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We will spend the next few weeks eating the great Vu Bang’s favorite meals in Hanoi.
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Team no. 73 - InterContinental Danang Sun Peninsula Resort – earned the prize of Best Nutritious Menu for their hard work and creative integration of lobsters, creek premna leaves, chicken and frogs.
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Viet Nam is famous for its street food, but Claudia Elma is none too impressed.
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For the Dao Đỏ people in the Northern province of Hà Giang or the Mường in the central province of Thanh Hóa, sâu tre (bamboo worm), once a staple, has become a rare treat.
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“Chef of the Century” Eckart Witzigmann had an impressive look at Vietnamese spices and he stated that they were a whole harmonic blend of multi-flavors and regional features.
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Receiving lobsters and sea crabs as secret ingredients, team No. 77 from Naman Retreat Resort Danang won the prize for Best Decoration.
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Team No.62 from Indochine Palace Hue Hotel has won the prize for Best Creative Menu in the final round of TGSA 2016.
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We admire the dishes on the menu winning "rustic dishes, unique traditional" teams of 01 - Quan Nhi (O Mon District, Can Tho City).
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Doctor Dao Thi Yen Phi is one of the leading nutrition experts in the South of Vietnam.
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In December 7th 2016, Mr. Eckart Witzigmann, who has been admirably mentioned many times in New York Times as “Chef of the Century”, “King of the Chefs”, or “Chefs of Kings and Gods”, gave lots of complimentary for Vietnamese chefs in The Golden Spoon ...