Japanese chef Kazuhiro Matshuishi, known for his expertise in treating eel and bronze featherback fish, aims to revolutionize Vietnamese gastronomy by sharing his proven techniques that prioritize safety and flavor. With 34 years of culinary experience, Chef Matshuishi introduced his innovative fish freezing method, which preserves the fish’s tissue structure without causing damage. The 53-year-old chef is keen on fostering collaboration with the Vietnamese culinary industry to promote this freezing method and offer training courses that equip local chefs with the skills to prepare high-quality and safe dishes. Hau Giang, the region that produces the largest quantity of bronze featherback fish in Vietnam, seeks to expand its farming area from nearly 100 hectares to over 150 hectares by 2025.
Hue delicacies tempting to every palate
Hue cuisine is different from food in other parts of Vietnam. It is characterized by diverse ingredients, delicate preparation, and artful presentation. This has made Hue cuisine tempting to every palate.
Vietage offers luxurious rail journey linking Da Nang and Quy Nhon cities
The Vietage, a custom-designed carriage offers guests a luxurious rail journey through south-central Vietnam linking Da Nang and Quy Nhon cities.
Hanoi specialty for Tet: candied lotus seed
The Hanoitimes – Tet provides an excellent opportunity for visitors to sample some of Vietnam’s more exotic culinary creations.
Michelin Guide Book eyes on Vietnamese gastronomy
Vietnamese cuisine will be introduced in the world-famous Michelin Guide Book (Le Guide Michelin).
4 Fine Dining Restaurants for Dating in Ho Chi Minh City
If you are looking for a luxurious space for a weekend evening, a fine dining restaurant with delicious dishes is probably the right suggestion for you.
