Tired of his appearance and worried about his health, he was determined to follow a diet and lose weight. After only one year of perseverance, Nes had an impressive “makeover” when he lost 75 kg. In the photo posted on his personal page on June 6, the Thai guy made netizens “admiring” when he was standing in a tube of his old jeans. In another post, the guy showed off his slim figure behind the “giant” jacket. The Thai guy lost up to 80 kg in a year. Nes shared that the process of reaching his goal was not easy. Starting to lose weight in August 2019, he had to give up all his favorite foods, such as fried food, cakes, and traditional Thai desserts. He switched to eating healthy foods in limited portions. His breakfast consists of only about 150 grams of white rice and 300 grams of minced chicken breast. Besides diet, Nes also actively exercises every day. Initially, he walked about 1-2 hours/day. When his fitness is better, he works out on a specialized bicycle in the gym. By July 2020, he stopped the strict diet when he reached the desired weight. However, in the past 10 months, Nes still actively exercises and eats clean. After the “successful puberty”, Nes has a neat, muscular body, and his face becomes more handsome. He also gained more confidence and was comfortable when choosing clothes. After losing weight, Nes became much more handsome. Nes Chetragull is a former chef of the Thai Air Catering Company. Currently, he works for Avana Grand Hotel and Convention Centre. After sharing his story, Nes suddenly became famous in the Thai online community and attracted the attention of netizens in Asian countries such as Korea, Japan, China, Myanmar… thousands of congratulatory messages, compliments and asking for tips on eating and exercising. He encourages people to exercise regularly, depending on their habits and suitable for their lifestyle. “Anyone can successfully lose weight, just have enough determination and perseverance. I hope everyone will take good care of themselves, health is always a precious thing,” he expressed.

Nes has been struggling with obesity since childhood. At the peak, the guy used to weigh up to 156 kg, often lost sleep at night, had difficulty moving because of his oversized body. Too tired with his heavy body as well as worried about his health, he was determined to implement a weight loss plan. After only 1 year, Nes had an impressive “makeover” when he lost 75 kg. In the photo posted on his personal page on June 6, the guy confidently showed off the moment of standing in an old pair of jeans. In another post, Nes showed off her slim figure behind a “giant” jacket. Sharing about the process of reaching the goal, Nes said that she started losing weight in August 2019. He had to give up all his favorite foods like fried food, cakes, traditional Thai desserts and switch to eating healthy food with limited portions. Nes’ breakfast consists of only about 150 grams of white rice and 300 grams of minced chicken breast. Besides dieting, Nes also actively exercises to burn fat. Initially, he walked about 1-2 hours/day. When his fitness is better, he trains by cycling at home every day, including holidays. According to the Asia One , until July 2020, Nes stopped the strict diet when he reached a weight of 75 kg. However, for the past 10 months, he has maintained a healthy diet and actively exercised. After losing weight, Nes owns a neat, toned body, and his face becomes more handsome. He also gained more confidence and was comfortable when choosing clothes. According to research, Nes Chetragull used to be the chef of the Thai Air Catering Company. Currently, he works for Avana Grand Hotel and Convention Centre. After sharing his story, Nes suddenly became famous in the online community not only in Thailand but also in many Asian countries such as Korea, Japan, China,… number of messages congratulating, praising and asking for tips on eating and exercising. Nes advises that those who want to lose weight should choose an exercise method that suits their routine and rhythm of life, be it swimming, cycling, walking, running or hitting the gym. “Anyone can successfully lose weight, just have enough determination and perseverance. I hope everyone will take good care of themselves, health is always precious,” said Nes Chedtragull. Minh Hoa (th)

Madeleine Madeleine, the shellfish cake, is known as “the muse in the French tea party”. Not only popular in luxury culinary parties in France, today this cake has appeared widely in many bakeries and coffee shops around the world. The origin story of this pastry is said to date back to the 18th century. At that time, a young girl named Madeleine Paulmier served the duke of Lorraine her “closet” cake, much to the satisfaction of the noble. King Louis XV and Queen Marie Antoinette also loved this cake and introduced it to the French court. Since then, Madeleine cake has become famous, brought to tea parties by the elite. Madeleines belong to the basic line of cakes, but with a higher percentage of butter than the traditional recipe. The right Madeleines must have a golden core, bloom evenly, soft and moist. Today, bakers also vary desserts with many different flavors such as chocolate, matcha, fruit jam… Biting a piece of cake, you will immediately feel the delicious taste of butter mixed with sweet honey, melting right at the tip of your tongue. Photo: Mads.original, parischezsharon. Victoria Sponge Cake Victoria Sponge Cake (or Victoria Sandwich) is considered the quintessential dish of UK cuisine. This type of cake appeared in the nineteenth century, in the luxurious tea parties of the Queen of England, Victoria. The story goes that Anna, Duchess of Bedford, one of Queen Victoria’s close friends, always feels hungry at dusk. Therefore, the Duchess had the idea to organize an afternoon tea party to fill the hungry stomachs of the diners in the palace. In 1885, Queen Victoria organized herself a tea party similar to that of Duchess Anna. The chefs in the court created the Victorian cake, named after the queen at that time. Royal guests, including Queen Victoria, were delighted to enjoy this cake. Traditional Victorian cake made from flour, sugar, eggs, rum… This was one of the first famous cakes that did not require fermentation. Jam and cream are mixed and placed between the two layers of cake. Today, the Victoria Sponge Cake version can add fresh fruit, chocolate on top to increase the attractiveness. Photo: Susycottage, belfast_undercover_chef. Pavlova Not only surpassing the standards of an ordinary cake, Pavlova also has an interesting story about a talented ballerina. Around 1926-1929, the leading female ballerina in the world at that time, Anna Matveyevna Pavlova, toured through New Zealand and Australia. The enchanting flexibility of the female dancer’s dance has inspired chefs in Oceania countries to create a delicate Pavlova cake. It is also known as “cloud cake” because of its ethereal and gentle look. Without using regular flour, Pavlova is simply made from beaten egg whites with sugar (this mixture is also known as meringue). Pavlova’s filling is sweet fluffy marshmallow. The cake has a floating appearance like a cloud, elegant taste, appealing to the taste buds. Photo: Djaouida_food_and_coffee, pancakesandmorebistro. Tarte Tatin Tarte Tatin apple pie appeared in 1898 in France. Many people believe that this cake was born from a “fire” phase of the sisters Stéphanie and Caroline Tatin in the process of running their Tatin hotel. Stéphanie Tatin, because she beat the apples in butter and sugar for so long, they burned them. To save the situation, she put the raw crust on the pan, then put it straight into the oven. This tart made by the “reversed” process accidentally has an attractive appearance, rich flavor after coming out of the oven. The cake has a top layer of apples soaked in caramel and butter, and the bottom is a crispy tart shell. Diners can feel this cake with all their senses. The nose-splitting aroma from the butter-sugar sauce, the crispy crust texture on the first bite, followed by the caramel layer that is carefully won for a sweet taste… Photo: Unsplash.

