Inside the kitchen of Da Nang’s only Michelin-starred restaurant
Sandy Verma | June 25, 2026 6:24 PM CST
Once ingredients arrive from suppliers, the prep cooks begin their work. Angulo moves through the kitchen, watching over every stage, down to details as small as how asparagus is being trimmed.
He says: “If I don’t check, small mistakes appear and lead to bigger problems. I have to stay behind everything to make sure it’s done right.”
He leaves no margin for error in his kitchen, he says.
Every slip has an impact on the guest experience, he fears.
If mistakes pile up, diners can end up waiting up to seven minutes for a course. This is something he considers unacceptable in a Michelin-level operation.
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