Gone are the days of boring continental breakfasts. Instead, we're saying "good morning" with dumplings, prosciutto with sliced melon, and airy eggs Benedict at some of the best breakfasts our editors have eaten at hotels around the world.
About Da Lat city, tourists are so acquainted with common street food, such as banh-can (a type of pan cakes with eggs) on Tang Bat Ho street, Mrs. Hung’s pork paste on skewers, or Mr. Cao’s Chinese fresh noodles…
Families with young children, couples and twenty-something backpackers crane their necks in anticipation as they edge closer to what they all have separately searched out to find: the best pork roll in Vietnam.
Connoisseurs will have a chance to taste the flavours created by Michelin-starred chef Marc De Passorio in Ha Noi for a series of events hosted by the Sheraton Hanoi Hotel.
In Tay community in the Northwest Vietnam exists a special dish: eggs of ant cake, which is a bit old fatty flavor and typical taste. The dish is not popular since its ingredients are so rare.
It seems like every month we're hearing about a new oil on the market — coconut, palm, hemp. But with all the hype about each oil, it can be tough to know which one to use for which purpose.
There are a lot of delicious dishes in central Vietnam, but the most popular specialties are beef noodle soup, grilled spring rolls and rice paper cake wrapped with pork meat. Now tourists can taste these dishes in Hanoi.
There is a Vietnamese proverb saying that “Even though I love you so much, I’m so afraid of Ho’s wasteland and Tam Giang lagoon”, which emphasizes the fierce and danger of that lagoon.
Ly Son in central Vietnam is emerging as a new offshore wonder for tourists.
Bread, pho, coffee, or caramel are our daily familiar food but not many of us know that they originated from the fusion of Vietnamese and French cuisine.
Being proud of the latest champion of TGSA 2016, Le Vo Anh Duy is passionately continuing his journey to discover new spices and to introduce good Vietnamese food.
The spices that raising up gastronomical stream inside us are so plentiful. The mellow and unforgettable strong taste of them, however, just can be counted on fingers. The fruits of A. Tonkinensis swaying in late summer, are among them.
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