The chefs in Dong Thap Province cook chicken with pink mandarin so as to obtain the pretty color broth for New Year well-wishes, and the slightly sour flavor to dissipate the fatty foods or the early Spring piquant glass of wine.
Mr. Duong Duc Huan, Executive Chef of Hotel Majestic, is often called an artist not only because he draws very beautifully on plates with colorful sauces from vegetables, but also because he can combine different cooking techniques to create many colors, tastes and emotions ...
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.
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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