Top 5 dishes to eat in Hanoi

By: Vinh Dao

Hanoi is a foodie’s paradise offering plenty of cheap yet delicious eats. Heartier and indicative of the cooler temperatures of the north, the nuanced flavours of Hanoi cuisine can be a welcome relief to it’s brash cousin to the south. Nowhere is this more indicative than in the Old Quarter. The maze like streets are crammed with makeshift stalls and storefronts that offer one or two dishes handed down from generation to generation. They have spent years perfecting these dishes so when you sit down on that little plastic blue chair, take whatever they give you. You won’t be disappointed.
We have listed five must eat dishes while in Hanoi.

Bun Cha Hanoi

Bun Cha Hanoi

You will probably smell this dish before you see it.  Sliced pork along with seasoned pork patties are grilled over hot coals and served in a sweet and salty sauce. It is served with a garnish of fresh herbs, noodles, chopped chili and garlic. Beware, once you have this dish, it will haunt your dreams. Local insight: Grab a side of Nem Cua Be, crab spring rolls that are traditionally served with this dish.

Pho Bac

Pho Bac Hanoi Top 5 Dishes Must Eat

You can’t mention Vietnamese food without mentioning the country’s national dish, pho. The pho in Hanoi is very different from the pho from the South. Pho Bac  is beefier and tends to be cleaner tasting than it's southern kin, Pho Nam.
Local insight: Less is more with Pho Bac so don’t dilute the taste of the broth with extra condiments.

Banh Cuon

Banh Cuon Hanoi Top 5 Dishes to Eat

Traditionally served as breakfast, this rice crepe is filled with minced pork, wood ear mushrooms and chopped onion. Garnish can consist of fried shallots, fresh basil, beansprouts and steamed pork pate. Served on the side is the obiquitous nuoc cham dipping sauce.
Local insight: Though traditionally served for breakfast, this is also popular late night snack.

Cha Ca La Vong

Cha Ca La Vong Hanoi - Vietnam Food

Served in a skillet, this fish dish combines tumeric, a heavy dose of dill, fish sauce and shrimp paste to create a flavourful dish that is nuanced yet bold in taste. Typical of Vietnamese cuisine, the fish is only a part of the equation with noodles, fresh herbs and nuoc cham sauce rounding out the dish.
Local insight: The shrimp paste can be a bit strong and most restaurants will omit it in the preparation if you don’t care for it.

Xoi Xeo

Xoi Xeo Hanoi Delicious

Photo Source: Hanh Le - Tue Vien

This dish combines yellow sticky rice with ground mung bean and fried onion. Traditionally served for breakfast and lunch, some Hanoi stalls serve this as an afternoon snack.
Local insight: Some stalls serve this dish with steamed eggs or shredded chicken breast


Other articles:

Top 5 things to do in Danang

Top 5 souvenirs to buy in Vietnam

Top 5 things to do in Quy Nhon

Top 5 dishes to try in Nha Trang

Top 5 things to do in Nha Trang

Top 5 places to go shopping in Ho Chi Minh City

Top 5 Che-sweet soups must try in Saigon



Top Places to Celebrate Lunar New Year-Tet 2016 in Vietnam

By: Trung Vo

Ignite your 2016 Vietnamese Lunar New Year with exciting deals all over Vietnam. Citypassguide.com has carefully selected the top venues and offers to ensure a wonderful Tet experience. Also, check out our website for even more places to go, things to do and great memories to be made!

Enjoy the holidays - spoil yourself, you know you deserve it!


SHERATON HANOI

Time: 6th - 14th February

Oven D’or Restaurant

  • Lunch Buffet for Tet with free flow lobster, foie gras and arrays of seafood, delight carving, abalone soup
  • VND1,100,000++/person, includes free flow of wine, beer and soft drinks

Hemispheres Restaurant

  • Tet Dinner with Australia Angus Ribeye 250gr with choice of salads/soup/dessert
  • VND400,000++/set and additional wine package for VND 250,000++/(free flow of wine)

Reservation and more


SOFITEL PLAZA HANOI

Celebrate Lunar New Year’s Eve at Summit Party

  • Time: 7th February, 9:00 p.m. – 1:00 a.m.
  • Summit Lounge | 20th floor
  • Price: VND780,000++/person
  • Welcome in the “Year of the Monkey” with an exceptional fireworks countdown party including drinks, canapés and superb live entertainment.

