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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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Before the eighteenth century and for millennia the southern part of Vietnam was home to Indian influenced civilisations - Funan, Chenla, Champa and Kambuja. [ more... ]
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Silkworm cocoon cultivation at Co Chat Village, Phuong Dinh Commune, Truc Ninh District of Nam Dinh Province has long been praised in folk songs for ...
Over the more than twenty years since I came to Vietnam, beer has developed along with the economy in general. Personally, I am nostalgic for the ...
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