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art lessons for tourists besides longer
term residential programs.
Historically, Vietnam’s vegetarian
food originated from China, but in Viet-
nam it evolved into another art of cui-
sine that is now a Vietnamese specialty.
“Many veggie restaurants around
Vietnam use processed food made in
Taiwan or China to cook dishes that
swindle customers. Their taste may be
delicious, but they are not good for
our digestion and even harmful for our
health,” says Hue. “Hue’s veggie food is
different - we use mainly local vegeta-
bles, mushrooms, fruits and spices.”
To diversify the menu for guests,
the chefs also create some other Asian
and Western specialties besides Viet-
namese dishes. “We serve a monthly
veggie buffet to promote the unique
image of Vietnam and Hue cuisine and
we have received many good responses
from both local and foreign visitors.”
Furthermore as the number of in-
ternational tourists coming to Hue in-
creases, there are many more travel
agencies booking for lunch or dinner.
Besides enjoying veggie feasts, tourists
enjoy Thien Tam due to the lacquer
works and silk paintings.
“Our guests can not only enjoy tasty
and healthy food, they have a chance to
view artists creating their artworks with
traditional art materials. They feedback
to us that this is the best way to pro-
mote Vietnam’s culture to the world,”
Phong says confidentially.
He also appreciates the value of
traditional media and social media in
broadcasting the beauties of Vietnam:
“Throughout newspapers, magazines
and such internet pages as Tripadvisor,
Facebook, etc, we can learn what our
clients want so that we can upgrade our
services to be better and better.”
Apart from operating the restau-
rant and gallery smoothly, the couple is
trying their utmost to train the younger
generation how to make their business
more durable and stable.
timeout
Divers take to the water in Nha Trang
THE INSIDER