Việt Nam News

Fortuna Hotel has given us an insight to its festive fare with one of the hotel’s finest drinks, Christmas punch. The drink is refreshing, sweet - and very more-ish!

with chef Hoàng Nguyên from Mövenpick Hotel Hanoi

with chef Wong Chi Ming from JW Marriott Hotel, Hanoi

Herald the celestial tradition of mooncake crafting with its highly anticipated selection of Fortuna Hotel’s mooncakes.

There are other ways to use salmon other than grilling a steak whole or serving a fillet with some veggies. With this new salad recipe, you can be creative while making succulent salmon dishes. Give it a go!

This August, enjoy our pairing between foie gras ravioli and summer truffles, one of the most divine dishes you will ever taste at French Grill restaurant.

Hainanese chicken rice is considered one of Singapore’s national dishes.

The dessert is a must for cake connoiseurs, thanks to its popularity and easy method.

with bar manager Nicola Veronese from JW Marriott Hotel Hanoi

Nothing beats this heat better than beef fillet with rosemary juice, accompanied by some potatoes. The dish is brought to you by chef Phillip.

These tiny birds have a lot of flavour for their size and suit both quick or slow cooking. One quail would make a generous starter or light supper for one person. Enjoy!

Cheng Tng is one of the most favoured dessert in Hawker Centre in Singapore, combines an array of healthy dried ingredients as longan, dates, snow fungus, lotus seed, malva nut, persimmon and pandan leaves.

with junior sous chef Vũ Anh Đức from Sheraton Hanoi Hotel

with junior sous chef Vũ Anh Đức from Sheraton Hanoi Hotel

Discover a classic French dessert from the hands of Chef Nulli of the French Grill Restaurant!

Compared to other seafood, scallops are a fresh and tender choice with a briny flavor. The combination of scallops and minced shrimp accompanied by fish roe promises an organic and nutritious dumpling.

This delicious dish is presented by chef Vũ Anh Đức. Bon Appetit!

Xiao Long Bao is a type of steamed bun from the Jiangnan region of China. It is traditionally prepared in xiao long, small bamboo steaming baskets, which gives them their name. Chef Wong Chi Ming from JW Marriott Hanoi Hotel explains how they’re made!