Việt Nam News

with Chef Leonardo Fazioli at Medditeraneo

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually comes with cucumber garnishes.

Different from traditional Vietnamese spring rolls made from minced pork, head chef Phạm Hoài Nam makes his from duck, making his a special treat for Vietnamese and foreigners alike.

with chef Nguyễn Ngọc Quyên from Movenpick Hotel Hà Nội

With Executive Chef Nguyễn Tiến Đức from Hotel de l’Opera Hanoi

Fancy and delicate, the clay pot crab with XO sauce and glass noodles will be a gastronomic hit this winter. With a similar name to an exclusive brandy cognac and famed for its alluring scent and intoxicating taste, the XO sauce showcases the true taste of the sea and enriches the freshness of the crab.

with Executive Chef Paul Smart from Sofitel Legend Metropole Hanoi

With Chef Trần Văn Cường at Vị Quảng restaurant.

with chef Lê Đức Hải from Ngon Garden Restaurant in Hà Nội

Experience the luscious Creamy Mentaiko Pasta, a recipe by Head Chef Kenji Tam of Emperor Restaurant, Fortuna Hanoi.

with Sous-chef Phạm Ngọc Thảo from Meliã Hồ Tràm Beach Resort

With culinary expert Hollenstein from Movenpick Hotel Hanoi

with chef Patrick Ho from Fortuna Hanoi Hotel 

With The Anam’s Executive Chef Peter Ye

Hainanese chicken rice is considered one of the national dishes of Singapore. It is commonly served at lunch or dinner. Available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants.

You may be familiar with the sweet lemons of the Italian Amalfi coast, but did you know California remains ahead of Italy on the list of the top 10 citrus-growing countries globally?

with culinary expert Hoàng Nguyên from Movenpick Hotel Hà Nội

Spice up your taste buds with a flavorsome dining experience of Seaweed Pasta with Scallop, a simple yet delicious twist by chef Patrick Ho from Fortuna Hotel Hanoi.