with chef Yukari Ikeda from Fortuna Hanoi Hotel

with head chef Vũ Anh Đức from Sheraton Hanoi Hotel

with chef Nguyễn Văn Tuân from Fortuna Hanoi Hotel

with chef Yukari Ikeda from Fortunal Hanoi Hotel

by cluster executive chef Roxanne Castillo from Hilton Ha Noi Opera and Hilton Garden Inn Ha Noi

This is another dish worth tasting for those who are fans of salmon. The pan fried salmon is topped with flavourful sesame sauce which is sweetened with sugar and soured with rice vinegar.

with chef Nguyễn Văn Tuân from Fortuna Hotel Hanoi  

with head chef Vũ Anh Đức from the Sheraton Hanoi Hotel

Hokkaido scallops are harvested off the island of North Hokkaido Japan, recognised as a premium scallop species for their sweet flavor and firmness. This week, enjoy these delicious scallops with chef Đức!

with chef Vũ Anh Đức from Sheraton Hanoi Hotel

with chef Kevin Philippe from Millenium Café des Arts Hà Nội

The salmon of the North Atlantic and Pacific Oceans is getting a local update as chef Đức of Hemispheres Steak & Seafood Grill restaurant combines the classic favourite with fresh ingredients from Việt Nam. Cheers!

This cake was created in 1910 by pastry chef Louis Durand, upon request from the organiser of a bicycle race between Paris and Brest.

Mixing seafood with fruit is not a bit strange for culinary connoisseurs, and fried prawn with dragon fruit is a must this week. Enjoy!

with Chef Yukari Ikeda from Fortuna Hotel Hanoi

with chef Nguyễn Văn Tuân from Fortuna Hanoi Hotel

Mutton curry is a popular Indian curry dish that is prepared from mutton and vegetables. It originated in Bengal. It tastes better when prepared in a pressure cooker and pairs perfectly with basmati rice.  

with chef Yukari Ikeda from Fortuna Hanoi Hotel