Evian Chef Ambassador joined the inaugural chapter of "Shared Flame" in Phu Quoc

Water and fire may be inherently opposed, yet in the world of fine dining, both can come together in the seamless way. At the recent “Four-Hands Dinner” at LAVA restaurant, the natural mineral water from the Alps gently guided diners through a refined encounter between two culinary “flames” from Bangkok and Phu Quoc. These dinners marked the opening chapter of “Shared Flame” - An elevated culinary journey where craft and creativity unfold in harmony.

During the summer evenings of April 2026, beneath the arching bamboo canopies of LAVA fine dining restaurant, with the rhythm of waves echoing from Long Beach, the two “Four-Hands Dinner” journeys unfolded vivid culinary dialogues. Thai flavours, brought by Evian Chef Ambassador - Chef Nutthapol “Nick” Pavapaiboon, owner of Wang Hinghoi Bangkok - were artfully intertwined with the allure of Phu Quoc local delicacies, reimagined through the signature creativity of Chef Dương Quốc Dũng from LAVA restaurant.

Beyond the moments of indulgence, the dinners embodied a spirit of culinary harmony between Evian and InterContinental Phu Quoc Long Beach Resort. Together, they unveiled the inaugural chapter of “Shared Flame” - A gastronomic journey set on the inspiring luxury resort on Pearl island.

A dining symphony of water and fire

Before embarking on the gastronomic journey of the refined flavours, diners were welcomed with water to pair during their culinary voyage: Evian Still or Evian Sparkling. Both distinct expressions of the renowned brand cater gracefully to the palates. With a sip of Evian, the palate was gently refreshed, poised to fully embrace a six-course tasting menu rich in inspiration. Here, the vibrant spirit of Thai cuisine intertwined seamlessly with the finest seafood sourced from Phu Quoc.

To mark the opening, Chef Nick elevated the Thai flavours through the signature curry with a contemporary touch as it met tender chicken wings and the rich Larnaudie foie gras. The curry awakened the palate with confident intensity, before yielding to the foie gras, whose delicate richness gently unfolds in a more refined, lingering crescendo.

The experience continued with another bold creation by Chef Nick: a refreshing scallop carpaccio, delicately dressed in his signature Thai sauce. On this elegantly composed plate, the refined nuances of Thai flavours met the pristine freshness of Vietnam’s coastal waters, while modern techniques were woven with tradition to elevate the dish into a truly exquisite expression.

Following this prelude, the spotlight shifted to a solo led by Chef Dũng. The “flame of LAVA” elevated local treasures as Hàm Ninh crab was put together with Kristal Kaviari caviar, accented by the fresh green notes of asparagus. Together, they composed a refined interplay of briny elegance, where ingredients from the waters of Phu Quoc and France meet in harmonious balance.

The spirit of “Shared Flame” found its most vivid expression in the two main courses. On one side, Wagyu beef with soy sauce and Phu Quoc red pepper; on the other, Phu Quoc lobster Thermidor infused with the vibrant notes of Tom Yum. One rooted in origin and quiet intuition; the other shaped by structure and emotion. Together, they form a seamless whole - yet each retains the distinct culinary identity of its provenance, embodying a personal philosophy where every element contributes its own flame to the final expression of taste.

In this opening “four-hands” chapter written in the glowing flames, Evian mineral water was seamlessly woven into the experience as a moment of pure respite between courses, and between pours of the distinguished Baron Philippe de Rothschild Agneau Bordeaux. It restored the palate to clarity, allowing each layer of flavour to be received with renewed precision and poise.

In this fine dining experience, Evian is an essential element of balance, refining the palate and allowing each note of flavour to be fully appreciated. Its uniquely balanced mineral composition enhances delicate nuances without concealing the culinary authenticity, while its presence in elegant bottle adds a quiet sophistication to the table.

Whether still or sparkling, Evian adds nuanced dimensions to the dining experience, while gently replenishing the body throughout a hour-long culinary journey that traverses a spectrum of flavours curated by the chefs. Naturally filtered over 15 years through layers of glacial rock in the French Alps, Evian Still offers a neutral, refined profile that delicately cleanses the palate. Its sparkling counterpart, by contrast, introduces a distinctive freshness. Its fine bubbles enliven flavours and awaken the senses, bringing a vibrant lift to each moment of taste.

A journey through unique culinary signatures

More than a series of chef collaborations, Shared Flame at InterContinental Phu Quoc Long Beach Resort is conceived as a long-term culinary platform, where chefs of distinct colours and personalities come together in one kitchen, united by the most elemental language they share: Flame.

Shared Flame is guided by a compelling belief: the flame is the ultimate expression of individuality. For Chef Dũng, the flame never rushes. His cooking style reflects that philosophy: modern yet never showy, refined without being fussy. Born in a farming family in Central Vietnam, he learned early that ingredients are more than materials. They are the result of time, effort, and nature. In every creation, he “listens” closely, to the doneness of vegetables, the natural sweetness of seafood, the firmness of each cut of meat, and that precise moment when a dish reaches its peak. Guided by a philosophy of humility, Chef Dũng shapes the spirit of LAVA through flavors that paint a vivid landscape of Phu Quoc: daily catch seafood, local produce, and herbs freshly picked from the resort’s own garden.

If Chef Dũng is one who listens intently to his ingredients, then Chef Nutthapol “Nick” Pavapaiboon is the one to follow emotion. At Wang Hing Hoi - ranked among Bangkok’s top 25 dining destinations, Chef Nick set apart a "sanctuary" from the restless rhythm of the “city that never sleeps.” A softened pace invites the senses to unwind from the very first moment and refined calmness before flavours begin to unfold. As the flame behind the kitchen, Chef Nick ignites a spectrum of emotion through the defining elements of Thai cuisine - aromatic herbs, precise acidity, and a calibrated heat gently awakening the palate. Each element is carefully restrained and balanced, allowing flavours to emerge with clarity and refined elegance.

As the Evian Chef Ambassador in this event, Chef Nutthapol “Nick” Pavapaiboon conveyed a philosophy: Every dish must possess structure and carry emotion. Ingredients may shift with the character of each coastline, and presentation may adapt to its setting, yet the soul of the dish remains intact. This philosophy resonates seamlessly with the essence of Evian: Pure, Balanced, and Harmonious.

A refined commitment to fine dining scene in Vietnam

From the journey of Chef Arnaud Dunand, Evian Chef Ambassador who had inspired the local culinary community in Ho Chi Minh City in December 2025, Chef Nick further deepened the connection between Evian and the fine dining scene in Phu Quoc, as well as the haute cuisine in Vietnam through the Shared Flame series.

As a partner of the Michelin Guide across the United States, Canada, Taiwan, Hong Kong and Macau, South Korea, and Thailand, the brand is committed to accompanying the rise of dining scene in Vietnam. Here, Evian stands as the exclusive partner to leading international hospitality groups and Michelin-starred restaurants such as Ăn Ăn Saigon and Coco Dining. In Vietnam, Annam Group is the exclusive distributor of Evian across all channels, from wholesale and retail to food service and events. Discover more at annam-group.com.