Hot pot is always a delicious dish that attracts foodies, especially on a rainy day. When restaurants and eateries in Ho Chi Minh City closed for epidemic prevention, diners began to seek home delivery service. Food quality, discount program, free shipping or fast delivery time are factors that diners care about when ordering hot pot online. With a variety of dips, carefully packed in trays and boxes, and highly appreciated flavors, the following 5 quality hot pot restaurants are the addresses you can refer to. After a few days of limiting going out, practicing cooking habits, I craved the feeling of slurping hot hot pot with friends. I decided to order at Haidilao right away because I have been to this restaurant a few times and was impressed with the professional attitude of the staff. If eating for one person, the Hong Kong-style hot pot (China) to take home is quite expensive and the dishes are not diverse, I invite my housemates to order together. Since it was my first time buying online here, I was a bit confused in the search process. Typing the name of the restaurant, I couldn’t find the official website, so I had to go to the social networking site. Here, I was guided in detail about ordering via text message, the consultants were quite enthusiastic. Even though I had to self-serve and didn’t get to watch the unique noodle dance, I still appreciated the restaurant service, the takeaway meal included fruit, dessert jelly, sunflower seeds, candy, and hair bands. separate bag. Because there is no dedicated pot at home, I deposit 500,000 VND and borrow a 2-compartment pot from the restaurant, generally quite convenient and fast. The meal is placed in a clean, clean plastic box. The hot pot is in concentrated form, with a table of instructions on the ratio of preparation, so it is not too difficult to prepare, even for clumsy guests in the kitchen. We chose spicy tomato and Sichuan hotpot, served with tender beef, corn, fish stomach, ky tofu, bacon… At the same buffet price at the restaurant, the downside of the takeaway hotpot is that diners can’t order more side dishes if they want. However, you do not need to worry too much about it, Rakuen Hotpot prepares just enough servings for each person. Guests can book directly via text message, phone or through an intermediary app without having to leave the house. Combo 2 people from 199,000 to 325,000 VND including 5 kinds of spicy Thai hot pot, mushrooms, spicy kimchi noodles, sour bamboo shoots, Sichuan. In my first experience, I tried to order mushroom hot pot of 199,000 VND for 2 people, with vegetables, mushrooms, vegetable noodles (or instant noodles), young tofu, lean pork shoulder, clams, baby octopus, beef. The address is 5.3 km from home, shipping fee is 30,000 VND, apply a discount code, the total amount I have to pay is 203,000 VND. When I receive the order and enjoy, I rate 7/10 because the hotpot is rich, the ingredients come with a lot, it’s cheap but it’s full. At the time of the outbreak, Manwah was a brand preferred by many young people. The menu here is diverse with beef, pork, shrimp, squid, fish… fresh and delicious. The giant “meat mountain” is one of the impressive dips, which is also a feature of the Taiwanese hot pot table (China). Taiwanese people are meticulous in the presentation of food because they are strongly influenced by Japanese culture. The meat is meticulously arranged in layers on the cold stone surface to ensure freshness and aesthetics. From May 28, implementing a new directive, the restaurant only serves door-to-door delivery. In my opinion, this restaurant’s ordering website interface is quite friendly. Groups of vegetables, seafood, mushrooms, peas, pork, sauces… are clearly displayed with prices. Customers can choose and self-regulate the appropriate amount of food. After all operations, you enter your phone number and complete the order quickly. Along with many restaurants in Ho Chi Minh City to join hands to fight the epidemic, Kichi-Kichi closed stores and only served online for diners. A Japanese-style culinary address with nearly 100 dishes such as American beef, salmon, eggs, vegetables, mushrooms… is a suggestion you can refer to. Unlike buffet style when eating directly at the restaurant, diners choose to pay as much as they want for home delivery. Pork, beef, seafood split, price about 9,000-16,000 VND/piece. Corn, sprouts, mustard greens, dan wu… at 5,000-7,000 VND and dipping sauce at 15,000 VND. The servings are quite small, like on a conveyor belt, you should estimate the portion so that you don’t miss it. While Sichuan hotpot is spicy and a bit bland, crab hotpot is picky, Thai hotpot balances sour, spicy, fatty and salty the most. So, I only ordered a portion of broth (priced at 39,000 VND) just enough for 2 people to eat. Compared to the buffet package priced from 200,000 VND, buying home seems to be a more economical solution. However, the minus point is that cleaning up after a home party is quite difficult. If you are looking for a place to enjoy delicious Vietnamese beef hot pot, Ti Chuot is a reasonable suggestion for you. The broth here is rated as sweet, with rich side dishes. Sausage hotpot is a dish that impresses me. In addition to the use of sweetening water, the sausage also brings a sense of joy, sometimes biting the thin layer of meat, the fat layer or sucking the marrow in the bone. The shop serves with egg noodles, instant noodles, cabbage, spinach, chicken thighs … sauce with vinegar and a little spicy spicy satay. The price of hot pot here ranges from 215,000-265,000 VND/pot for 2-3 people to eat. During the epidemic season, the restaurant applies a 10% discount program, free shipping to encourage customers to buy home. Not only serving beef hotpot and sausage, you can order many other dishes such as grilled beef with cheese, beef salad, grilled hamster…

Inside the restaurant, every 4-5 am, Mr. Hien and his companion, Ms. Nguyen Thi Yen Anh (who lives in Go Vap district) and a few associates are busy preparing “restaurant-standard” meals to send. donated to the anti-epidemic forces of the district. Mr. Hien confided that the restaurant had just opened for about a month, when the COVID-19 epidemic developed complicatedly, Go Vap district alone had to implement social distancing according to Directive 16. He had to give most of his staff a break. No longer accepting visitors, difficult situation surrounds. Mr. Pham Minh Hien (right cover) takes care of the rice portions sent to the anti-epidemic force. However, during the difficult time that seemed to be deadlocked, Yen Anh – his companion offered to support him with a part of the funding, contributing money to help him keep the restaurant fire, instead of selling as before. will cook rice to send to anti-epidemic forces, instead of words of encouragement for them to focus on their work. The idea just came up, everyone started working right away. From May 29 until now, every day, Mr. Hien and his friends cook more than 100 servings of rice with gratitude. Initially, the money for cooking rice was paid by Mr. Hien and Ms. Yen Anh. Many of his business partners see that, they support rice, meat and fish… Many friends also started sending money to support. “They want to come with me. They told me to go for a long distance, not every day, sometimes 16 to 21 days, with a daily budget of more than 3 million, one person will not be able to bear it. So the friends decided to accompany and contribute a little heart to him to maintain this meaningful work “- Mr. Hien said. The daily meal prepared by Mr. Hien and his friends is as delicious as the restaurant meals. Each set of rice has stir-fried dishes, savory dishes, soups, and desserts. Salty dishes always change from fish to meat to chicken, eggs, and soup are also changed every day so that the eater does not get bored. Because more than 100 meals are prepared every day, all dishes are planned by Mr. Hien in advance to order ingredients or so that sponsors can support the ingredients through that plan. Just like that, every morning from 4 to 5, everyone started working. Working until about 10:30, the policemen in the district will drive to the restaurant to receive and transfer to the anti-epidemic force in Go Vap. When asked about the difficult situation of the epidemic, it is impossible to do business as before, why did he and his friends choose this volunteer work, Mr. Hien just smiled and said: “Hien thinks that everyone is having a hard time now, but there is a common difficulty, not his own, if I have the strength, I try to help everyone a little, each person contributes a little effort, agrees with him. If you are on the front line against the epidemic, the epidemic will pass faster, and from then on, we hope to return to trading soon.” Along with Mr. Hien for the past year, Mr. Nguyen Cong Vinh said that every day when moving through the epidemic prevention checkpoint, the brothers and sisters at the checkpoint were too hard, had to endure the sun and rain, while the strength of the family. The restaurant is cooking, so everyone wants to contribute the most practical things to the brothers and sisters through rice portions. “Brothers and sisters, please be confident, behind you, we will always support you” – Mr. Vinh messaged. Hien’s group of friends each have a job, everyone is busy preparing 120 meals to send to the anti-epidemic force. Today, the main course of the meal is fried eggs, fried vegetables, soup and indispensable fruit dessert. The meals are carefully cared for according to “restaurant” standards. Starting early in the morning until about 9 o’clock, everyone divides the food into each tray. The daily cost to cook more than 100 meals is about 3 million VND. Each bag contains 5 servings, the staff of the restaurant check that each serving has enough chopsticks, spoons or fruit for dessert. “Why does this portion of rice have so few eggs, why is everyone full?” – Hien said to the group. After a while, fragrant steamed eggs are added immediately. Gratitude portions to encourage the Go Vap anti-epidemic force. At about 10 o’clock, the police car of Go Vap district ran to the restaurant to receive the rice portions, then divided among the gatekeepers at the entrance to the district. Mr. Hien said he will maintain this job with friends until the end of social distance, when the epidemic situation subsides, the brothers and sisters will no longer be on duty to work as stressful as now.

