Come summer, and we look for food and drinks that are not heavy, and have a cooling effect – different kinds of salads, lemonade made with kudzu powder (bột sắn dây) and so on.
Before the final round of the Golden Spoon Awards 2016 takes place, chef Vu Van Thanh, winner of the Golden Spoon Awards 2015, would like to share interesting experiences which helped Lotte Hanoi Hotel conquer the black box challenge and crowned with 1-billion prize.
Geographic settings, climate, culture and ethnicity have created its own definition for Vietnam cuisine. The culinary of Central - Highland is not as delicate as northern cuisine, as diverse as southern cuisine, it is simple but it contents a deep philosophy and has its ...
Purpose and Meaning
“When cooked well jellyfish retains its firm, almost crunchy, texture, and is not fishy in smell or taste,” said one gentleman, bobbing his head while enjoying the food.
I haven’t told the story about Bong fully, but we remember a genuine expert chef with unique dishes, who was creative, friendly and with an unmistakable smile.
Chefs are the ambassadors of elite Vietnamese cuisine. The Golden Spoon contest has been building a ladder for the winners to step up on and cross the bridge into the wide world of culinary delights.
"The structure of your menu contains the elements of Oriental cuisine such as balance between yin and yang and a balance between hot and cold dishes ... Regarding the content all dishes are very reasonable"
42 professional chefs from the central region, the northern highlands, Hanoi and the Red River Delta entered innovative and interesting menus into the contest.
Considered as a professional competition, the semi-final round - northern region - gathered many talented chefs from famous restaurants and hotels, each with a unique menu.
The four dishes including salad with jellyfish – a specialty of Quy Nhon’s - Indonesian shortfin eel - popular in Chau Truc when stewed with banana and tofu - grilled beef rolled with sugar cane – a specialty of Tay Son - Hoai Son ...
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
The Le Chef compilation of the 100 best chefs in the world for 2019 has been released with chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez named the best chef in the world.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.