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Swiss-belhotel Golden
Sand Resort & Spa Hoi An has
reopened its fine dining res-
taurant, Sand White Orchid,
with a new menu following
the upgrading of its facilities.
The restaurant has
fresh décor and an all new
look, featuring Vietnamese
artwork. A new menu offers
one of, if not the largest se-
lection of local food in Vi-
etnam, with the cuisines of
Hanoi, Ho Chi Minh City and
Hoi An all represented.
“We are proud to bring in
this new Vietnamese menu
alongside great service to
make an all-round excep-
tional dining experience. The
goal with this restaurant is
to reintroduce the comfort-
able atmosphere and unique
charm with delicious Viet-
namese food,” said David
Coyle, general manager of
Swiss-belhotel Golden Sand
Resort & Spa Hoi An.
Sands White Orchid of-
fers a new, artistic culturally
inspired menu representing
the passion and creativity of
Vietnamese food. This year,
guests will be able to indulge
in a journey of tastes. Classics
such as stuffed snail, beef
rolled leaves guise, malabar
leaf with clam soup, fresh
Hoi An spring rolls and cao
lau await.
Guests with a sweet
tooth will also be able to
enjoy lotus seeds with syrup
and dried longan or cara-
melized banana with cas-
sava cake.
“We are constantly try-
ing to innovate to serve
the evolving needs of our
guests. We are delighted to
reopen Sands White Orchid
and hope diners will enjoy
the concept and the cuisine
served,” said Coyle.
UPDATE
The EU will be partici-
pating for the first time at
the Food & Hotel Vietnam
from April 24-26, 2013 with
an exhibition stand that will
host 20 EU producers and
producers associations com-
ing from all over Europe.
A vast variety of European
food and beverage products
will be displayed including
Jambon de Bayonne (ham),
Feta (goat cheese), top-
quality olive oils, and the
finest wines from Spain, Por-
tugal and Austria, to men-
tion some.
Aimed to foster Viet-
nam-EU relationships, the
official programme of the
campaign will start two days
before the opening of the
Food & Hotel Vietnam. On
April 22-23, two seminars for
professionals from the food
sector on quality labels will
be held in Hanoi and Ho Chi
Minh Cityrespectively. Dur-
ing the fair, at the EU stand
visitors can attend a series
of workshops, food tastings,
presentations, cooking dem-
onstrations and meetings
with the producers.
Vietnam’s fastest grow-
ing airline, VietJetAir, is
picking up the pace as
summertime
approaches
by adding an extra 1,600
extra flights with a to-
tal of 300,000 seats from
mid-May until the end of
August. Desmond Lin, busi-
ness development manager
of VietJetAir, said: “The holi-
day begins once you go on
board one of our flights. Our
dynamic and professional
cabin crew always ensures
our valued customers have
a comfortable, entertain-
ing and memorable flight
– that’s the VietJetAir way.”
The Hanoi-Danang route
will go from two to three
round trips per day, mean-
while flights from Ho Chi
Minh City to Nha Trang, Phu
Quoc, Vinh and Haiphong
will double (from one to two
round trips) from May 20 to
August 31, 2013.
Vietnam Airlines has
announced the launch of a
promotion package aimed
at families. Adults booking
an economy class ticket will
get a free ticket for under
12 year olds on the same
flight. The package applies
for all tickets released from
now until January 31, 2014
for departure no later than
January 31, 2014. The pro-
motion does not apply for
public holidays.
VietJetAir expands for summer
Family flights deals
“Tastes of Europe”
Hoi An restaurant relaunch