Pearl yogurt Originating from the coastal city of Ha Long, pearl yogurt is a favorite dish of Saigon youth. Soft yogurt, combined with flavors such as passion fruit, chocolate, green tea… served with a cup of coconut pearls makes diners fall in love. Sprinkle the pearls on the yogurt, you feel the cool, flexible, and sweet taste. If you are not picky in taste, you can choose white yogurt with pearls, priced at 25,000 VND. More unique flavors such as durian, aloe vera, strawberry, and fruit are priced from 30,000 VND. Many discount items when customers order online on the application. Some branches of Ha Long pearl yogurt in Ho Chi Minh City have take-out service: – Nguyen Gia Tri, Binh Thanh District – Tran Binh Trong, District 5 – Nguyen Tri Phuong, District 10 – Tran Hung Dao, District 1 – Cao Thang, District 3 Photo: 1201.foodiz. Milo beams The combination of Milo and pearls in the pickle dish makes the Saigon snacking society excited. Assorted jellies, pearls, milo, shaved ice are indispensable ingredients for cool dishes. Milo is slightly bitter, mixed with the sweetness of milk, mixed in the aroma of pearls soaked in sugar water and chewy, lumpy jellies. The dish is sold for about 20,000-30,000 VND/cup. Places where you can order to ship milo beams home in Ho Chi Minh City: – Monkey In Black, District 10 (7.6/10 points) – Apartment 42, District 1 (5.5/10 points) – Tan Khai, District 11 (7.8/10 points) – Ton Tan, District 10 (7.7/10 points) Photo: Mysteriousaigon. Fruit bowl Eating a lot of fruit on a hot day is not only a great way to cool off, but also helps to keep fit and beautiful skin. Fruit pickled with ice and yogurt or sauces, sweet and sour jam with shaved ice will help you avoid the heat in Saigon these days. Addresses selling fruit bowls with delivery service in Ho Chi Minh City: – Bu Bu, District 10 (7.1/10 points) – Napoli, Phu Nhuan district (7.5/10 points) – Funfarm, Tan Binh district (7.3/10 points) – Fruit bowl To Hien Thanh, District 10 (7.1/10 points) Photo: Traicayvuongtron, mysteriousaigon. Tea Tea is a dessert that is loved by many sweet lovers in the hot season. Dishes such as tea dew flute, red beans, ginseng supplements, tuber jelly, cool fruit, suitable for cooling summer days. Some addresses to order quality tea in Ho Chi Minh City: – Ky Dong Tea, District 3 (6.4/10 points) – My tea Nguyen Van Dau, Binh Thanh district (6.1/10 points) – Tea Ty Muoi, Phu Nhuan district (9/10 points) – Thai coconut tea, Phu Nhuan district (8.4/10 points) Photo: Kellydang1812. Gotu kola with coconut milk Gotu kola with coconut milk has an aromatic, cool, and attractive taste. Gotu kola is considered a heat-clearing drink, which has the effect of detoxifying and purifying the body. Combined with ingredients such as coconut milk, green beans, coconut milk, jelly… Gotu kola juice becomes more delicious and easier to drink. Drink prices range from 10,000-35,000 VND, depending on the toppings included. Many shops in Ho Chi Minh City sell gotu kola drinks to take home: – Gotu kola Plus, District 3 (9.2/10 points) – Phuc Rau Ma, District 11 (6.9/10 points) – Mixed Vegetables (many branches) – Gotu kola Flacota, District 4 (7.7/10) Photo: Rauma.flacota. Coconut Ginseng Coconut ginseng, a specialty of Can Tho, is a favorite beverage of Saigon people because of its sweet and cool taste. Ginseng water mixed with fresh coconut water, add a little fatty copra, pineapple leaves smell… The combination of ginseng, coconut and herbs creates a unique flavor for the cooling drink. Each store of ginseng juice has different recipes, depending on the place, herbs such as arhat fruit, corn silk, grass roots, coriander … Drinks are priced from 15,000 VND. The shop sells coconut ginseng to ship directly in Ho Chi Minh City: – Ba Nam Coconut Ginseng, District 3 (7.2/10 points) – Mi Dom – Coconut Ginseng Coconutty, District 1 (8.9/10 points) Photo: Cooky, samnguyen2112. Coconut kumquat Coconut octopus is a strange drink, a familiar beverage of the Saigon people. Coconut water is cool, sweet and sour, and helps to balance the taste. On a hot day, you can order food on the app to enjoy cool cups of coconut milk at home or at work. Drinks cost about 15,000-20,000 VND. Suggestions for enjoying coconut scallions delivered to your place in Ho Chi Minh City: – Miss Ut, District 4 (9/10 points) – Miss Hoa, District 3 (6.9/10 points) Photo: Now.vn_saigon.

Here are a few dishes from Michelin-starred restaurants that have surprised many diners for many reasons. Baozi – traditional Chinese dumplings with a few pieces of corn on top, but it’s not cheap! This dessert will be all over in a single note! This restaurant presents dishes with a total of 15 different ingredients. But all I saw was an extremely ordinary salad… The 2 main ingredients of this Michelin-starred dish are scallops and cauliflower, only about 6 pieces The best-selling dessert of a 3-Michelin-starred restaurant in Valence, France. It looks weird but it’s so expensive! Only a few slices of strawberries, but this dessert dish comes from a Michelin-starred restaurant This dessert is a… lemon peel wrapped with marshmallows, inside is a cool and fragrant sorbet filling The ingredient on the plate is a mackerel decorated with layers of different colorful sauces At first glance, it looks a bit “bizarre”, but this mushroom cookie appears on the menu of a Michelin-starred restaurant. The dish that appears in front of you is vanilla banana buttercream ice cream, the highlight is… a glass upside down! Only 2 ingredients are white chocolate and orange ice cream, but this restaurant’s dessert is more expensive than the plane ticket you buy!

Penang, Malaysia: Penang is one of the dining paradises in the world. The street food in Penang has great appeal because this is a multicultural city. This city always has a long line of food shops, cafes and all kinds of delicious specialties. Taipei, Taiwan: As one of the best food streets in Asia, Taipei has neighborhoods with countless food stalls serving dishes such as noodles, dumplings, etc. In addition, in the evening, areas The market also sells a variety of clothes and household items. Bangkok, Thailand: Coming to Bangkok, the street food is often the best. Bangkok’s street food culture is mainly based on the eating habits of Thai people. You will have many options from fried noodles, coconut ice cream to tropical fruit desserts. Fukuoka, Japan: Japan is also very famous for its unique cuisine. One city not to be missed is Fukuoka, home to 120 open-air dining outlets known as yatai with delicious food and reasonable prices. Hanoi, Vietnam: As one of the culinary paradises in Asia, Hanoi is famous for many traditional Vietnamese dishes with distinct flavors, ways to enjoy and places to enjoy extremely unique and interesting. taste. Singapore: The street food in Singapore is not only a fusion of Chinese, Indian and Malaysian dishes, but also offers a Singapore-style dining experience. In addition, the street food here is always the most guaranteed by strict food safety regulations. Seoul, South Korea: In Seoul, there are many small roadside stalls selling popular food called pojangmacha. These pojangmachas are popular with everyone from school-going students to office workers, and serve soju and a variety of snacks such as tobokki, oteng fish cakes, grilled chicken skewers, etc. Xi’an, China: The land of Xi’an is famous for its blend of Chinese and Muslim cuisines. The night markets here are the perfect place to enjoy delicious local street food. Manila, Philippines: Manila is a great destination for street food. Mobile stores crisscross the busy streets of Manila with a variety of specialties. Fried food, cool drinks and delicious desserts are absolutely must-try dishes if you visit this place. Phnom Penh, Cambodia: Cambodians like to snack all day, so it is not surprising to see that Phnom Penh city is always crowded with restaurants. Mornings and evenings are the time when most of the restaurants are gathered with a wide selection of fried noodles, Cambodian sandwiches to sweet dishes.