Family Celebration

  • Time: 7th February, 9:30 p.m. – 12:30 a.m.
  • Le Panorama | 19th floor
  • Price: VND580,000++/Adult including 2 drinks & 4 canapés. VND380,000++/Child including 2 drinks/ ice creams & 4 kid’s snacks

Reservation and more


HOTEL DE L'OPERA HANOI

Welcome in the year of the Monkey 2016

  • Time: 7th February 2016,from 10 p.m. till late.
  • Venue: Splash Bar Terrace
  • Price: VND200,000++/person
  • Enjoy the midnight fireworks spectacle and a glass of house wine to perfect the occasion in the heart of the historic Trang Tien Street

Reservation and more



NOVOTEL DANANG PREMIER HAN RIVER

Time: 6th - 10th February 6 p.m. to 10 p.m.

  • Tet Eve Buffet: enjoy our signature and mouthwatering foods along with music performance, from VND 650,000++/ person (food only) to VND 1,000,000++/person (includes beer, soft drinks, chilled juice & wines)
  • 2nd day of Tet: Seafood Buffet from VND750,000++/person (food only) to VND1,100,000++/person (includes beer, soft drinks, chilled juice & wines).
  • 3rd day of Tet: Buffet from VND650,000++/person (food only) to VND1,000,000++/person (includes beer, soft drinks, chilled juice & wines).

Reservation and more

Lunar New year 2016 Danang


GRAND MERCURE DANANG

Tet BBQ Seafood Buffet

  • 5th, 9th & 12th February from 6 p.m.
  • La Rive Gauche: for VND600,000++/person, includes free flow of draft beer and soft drinks

Tet BBQ Seafood Buffet

  • 1st - 15th February
  • La Rive Gauche: for VND400,000++/person

Imperial Set Menu

  • 1st - 15th February
  • Golden Dragon: for VND1,200,000++/person.

Reservation and more

Lunar New Year 2016 Vietnam


NOVOTEL NHA TRANG

Lunar New Year Fireworks Celebrations

  • Price: VND500,000++ per person.
  • Buffet time: 07:00pm – 10:00pm
  • Featuring: BBQ dinner including free flow beer and soft drinks. There will be live music and fireworks

Reservation and more

Lunar New Year 2016 Nha Trang



NEW WORLD SAIGON HOTEL

Lunar New Year and Vietnamese Tet are a time of togetherness, family gatherings and feasts galore. Celebrate at New World Saigon Hotel with copious good eats to ring in the Lunar New Year and Tet.

February 1 - February 21: Tet Holiday Reunion Set Menu for a table of 10 persons - 6,800,000 VND (includes a bottle of house wine)

February 7 - February 11:

  • Lunch Buffet at Parkview: VND680,000 per person.
  • Dinner Buffet at Parkview: VND980,000 per person
  • 30% discount for CLub Epicure members

February 8:

  • Tet Brunch Buffet at Dynasty: VND1,088,000 per person (includes house wine, beer, soft drinks and tea)
  • Freaturing: lion dance.
  • Special price for Club Epicure members - 888,000 VND per person.

February 9 - February 21:

  • Tet Dim Sum Buffet - 450,000 VND per person
  • 10% discount for Club Epicure members

Reservation and more

 


LE MÉRIDIEN SAIGON

Treat your family to a special celebration at ‪Latest Recipe‬ or Bamboo Chic with all Asian and Vietnamese delicacies.

Time: 01 Feb to 15 Feb 2016

Promotion on Lunar Mew Year Eve 2016

Reservation and more


RENAISSANCE RIVERSIDE HOTEL SAIGON

Buffet Dinner with Vietnamese Traditional Food

Time: 7th February, 2016

Riverside Cafe, ground floor

- 6 p.m. to 10 p.m.

Price: VND1,300,000++/person, buffet only.

VND1,500,000++/ person, buffet and free flow of sparkling wine of Liquid Gold - Italia, beer, soft drink, house wine, cocktail Tettini.

Kabin Restaurant

- 6 p.m. to 10 p.m.

Price: VND999,000++/person, buffet only.

VND1,500,000++/ person, buffet and free flow of sparkling wine of Liquid Gold - Italia, beer, soft drink, house wine, cocktail Tettini.

