Nearly 200 guests attended the launch of a Vietnamese foods month at Westin Hotel in the Chinese capital of Beijing on March 2.
Two chefs have been invited from Sheraton Saigon hotel in Ho Chi Minh City to cook 24 popular dishes of Vietnam’s three regions such as pho (noodle soup with beef or chicken), nem cuon (raw spring roll), bo cuon la lot (beef roll) and cha gio (spring roll), to be featured on the month’s menu at the Westin.
The hotel’s director, Charlie Dang, said his hotel plans to include some Vietnamese dishes in its daily menu after the event, which is sponsored by Vietnam Airlines’ China office and Tida Cafe.