Dining

The story of mung bean pudding from Tứ Yên Village

'Chè kho' was an ideal ration for the troops because it could be easily stored for 10-15 days without spoiling.

Japanese delights with a rooftop view

Laeng Saeb: Spicy Ribs Tower – Thai Special Dish

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Đà Nẵng grilled banana treats a street-side delight
04/15/2024 16:52

Sweet grilled banana is wrapped in sticky rice and soaked in rich coconut juice mixed with fragrant pandan leaves and topped with fried sesame.

Mackerel banh mi, the newest twist on traditional baguette
04/14/2024 10:21

Over time people have come up with other creative ways to eat bánh mì (sandwich): stuffing it with heo quay (roasted pork belly) and even pairing it with main dishes such as phá lấu (offal stew). The latest addition to that list and a current sensation on social media and among food-lovers, despite being around for decades, is bánh mì cá nục (mackerel bánh mì).

Seafood Cataplana
04/14/2024 07:00

With Executive Sous Chef Trần Văn Toản from Mövenpick Hotel Hanoi Centre

Square One restaurant appoints new chef
04/12/2024 14:39

Park Hyatt Saigon has recently announced the appointment of Arnaud Schuttrumpf as Square One French Kitchen’s Chef de Cuisine.

Vietnamese bread tops TasteAtlas world's 100 tastiest sandwiches rankings
04/08/2024 16:57

Bread was first made popular in Việt Nam by the French since 1859, but a source from the HCM City’s Tourism Department said it could have been present in the country earlier than that, through trade and commerce with Europeans.

A taste of romance at Moca Dining
04/07/2024 10:00

Moca is located right in the centre of the capital's Old Quarter, offering seasonal sophiticated food.

Grilled Octopus Salad
04/07/2024 07:00

With Executive Sous Chef Kim Sang from Mai House Saigon Hotel

Exclusive culinary week features world class chefs
04/03/2024 19:36

Chef Burtin is known for his passion for food and chose a professional career as a chef from a young age. Growing up in suburban France, his cooking style reflects a belief in a sustainable approach to gastronomy that uses the freshest of ingredients from the garden.