Recently, Quynh Hoa (born in 1987, content creator, currently living in Japan) made people admire when she showed off a series of boxed lunches that she prepared by herself for her husband to bring to work. At a glance, it can be seen that each rice dish that she makes is filled with all kinds of savory dishes, stir-fries, vegetables and delicious desserts, harmonious in color and properly balanced in nutrition. It can be seen that Quynh Hoa is also very diligent in changing dishes so that her husband doesn’t get bored. Contact Quynh Hoa, she shared: ”I have a husband who likes to eat his wife’s cooking, although his wife cooks for whatever he eats, he has never criticized but is a picky eater. My husband likes to eat meat, rarely eats seafood, rarely eats vegetables (especially cabbage, water spinach, green beans) so I try to put on the menu the dishes he likes but think of a different way to cook it, change the food. menu so that her husband does not get bored and try to put all kinds of fish on the menu to have enough quality. Because my husband is lazy to eat vegetables, every day besides lunch, I squeeze more vegetables for him to drink.” Just glance at the lunch boxes cooked by Quynh Hoa, anyone will immediately feel craving. The food is very diverse and colorful, so it looks very eye-catching. Each lunch box that Quynh Hoa makes for her husband to bring to work costs an average of about 100,000 VND. It is known that every week, she often goes to the supermarket to buy meat and fish at the weekend to prepare, divide and calculate the menu for each family meal to help save cooking time. Every day, after cooking dinner, she will prepare and prepare ingredients for the next morning. That’s why it usually takes her only about 30 minutes to cook a box of rice. Her lunch box menu also has enough vegetables, meat, starch and fruit for dessert, ensuring both delicious and nutritious food. She is also extremely psychological when changing dishes every day for her husband, not letting any dishes be duplicated. Normally, each lunch box made by Quynh Hoa will have enough savory dishes, vegetables and soup. Because her husband doesn’t like seafood and eats few vegetables, she usually cooks 1 meat dish and 1 fish dish, boiled or fried vegetables. When I see less green, I will squeeze more vegetables for my husband to drink. She prepares dishes according to Vietnamese spices because her husband prefers Vietnamese rice to Japanese rice. My wife cooks rice for me to bring to work, my husband is very happy, every day he texts to comment on how the rice is today and hope to have something next time. Quynh Hoa and her husband are currently living in Japan. They have been married for 9 years. Currently, Quynh Hoa is working as a content creator. Let’s see more of Quynh Hoa’s lunch boxes! Nguyen Tinh Photo: NVCC

Tea is a dessert that is loved by many sweet lovers in the hot season. In Ho Chi Minh City, during the complicated epidemic situation, you can order cold tea with the suggestions below. Ky Dong Tea The shop has a diverse menu, mainly southern teas such as dew, longan, jasmine jelly… Fruit plate, coconut flan, ice yogurt, coconut jelly are other desserts you can choose from. Shipment can be ordered. In addition to sweets, the shop also has savory dishes and snacks such as fried balls, sausages, gourds… Evaluate: Bio Chan: “The tea here is quite sweet, so I have to add a little more filtered water to dilute it to make it easier to eat. The longan is quite delicious, it has a large amount of ginkgo, lots of toppings.” Nga Nguyen: “I ordered 7 parts to ship to the place. All kinds of tea are very delicious and satisfying, except for the coconut jelly which is too sweet”. Karen Nguyen: “I think the price is quite expensive compared to the quality, probably due to the central area. The fruit plate of 6 types is not special, priced at 25,000 VND”. Sticky rice tea Bui Thi Xuan The menu is full of familiar teas such as green beans, corn, taro, red beans, white sticky beans… Coconut pickled tea or coconut jelly are strange flavors that diners can order to take home. In addition to tea, the restaurant’s sticky rice dishes such as shredded chicken, spring rolls, mixed … also attract customers equally. Evaluate: Minnie Pham: “I think the shop is expensive, maybe due to the influence of the epidemic, the price is high, the food is a bit less. The taste of tea is not bar, sweet style”. Mai Catery: “I ordered through the app 25,000 VND/glass of coconut pickle, shipping fee 15,000 VND. Fatty tea, a glass of thick coconut milk, young coconut, white pearls and coconut jelly. Price 25,000 VND/cup no Expensive, worth the quality. My Tea – Nguyen Van Dau The basic tea dishes include mixed, tonic ginseng, red beans, green beans, corn, taro… Thai, American tea, white bone, pomegranate seed dew are the special flavors of the shop. Fruit yogurt, milk cocktail, durian flan are other tempting desserts. You can order tea with snacks such as beef dry salad, fried beef balls, sausages… Evaluate: Khanh Quynh Nguyen: “American tea, Thai tea, and cocktail are must-try dishes. Thai tea has little durian, but the rest of the toppings are delicious. American tea is similar to Thai tea but without durian. Tea can be bought and taken away. with crushed ice and coconut water”. Huong Nguyen: “The tea is quite diverse, the price is reasonable, if it is less sweet, it will be more delicious. I like the restaurant’s fragrant fatty coconut milk”. Billionaire Tea The tea menu is not too diverse, but it is loved by diners because of the strange desserts. Colorful pomelo tea, “luxury” flan, pandan tofu … are dishes with strange names that attract diners. If you like the greasy taste, you can order more coconut milk for 10,000 VND. The shop has combos of tea with hot cakes or filter powder for you to choose from. Evaluate: MinChu Nguyen: “I like Sing tofu here because it is very fragrant with pandan leaves, soy fat without powder. Coconut water is cooked by the restaurant, so it is quite fragrant”. Cheesie Le: “I like the molded cake, filtered flour, floating water and coconut milk here. Tofu is ground from pure soybeans, fragrant with pandan leaves and bamboo charcoal. Baked banana cake is okay, not too special. “. Thai Coconut Tea – Phung Van Cung The menu is mainly coconut sweet soup combined with durian, flexible potato, five-color pomelo, lotus seed, jaggery… Special Thai tea, soft sweet potato, caramelized Thai, durian five-color pomelo are among the dishes. shop’s bestseller. In addition, the shop also serves many other types of tea such as black beans, red beans, mixed yogurt. Evaluate: Tien Tien: “I ordered 27,000 dong of coconut milk tea and 27,000 dong of green beans and durian cake. Both dishes are not too sweet, the light fat style of coconut milk, there are quite a lot of toppings. The shop holds the tea in a single plastic cup. simple but neat and clean”. Cuccucuccu: “I ordered Thai tea and pomelo tea. Grapefruit pulp in the tea is quite bitter so it’s a bit uncomfortable”. Chen Chen: “I order for the company and everyone compliments it. Durian pickled coconut tea is my favorite.” How to make cool mango jelly in summer With a simple way of processing, you can show off your talent in making jelly from fresh mango at home to treat your family on a hot day.

