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Back in 2001, I recall there was an area of land between the fashionable downtown Saigon streets of Dong Khoi and Nguyen Hue Boulevard. [ more... ]
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Among Vietnamese food experts, Mr Chiem Thanh Long really stands out. He is neither a chef nor a cooking guru. [ more... ]
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This recipe for banana blossom salad (gỏi hoa chuối) comes from Executive Chef Ta Viet Anh, and is one of Hoi An’s specialties. [ more... ]
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Just put rice, the earth’s essence, into a bamboo tube that already has water filtered by the bamboo (heaven’s essence),and then onto a fire. [ more... ]
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Asia, lacking the vast grassland prairies and pampas of the Americas or the infinite horizons of the Australian outback [ more... ]
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I was excited to attend a water puppet show, as I had never seen one before. In Saigon, there are not many places where one can see the performing of water puppetry. [ more... ]
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Dong Khoi Street, with its classic hotels, cafes, restaurants and specialist shops, is one of the most well-known of Ho Chi Minh City's downtown thoroughfares. [ more... ]
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After a heavy rain lasting several days, when sunlight breaks out in the sky, termite mushrooms begin to sprout. [ more... ]
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The people of Hue eat as if learning lessons on life. They’ve got to taste it all: salty, bland, sour, spicy, sweet, and nutty. [ more... ]
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For some time now, I have been aware that the Windsor Plaza Hotel has a team of formidable chefs. I have dined in their Cantonese restaurant [ more... ]
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The special thing about Huong Canh is its blue clay, the raw material used to make its famous products. This clay is found in the swampy areas, 3-10m ...
All of us carry a lot from our pasts as we journey forwards in our lives. I was reminded of this the other day on a visit to a cafe themed around ...
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