Sen's culinary space attracts customers.
Through its various editions, the Dong Thap Lotus Festival has gradually affirmed its position as a typical cultural and tourism event of the locality, contributing to promoting trade, connecting investment, promoting the image of Dong Thap to domestic and international tourists, and at the same time enhancing the value of the lotus industry in a sustainable development direction.
At this year's festival, the Lotus Culinary Space will be open from 4 PM to 9 PM daily throughout the festival, becoming a gathering place for the unique values of lotus-based culinary art and other characteristic products of the Southwestern Mekong Delta region.
Saigontourist Group participated with 15 food stalls, along with the participation of typical member units such as Rex Saigon Hotel, Majestic Saigon Hotel, Grand Saigon Hotel, Continental Saigon Hotel, De Nhat Hotel, Kim Do Hotel, Oscar Saigon Hotel, Thien Hong Hotel, Saigon-Can Gio Eco-tourism Area, Binh Quoi Tourist Village, etc.
At the Lotus Culinary Space, locals and tourists will have the opportunity to enjoy a diverse "collection of lotus flavors" created by the professional chefs of Saigontourist Group, from traditional dishes and regional specialties to dishes elevated in a modern culinary style. Familiar ingredients such as lotus seeds, lotus roots, lotus leaves, and lotus stems are skillfully combined with unique products from many regions, creating novel and distinctive taste experiences.
Ms. Nguyen Thi Ha Thanh from Cao Lanh ward said that the culinary space at this year's Lotus Festival is more attractive with many delicious dishes, especially those made from lotus by units in Ho Chi Minh City. On the very first day of the festival, a large number of visitors came to the Lotus Culinary Space to choose their favorite dishes. "My family also chose dishes made from lotus, such as lotus-based pancakes and pink lotus-based fried rice, to enjoy," Ms. Ha Thanh added.
Besides providing culinary services, Saigontourist Group also organizes programs showcasing the art of brewing lotus-based drinks, interactions with culinary artisans, and interactive experiences for locals and tourists, contributing to spreading the cultural story of the lotus flower through the language of cuisine.
Telling the story of lotus through each dish.
At Sen Culinary Space, highlights include dishes such as braised abalone and deer tendon with lotus seeds and coconut, lotus root cake with meat filling, braised beef with lotus seeds, seafood fried rice with lotus seeds, Teochew lotus sticky rice, beef tendon with ginseng and lotus seeds, lotus seed pancake, lotus and shrimp salad, pink lotus seed fried rice, crab soup with lotus seeds, Kien Giang fish noodle soup, along with many unique drinks such as lotus leaf tea, lotus seed sweet soup, lotus mocktail, ginseng and lotus seed cocktail, and many other unique creations.
At the stalls, locals and tourists will be able to enjoy a rich "collection of lotus flavors," where familiar ingredients such as lotus seeds, lotus roots, lotus leaves, and lotus stems are creatively transformed by chefs into dishes with a new look, preserving the spirit of tradition while also reflecting contemporary culinary art.
Among the signature dishes, braised beef with lotus seeds stands out – a harmonious blend of ingredients characteristic of the "Land of Pink Lotus" and the rich flavors of Southern Vietnamese cuisine. The nutty, creamy lotus seeds from Dong Thap are skillfully incorporated into the dish, not only highlighting the distinctive flavor of the symbolic flower but also bringing a light and balanced overall taste.
Meanwhile, the royal lotus seed spring rolls are inspired by the finest of Vietnamese royal cuisine. The abalone and deer tendon soup with lotus seeds in a coconut shell is a culmination of premium ingredients and refined culinary artistry.
In particular, grilled frog wrapped in lotus leaves is a culinary creation inspired by the harmonious blend of rural produce and the pure fragrance of lotus. Carefully selected frog meat is marinated with a special recipe, then wrapped in lotus leaves and grilled, preserving its natural tenderness and sweetness along with the subtle aroma of lotus leaves. The dish offers a rustic yet sophisticated experience, evoking the flavors of the Southern Vietnamese countryside through a novel and appealing presentation.
Besides the flavorful dishes of the homeland, Saigontourist School of Tourism and Hospitality offers a unique beverage: Sticky Rice Milk Tea. Inspired by the roots of Vietnamese agriculture, this drink is a delicate blend of the gentle aroma of young rice, the rich, nutty flavor of rice grains, a light tea base, and a smooth layer of milk.
As can be seen, Saigontourist Group not only introduces hundreds of attractive dishes and drinks, but also offers a journey of discovery, where each dish tells a story about the simple yet sophisticated beauty of the lotus flower in Vietnamese culture.
Ms. Nguyen Thi Anh Hoa, Chairwoman of Saigontourist Group, said: “Saigontourist Group is honored to accompany the festival, bringing the finest culinary delights made from lotus and other characteristic regional products. We hope that through these unique culinary experiences, visitors will better understand the cultural beauty of Dong Thap, thereby contributing to promoting the image of the Land of Pink Lotus, stimulating tourism and fostering connections between destinations in the Mekong Delta region.”
According to Ms. Nguyen Thi Anh Hoa, the Dong Thap Lotus Festival is not only a unique cultural and tourism event honoring the image of the lotus flower, the symbol of the land of pink lotuses, but also an opportunity for tourism businesses to join hands in promoting local cultural values and boosting the development of local tourism economy.
Source: https://nhandan.vn/nghe-sen-ke-chuyen-tu-cac-mon-an-post970349.html
