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.
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.
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.
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.
Undercover with a Michelin inspector.
We travel around Hue, Vietnam, to get a taste of the region's remarkable indigenous cuisine.
This is the article on the LifeStyle categories of website iAfrica.com. TGSA will quote the article to introduce to readers.
Not every gone-bad food should be destined for the trash.
CNN Travel has recently posted an article on their website in which it suggested five of Hanoi’s top noodle dishes beyond Pho.
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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