I have known about Spanish food for a long time, but first time in Singapore. At that time, I had the opportunity to go to Lion Island quite often. Singapore consists of a large island and more than sixty small islands clustered in the middle of the ocean, possessing no natural resources, but rich in the will and intellect to turn the stopover of British traders in the early 19th century into one of the most prosperous developed countries in Asia today. Singapore is also known as a culinary paradise, with the presence of countless unique dishes from around the world. The me of those years was young and fresh, looking at everything was sparkling with hope, every day joyfully welcomed a beginning leading to many new things, all joys and sorrows could become poetic and unexpected. Singapore is one of the places where my adventurous, amazing, and beautiful life is kept. On special occasions, we often have dinner at Clarke Quay or Boat Quay, where there are many attractive restaurants located on both sides of the bustling Singapore River. Before dinner that night, he suggested playing lots to decide where to eat. When I was busy getting ready, it was the turn of the dress, he wrote on the back of five small business cards, folded in half. He said: “There are five surprises! You choose!”. After hesitating for a while, picking it up and putting it down, I opened the lot and shouted: “Ahhh! Spanish food!!!”. I had never tasted Spanish food before, so I was very excited. He chuckles: “That’s great! I know you like it!”. We took the MRT from Orchard Road straight to Boat Quay, then walked along the river. I wear a soft silk dress, a deep peach color. He wore a smoky shirt, gray tie with tiny silver stars, and black trousers, quite formal. After a hot, dry day, the cool evening breezes bring moisture to my skin, crept over my lashes, in my hair, into me through the delicate silk. He joked, saying: “Look at you, like a small sail! Be careful, the wind blows it away!”. But that “small sail” just touched the river, overflowing, eagerly ready to sail to the great sea, not having anticipated all the storms and storms, even though they had known storms. We went to Tapas Tree, a Spanish restaurant near the foot of Elgin Bridge, on Clarke Quay, chose a table on a floating raft close to the river embankment to see the city at night. A Spanish singer with wavy brown hair, dreamily holding a guitar sings melodious Espanol love songs, while diners sip a dinner prepared by a Spanish chef. The restaurant’s menu is full of attractive Tapas dishes. Tapas is originally an appetizer, made from vegetables, meat or seafood, with a lot of hot and spicy spices such as turmeric, pepper, garlic, dried chili, paprika and olive oil. In my opinion, if the main flavor of Thai cuisine is lemongrass and coconut milk, French cuisine is cheese, Chinese cuisine is soy sauce…, then Spanish cuisine is garlic and olive oil. It makes most of the dishes, like the fish sauce of Vietnamese cuisine. A meal of Tapas, of course, cannot be without Sangria, a cool cocktail, made from red wine with a little brandy, sugar or honey and fresh fruits such as oranges, lemons, chopped apples. The first sip of Sangria was wonderful, fresh and joyful rushing into my senses, brimming with vibrant Mediterranean colors, pangolin on the tip of my tongue. It stimulates, stimulates the taste buds, makes us crave for all the Tapas dishes that have just been served, a little of each, delicately presented in rustic red-brown terracotta plates. First, we started with Gazpacho, a cold tomato soup that is very popular during summer days. Tomato peeled, seeded, ground with bread cores soaked in cold water, added garlic, vinegar, sugar, bell peppers and olive oil, into a smooth paste, chilled before enjoying. Then comes Patatas bravas, a potato dish that is sliced ​​square in the style of chess pieces, deep fried in oil, then drenched in tomato sauce, sweet peppers, red peppers, olive oil and some other condiments, served while still hot. The potato pieces are still crispy but covered with tomato sauce, sweet and sour, and even greasy with olive oil. And Champinones al ajillo, sautéed mushrooms with olive oil, garlic, and hot peppers. I used to love shrimp, so I can’t miss Gambas al ajillo, garlic shrimp with olive oil sauce, served with crispy bread. We talked endlessly, laughed together, welcomed