Resources: 200ml whipping cream 250ml fresh milk without sugar 80g flour 50g butter 30ml water 2 chicken eggs 1 ripe mango 3g vanilla powder 100g sugar Making: Step 1: Sift the flour with vanilla powder and 50g of sugar, then add two eggs, beat well to combine the eggs and flour. Step 2: Heat milk, water and butter in a small saucepan for 5′. Then turn off the heat and let it cool for 5 minutes/ Step 3: Slowly pour the milk mixture into the egg mixture above, mix well until the mixture is smooth and slightly thickened. Step 4: Open the stove on low heat, spread a thin layer of butter on the pan. Ladle 1 tablespoon of batter into the pan and roll into a thin cake. Pay attention to flip the cake so that the cake does not burn, the cake is thin so it will cook very quickly. Step 5: Cut the mango cheeks, and cut the mango pieces into small chess pieces. Beat whipping cream with the remaining 50g of sugar. Step 6: Put whipping cream and mango on the center of the crepe. Gently fold the mango-wrapped crepe and whipping cream into a rectangle. Mango yogurt Resources: 1 liter unsweetened fresh milk 1 box of condensed milk 2 boxes of yogurt 500g ripe mango Making: Ripe mangoes are washed, peeled, cut into small pieces and divided into 3 parts. Put 2 parts in a blender and puree, the rest are diced and put on top of yogurt if you like, otherwise you can grind them all. Put fresh milk on the stove to boil over high heat, until you see a little heart, turn off the heat and then add condensed milk, stir to dissolve. Add the mashed mango mixture and mix well. Finally, add the “female” yogurt and diced mango to the mixture, stirring until the yogurt melts. Pour the mango yogurt mixture into the jar and close the lid. This step should be done quickly to ensure that the yogurt is still hot when put in the jar, so the new fermentation process is fast and highly effective. Put the unopened milk jars in a styrofoam box lined with thick cloth around, cover the styrofoam container tightly and incubate overnight or at least 6 hours. After successfully fermenting yogurt, put it in the refrigerator to use it gradually. Mango mousse Resources: – 3 ripe mangoes – 150g fresh cream – lemon – 50g condensed milk – 20g of water – 5g gelatin powder Making: – Buy mangoes peel off the skin, then cut into small pieces. Put 2 mangoes in a blender in advance. – Squeeze the remaining mango juice to separate into a bowl. Squeeze ½ lemon to get the juice. – Pour 2 pureed mangoes into the pot, add lemon juice. Then put it on the stove and cook on medium heat for about 5 minutes. After 5 minutes, remove the pot, let the mixture cool a bit, then pour in fresh milk and stir well. Pour the above mixture into a bowl, add fresh cream and mix gently. Until the mixture thickens, mix well. – Prepare 3 beautiful small cups, then divide the above mixture evenly into each cup. Place in the fridge for about 2 hours to allow the mixture to harden slightly. – Take the bowl containing the remaining 1 mango juice, pour in the gelatin and dissolve. Pour into the pot and cook until the mixture boils for about 2 minutes, then remove. – After 2 hours, take out 3 cups, wait for the mixture of gelatin and mango juice to cool completely, then pour it over 3 cups. Then you can decorate with a little fresh cream or mango pieces on top and then put in the refrigerator. After 2 hours, you can bring it out to eat right away! Mango tea Resources: – 2 medium sized ripe mangoes – 100g Bang powder (small pearls) – 400ml coconut milk (if you can’t make your own coconut milk, you can buy 400ml pre-packed cans at supermarkets/groceries) – 500ml fresh milk without sugar – 1/2 can of sweetened condensed milk (depending on taste, the amount of condensed milk will be adjusted to increase or decrease the sweetness of the tea) – 2 sticky rice/pineapple leaves (can be omitted) Making: – Soak 100g of tapioca starch in filtered water for 30-40 minutes. – Boil a pot of water until it boils, then add the tapioca and cook for 5 minutes. When the flour in the pot is slightly expanded, turns clear and soft, take it out and soak it in a bowl of ice-cold water so that it doesn’t stick. – Mangoes are washed, peeled and cut into small pieces with fingertips. – Take 1/2 of the prepared mango above and put it in the blender. Add 200 ml of coconut milk, 2 tablespoons of condensed milk and blend together. – Heat a mixture of 400ml fresh milk, 200ml remaining coconut milk and sticky rice leaves on the stove with low heat for about 10 minutes. – Mix the mango mixture above and stir to combine. At this step, it can be filtered through a sieve to make the mango mixture the smoothest. – Take out the seeds and mix with mango milk. – Scoop out the tea into a cup/bowl. Add a little bit of sliced ​​mango to make the mango flavor in the bold tea more obvious. Xiao Bao (Synthetic) Photo: Collectibles

Invest in experience: Expensive restaurants emphasize the dining experience of their diners. At the same time, visitors to these locations are looking for unique flavors and experiences rather than filling their stomachs. With small servings, they will be able to taste a variety of foods and be able to feel and distinguish the fresh and delicate flavors of each dish. Tasting menu: Most restaurants serve a three-course meal: starter, main course and dessert. While with fine dining, the number of dishes for a meal can be up to 12, even 20, including finger food, appetizer, soup, salad, fish, first main course, palate wash , second main course, dessert… If all of these are served according to the regular portion, diners will quickly fill up before tasting all of the dishes. That’s why restaurants reduce the amount of food served. Small amounts raise expectations: In fine dining, small servings keep diners excited to taste and enjoy the richness of the meal. Seeing a plate of food with a small portion makes people curious as to what is special about it, and after eating it, they will expect more about the next dish. Expectation is what is fun and makes the dining experience even more memorable. Each dish has expensive ingredients: Dishes with carefully selected ingredients, delicate, popular in high-class restaurants. For example, half a kilogram of Wagyu beef can cost $200 and caviar costs about $10,000 a kilo. A dish that includes both these foods and adds Italian truffles (about 7,500 USD/kg) will definitely cost a lot. In addition, luxury restaurants often import ingredients. This increases costs and affects menu prices. To keep prices from getting too high, they serve smaller servings. Smaller servings look more elegant: With time, the minimalist trend also entered the culinary world and high-end restaurants have begun to consider “small is elegant”. With small servings, the chef will easily create decorations and customers will feel the elegance from sight to taste. Each dish is a work of art by the chef: For expensive restaurants, cooking techniques have evolved into a blend of aesthetics, art and design. Like a work of art, the smaller portions allow the chef enough space on the plate to show off their artwork. French dish Gargouillou consists of at least 16 vegetables cooked individually, then arranged on a plate like a work of art that can impress any diner. Diners do not get bored with the dish: The first bites make diners feel the food tastes the best. Human taste buds will get used to a taste after 4-5 chews and will become less sensitive. Small servings will avoid boredom and help your mind remember the flavors for a longer time. Therefore, the chefs focus on the quality of the dish rather than the volume.