Reservation and more


CHILL SKY BAR - DINING

Chill Dining Restaurant: Tet Sharing Menu for Lunar New Year Dinner - VND1,500,000 per person.

Tet Celebration

  • Time: 7th February 2016
  • Featuring: The Voice Viet Nam - Bao Anh singer and DJ – Greg Katona along with stunning firework display

Reservation and more


AIR 360 SKY BAR

Lunar New Year’s Eve party

  • Time: 7thFebruary 2016
  • Hosted by: Thu Thuy - Celebrity artist.
  • Featuring: DJ Eskerod and full view of firework show.

Reservation and more


LIBERTY CENTRAL SAIGON RIVERSIDE

Lunar New Year’s Eve dinner party

  • Time: 7thFebruary 2016, 8p.m. - 12 a.m.
  • Add: 17 Ton Duc Thang, D1
  • Price:
    • VND999,000/adult- VND499,000/child (5-12 years old)
    • Beverage package: 299,000net, includes, free flow Sparkling wine, house wines, Tiger Draught Beer and soft drinks.

Lunar New Year Saigon


LIBERTY CENTRAL SAIGON CITYPOINT

Lunar New Year’s Eve dinner party

  • Time: 7thFebruary 2016, 8p.m. - 12 a.m.
  • Add: The Rooftop Bar - perfect spot for watching firework
  • Price: VDN499,000++/person, includes a glass of sparkling wine or mocktail of the day.


Organic Seafood Production in Vietnam: an Interview with Antoine Bui

By: Karen Wise

Today’s consumers are increasingly socially and environmentally conscious. No longer are they eating simply to survive. A growing number want to be sure of the quality of what they are consuming, know where it has come from, how it’s been produced and any subsequent impact on the natural environment. Local producers are taking note of this trend thanks to people like Antoine Bui, a man with a passion for developing local organic production here in Vietnam. Bui is Representative Office Manager of Binca, a German company that distributes seafood products in Europe and Vietnam.

organic seafoodImage source: delamer.ca

Bui’s interest in organic food production started early in his career during a stint as a consultant conducting market studies related to Vietnam. Already someone at the forefront of new trends having opened a pasta restaurant in Poitiers, a student city in the West of France, at a time when pasta was just beginning to hit the food scene Bui moved back to Vietnam to work as Sales and Marketing Director at Aquaservice, specialists in tilapia production. It is here that he learnt about organic seafood production and certification from Mr Philippe Serene, General Director of Proconco and Aquaservice and a consultant for a German company distributing seafood products in Europe.

Since foreign companies could not purchase land Bui’s first mission was to secure partnerships with local fish farmers willing to go organic. Not an easy sell, 15 years ago, when the focus was on quantity, minimising costs and making a modest living. As it happened all that was needed was one person Ms Nguyen Thi Dung, an aquaculture engineer by training, who had her concerns about farming processes at the time. She was shocked to see that whole ponds were being treated with antibiotics without any distinction between sick and healthy fish and that epidemics were prevalent in the high density farms. Her misgivings made her immediately receptive to Bui’s approaches. A collaboration was formed and Ms Dung set up her first organic farm at Long Xuyen.

organic seafoodImage source: rd.com

Challenges and Opportunities for Organic Producers in Vietnam

At the heart of organic seafood is the quality of the environment, adherence to recognised stringent criteria; profits, with perseverance, come later. Organic is not for those seeking to make a quick buck or wanting to cut corners. You need to be a true believer working with a partner as devoted as you are. Converting a conventional fish farm into an organic one can take up to three years. Radical changes must be made throughout the entire business including seemingly basic hygiene matters such as not throwing used cigarette butts anywhere. In order to get certification, the whole farm must be organic - a mix of conventional and organic is not allowed - something that not everyone appreciates. Regulations must be met. The European Union, for example, forbids the use of reproductive hormones. Creation of optimal atmospheric conditions for the natural reproduction of pangasius presents a huge challenge for organic farmers in Vietnam. Nevertheless, certification labels are important as they give producers credibility in the overseas market.

