Việt Nam News

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

Đà Nẵng-style seafood bánh xèo

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

Sichuan Mala Spicy Fish Maw Soup

With Executive Chef Zack Trương from the Pan Pacific Hanoi.

Carrot cake

With baker Nguyễn Kiều Linh

New Zealand Beef Striploin with Heirloom Vegetables, Asparagus, Mashed Potato, Beetroot Purée & Peppercorn Sauce

With Chef Nguyễn Hữu Nam from Grand Mercure Hanoi

The Blush of Spring Cocktail

With Pan Pacific Hanoi’s Bar Captain Nguyễn Mạnh Hùng

Linguine Creamy Sea Urchin Sauce

With Executive Sous Chef Kim Sang from Mai House Saigon Hotel

Mini Caramelised Pork and Quail Egg Bites

With Executive Chef Zack Trương from the Pan Pacific Hanoi

Vietnamese braised pork with egg

With Chef Trụ Lang from MÙA Craft Sake

Baked grouper fillet wrapped in caul fat, served with fried 'chưng' cake and chimichurri sauce

With Chef Nguyễn Minh Nguyện at Grand Mercure Hanoi

Dried Pork Skin with Shrimp & Meat Ball Broth

With Chef Nguyễn Thị Kim Lan at the Pan Pacific Hanoi

Heart-shaped sweet potato soft bread

With young baker Trần Quỳnh Chi from The Warm Oven CS