Resources: – 150g of butter meat – 300ml coconut milk – 50g sugar – 1 lemon Making: – Cut avocado into small pieces, put in a blender, you can keep a part of butter to cut into semicircles, just to decorate the butter cream more beautiful, and create an interesting feeling when eating. Then, add coconut milk, sugar to the butter mortar, puree. Add the juice of 1 lemon and mix well. – Pour the mixture into the ice cream mold. If you’re keeping the unground butter, place the sliced ​​butter in the mold before pouring the mixture in. Close the lid of the ice cream mold and put it in the freezer compartment of the refrigerator. Depending on the size of the ice cream stick, the time can last about 4-6 hours. Avocado smoothie Resources: 1 avocado Condensed milk: 60g Fresh milk: 50ml Coconut milk, sugar, shaved ice Making: Step 1: How to choose a good avocado To make a delicious avocado smoothie perhaps the most important step is choosing avocado. We should not choose green butter because it will make the smoothie bitter and not smooth, with small crumbs. You should also not buy overripe avocado, then the butter will become mushy and the avocado smoothie will no longer be fragrant. Should choose medium ripe avocados, avocado skin has a natural purple color, glossy glossy, firm hand, when shaking, you can hear the click of the avocado seeds inside. You can gently press on the avocado stalk, if it’s a bit soft, choose. Step 2: How to prepare butter First, halve the avocado lengthwise. Use a knife to lightly cut lines from the tip to the stem of the avocado, then peel the avocado and cut it into small pieces. Or we can cut the avocado horizontally, rotate it slightly to separate the avocado kernel from the avocado flesh, then scoop the avocado meat with a spoon or cut the avocado into small pieces for easy blending. Step 3: Blend avocado smoothie Put the just-cut avocado meat with fresh milk, condensed milk, a little coconut milk to enhance the flavor in a blender. If you like it sweeter, you can add a little more sugar. Butter tea Resources: 400g ripe avocado 180ml sweetened milk 150g condensed milk 150g coconut milk 3 leaves of gelatin (5g) Making: Step 1: Preliminary ingredients Peeled avocado, cut into small pieces Soak the gelatin leaves in cold water until soft. Step 2: the steps to take Put the sliced ​​butter in the blender. Add fresh milk, blend until smooth. At this point, remove the galatin leaves and place them in another bowl. Take 50ml of boiling water and pour it into a bowl of gelatin until it dissolves completely. Put the avocado smoothie you got in step 1 on the stove, bring to a boil. When the butter is simmering, pour in the galatin water. Stir until the gelatin is completely dissolved. Pour butter into small molds. Then wait for the butter to cool and put it in the fridge for about 3-4 hours for the butter to solidify. Put coconut milk, condensed milk in a pot, stir well to mix coconut milk and condensed milk, bring to a boil, then turn off the heat. Let cool. When eating, put avocado tea in a bowl, drizzle coconut sauce all over the avocado. Serve with shaved ice. Butter mousse Resources: 50 g biscuits or oreo 20 g Melted Butter 150 g Cream cheese 1.5 avocados 60 g Sugar 75 g Yogurt 2 tablespoons Lemon juice 75 ml whipping cream 10 g Gelatin powder 165 ml Warm water Making: Put the biscuits in a plastic bag, beat the crumbs with a pestle, then pour in the melted butter and mix well, then press the mold with a spoon to tighten it to form a cake base (use a 16cm removable mold). Put cream cheese, 1 avocado, lemon juice, yogurt, whipping cream, 45g sugar in a blender, puree, add 5g gelatin powder and mix well. Pour the blended mixture into the cookie mold in step 1, using a spatula to smooth the surface of the mixture. Then refrigerate for 3 hours for the cake to harden. Add the remaining 3g of gelatin to 15ml of warm water. 15g sugar dissolved in 150ml boiling water. Then dissolve these 2 mixtures together. Use the remaining half of the avocado, slice it thinly, and arrange it evenly on the cooled cake pan, whichever way you like. Use the cooled mixture in step 4 to pour over the buttered cake pan. Then continue to refrigerate for 2-3 hours for the cake to harden. Before taking the cake out of the mold, use a hair dryer to dry around the mold, heating the cake will automatically leave the mold. Xiao Bao (Synthetic) Photo: Collectibles

Shoyu Mame Honpo Omotesando shop near Kotohiragu Shrine (Kotohira town, Kagawa prefecture, Japan) attracts many customers to visit when selling scallion cream with soy sauce This unique ice cream is inspired by Udon noodles – a specialty of the Kagawa region The cream is whipped from an egg, then combined with ginger juice and shaped like a Udon noodle. When eating, sprinkle a little green onions and sprinkle soy sauce on top The taste of this dish is very special, it is the combination of the fatty taste of custard, the mild spicy taste of ginger juice with soy sauce, fragrant scallions. At 350 yen, this dish is perfect for those who don’t like sweets and still want to eat ice cream in the summer At Nagamine Seicha Tabata Ice Cream Shop (Tokyo) – which specializes in selling green teas from Shizuoka Prefecture, recently launched a cream covered with green tea powder is extremely unique. At first glance, the cream is no different from the traditional ice cream cone. However, in fact, after putting the ice cream in the cone, the owner of the shop forcefully sprinkle a lot of green tea powder on top of the cream. The eater casually enjoys it without any precaution, so the first bite will cause a choking cough. Even when diners eat carefully, it is inevitable to choke, causing the dough to splash, onto the clothes. Despite falling into the “half crying and half laughing” scene, reluctantly becoming the “victim” of the above store, the customers are not angry but also expressed interest in this special version of ice cream. In addition to covering too much green tea powder, the dish also impresses with a smooth, supple cream like gelato. Currently this unique ice cream is sold for about 250 yen / tree Japan is probably the country with the most exotic ice cream dishes, one of which can be added wasabi ice cream to challenge many culinary devotees. The Japanese mustard root is the pungent ingredient for this exotic ice cream The ice cream has a cool green color. Bite a piece, diners can feel the pungent taste of wasabi and the rich, creamy flavor of the milk. The Gilro Festival is one of the most interesting festivals in America. When you come here, visitors can watch impressive performances, participate in many unique games and enjoy garlic-related dishes such as garlic toast, garlic sausage, garlic popcorn … especially the garlic cream Garlic ice cream consists of ice cream flavored with vanilla, honey and garlic. This dessert is also used as a sauce for some meat dishes such as steak, barbecue If you are not familiar with the combination of the characteristic sweetness and pungent garlic flavor, you should consider before enjoying this ice cream. Philippines is also famous for many unique ice cream dishes, one of which is tilapia ice cream At first glance, many diners will think the dish with a fishy smell is difficult to eat. However, in fact they have a pleasant aroma, a greasy appeal The ingredients that make this unique ice cream include pureed anchovies, whipped cream, condensed milk, fresh milk, some crushed walnuts and cheese. In addition, when coming to the Philippines, visitors can enjoy the mango cream with shrimp paste Sour mango taste combined with salty shrimp paste brings a new feeling to the cool ice cream However, if you are not someone who likes to eat fish sauce or fish dishes, this dish will be a very difficult challenge.

Spaghettieis is actually a famous German ice cream shaped like Italian pasta. The customer may be fooled into saying that they are eating a delicious spaghetti meal but in reality, it is a sweet dessert ice cream. This cool dessert was created by Dario Fontanella in the late 1960s in Mannheim. Spaghettieis is made from vanilla ice cream compressed through a spatzle press or a potato mill to resemble pasta. Then, coat the cream with strawberry syrup (tomato syrup). Finally sprinkled with white chocolate chips instead of cheese on the surface to create attractive colors. When it first appeared, this strange cream made many children surprised. It took about 5-6 years, the new pasta ice cream became popular throughout Germany. Every year, more than 30 million Spaghettieis ice creams are sold in this country. Thanks to the creation of the unique pasta ice cream, Mr. Dario Fontanella was awarded the “Bloomaulorden” medal by the city of Mannheim in 2014. The special cream will be topped with a little strawberry sauce. Keeping the hot summer day, enjoying a serving of Spaghettieis ice cream is nothing better. Photo: IT. Invite readers to watch the video “Trang Tien Ice Cream In Memory of Hanoians”. Source: News VTV24.