For those that are unable to get organic certification, the Global GAP Aquaculture and Aquaculture Stewardship Council (ASC) standards, which allow the use of antibiotics under certain conditions and with strict tracking, offer an intermediary option. Producers in the Mekong Delta, seeing the growing concern over food safety among the middle class, are taking an interest in these intermediary labels. Bui hopes that once they understand them he will be able recruit more suppliers.

organic seafoodImage source: psmag.com

Seafood is not the only organic food item today’s consumers are looking for. Demand for vegetables, fruits and poultry is also on the rise. Producers, recognising this and having heard of Bui’s work, are approaching him for advice on how to switch to organic farming. The organically certified, EU and Naturland, fruits and vegetables of this first collaboration will be available on the domestic market in early 2019.

According to Bui this organic movement offers a lot of opportunities. Shortages at stores are common particularly in Hanoi where consumers are perhaps more affluent. He also suspects Hanoians are wary of the many Chinese products flooding the market and have a greater trust in local produce. He has yet to witness such shortages in Ho Chi Minh City however he estimates that of the 10 million inhabitants of the metropolis 1.4 percent of them consume organic products on a regular basis spending around VND1,000,000 per month. He is convinced that a similar study in Hanoi would show even greater numbers.

The Future of Organic in Vietnam; Will the Trend Last?

One might wonder if this trend is sustainable in Vietnam. In Bui’s opinion, yes. Over the past two to three years the Vietnamese consumer has grown increasingly sophisticated and organic is seen as a guarantee of quality compared to products traditionally available to them. The numbers of farms declaring themselves organic producers are increasing particularly in the Hanoi area so much so that the Vietnamese government recognises that clarity around what is truly organic is going to be needed. In fact, Bui would go as far as to say that, were he a younger man, he’d start a chain of organic stores selling an extensive range of organic products including cosmetics highlighting the international appeal of such items.

organic seafoodImage source: nymag.com

As to how the trend first started. Bui puts it down to the Vietnamese diaspora, especially those emanating from California where, of course, organic production has been popular for many years. He goes on to cite the example of an organic pepper producer who converted following the advice of his brother living in California.

Like this article? Read more about organic production in the Blog section on CityPassGuide.com

Banner Image source: Shutter Stock


Christmas specials in Vietnam

By: Quang Mai


Christmas specials in Vietnam


With so many restaurants and hotels running Christmas specials, it’s hard to find the perfect one for your tastes. To help you along with your decision, City Pass Guide has accumulated a list of some of the tastiest venues to go for your Christmas holiday meal.


They fill up quite fast so it’s recommended to book your reservation in advance.









Club Opera Novel


One of the only places in Hanoi with an exclusively Vietnamese themed-menu with an option of free flow sparkling wine.

17 Trang Tien 04 3972 8001
Click to see details




Fortuna Hotel


The chef’s own 4-course set dinner showcasing the finest ingredients.

6B Lang Ha st. 04 3831 3333
Click to see details




Hotel L’Opera


An international buffet will delight your tastebuds while traditional Christmas songs are played live in the background.

29 Trang Tien 04 6282 5555
Click to see details






Mercure Hotel


Two different menus for Christmas Day and Eve are available and children under four eat for free.

94 Ly Thuong Kiet 04 3944 7766
Click to see details




Silk Path Hotel


A family friendly five course dinner with entertainment such as interactive games, a clown and magician along with an appearance by Santa Clause.

195-199 Hang Bong o4 3266 5555
Click to see details










Camargue


A sophisticated French inspired six course Christmas Eve dinner makes Camargue one of the most sought after dinners in town.

74/7D Hai Ba Trung st. District 1 08 3520 4888
Click to see details




Grand Hotel


Choose from a BBQ rooftop buffet or a Christmas Gala buffet complete with gifts, a magic performance and a lucky draw.

8 Dong Khoi District 1 08 3915 5555
Click to see details




Hogs Breath


Not content to only having your Christmas dinner on Christmas Eve? If not then head to Hog’s Breath where a Holiday Set Dinner runs from the 15th of December to the 25th.

2 Hai Trieu st. District 1 08 3915 6066
Click to see details







Hotel Equatorial


Enjoy your Christmas buffet while being serenaded with carols with a real Christmas tree in the background.

242 Tran Binh Trong (08) 3839 7777
Click to see details




La Brasserie De Saigon


A four course Christmas dinner featuring a glass of sparkling wine and fresh seafood awaits you at Le Brasserie De Saigon.

38 Dong Du 08 6291 3657
Click to see details




La Cuisine


Take in a five course Christmas Eve dinner at this Miele guide listed restaurant.

