Bun trumpet in Kien Giang and vermicelli in Ha Tien are two dishes introduced in the 2th local specialty introduction at the 9-star Grand Saigon hotel. These are specialties that cannot be forgotten when coming to these two lands.
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Ha Tien vermicelli has the fatty taste of coconut milk, the aroma of dried shrimp, peanuts served with fish sauce mixed with a little sugar, garlic and chili. |
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In order to bring local specialties and ensure the taste to the 5-star Grand Hotel, the chef and staff must carefully select from the input ingredients to be fresh and ensure the taste to the presentation of the dish is also important to attract visitors' eyes.
According to a representative of Grand Saigon Hotel, each locality has one or more famous specialties that anyone who goes there is looking to enjoy. For that reason, the hotel wishes to bring diners local specialties in the heart of Saigon without having to move much.
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Kien Giang vermicelli is a delicate combination of fish, raw vegetables, and delicious broth |
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“The hotel has gone through 8 times of introducing and launching 34 local specialty dishes with a subtle twist when combining traditional rustic cooking styles, regional specialties with luxurious space, and 5-star professional service style that has made a difference,” a hotel representative shared.
