Southern Orchard Beef – 27 seasons of Mekong fruit

Heading south to the generous Mekong region, where alluvial soil nurtures orchards heavy with fruit, OM Nướng has gathered those sweet harvests into a one-of-a-kind dish that recreates the region's abundance in flavour and feeling.

Inspired by fruit orchards heavy with produce and the richness of the Mekong region, OM Nướng teamed up with Suoi Tien Cultural Park to create “Southern Orchard Beef – 27 Seasons of Mekong Fruit”, a tribute to Vietnamese produce and the cuisine of the South.

After a process of research and creation, the dish officially launched and was awarded the title “the dish combining ingredients from the most kinds of fruit” by the Vietnam Records Organisation.

What gives the dish its signature is the presence of 27 carefully selected fruits typical of the Mekong region.

Each fruit has its own flavour, from gentle sweetness and soft sourness to the rich fragrance of the tropics. Together they paint a multicoloured picture of flavour that fully recreates the abundance of the South.

Alongside the fruit seasons is fresh local beef tenderloin, selected on the day and cooked “slow” at 55 degrees for 1 hour 30 minutes, so the meat keeps its natural tender sweetness as well as its original flavour and texture. The blend of beef and fruit makes for a balanced, novel yet familiar taste experience.

The title recognises not only the originality of the idea but also a meaningful milestone in bringing Vietnamese produce closer to diners through fresh, characterful culinary experiences.

1. First, the chef brings the dish to you in person. Then the OM Nướng chef introduces it and shares the journey behind creating this record-setting dish.
2. Next, you will be guided on how to combine the components of the dish, including the sauces, the accompanying fruit salad and the tamarind water.
3. Finally, the server presents you with a Limited Edition Experience Certificate, a special keepsake marking your journey of tasting a Vietnam Record dish at OM Nướng in House.

Behind the dish is a wish to spread pride in Vietnamese produce, honour the hard work of farmers and promote the values of Mekong cuisine to a wide audience of diners.

Every serving is not only a special culinary experience but also a companion on the journey of preserving, promoting and spreading Vietnamese values in the language of modern cuisine.