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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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There is an awful lot of coffee in Vietnam. There has been for some time now. In a good year, the country comes in second, after Brazil, in countries exporting the crop. [ more... ]
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At lunchtime on the 17th of December, 2013 at the Ngan Dinh Cantonese Restaurant of the Windsor Plaza Hotel in Ho Chi Minh City's Chinatown, [ more... ]
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Swiss’ is a byword for top quality for watches, banking and chocolate. This quality assurance extends to the hospitality industry; the Swiss being pioneers in the modern form of this industry. [ more... ]
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As with many foreign residents, it is not often I leave my comfort zone of Districts One and Three in HCMC, but the other night, an invitation to sample what is billed as Saigon's largest buffet [ more... ]
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Many times in the past, I have written of unique dining experiences in Ho Chi Minh City. Many of my accounts dealt with out-of-the way places to get good Vietnamese food at low or moderate prices. [ more... ]
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In my native land, Quang Tri Province, Central Vietnam, when a lunar year draws to an end, it is the time every household begins to turn the soil in their garden and strew mustard seeds. [ more... ]
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Ingredients: (Serves six) Shrimp: 500g Minced pork: 500g Jicama (or also Yam Bean): 700g Taro: 300g; A carrot [ more... ]
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Following the tunes (“Spring comes to Muong Hum hamlet high up the mountains with heart-rocking distant singing…” ) of talented composer Nguyen Tai ...
In the heart of the darkness of Saigon's backpacker land,ambling along down raucous Bui Vien Street and wishing I had not come out without my ear ...
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