Obviously, the white color has an outstanding advantage for the space of a kitchen. Not only makes the kitchen feel clean and spacious, the white kitchen is also easy to combine with the furniture and accessories available on the market. However, talented architects can still help color lovers be satisfied with convenient, clean kitchens that still show the owner’s personality, perhaps simply by adding a playful array of colors. The architect has created peace for the kitchen by using white color. But the secret to making the attic kitchen warm is to use only white around, while in the center, bench tops, kitchen countertops, kitchen counters are used yellow, natural wood color. , combined with swivel chair with leather night and rustic wood paneling. For those who love the rough Scandinavian look, pale walls and raw wood are as elegant as ever. If you want something a little out of the way, the black doors add contrast, while giving it a rustic, industrial feel. While leading Nordic designers never gave up their favorite white for wooden fixtures and kitchen walls, the style has now been updated with splashes of color, as in the design. this. This can be considered as the mainstream approach to modernizing the look of Nordic kitchens. And if you’re a fan of simplicity, a few key pieces of yellow look great on the kitchen floor in a dark blue-gray (aka French gray). If you want to stick with a single base color, yellow will add a year-round summer feel to any outfit. For a bolder choice, you can create a mid-century feel by drawing inspiration from Dutch artist Mondrian, who is famous for his use of basic blocks of color interspersed with black and white. Be bold in innovation with bright colors. As you can see, orange looks lovely and stands out, especially when paired with white. If you want an impressive kitchen space, you can apply to your kitchen this year’s favorite light pink and gray color combination, which is often used in the living room or bedroom. The outstanding advantage of this combination is that your kitchen will stay modern while remaining elegant in any modern home space.

Talking about this collection, Yuki Katsuta, Head of Research & Development at UNIQLO, said, “ We are delighted to once again partner with Marimekko. More specifically, we are excited as this marks the first time that motifs created by Japanese designer, Fujiwo Ishimoto, have been included in the collection in collaboration with Marimekko.” “His creations are a blend of Scandinavian design with quintessential Japanese values, both daring, sophisticated and unique. This latest collection combines UNIQLO’s signature spirit of simplicity and Marimekko’s playful patterns, created for everyone to enjoy with family and friends. I hope that the colorful outfits released this time will energize people everywhere to enjoy a memorable summer together, ” shared Yuki. The new designs from this combined collection are a cross between UNIQLO’s simple yet sophisticated designs with seven bright prints inspired by the four designers of Marimekko’s design team. Prominent among these is the creation of Fujiwo Ishimoto, who created 400 patterns for Marimekko between 1974 and 2006. Three motifs depicting Finnish nature were selected for this collection. The Finnish custom of picking flowers in summer inspired the designs of Seitsemän kukkaa (seven flowers). Some of his other motifs in the collection are also impressive, such as the floral Talkoot (work party) floral motif, the Pikkulempi (little love) motif reproducing the image of a field full of flowers. The collection also introduces Annika Rimala’s Aitanovi (cottage door) and Aita (fence) motifs, marking the designer’s signature modern and flexible style. A denim V-neck blouse will be the perfect choice to pair with a long skirt of the same material and texture. The designs of long sleeveless dresses for girls with the same motifs as the casole models will be interesting suggestions for mothers and daughters to dress up together. Colorful accessories like wide-brimmed hats, shoulder bags and wedge sandals will breathe new life into denim style. In addition, the collection also has many “cut-and-sewn” (separate) and jersey fabrics. The collection also showcases bold print t-shirts, comfortable jersey dresses, skirts and baby leggings in a variety of colors like yellow, magenta and other bright colors, bringing to the joy of matching outfits with different textures. Perform: Tuan Anh

