Enjoy "borderless cuisine" in Hanoi

"Cuisine without borders" is a happy and proud journey created by the Center for Research, Conservation and Development of Vietnamese Cuisine (CRDC), the Saigon Professional Chefs Association (SPC) and the Saigon Tourist School of Tourism and Hospitality (STHC).

Chef Pham Son Vuong, President of the Saigon Professional Chefs Association, one of the people responsible for continuing the careers of his predecessors, introduces dishes from "Cuisine without Borders" No. 10

Ms. Vo Thi My Van, representative of STHC, said that this is a very meaningful program, not only for leading experts and artisans to share and pass on their experiences to the next generation, but also a valuable opportunity for young chefs to meet and interact with their seniors.

"Our great ambition is to preserve, develop, and bring the quintessence of Vietnamese cuisine to the world , to collect the best from other countries, to bring back and combine to create new colors and new souls for Vietnamese dishes" - Ms. My Van said.

Culinary artist Bui Thi Suong

Culinary artist Bui Thi Suong, one of the key consultants of "Cuisine without Borders", shared that after more than 40 years of teaching culinary arts to many generations of students, she is truly happy to witness the growth of many Vietnamese chefs.

"I have been fortunate to travel to many places in the world, meet many experts and top chefs, and taste a variety of flavors from dishes from Europe to Asia. Through the past and in the years to come, my greatest wish is to be able to convey what I have researched, share with young chefs and encourage them to be confident in their journeys to conquer new horizons" - artisan Bui Thi Suong expressed.

Artist Bui Thi Suong with a completely new menu by Chef Pham Son Vuong in the program "Cuisine without borders" in Hanoi

The journey of "Cuisine without borders" with the combination of famous culinary experts, talented artists, and passionate artisans, has created a colorful playground with countless useful and interesting things. Each topic is a story, a message accompanied by a creative way of exploitation and expression.

Starting from the theme "Vegetarian food", to "Christmas in Paris", "Healthy cuisine", "Tet delicacies", "Hanoi - Saigon - Moscow", Vietnamese - Japanese cuisine, "Fish sauce and handsome boys", "Molecular cuisine", "Fruit and vegetable sculpture"... The journey becomes more and more attractive, demonstrating creativity, talent and also full of effort in learning more knowledge to keep up with the world's trends and movements.

Ms. Hanh Pham (second from left), owner of Ngon Garden by Thien Quang Lake, shared that she was really moved when Ngon Garden will be the next stop of Cuisine Without Borders in Hanoi in 2023.

The 10th leg of the journey, marking the first milestone of "Cuisine without Borders" heading to Hanoi, where the passion of the program's founders is extended by a woman full of love for cuisine and also full of Hanoi colors.

In Hanoi, with the theme of Vietnamese-Japanese cuisine, with his innate talent, creativity and enthusiasm, Chef Pham Son Vuong has created a completely new menu, bringing an emotional explosion to diners experiencing it for the first time. That is Ngon Garden Salad, Steamed Japanese Eel and Crab Eggs, Vietnamese Pate Sushi with Crispy Tempura, Teriyaki Cod, Scallop Fried Rice, Seaweed Soup with Soft Tofu and Lotus Seed Longan Coconut Dessert…

The menu is sophisticated and leads diners through many emotions - "only Delicious, and more Delicious" - is the shortest comment the program organizers received.

Chef Pham Son Vuong's menu has been included in the official menu of Ngon Garden restaurant for customers to experience from the end of June 2023.

The next 3 themes in 2023 will be introduced at Ngon Garden, Hanoi, which are a combination of Vietnamese and Asian dishes with the theme of vegetarian dishes for Vu Lan season, a series of Vietnamese and European dishes with the theme "Merry Christmas - Welcome to the New Year", and finally "Tet in my heart" with lucky dishes on the first day of the new year, a combination of Vietnamese and Chinese cuisine.

Mr. Pham Son Vuong shared, "Sending love and messages through delicious dishes - is the way we work together every day and build. Let's bring the quintessence of cuisine to breathe life into every family's meal, so that the place will shine with the value of happiness and love."

In parallel with Hanoi, in Saigon from now until the end of the year, the program will continue to implement topics related to combining Vietnamese dishes with Indian, Indonesian and Israeli dishes.

Source: https://nld.com.vn/du-lich-xanh/thuong-thuc-am-thuc-khong-bien-gioi-tai-ha-noi-20230703124355404.htm