48 Le Thanh Ton District 1 08 2229 8882
Click to see details







La Villa


Violin and guitar players entertain while you feast on a six course dinner.

14 Ngo Quang Huy St District 2 08 3898 2082
Click to see details




Monsoon Restaurant


A very Asian Christmas set dinner complete with a glass of sparkling wine.

1 Cao Ba Nha District 1 08 6290 8899
Click to see details




My Place


Choose from a three course lunch or five course dinner for Christmas.

195 Dien Bien Phu District 3 08 3829 8301
Click to see details







New World Hotel


A plethora of festive events for the holiday season including special room rates and private parties.

76 Le Lai District 1 08 3822 8888
Click to see details




Renaissance Riverside Hotel


Dine at 21 floors or have a cozy gathering of friends on Christmas Eve and Christmas Day.

8-15 Ton Duc Thanh District 1 08 3822 0033
Click to see details




Sofitel Saigon Plaza


There are options galore at the Sofitel Saigon with buffet and set menu options. Also celebrate at home with the “french touch” menu available for delivery.

17 Le Duan District 1 08 3824 1555
Click to see details










StarCity Saigon Hotel


Enjoy the festive holiday with an abundant seafood buffet and unlimited Tiger beer and soft drinks. Book early and get a 15 percent discount.

144 Nguyen Van Troi Phu Nhuan District 1 08 3999 8888
Click to see details




Vatel


A special French-Vietnamese buffet with a complimentary glass of sparkling wine at Vatel.

120Bis Suong Nguyet Anh st District 1 08 5404 2220
Click to see details




Wine and Brandy Bar


A five course dinner with paired wine suggestions for the wine lover.

38 Dong Khoi District 1 08 3829 3968
Click to see details




Le Bouchon De Saigon


Enjoy Christmas dinner at the friendly casual French bistro with homemade foie gras and Christmas turkey.

40 Thai Van Lung District 1 083 829 9263
Click to see details



 

 








Mui Ne Unique Resort – Mui Ne


Enjoy a beachside BBQ buffet for Christmas at Mui Ne Unique Resort. Dancers, musicians and an international DJ will provide entertainment along with a special appearance by Santa!

20 B Nguyen Dinh Chieu 062 374 1617

Call for details




Guava – Nha Trang


Enjoy a traditional Christmas dinner with roast turkey with all the trimmings for VND400,000/person.

17 Biet Thu 058 3524 140

Call for details




Kozak Mamay - Vung Tau


Celebrate a quiet Christmas eve in traditional Russian style with a traditional goose and all the trimmings

06-07 H3, Nguyen Tri Phuong

084 356 3776




3 Vietnamese Soups You Must Try

By: Quang Mai

Our writer makes you discover his top 3 Vietnamese soups you must try if you travel to Vietnam.

In my opinion, one of the most enjoyable aspects of traveling is the discovery of new cuisines. I guess that’s why I always gain weight during my holiday. Having traveled across Vietnam, I have tasted and discovered many new cuisines which I consider not-to-be-missed. I believe that traveling independently is perfect for me. If I took a package tours which usually has set menus for meals, I would never discover the different tastes (even unpleasant ones) of special local dishes.

My favorite type of soups are the sour ones because they are said to be cooling during hot weather in tropical countries like Vietnam. Furthermore, they are especially nutritious and refreshing. Here are my top 3 Vietnamese soups:

Catfish and Vegetable Sour Soup (Canh chua cá bông lau) - South Vietnam :

Thanks to a wealth of vegetables, this sour fish soup is very colorful. The sour taste comes from tamarind and indian taro, okra, spring onions, along with herbs bring out the taste of the catfish.

The same recipe and process can go with many types of ray-finned fish but Catfish is much better than others. The soup only contains the head and tail of the fish and is served with an array of vegetables and flavorings. The rest of the fish is usually served in combination with the soup on the side so you can experience the combinations of different flavours in one meal. It is usually served simply on a side dish with fish sauce or gets caramelized and served in a clay pot. The tastes will last for a long time in your palate so prepare to drink much water during and after the meal.

Do not feel distraught when you only see the head and the tail in the bowl of soup. The restaurant includes them on purpose. It may look weird to westerners unfamiliar with Vietnamese cuisine but this is the way canh chua is done in the south. This happened to Charly, City Pass's marketing manager. On his first time seeing a fish head in his "canh chua", he complained to the restaurant because he thought they didn’t have any fish fillets to put in the soup so they put in what they had left. But in fact, locals consider the head to be the best part of this soup.

