

Appetisers

·       Crab net spring rolls by Chef Lily Hoa Nguyen
With avocado wasabi, mango salsa, carrot crisps

·       Wok-Fried Black Pepper Mint Scallop  by Chef Min Wei Lai Asparagus, sweet peas

Main Courses

·       Aromatic Roast Duck Pho: Collaborative dish by Chef Lily Hoa Nguyen and Chef Min Wei Lai
Duck bone broth, house-made chili oil crisps, green papaya pickle

Dessert

·       Mango pudding with Mekong Delta pomelo by Chef Lily Hoa Nguyen
Tapioca pearls, coconut milk, pandan, grilled pineapples

·       Lemongrass Crème Brulée by Chef Min Wei Lai

Coconut sugar syrup

Guests can opt for an exclusive wine pairing featuring a 2021 White Cabernet and a 2021 Cabernet Sauvignon, both from Chateau Changyu Moser XV in the Helan Mountain Range, China.

Each dish is a testament to the chefs’ commitment to innovation and shared passion for exceptional cuisine. Guests can expect an evening filled with bold flavours, seamless techniques, and a celebration of culinary craftsmanship.