Have you ever tried to have a dinner without even knowing its name, until the dish presented in front of you still could not imagine how it smelled? For me, dinner at Å by TUNG, restaurant located on Dang Dung street, was such an experience. There is only one menu of 20 dishes ranging from appetizers to main desserts. The only information I have is the two main ingredients that make up the dish – over. It’s a curious 3-hour tasting journey called the Tasting menu. Tasting menu has been a mainstream culinary trend, receiving the attention of European gourmets since the 1990s. Today, this style of menu appears in most luxury culinary addresses and is used as a way introduce new dishes to customers. As its name implies, “Tasting” means “tasting”, each dish consists of only a small amount of food but elaborate, making diners feel the full flavor and texture of crunchy, soft or melt in the back mouth. 3-4 chewing times. This type of menu offers the opportunity to a creative, skillful chef. They have to carefully calculate and detail each person’s diet. How do customers leave with the most comfortable mood? “The service time is too fast, users easily overeat their taste buds. On the contrary, the dishes that rise slowly make the feeling of eagerly waiting for the food to disappear, instead of being bored, depressed”, Hoang Tung said the chef and the owner. Compared to Fine dining, À la carte or Bistro, Tasting menu is not known by many Vietnamese people. So what makes young chefs confident in building a culinary brand that only focuses on this new type of menu in Ho Chi Minh City? According to Hoang Tung, the chance to work at a Michelin star restaurant such as Ask, Demo (Helsinki, Finland) or Kiin Kiin (Denmark) helps him get in touch with the Nordic cuisine and cherish his intention to bring style. Tasting menu about water. “The quality of life of Vietnamese people is being improved significantly. Not only ‘eat well, drink enough’, diners also aim for artistic and emotional elements in the culinary experience. High-class restaurants also gradually take over. get affection, “the chef shared. With about 200 ingredients, young chefs start their daily work from 10am, pre-process, cook to meet guests at 6pm. According to the chef, high-end cuisine is the experience trip of all senses. Customers expect 3 hours to enjoy a meal with a variety of emotions from taste, color to space and service, so everything needs to be thoughtful. To maintain the values ​​that mà by TUNG aims to, the restaurant is not open at noon. The menu consists of 20 dishes, changed after about 3 months, using seasonal vegetables and cooking ingredients. Hoang Tung invited us to visit the open kitchen located on the ground floor, where he and his associates were busy preparing food for 6 guests who booked a table in the evening. When asked about his favorite flavor on the menu, the chef hesitated, finally, he chose cod with apple sauce and Chinese aroma. Perhaps, this is the dish that shows the best intention of combining European ingredients and processing methods with the familiar Vietnamese spices. Cod fish living in the deep, cold waters in the Atlantic becomes fragrant, delicious and strange when served with apple sauce, Chinese aroma. It is also cod, but the ingredients of this restaurant are wrapped in seaweed leaves to absorb water, helping the meat firm. People “activate” seaweed leaves by spraying rice wine sake on, partly, fish dish absorbing natural salty taste, partly reducing fishy smell. First, the fish is taken from seaweed wrap, sprinkled with salt and pepper on the surface and then fried with butter, rosemary until fragrant. The smaller the dish, the higher the accuracy must be. Chefs do not cook for long, avoid overcooking the fish, becoming dry, chewy and no longer succulent. The secret to fish having a characteristic smoky smell is to bake it over charcoal before pouring the sauce. The most important ingredient is cod, but the element that creates the soul of the dish lies in the mixture of apple sauce and the smell of the Chinese restaurant that the restaurant representative loves: “The processing takes a long time, in return for most greasy dishes: Blending green apple juice with sugar, cook until caramel color changes, then add Chinese flavored juice.Original apple flavor, Chinese aroma blends to create a fragrant and chewy sauce. like candy “. Green apple sauce with a sour taste eaten with cod follows the rule of combining ingredients in the cuisine. The sour taste of the sauce pulls the fat down, and a little sweetness of the caramel keeps the dish from getting too bad. Soak the fish in the sauce and enjoy, I can feel the tender meat but not easily. The fresh apple flavor in the sauce is kept to 80%. In 3 hours, from 19h, I started the culinary discovery that Hoang Tung introduced earlier. The ingredients used or the order of service are in compliance with the rule of going up, the taste is stronger. First, diners test three snacks first, followed by snails, mussels, seafood with vegetables. Strength increases gradually from the white meat of fish, chicken, duck to red meat such as beef, lamb or pig. The menu ends with dessert. Four appetizers were served at the same time, beautifully arranged on the table. The sour, sweet, and refreshing taste of custard-apple yogurt spreads in the mouth as the outer shell melts, and the “pop” of the secret candy ingredient is perfect to start the experience with. Oysters covered with fennel sour cream, green apple do a great job of balancing the flavor. I finished the appetizer with a piece of brown rice cake, glutinous rice, seaweed, dipped in a crisp tom yum sauce. In the second part, the pan-fried Hokkaido scallop with brown avocado hollandaise sauce and chicken eggs has the most striking flavor that impresses me. The dish scored in the crispy crust topped texture, chewy scallops, fresh pureed green zucchini blended with a fine sauce. Up to 3-4 layers, the complexity of the flavor of the dish is evident here. Enjoying all the main dishes, diners can somewhat feel the desire to find the connection between European cuisine with the chef’s Vietnamese tradition. For example, he loves Hanoi pho and tries to change and bring it to the menu. The broth cook for 24 hours, served with foie gras, lemongrass oil, cinnamon instead of the usual beef, pho. Famous Beef Tartare – The famous Steak Tartare of French cuisine can be enjoyed with sweet and sour Vietnamese fish sauce. Instead of being put in a cup, the fish sauce here is condensed with a sauce made from egg whites. Diners just need to apply fish sauce on the ground meat to enjoy. Just like drinking tea to eat green bean cakes, sipping rice noodles with a fresh cup of iced tea, Beer Pairing or Juice Pairing (non-alcoholic) is a drink you should try when using the Tasting menu. In the beverage menu, the chef brings many specialties of craft beer with Vietnamese brand, typical Northern European juice flavor … Throughout the dinner, the staff will suggest what to drink with the dish. that you are enjoying. After many complex techniques, diners experience a variety of tastes. In the end, the simple flan dessert was made to justify my expectations. Tropical dish with mango ice cream, crushed ice, mint leaves, lemon juice has a cool sour taste, cuts the fatness and rigidity of milk, eggs and cream … “Creativity is not just for artists” – I thought as the staff brought the last 3 desserts on the table. The hearty party closes with petit fours – a small, pretty sweet dessert consisting of blueberries – green lemon, peanuts – coriander and passion fruit – thyme. Diners enjoy with coffee or tea. The 3-hour meal is served in a liberal Scandinavian-style architectural space with arched windows, drop-ceiling stalactites or magical auroras … The founder of Nordic restaurant is His second hometown, he tried to bring that space closer to the diners of Ho Chi Minh City. After all, if you are a fan of fresh emotions, looking for exotic high-end culinary stories, the Tasting menu will delight you. The price of one-time enjoyment here is nearly 2 million VND / person, excluding wine and beer.

Kulfi Ice Cream, India: More like frozen custard than ice cream, Indian Kulfi is made from sweetened condensed milk mixed with other auxiliary ingredients such as saffron, mango, cardamom and pistachios. Ice cream Spaghetti-es, Germany: This dish is shaped like pasta but is actually ice cream. To create the unique shape of the Spaghetti-eis, the maker passed the vanilla ice cream through the potato shaker, then sprinkled the strawberry sauce and crushed white chocolate on top. The second best ice cream in the world has been famous in Germany since the 1960s. Gelato Ice Cream, Italy: Gelato, Italy’s most famous ice cream, comes in a variety of flavors, but in general it is thicker, softer and less greasy than American Gelato. You can order many flavors in a cone or a cup. Mochi ice cream, Japan: The Japanese have combined the popular cake here with the American favorite ice cream to create a perfect dessert. The traditional mochi filling is replaced with different creams, surrounded by a soft rice crust coated with a smooth dough. Helado ice cream, Argentina: If you think Italian ice cream is the best, you haven’t been to Argentina yet. Sweet and rich, the Argentine ice cream comes in a variety of flavors, of which “dulce de leche” is the most popular. Ais Kacang Ice Cream, Malaysia: Located in Southeast Asia, Malaysia is usually quite hot and to cool off, locals like to eat a shaved ice called Ais Kacang. This dish includes shaved ice, topped with colorful ingredients, such as jelly, sweet corn, palm seeds, dried fruit, aloe vera, condensed milk and a variety of sweet syrups. Ben & Jrrry’s Ice Cream in America: This is a famous ice cream brand with innovative flavors sold in grocery stores and ice cream shops across the United States. The best place to enjoy Cherry Garcia, Chunky Monkey or Chubby Hubby ice cream is at its production site, a factory near Burlington that offers daily tours for its visitors. UK Milk Wrap: Cornwall England is famous for its whipped cream made from whole cow’s milk that is steamed in a water bath, then cooled slowly until the cream lumps on the surface. This high-fat cream tastes incredibly sweet, rich and smooth. Halva ice cream, Israel: If you come to Israel, do not forget to try Halva ice cream, the sweets made from crushed sesame seeds to add honey. On a hot summer afternoon in Tel Aviv, you will see many locals and tourists savoring this delicious ice cream. Dondurma Ice Cream, Turkey: Traditional Turkish ice cream is often pliable and thicker than ice creams in other countries around the world. Street vendors often show off the flexibility of this cream to passersby. Photo: IT. Invite readers to watch the video “Fluttering a price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

