EPICURE VIETNAM - Issue 04 - THE BASIS of PLANT-BASED FOOD

En este número

The dreaded pandemic has thoroughly disrupted lives and livelihoods, everywhere. People were prevented from congregating, or chose to do so voluntarily. And on the bleeding edge of these restrictions, of course, are people-focused businesses like hospitality operators and event organisers. Hotels, restaurants, and food services in general had to quickly master the art of take-out and delivery, while dealing with escalating sanitation demands, staff infection issues, and empty dining rooms and kitchens. These and more gave operators more challenges than they ever faced before. With the Vietnamese authorities becoming ever stricter with controlling the various outbreaks with lockdowns and distancing measures, home delivery services have taken centre stage. With amazing and creative menus, restaurants like Anan, MAD House Saigon, La Villa, Hoa Túc have been busy giving locals and expats many choices of fine-dining - at home. Hotels too had to find new business. Creative staycation packages offered by major fivestar hospitality brands are attracting growing interest from local Vietnamese. The opportunity to sleep in silky duvets with goose-feather pillows at never before offered rates are now on offer at top shelf hotels like The Reverie, Park Hyatt Saigon, Hotel des Arts, and Mia Saigon. With borders staying closed for the foreseeable future, please allow Epicure Vietnam's Summer Edition to take you instead on a journey of discovery of plant-based foods, and culinary pioneer chefs like Sakang Phoeung, Peter Cuong, and Tristian Ngo. These masters, and many more are elevating Vietnam’s food and drink scene to the next level internationally. Whether you are a local, an expatriate, or a visitor, celebrate this summer with Epicure Vietnam in the hope that borders will soon open, and Vietnam will again be a rising star. And stronger than ever.