the river breeze, leisurely sipped Tapas with Sangria wine, sipping every precious moment. I want to anchor the night at this riverbank forever, afraid that time will take it away. The brown-haired singer plays the piano, the melody of “Lo Mucho Que Te Quiero”, a passionate Spanish love song: “Trust me when I say how much I love you. Believe me when I say how much I care about you. Forgive me, give me peace of mind. All I need is time, to prove my love for you…” . He sang, as he walked towards us, and then stood right next to him, as if he were singing for us alone. He holds my hand, looks deep into my eyes, so tender. The waiter suddenly brought a tray, in a small gift wrapping tray wrapped in ash pink paper, tied with a silver ribbon, very beautiful. He thanked him, took the gift, gave it to me. He smiled, said softly like the breeze: “This gift belongs to the lady, senora! Wish you all the best, little sail!”. I was swept from surprise to surprise, just sitting there, speechless. The river wind blew fiercely, as if to lift me up. The city lights cast shadows on the river at night with seven sparkling rainbow colors. The invisible anchor I dropped somewhere in the stream of light… The gift I received that night was a thick, beautifully printed book, “A Little Taste of Spain” – “A Little Taste of Spain”. A detailed guide on how to cook Tapas dishes with vivid illustrations. The first page had the line he dedicated, the handwriting circling like tiny crabs crawling across the paper: “To remember the Spanish dinners by the river, and many more in a lifetime” . I’ve tasted Spanish from restaurants in Ho Chi Minh City, in Manila, in Kuala Lumpur, in Penang, in Jakarta, in Bangkok, in Hong Kong, in London, in Paris, in Berlin, in Copenhagen, even right between Madrid and Barcelona, ​​but never having the same taste of dinner on the banks of the Singapore River again. Sometimes I still make Spanish at home. I like Gambas al ajillo best, because it’s quite simple, but delicious. All you need is really fresh peeled shrimp, some big garlic, a few dried chili peppers, some parsley, scallions, a little pepper, a little salt, butter and of course quite a bit of olive oil, and you’re done. One part minced garlic, the rest thinly sliced; chopped dried chili or leave it whole, depending on who likes it more or less spicy; finely chopped parsley and scallions. Marinate the shrimp with minced garlic, pepper, and salt, let it infuse. Put the pan on a low heat, add olive oil, butter, garlic, chili, shrimp shells, and stir until fragrant, then turn off the heat, filter the oil and discard the residue. Thus, the olive sauce will be dense with shrimp flavor and rich. Return the oil to the pan, heat it to medium heat, add the sliced ​​garlic and chili, fry until fragrant, then the shrimp. Quickly flip up and down to cook shrimp evenly on both sides. Placing shrimp on a Spanish-style deep red-brown ceramic plate is not only beautiful, but the ceramic will help keep the dish hot. Squeeze a few drops of lemon juice on top, then drizzle with oil sauce, sprinkle some pepper, scallions, parsley on top, serve hot with crusty bread. Hai passionately. Freshly cooked shrimp, pink red; firm and sweet shrimp meat; Garlic olive sauce is ecstatic, hot spicy. And Sangria, how can there not be a glass of Sangria on the table with Tapas when summer comes! The book “A Little Taste of Spain” I still keep, even though it has long been no need to open it when cooking Tapas. Years after my first Tapas, for Christmas, I received a package from across the ocean, with no name from the sender. In it was a cookbook: “Spain – Mediterranian Cuisine” (“Spanish – Mediterranean Cuisine”). I saw the familiar little crabs crawling cautiously across the front page: “Merry Chrismast! Enjoy your New Harbor!” – (“Merry Christmas! Let’s have fun in the New Harbor!”) . Which new pier? I was suddenly bewildered. Where did my anchor go in the riverbed that sparkled with color that night? Time has pushed the windy little sail out to sea, encountering many unpredictable storms. New and old wharf. To my surprise, I found five faded business cards, with a faint crease in the middle, smoothed out, sandwiched between the pages of a book. The backs of all five cards are written the same, just two words: “Spanish food” . I laughed, but my eyes were suddenly wet. The old river wind blows back.

