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There can be nothing more infinite than Vietnamese cuisine. This sentence may seem nonsensical but I have been living here for fourteen years and I am still coming across new dishes and even new methods of preparing and presenting them. [ more... ]
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One day, novelist Nguyen Quang Sang came to Bac Lieu Province in the Mekong Delta and invited me for a meal. I went to see him, taking with me a jar of fermented fish (mắm), made in Vinh Hung, as a rustic present for a guest from the big city. [ more... ]
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Pasha Turkish and Mediterranean Restaurant, District 1, Ho Chi Minh City [ more... ]
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‘I have been in Greece eight times. Take my word for it. The moussaka served here is just as good as that in a good restaurant in Greece’ [ more... ]
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If you are in Ho Chi Minh City and looking for somewhere to dine that oozes recent history in soothing surroundings, then there is a place for you. If you reside there or have come on business and things are getting on top of you, then there is a place above it all to which you may retreat and recharge... [ more... ]
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‘Each dish needs to be artistically presented. My wife herself is a dab hand at turning tomato skin into a decorative rose or using carrot rind to produce the form of a dragon. At this kind of a table you eat as much with your eyes as you do your stomach’ [ 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 ...
A short while ago, I was asked if the Vietnamese fondness for eating snails were a consequence of the former French presence here.
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