Obviously, the white color has an outstanding advantage for the space of a kitchen. Not only makes the kitchen feel clean and spacious, the white kitchen is also easy to combine with the furniture and accessories available on the market. However, talented architects can still help color lovers be satisfied with convenient, clean kitchens that still show the owner’s personality, perhaps simply by adding into a playful array of colors. The architect has created peace for the kitchen by using white color. But the secret to making the attic kitchen warm is to use only white around, while in the center, bench tops, kitchen countertops, kitchen counters are used yellow, natural wood color. , combined with swivel chair with leather night and rustic wood paneling. For those who love the rough Scandinavian look, pale walls and raw wood are as elegant as ever. If you want something a little out of the way, the black doors add contrast, while giving it a rustic, industrial feel. While leading Nordic designers never gave up their favorite white for wooden fixtures and kitchen walls, the style has now been updated with splashes of color, as in the design. this. This can be considered as the mainstream approach to modernizing the look of Nordic kitchens. And if you’re a fan of simplicity, a few key pieces of yellow look great on the kitchen floor in a dark blue-gray (aka French gray). If you want to stick with a single base color, yellow will add a year-round summer feel to any outfit. For a bolder choice, you can create a mid-century feel by drawing inspiration from Dutch artist Mondrian, who is famous for his use of basic blocks of color interspersed with black and white. Be bold in innovation with bright colors. As you can see, orange looks lovely and stands out, especially when combined with white. If you want an impressive kitchen space, you can apply this year’s favorite light pink and gray color combination to your kitchen, which is often used in the living room or bedroom. The outstanding advantage of this combination is that your kitchen will stay modern while remaining elegant in any modern home space.

The small apartment uses cold colors but still exudes sophistication and elegance. Tuan is a Graphic Designer and loves black and white colors. On his 23rd birthday, he decided to make his dream come true, saving his salary for many months to redesign the apartment. The main styles are Scandinavian (Northern Europe) and Bauhaus (living space to optimize use). Minimalist Nordic style, optimizing functionality. The apartment is painted white, the interior is preferred black or a mixture of three colors: black, gray, white. The lights, carpets and decorations were purchased by him through e-commerce sites. Sopha, TV bought at the store. The TV has a versatile shelf that can be moved anywhere in the house and turns into a decorative picture frame when not in use. The TV can be moved easily, because the back of the plugs is covered with a very neat cover. If not used, the screen can be fitted with pictures to match the house. Whenever feeling bored or free, Tuan rearranges the interior according to many different ideas. The tea table is compact, with a Japanese style, above the green plant pots to create vitality. After completion, the house is as beautiful and sophisticated as the room of a 5-star hotel, bringing creative inspiration to Tuan, helping him to relax and full of energy for new projects. Every detail, even the smallest, is paid attention to by Mr. Tuan, arranged to suit the space. Kitchen equipment and utensils are all black and white. Wooden and plastic multi-tier shelves, which he ordered online and assembled himself. Kitchen cabinet material is made of picomat material, which is water-resistant, non-termite. Whenever he has free time, Tuan spends time rearranging his house as a way to relieve stress and nurture inspiration for work.

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.

