After years of speculation and 12 months or so of plying their trade at Vietnam's airports, Burger King have passed through customs to open stores in the big city. We talk to the man at the helm, Tony Cricenti, CEO of franchisee Vietnam Food and Beverages. Interview by Nick Ross. Photo by Charles Barnes
Widely studied, soya benefits the bones, heart, helps prevent cancer and reduces body weight. Good news for those who are on a diet. But enough of the lecture. Where can you find a yummy soya-based treat that’s not all about milk? Let’s face it, when you say soya, the first thing that pops into your mind is soy milk.
Part of being a foodie means knowing where your food came from. Who hasn’t heard of the 18th century Earl of Sandwich who, reluctant to leave his 24-hour cribbage game for a meal, famously ordered a servant to bring salted beef between two pieces of bread (ostensibly so he wouldn’t get his card-playing fingers greasy)? Or the ubiquitous La Vache Qui Rit cheese whose creator threw together leftover comté, gruyere, and emmental cheeses at the end of WW1 and named it after a sign he saw on a meat wagon — Wachkyrie — after the Valkyries of Norse mythology?
R.E.D with its red-lit sign adds some life to this relatively uneventful street, noise comfortably falling out of its doors as well as the odd customer after one too many. Recently changing its name from Red Drum (Trong Do), the popular downtown watering hole has renovated its upstairs area to a more diner friendly space. Modern in design without being too sterile, the area upstairs manages to live up to the bar’s name-cum-acronym — relax, eat and drink.
Plush and indulgent, Xu’s main currency is escapism. A long bar manned with more than capable mixologists downstairs is an instant draw. But we were here for the food, so we headed upstairs into the soft lighting and intimacy of the dining area. Boasting a well-conceived collaboration between Vietnamese cuisine and overseas cooking styles, and with the likes of Square One and Blanchy’s Tash just a stone’s throw away, our expectations were high.
Fans of broccoli, cauliflower and mixed greens living in Vietnam have a couple of hectares of Dalat farmland and a conscientious American to thank. Douglas Pyper talks to Bob Allen to understand how his family operation in the mountains of Central Vietnam affected the whole country’s eating habits.Photo by Quinn Ryan Mattingly
Located just beneath Au Lac Saigon Hotel, Bahdja is Saigon’s first ever Algerian restaurant, serving authentic, multi-ethnic Berber North African and Mediterranean cuisine cooked and served in a traditional Algerian style. Best experienced in a group, this small but pleasant restaurant’s soothing ambience is matched by the owners’ genuine hospitality and complimented by an array of tasty tajines and couscous-based dishes. Make sure to try the excellent Moroccan wine, too.