APC Corporation has expanded its restaurant portfolio with the launch of two restaurants in Central Vietnam that pay homage to seasonal ingredients and locally sourced seafood.
Officially opened in June and July respectively, 250-seat Bếp 12 Mùa in Danang celebrates the Vietnamese philosophy of “mùa nào thức ấy”, enjoying ingredients at their seasonal best from the local coastline, and 200-seat Đi Chợ Hội An draws inspiration from the daily routine of selecting the freshest catch at local seafood markets.
Bếp 12 Mùa’s signature dish the ‘Lobster Sizzling Crepe’ reimagines Vietnam’s traditional bánh xèo with fresh local lobster prepared tableside to allow diners to experience its sizzle before the first bite. Designed for sharing, the ‘Grand Seafood Tower’ and ‘Lobster Seafood Tower’ present a selection of grilled and steamed oysters, scallops, tiger prawns, clams, squid and lobster. Diners can also select live lobster, grouper and pomfret from the restaurant’s seafood tanks before they are cooked to order. The wider a la carte menu features regional favourites including Hue lemongrass pork skewers, Hoi An grilled pork, and Quảng-style noodles with shrimp, pork and egg.
Set across four floors with a mix of both open and more intimate dining spaces, the restaurant’s interiors blend warm timber, woven bamboo ceilings, terracotta floor tiles, brickwork and lush courtyard gardens to create a contemporary interpretation of a traditional Vietnamese home.
Đi Chợ Hội An’s signature dish is the ‘Crab Meat & Coral Fried Rice’ made with fresh crab sourced from Hoi An’s waters and locally grown rice. The menu showcases the freshest daily catch through dishes such as ‘Steamed Lobster with Seafood Jus in a Clay Pot’, ‘Oven-baked Lobster with Salted Egg Yolk Cream Sauce’, ‘Char-grilled Grouper with Local Green Chilli Salsa’, ‘Grilled Squid with Green Peppercorn Salsa’, and ‘Char-grilled Oysters with Fisherman Sauce. Guests also immerse themselves in Vietnamese food culture through guided market visits and cooking experiences, where the day’s ingredients become part of the meal they help prepare.
ADVERTISEMENT
Inspired by Hoi An’s historic merchant houses, the restaurant is spread across three floors in the heart of Hoi An. Its design is centred around a courtyard lined with live seafood tanks that brings the market atmosphere to the dining experience. A striking mustard-yellow façade, flower-filled wrought-iron balconies, warm terracotta interiors, timber furnishings and framed photographs of local fishermen pay tribute to Hoi An Ancient Town’s heritage and charm.
“Both restaurants celebrate seafood from Central Vietnam, they tell very different stories,” said Nguyen Hong Nhat, Viet Deli’s general director. “Bếp 12 Mùa is inspired by the changing seasons and the belief that ingredients should always be enjoyed at their freshest, while Đi Chợ is aabout the experience of visiting a local market each morning to select the freshest catch. Together they showcase two different perspectives on Vietnamese cuisine yet remain true to the customs and hospitality that define our culture.”
Viet Deli’s Hanoi restaurant MAMMOM has received a Michelin Bib Gourmand in the 2026 Michelin Guide in recognition of its authentic Vietnamese home cooking and outstanding value.
The group continues to expand its collection of restaurants that highlights the diversity of Vietnamese food, with a prime focus on locally sourced ingredients and traditional cooking techniques.
For more information or to make a reservation, visit:
Bếp 12 Mùa – https://bep12mua.com/
Đi Chợ Hội An – https://dichohoian.com/
MAMMOM – https://mammomrestaurant.com/