After that, she got married and moved with her husband to Kolding (Denmark). Thu Thao and his wife. Thu Thao enjoys blogging about cooking, gardening and taking care of children. Before moving to a 900m2 garden house, she and her husband lived in a pretty wooden house with a small garden. Thao’s old house is close to the pedestrian street center, near schools and universities. Within a radius of 800m, there are 7 supermarkets, pharmacies, building materials … Thu Thao’s husband helped his wife build a garden, packed wooden boxes to grow all kinds of Vietnamese fruits such as: perilla, water spinach, chrysanthemum, mint, coriander, dill, zucchini, spinach, bean sprout parking … These are simple but expensive things in the country. The small garden in front of the house is planted by Thu Thao with many trees, vegetables and spices. After a month of helping her husband build a garden and take care of vegetables, she lost nearly 8kg, her skin was black but happy with the results obtained. Herbal green vegetables self-grown, provided for daily meals. She just said goodbye to that small house with a Vietnamese garden, containing the couple’s enthusiasm, moved to a garden house with a width of 900 square meters. She and her husband used to visit this house last year, but since they were both making financial investments, the plan was postponed. From the first time she saw the house, she had a feeling of familiarity. She told her husband that she really liked the house. After that, the house was also not for sale. A year later, they saved a little more money so decided to buy a new house. Every day, she goes to the website to search for apartments according to her needs. I did not expect to see the house I like to appear. All purchase and sale procedures went smoothly, the paperwork only took place within 2 weeks, and she and her husband took the key to move in. Her old house was renovated, rented, and saved. Because the old house has a beautiful location, close to the pedestrian center, near universities and the south center of the city, it is very easy to rent out. The new house is under renovation and has not yet been decorated. Thao shared that the location of the new house is not as central as the old house, but it is also quite comfortable. The house is 200m from the supermarket, the gas station, the stadium, the soccer field, the kindergarten to the secondary school within a radius of 800m, the 5-minute drive from the commercial center. The house features Nordic style with simple but comfortable and modern furniture. She said she would rebuild the garden, plant a lot of flowers, vegetables and fruits like the old house. The house is located in the middle of the garden, with a front yard and back yard. The total land area is 900 m2, the house area is 225m2 (not including 2 rooms for storage of about 30 m2). This place will be renovated so that every time you step into the house, you will feel comfortable and peaceful. Large, sunlit living room with space behind a sofa. Nearby are electric heaters and decorative wood panels. Winter here is very cold, so every family is equipped with such a heater. The dining room is connected to the kitchen. Built-in dish cabinets and wine systems. The kitchen area uses white and black tones, with a window system to welcome the sun. Thu Thao plans to smash the wall and the kitchen island, to rebuild a large kitchen island parallel to the dining table. The laundry room will replace the cabinet and the stone surface for more uniformity. To have an area for the hand washing area, close the closet so the washing machine and dryer equipment are stacked. This room has an area of ​​about 15m2. Two bathrooms use separate colors. The black bathroom is a bit dark, the bathroom wall feels stuffy, so Thu Thao plans to knock down the bathroom wall to replace it with glass, re-line the light-colored tiles, redo the ceiling and paint the walls again. The house has 5 bedrooms and 1 reading room.

Recently, TUNG Dining appeared in the top 100 most highly rated restaurants in Asia The World’s 50 Best Restaurants , the website about culinary reviews in the UK voted. The owner of the restaurant is chef Hoang Tung, who has worked at a Michelin star restaurant in Northern Europe. On the occasion of my business trip in Ho Chi Minh City, Hoang Tung made an appointment to meet me at his other “property” on Dang Dung Street, District 1. The young chef said his way to food was entirely accidental, originating from the public. the kitchen assistant during the study abroad period. Kitchen accessories in Finland At the age of 18, Hoang Tung left a reputable academy in Vietnam to apply for a Finnish scholarship. He said this remote Nordic country was the place where he found his passion and greatly influenced the culinary philosophy later. To have money to cover living expenses, Hoang Tung found a part-time job as a kitchen assistant. His first task was to wash dishes and cut vegetables. “Making a kitchen helps me experience things I have never tried before, which can be called a big turning point in my life. Before becoming a petty foot at a restaurant, I didn’t even know how to hold a knife. The kitchen was at home, she was all worried about everything, “he recalls when he first spent time in Finland. Over time, Tung was trusted with more tasks. His love for the kitchen has also grown since then, he developed the intention