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!

With executive chef  Nguyễn Đức Vân Vũ from Dì Mai Vietnamese Cuisine Restaurant in HCM City

with chef Nguyễn Văn Tuân from Fortuna Hanoi Hotel

Chef Dennis Barton of The Anam in Long Beach, Cam Ranh Bay offers the colours of a rainbow for dessert

The restaurant An Viên at the end of the Trần Đại Nghĩa street, near its intersection with the Đồng Tâm street, is quite famous among the student populace for its exceptional recipe of salty stir-fried chicken feet and wings.

with junior sous chef Vũ Anh Đức from Sheraton Hanoi Hotel