Việt Nam News

Roasted Rainbow Carrots with Labneh & Carrot Top Salsa Verde

With chef Ben Trobbiani

Marinated Salmon with Cantonese Black Vinegar Drizzle

With Executive Sous Chef Tống Văn Khoái from Mövenpick Hotel Hanoi Centre

Wok-Fried Scallops with Lotus Root & Wild Mushrooms

With Executive Chef Zack Trương of Pan Pacific Hanoi

Mỳ Quảng (Quảng noodles)

With Executive Chef Lê Viên of Fusion Resort and Villas Đà Nẵng

Sunset Aperol – The Summit Bar’s Spritz & Sunset Collection

With Bar Manager Vũ Thị Hồng from Pan Pacific Hanoi

Abalone Siu Mai

With Executive Sous Chef Tống Văn Khoái from Mövenpick Hotel Hanoi Centre.

Blueberry iced tea

With bartender Nguyễn Mạnh Hùng of Pan Pacific Hanoi

Pen Shell

Guest chef Ryan Nguyễn Cường from D’LANG Dining, Đà Lạt.

Stir fried squid arms with Thai basil

With restaurateur Lê Thị Ngọc Hân

Chilled Hạ Long oyster

With guest chef Ryan Nguyễn Cường from D’LANG Dining, Đà Lạt

Gourmet Tuna & Cheese Toast

With Chef Nguyễn Thị Kim Lan from Pan Pacific Hanoi

Trio Tonic Soup

With Executive Chef Zack Trương from Pan Pacific Hanoi

Slow-cooked octopus with Levantine touch

With Head Chef Danny Do of Pink Pearl by Olivier E., JW Marriott Phú Quốc

Tomato Tarte Tatin

With Chef Vũ Anh Đức from Mövenpick Hotel Hanoi Centre

Kung Pao Cauliflower

With Executive Chef Zack Trương from Pan Pacific Hanoi

Grapefruit salad with Tây Bắc passion fruit

With Chef Lê Ngọc Thiện, head chef of the Vietnamese and vegetarian kitchen at Hum Vegan Tao Đàn Restaurant

Sunset Mojito

With bar manager Vũ Thị Hồng of The Summit Bar

Beetroot Salmon

With Chef Vũ Anh Đức from Mövenpick Hotel Hanoi Centre