Việt Nam News

Japanese scallops with gac fruit sauce and milk foam

At the Michelin-selected Việt Nam House Restaurant in downtown HCM City, chefs have turned one of Japan’s most delicate seafood ingredients into a fine-dining interpretation of Vietnamese creativity.

Rosemary Martini Twist

With bartender Nguyễn Mạnh Hùng of Song Hong Bar at Pan Pacific Hanoi

Sapa Sturgeon with Normandy Sauce and Confit Leeks

With Chef Oliver Mette – Director of Culinary at Hotel de la Coupole and Chef Thierry Fischer, President of Disciples Escoffier Switzerland

Hong Kong Tomato and Egg

With Chef Chris Fong from ORYZ Saigon

Steamed Abalone & Chicken Glutinous Rice Parcel

With Chef Nguyễn Thị Kim Lan from Pan Pacific Hanoi

Yuzu Lemon Cake

With Pastry Chef Nguyễn Quang Sáng of Grand Mercure Hanoi

Juicy Pulled Pork Sandwich with Creamy Slaw

With Executive Chef Zack Trương from Pan Pacific Hanoi

Hong Kong Scallops Cheong Fun

With Chef Chris Fong from ORYZ Saigon

Rare finds and royal flavours reign at Ming

With Executive Chef Zack Trương of Pan Pacific Hanoi

Duo Crab Noodles

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

Focaccia to remember from Mediterranean shores

With Chef Nguyễn Thị Kim Lan from Pan Pacific Hanoi

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