The Exhibition of Ornamental Creatures Festival has just taken place in Nam Tu Liem district, Hanoi. The most unique here is a set of tables and chairs “Cuu Lan gathers” made of Nu Khoai wood by Mr. Long Nhat in Nghe An with the price of up to 2.8 billion. Each arm of the 4 single chairs is chiseled by artisans with many elaborate and meticulous motifs. “Nu wood is born from the ‘injuries’ of ancient trees. The types of trees with tumors or rough exteriors are very rare”, Mr. Nhat shared. According to him, “Cuu Lan gathers” means there are 9 unicorns on the table and chairs, of which 8 are in 4 chairs and one at the head of the table. To make this set of tables and chairs takes about 2 years, especially the stage of finding embryos is the most difficult and difficult. The main table is about 3 meters long. On the table is a statue of Maitreya Buddha sitting under a pine tree with his back leaning against a stone. At the foot of the statue are decorative details gilded. After 11 days of display at the exhibition, although many giants were interested and asked for the price, the furniture set worth 2.8 billion still has no owner. Currently, the set of tables and chairs “Cuu Lan gathers” continues to be displayed at an exhibition in Bac Giang. The second highest price in the exhibition is a set of tables and chairs made of Hoang Long jade originating from Myanmar for sale for 1.6 billion VND. It is known that the table and chairs are crafted by artisans both by hand and by machine and put together with iron tenons and bearing glue. The front and back of the chair have many delicate patterns. In addition, a set of furniture made from Lao ebony owned by Mr. Nguyen Van Tieu in Dong Ky, Bac Ninh is also one of the most expensive decorative items in the exhibition. According to the owner of this set of tables and chairs, it takes half a year to make a product with meticulous and sophisticated carvings. “The drying stage of Lao ebony wood is the most time consuming stage,” said Mr. Tieu. Standing and admiring each piece of furniture for a long time, Mr. Nguyen Van Thuan (Hoai Duc, Hanoi) shared: “I am an antiques player and often go to exhibitions. However, this is It’s the first time I’ve seen such a beautiful and marvelously carved table and chair set. I think this ebony furniture set costing a billion dong is totally worth it.”

Medical declaration via Zalo is considered a method of saving time and reducing the risk of infection. People just need to do the declaration steps at home instead of going to a health station, hospital or public place. In particular, people do not need to declare many times. Once completed, residents will receive a QR code confirming that they have declared medical information to provide security and medical staff at the destination or at the disease control checkpoint. Medical declaration feature on Zalo page “Quang Nam Provincial Police”. In Ha Nam province, before large-scale deployment, all officers and soldiers of the provincial police force made electronic medical declarations through Zalo “Ha Nam Provincial Police”. In addition, propaganda is also promoted so that people know and accompany in electronic declaration. Meanwhile, in Hai Duong, since the Covid-19 epidemic re-emerged, the official account “Hai Duong Provincial Police” on Zalo is used to send all tracing notices and search for people related to the Covid-19 cases in the province, supporting people to make medical declarations during the period of social distancing. Hai Duong province continuously implements strict epidemic prevention measures. The rapid implementation of the “Medical declaration” feature on the Zalo page by the provinces in order to proactively and effectively implement the tracing and timely detection of cases at risk of infection and disease, and at the same time contribute to the common sense. hands to prevent and control the Covid-19 epidemic in the area. For provinces and cities that have not yet implemented the “Medical declaration” feature on the official Zalo page, people can still make a quick and safe declaration on Zalo by searching and paying attention to the Zalo “Prevention of Corona Virus” page. , select the built-in “Medical declaration” and complete the declaration. For locations that require scanning a QR code to declare, people go to the Zalo application and select the QR code icon in the right corner, then complete the required declaration. The online medical declaration feature is Zalo’s attempt to bring technology to the community. Actively declare health to help protect yourself, your family and the community. Previously, the National Steering Committee for Covid-19 Prevention and Control issued Official Dispatch No. 3751/CV-BCD to ministries and ministerial-level agencies, agencies attached to the Government, People’s Committees of provinces and cities on promoting Electronic medical declaration for Covid-19 prevention and control by QR code and applications.