The characters in the famous movie “landed” in Nha Trang for the first time Weekend Therapy Buffet is one of the outstanding highlights of culinary events at Eastin Grand Hotel Nha Trang and is considered the most popular buffet in Nha Trang with extremely competitive price. During this year’s holiday season, Weekend Therapy Buffet will bring diners a myriad of freshest flavors from the ocean with a variety of seafood, local favorites, hearty roast and main courses. The dessert counter is extremely attractive. In addition to the surprise performances that promise to excite visitors, the show will serve piano and live music performances throughout the party. The party promises to bring a happy holiday atmosphere not only for couples but also for family and friends. The program will be held from 18:30 – 21:30 on April 30, 2021 and May 1, 2021. Discount 399,000 ++ VND / adult with a variety of menu, including drinks, 10% discount for groups of 6 people. In addition, at 17:00 on April 30, 2021 at Deli Café, locals will also have the opportunity to enjoy impressive street performances and an attractive BUY 1 GET 1 promotion applied to Drinks on the menu and free snacks. As part of a series of activities joining hands to stimulate tourism demand of the province, welcoming visitors to Nha Trang during the holidays, the Panorama building will turn on the lights on the entire building from 18:00 on two major holidays. Operating according to international 5-star standards and prime location in the heart of the city, Eastin Grand Hotel Nha Trang is always one of the top choices for luxury and classy resorts.

Raw material is expensive Food with carefully selected and delicate ingredients is quite popular in high-end restaurants. 0.45kg Wagyu beef costs nearly 5 million dong and a kilogram of caviar costs about 23 million dong. Imagine a “packaged” dish full of these ingredients and adding Italian white truffles (costs about 17 million VND per kg), how high will the price be? Because of using high quality ingredients with exorbitant prices, it is easy to understand why the serving size must be smaller for the dish to be affordable. Easier to decorate Smaller servings are easier to style, something that diners at upscale restaurants – who enjoy them with their eyes first and then taste – are extremely important. Enjoy more dishes Most restaurants serve a 3-course meal, including appetizers, main courses, and desserts. Sometimes customers just order the main course. However, in high-end cuisine, meals can be up to 12 dishes, including: finger food, appetizer, soup, salad, fish, a first main course, second main course, cheese, dessert and a drink / cake. No one can eat all of those things if they are served to the usual portion. That’s why restaurants reduce their food intake, so you can taste each one a little. Artwork There is a French dish called Gargouillou, consisting of at least 16 different vegetables, cooked separately. The disc is arranged as a work of art and is sure to impress any customer who sees it. Imagine trying to beautifully arrange all these tiny vegetables on an already full plate. And of course it won’t look as good as it should be. Therefore, to meet aesthetic requirements, the chefs will estimate a suitable “small” serving. Enjoy the full flavor The first bite of a meal always tastes the best. This is because your taste buds become less sensitive when you eat a lot. Knowing that, the chefs focus on the quality of the dish rather than the quantity. By serving smaller servings, we tend to better enjoy them one by one, rather than get bored with large amounts of regular meals. Make a high-end impression We often take pride in being part of an exclusive event or owning a limited edition item. The saying “less is more” and “good things come in small packages” certainly apply to this. It is not surprising to go to a luxurious place and enjoy a meal brings similar feelings, especially when the dish contains a small amount of ingredients that we consider to be excellent quality. Increase your expectations for the next item Seeing such a small amount of food, we wonder what its real reason is. But in a dinner with many dishes, it will surely make us curious to know what the next dish does. Expectation is a very interesting thing.

Ice cream cone covered with green tea powder in Japan Did you know the challenge of eating cinnamon powder about a decade ago? The challenge is well known across social media and most popular ever, even the Wikipedia page has its own article on this issue. Challenge participants will eat a teaspoon of ground cinnamon in less than 60 seconds without drinking more water or anything else. And recently, an equally interesting challenge spread in Japan associated with green tea powder cream. A shop selling sweets in Tokyo became more famous when it introduced to the market soft ice cream covered with large amounts of green tea powder. It is known that with the large amount of green tea powder on the outside of the ice cream, the eater will be more prone to choking than ever, but this adds to the challenge for those who want to enjoy it. ‘Eat is choke’, but Japanese diners compete to try this unique ice cream The Nagamine store in Tagata, Tokyo, has been serving the famous matcha green tea ice cream for at least the past four years but is now becoming more popular as more people race to take on the challenge of eating ice cream covered with green tea powder. The dish was featured on the national television variety show, Monday Late Show. This segment is not focused on the quality or taste of the ice cream, but on the effectiveness of its experience on challenge participants. Because there is too much green tea powder, when eating large pieces, diners can easily dry mouth, cough, choke The thick green tea powder covered the surface of the cold, fuming cone is ready to cause coughing, choking for anyone trying to taste. Of course, there is still a way to prevent diners from coughing, choking is to bite small pieces or use a spoon. While many comments on social media believe that the challenge is interesting, willing and eager to try ice cream, there are also comments about the dangers of health. There is an opinion that this challenge can cause the eater to choke, choke, if too much green tea powder is inhaled in addition to being sick of the respiratory tract will make the condition worse. Some netizens even criticized the store for selling products with many associated risks.

According to the video content, the special dessert served in the hotpot restaurant costs 26 yuan ($ 3.95), including four “lipstick”. This is also a highlight attracting more diners to a hot pot restaurant in Chengdu to enjoy. Many people, especially women, are extremely interested in the restaurant’s new business idea, because the edible lipsticks are not only beautiful in color, but also look exactly like the real lipstick used for makeup. point. Lipsticks are served as desserts at a hotpot restaurant in Chengdu, China. (Photo: Global Times) “I wonder if there are lip colors I have not tried or not?”, A humorous person commented. Meanwhile, the hotpot restaurant owners in Chengdu have been working hard to come up with ways to attract customers, as more and more restaurants have opened for business in recent times. Before that, in March, a hot pot restaurant in China’s Shaanxi province had a rather special way of attracting customers, which was to hire a group of 6-pack boys topless and wear aprons as waiters. In fact, all male waiters at this restaurant are models. Not only bring food to the table for customers, the 6 pack boys also wholeheartedly serve to cook at the table or pick up the dishes for customers. In addition to working for the restaurant, the apron models are also willing to take souvenir photos or videos with customers. The attentiveness of the male waiters is that they are willing to wear napkins for customers and sit at the same table to eat and chatter. According to local media, since the hotpot restaurant has recruited new customers, most of the customers who come to enjoy the food here are women every day.

Accordingly, the lipstick cake is made from chocolate. They are meticulously decorated, shaped like a real lipstick. In addition, this dish also has a rather mysterious name “Goddess of Makeover”. Thanks to this special dessert, hot pot restaurant in Chengdu attracts many diners. Many people, especially women, are extremely interested in the restaurant’s new business idea. Lipsticks are served at hot pot restaurants in China. Not only impressed by its eye-catching appearance, but also attractive by its special taste. Ms. Zhu – the restaurant’s chef – said: “First, we melt the pure chocolate, mix it, pour it into the mold and then refrigerate for about 1 hour. Each lipstick has a different color and taste. There are even lipstick on the outside covered with chocolate, inside is filled with banana or strawberry “. “I came to the hotpot just because I wanted to enjoy a dessert exactly like a lipstick. I have already tasted it and I love it. I wonder if there are any lip colors I have not tried yet?”, A guest funny comment. To enjoy the dessert, customers pay 26 yuan for a set of 4 “lipstick”. Before that, a hotpot restaurant in Shaanxi (China) attracted customers by hiring a cast of 6-pack male models, topless and wearing aprons as waiters. Not only bring food to the table for customers, these guys also serve the cooking at the table. In addition to working for the restaurant, the apron models are also willing to take souvenir photos or video with customers.