• Hilton Colombo serves up a 10-day feast

This August, Hilton Colombo is opening its doors to a festival that is equal parts dining experience and cultural exchange. Flavours of Vietnam, a 10-day culinary showcase running from 21 to 30 August at Graze Kitchen, is more than just another themed buffet. 

It is a collaboration between Hilton Colombo and Hilton Da Nang, designed to bring Sri Lankan diners face-to-face with the vibrancy of Vietnam’s culinary traditions.

The festival opened on 21 August with a ceremonial welcome led by Ambassador of the Socialist Republic of Vietnam to Sri Lanka Trịnh Thị Tâm. Guests were treated not only to their first taste of authentic Vietnamese dishes, but also to a traditional dance performance that set the stage for the days to follow. From there, the experience unfolds nightly in two sittings (7-9 p.m. and 9-11 p.m.), with a spread that reflects both the street-side flavours and celebratory feasts of Vietnam.

As Hilton Sri Lanka Area General Manager Manesh Fernando put it: “Through this partnership with Hilton Da Nang, we are thrilled to bring a slice of Vietnamese hospitality to Colombo. From street food staples to festive favourites, this festival celebrates building connections through the universal language of food.”

And on opening night, the festival lived up to that promise.

Setting the scene

Walking into Graze Kitchen, you’re immediately struck by the aromas, herbs being tossed into steaming broth, the char of skewered meats over an open flame, and the sweet waft of coffee brewing with condensed milk. The buffet has been carefully designed to take diners on a journey through Vietnam’s diverse culinary regions.

Unlike some buffets that overwhelm you with sheer volume, this one is curated for balance. There is enough variety to keep things exciting, but each station feels intentional. From the bustling noodle corner to the quieter dessert spread, it’s as though you’re strolling through a Vietnamese food street—only air-conditioned and with the polish of Hilton’s presentation.

A bowl of warmth: Phở Bò

One of the most recognisable dishes of Vietnam is Phở Bò, and here it’s done right. The broth is the star: slow-simmered, aromatic, and surprisingly light for something so deeply flavoured. Ladled over rice noodles and slices of beef, it’s finished with a scattering of herbs and a squeeze of lime.

The broth is not overly spiced but layered, almost meditative in the way it builds flavour. It sets the tone for the rest of the evening: food that is hearty yet elegant, simple yet considered.

The sizzle of the grill

The next stop is the live grill station, and it’s a spectacle. Chả Cá Lã Vọng, the iconic Hanoi dish of grilled fish with turmeric and dill, sizzles on hot pans. The aroma is enough to draw a crowd. The fish flakes easily, its golden crust giving way to soft flesh underneath, paired perfectly with rice vermicelli and herbs.

Right beside it, skewers of pork marinated with galangal hit the grill, sending up smoke that is rich and earthy. The lamb is equally compelling. It was juicy, tender, and slightly charred at the edges. It’s food designed to be eaten hot, shared quickly, and savoured immediately.

Bánh Xèo: the star of the night

If there was one dish that drew the most anticipation, it was the Bánh Xèo, the Vietnamese pancake. Cooked to order by visiting Chef Trần Văn Toản from Hilton Da Nang, the pancake is as much a performance as it is food.

Thin batter hits the hot pan with a hiss, spreading out into a lacy circle that crisps almost instantly. Into this go shrimp, pork, and bean sprouts, folded together with a deft flick of the wrist. Served with fresh herbs and dipping sauce, it’s the kind of dish that demands to be eaten immediately, crackling with crispiness, brimming with bold, aromatic fillings.

Chef Toản himself was clear about what makes or breaks this dish. “It must always be crispy, never soggy,” he said, smiling as he worked the pan. “In Vietnam, it is a dish that brings people together, it is eaten with your hands, shared at the table, and enjoyed with laughter.”

The Bánh Xèo lived up to its reputation, and it was easily the most memorable part of the night.

From sea to wok

Seafood lovers will be spoiled for choice here. The buffet offers a dazzling spread of boiled seafood-oysters, lobsters, mussels, octopus, prawns, and cuttlefish, all presented fresh and glistening on ice. What makes this section truly stand out are the Vietnamese sauces lined up alongside: tangy fish sauce blends, spicy chili dips, sweet-sour concoctions, and fermented pairings that give each bite a different personality.

It’s a feast of abundance, both in scale and in flavour. Diners could be seen returning for seconds and thirds, experimenting with different combinations of seafood and sauces; some plates brimming with prawns and chili, others with oysters paired with a sharp citrusy dip. This corner captured the spirit of Vietnamese dining perfectly: fresh seafood, simple cooking, and bold, confident flavours that let the ingredients shine.

Small bites, big flavours 

Beyond the mains, there were plenty of smaller surprises. The quail egg salad was fresh and lively, with textures that bounced between crunchy vegetables and creamy yolk. Roasted lamb offered a richer note, while skewered meats echoed the familiarity of Sri Lankan street grills, but with a distinctly Vietnamese marinade.

Sweet finishes

Dessert can sometimes feel like an afterthought at themed buffets, but here it was carefully considered. A spread of traditional Vietnamese sweets waited at the far end of the room, and each one was worth sampling.

The warm banana and sago pudding was comforting, almost reminiscent of Sri Lankan sweets but lighter on the palate. Taro rice cake offered chewiness with just a touch of sweetness, while the lotus seed pudding brought a delicate floral finish.

And then there was the coffee; arguably the most beloved export of Vietnam. Three varieties were on offer: salted coffee, egg coffee, and coconut coffee. The salted coffee in particular was a revelation, balancing bitterness with creaminess and just a whisper of salt that heightened every sip.

More than a meal

The evening wasn’t just about food. The opening ceremony, with its traditional Vietnamese dance and warm welcome from the ambassador, gave the festival a sense of occasion. It felt less like a hotel event and more like a window into another culture, one that values balance, freshness, and community in its cooking.

As Chef Toản summed up: “Vietnamese food is about balance: hot and cold, sweet and sour, soft and crunchy. If you find that balance, you find the soul of the dish.”

Flavours of Vietnam at Hilton Colombo succeeds because it doesn’t try to do too much. Instead, it focuses on authenticity, on letting the dishes speak for themselves, with just enough explanation and storytelling to guide diners through.

For those who already love Vietnamese food, this is a rare chance to taste it in Colombo prepared by chefs who live and breathe it. For newcomers, it’s an invitation to discover a cuisine that is layered, refreshing, and endlessly satisfying.