I will recommend you to try this one first if the trio are placed up at the same time. But hey, don’t think that I am region-biased. It is said that this is the traditional dish that welcomes travelers to southern locales, so it’s worth it to have this soup first.

Sour Bamboo Shoot Soup (Canh măng chua) - Central Vietnam:

Sour Bamboo Shoot Soup

Fish also features in this soup, but light sour flavor complements due to the pickled salted bamboo shoots. A bit of green onions and dill are added and the soup is served with raw vegetables. This soup is very healthy.

Carp is usually served with this soup to make a perfect combination of sweet from the fish and salty and light sourness from the bamboo shoots. The soup has a light sour taste which makes it different from the strong flavours of the Southern version which definitely puts your taste buds at ease.

Mussel Soup (Canh chua hến) - North Vietnam

Mussel Soup

A species of small freshwater mussel found on lake-and river-bottoms is used to make this tasty soup. After being cleaned, the tiny mussels are removed from their shells and cooked with tamarind. Spring onions and various herbs add to the sweet and sour flavor.

Mussels aren’t as expensive as fish but in term of taste, they bring a very special flavour to anyone who has not tried them before. The mussels are fried with garlic and other spices until the flavours meld together. Then the mussels are poured into a sour broth of carambola or green banana. Though it has a light sour taste, the inherent sweetness of the mussels make this soup different than the others in the country.

These are my top three Vietnamese Soups, are you ready to try one of them? Share me your top 3 so that I can put on my "must try" list for my next holiday!


Chef David Thai on the Future of Vietnamese Food

By: Keely Burkey

How did you enter into the food business in Vietnam?

My father was in the Air Force in Vietnam during the war, and suddenly I became a boat person. When I was in my 20s, I said that one day I would go back to Vietnam. I started working for Park Hyatt, and they sent me to Jordan and Dubai to open Vietnamese restaurants. In 1996 I started working for Park Hyatt in Saigon. And then, when I was working in the Park Hyatt in Paris in 2002, I called up my embassy and said, “I want to go to Vietnam.”

Do you think it’s easy to cook popular food in Vietnam?

I think we are improving but we’re not finished yet. How many restaurants can you find in Saigon that are both presentable and commercial? None. Maybe Wrap and Roll, because [the founder] knows what to make to make it popular all around the world.

David ThaiImage source: danang.huongnghiepaau.com

Do you think street food is real Vietnamese cuisine?

No matter where we eat today, we still don’t find real Vietnamese cuisine. Because it’s not supported, it’s not understood. And when it comes to street food, no one has a fixed hygiene routine. It’s sad to see that. Me, I’m scared to eat somewhere here on the street. People just want to play a game. I want to tell the chef, cooking is not a game.

What’s the future of Vietnamese chefs?

Now young chefs try to be more modern. There has been a lot of progress since I’ve been here. The presentation of food is much more interesting today. With so much competition in an area like District 1 it’s more demanding to be number one. The cooks, the chefs used to not want to be chefs. But now, they are happier to be chefs. They’ll know about truffles and goose liver, but they don’t understand Vietnamese leaves. Bamboo? I used to eat fresh bamboo, it’s very nice. Why don’t we find these things now?

David ThaiImage source: danang.huongnghiepaau.com

Do you think Vietnamese food can get more famous internationally?

When I was 18 or 19, Vietnamese cuisine was unknown. Look around the world today, it’s number one, and it’s the same cuisine, this is what we eat every day. Vietnamese cuisine for me is the best Asian food I have ever eaten. I don’t say that because I’m Vietnamese, because that’s not the entire part of my identity. I’m from France. I feel in France, things are much more rigid. Here, you can go for pho, you can have some steak frites, you can have some fries.

What makes Vietnamese food better than Western food, in your opinion?

One thing I would say to my French competitor: You might have a steak, some foie gras… But me, when I cook Vietnamese cuisine, I have the opportunity to use six spices. Having more spices brings diversity of flavour and texture. With the crispness, the leaves, the slow cooking, the tenderness. So in one meal, I can pick up different things that you otherwise miss out on.

Banner image source: David Thai

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