Boiled Snail Em Thuy This restaurant offers you the chance to experience the taste of boiled snails in Hanoi style. In addition to the familiar snails, snails and cockles, the shop menu also has many strange variations on seafood dishes. The satay crabs, the steamed clams with the pineapple fruit, the snails fried with salt, the jackfruit snail sautéed with coconut sauce, the clams … are also some suitable dishes for your group to sip. Address: Cao Ba Nha, District 1 Price: 75,000-130,000 VND Business hours: 12am-21h30 The shop mainly serves boiled snails with northern culinary style. Photo: OcluocemThuy. Diners commented: Ansapsaigon: “Here, snails are mainly boiled or roasted with salt, kept fresh, dipped in fish sauce mixed with ginger, lemongrass, lime leaves. Snail snails are almost like snails but more crunchy, not fishy”. Michelle Doan: “Clams are fresh and soft boiled, but the sauce is not really good for the North. The service staff is not very friendly.” Tina Trang: “The northern style of boiled snail is fresh and delicious, features a light taste. Diners mix fish sauce with kumquat, lemongrass, lime leaves, sugar to add and feel the richness. Scallops are a bit small, clams, snails. The flavor of boiling and stir-frying avocados is good to taste. Chop Chep Oysters If you are a fan of delicious oyster dishes, this is the ideal place. In addition to raw ice oysters or French mustard oysters, guests can choose from grilled oysters with cheese, garlic butter, onion fat, green pepper sauce, five spices sauce, XO .. Sichuan fever is also attractive suggestions. You also have the opportunity to enjoy a variety of seafood dishes such as tomato snails, snails, nail snails, cockles, crabs, sea nibs … with varied flavors. The minus point of the restaurant is the long preparation time, even when it is not too crowded. Address: Le Van Sy, District 3 Price: 25,000-120,000 VND Business hours: 10h30-22h Diverse sea oyster flavors help diners have more choices for meals. Photo: Homnay_tuiangi. Diners commented: Homnay_tuiangi: “The seafood menu is plentiful, especially the grilled oyster has more than 16 flavors. I went at about 16 o’clock so the restaurant is not crowded, the service is quite enthusiastic”. Jess Rua: “From 7pm to 9pm, the number of customers at the restaurant is quite crowded. Our group of 3 people eat a combo of 12-storey hot pot and a full roast. Overall, the quality is relatively good, wait for the dish to take a long time, nearly 20 minutes “. Chilli Quan This place is the right place if you want to enjoy abalone dishes. Abalone is stored in a bowl with a variety of flavors. Abalone pans are also chosen by many seafood devotees. In addition, you have the opportunity to enjoy a variety of other marine flavors such as crawfish, fried squid teeth with salted eggs or oysters soaked in onion fat sauces, salted lime, pepper, cheese, passion fruit … Address: Vinh Khanh, District 4 Price: 50,000-100,000 VND Business hours: 16h-23h The shop impresses with a variety of flavors of abalone. Photo: Biteallfood. Diners commented: Biteallfood: “Abalone chewy, crunchy, each bowl has its own taste. An abalone pan combines spicy rice cake, wood ear fungus, eggs … with rich seasoning sauce”. Hetmydiscovery: “The restaurant is airy, the seats are spacious. Many oysters such as strawberry, passion fruit or peanut butter are not very palatable. Sichuan crawfish is rich, a bit pungent. Spicy butter crawfish is not too special, like type of combination between ketchup, sweet and sour chili sauce with butter. The minus point is that the waitress did not pay much attention to the customer order “. Snail Co Mai The menu of the restaurant combines a variety of processed seafood dishes with ingredients such as fibers, vegetables and spices to help you have a new culinary experience. Stir-fried noodles with octopus, grilled abalone with black pepper, tiger prawns with black pepper sauce, sauteed snail with tamarind, grilled scallops with quail eggs, snail chives … are some of the outstanding dishes. Address: Le Thi Hong, Go Vap district Price: 45,000-90,000 VND Business hours: 15h-22h Types of seafood are transformed into many delicious dishes. Photo: Canquetsaigon. Diners commented: Socola_twin: “I am quite satisfied when enjoying blood cockles, salted egg bulot snails, fluffy cockles and garlic snails grilled by the freshness. Particularly snail and shrimp have a little smell. Salted egg sauce and garlic butter sauce are quite bread dipping. attractive. Some dishes find the price is high but the snail is too small. Hoanglam_foodie: “I go to a lot of people, so I order many dishes, about 10-15 minutes will be given one dish by the staff. Personally, I like crawfish the most, cooked with butter-fragrant clams and very satisfying. Grilled shrimp with satay section consists of 6 The meat is fresh and firm, the taste is spicy, the oyster cheese is not fishy and has a fat taste In the snail dishes, the cooking style with butter is more delicious, the space is airy, the staff is quick. around 16 o’clock saw the shop start to bustle “. Must-try items if only 1 night in Ho Chi Minh City Joining the culinary tour in Ho Chi Minh City, foreign visitors are transported by motorbike to some famous spots and visit special local eateries.