of serious study, becoming a true chef after graduation. The boy knocked on the door of a Michelin star restaurant with the desire to grow up at the hands of the masters in the culinary industry. “At that time, they had no reason to accept a newcomer like me. Without proper training, I was just an extravagant youth but eager to learn. In an expensive area like Northern Europe, I gave up. Working for 3-4 months without work, asking for nothing but two meals “, he confided. “Having the opportunity to cook at famous kitchens has taught me discipline and courage,” said Hoang Tung. Most of the restaurants in Northern Europe are quite small, the chefs can undertake many stages and try their best to make different dishes. Serving days at Michelin star restaurants such as Ask, Demo (Helsinki, Finland) or Kiin Kiin (Denmark), Tung gets used to working schedules in 16-18 hours, even 20 hours / day with events. important. Hoang Tung explained, the Michelin star is important in the culinary industry, as the Oscar of cinema or Grammy in music. Winning Michelin stars, the restaurant is known all over the world, but the restaurant must always be in the best state, ready to welcome anonymous inspectors to check at any time. That means the employees of these brands also have to fulfill their responsibilities under high pressure. “Leaving the kitchen past midnight is a specialty of a high-end restaurant.” Tung admits cooking opportunities at reputable brands teach him many things, including discipline and courage. “Bravely follow your own dream, become a good chef,” he said. But then one day, he thought “I am in the happiest country in the world, so am I really happy when life has only restaurants, no friends and privacy”. The boy decided to return to 2018. Nordic space in Hanoi From the kitchen of high-end European restaurants, Hoang Tung cherished his intention to bring the Tasting menu style (tasting menu) to Vietnam. Tasting menu has been a mainstream culinary trend that has received the attention of European gourmets since the 1990s but is too new to Vietnamese. Having just returned to Hanoi, Tung and his three associates embarked on building a new culinary brand. When I asked about the idea of ​​building a Scandinavian restaurant with warm wood tones on Quang Trung street, the chef became more excited. He showed me pictures taken during 8 years living and working in Nordic countries: “The land is a part of my youth, associated with study, work and winter trekking, camping. by the lake or watch the aurora in the sky “. He soon considered that place as his second hometown and wanted to bring the wonderful atmosphere he used to enjoy to his customers. When entering the restaurant with only 80 m2, they can feel the warm but comfortable atmosphere of the typical cold country house. Nordic wooden house in Hanoi. To maintain the values ​​that TUNG Dining 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. Every time you visit, guests will have a completely new experience. Talking about his restaurant that has just reached the top 100 best in Asia, Tung confided: “Although there are only about 25 seats, we have to put in a lot of effort. The dish is prepared from 10am to 6pm, processing. Must take care of both taste and presentation “. I was fortunate to start a business at the right time when the young generation returned to the country, the quality of life was also improved, customers began to look to high-class restaurants. I came back about 4-5 years ago, surely the road is much more arduous, “Tung shared. Tasting menu with 20 dishes According to Hoang Tung, high-class cuisine is the experience trip of all senses. Customers spend money and expect 3 hours to enjoy a meal with a variety of emotions from taste, color to space and service. He excitedly described the 20-course menu divided into three parts including snacks, main dishes and dessert, which he loves. The ingredients used or the order in which the dishes are served are in compliance with the rule of going up, the taste is stronger. First, diners test three snacks first, followed by snails, mussels, seafood combined with vegetables. The strength of flavor gradually increased from the white meat of fish, chicken, duck to red meat like beef, lamb or pork. The menu ends in desert. Food is cared for both taste and presentation. Photo: Chi Hung. Unlike spicy Asian dishes, the sauce is considered the soul in Western cuisine, as the dress makes a woman more splendid. Good cooks are usually good fever makers. “Therefore, I always try to focus on how to prepare the sauce, combining local ingredients so that it is delicious and different.” Tung gives an example of the sauce served with cod in the menu. The sour taste of green apple, the sweetness of caramel combined with the characteristic aroma of cilantro – a very Vietnamese vegetable, not only reduces the fat and greasiness of cod but also creates its own flavor, only at home. this row. Just like how you love pho and try 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. The 28-year-old chef admits that Vietnamese cuisine is the strongest in the street segment. “In terms of high-end cuisine, we are still quite young. It has only really developed from about 2012 onwards. However, at present, Vietnamese cuisine is making great strides. Vietnamese restaurant in the top 100 in Asia is the first step towards many other awards “, he said.