Hotpot is a sharing food together across Asian countries. The best about Hotpot is you can enjoy the freshness of every ingredient piece by piece, talk to friends or colleagues during the eating time, and enjoy a glass of wine or ice-cold beer.
Herb jelly melt frozen Baily to bring you the best combination on dessert. No need to wait until the summer. We bring the freshness of the summer to you through the cool jelly
Ice cream is wrapped inside a sticky rice cover top with roasted sesame. Mochi cakes bring good luck to people who eat and wish for a full and prosperous life.
We have been thinking hard to bring justice for our vegan customers, bringing the dish that is not less flavored Cöm dishes is a huge challenge for us! We decided that tamarind tofu will be served with rice and sesame sauce or ginger soya sauce. This will give you a wonderful journey until the last spoon of rice.
As a child, we can not wait till weekend for our Cöm with shrimp – the combination of fish sauce with shrimp, clipping with smoke salt, and lime juice. We hope to bring you the best shrimp meal with Cöm Bowl.
Like almost all the kids, I was not a big fan of salad during my childhood. But my mom always finds solutions to things. She creates and combines the sweet and sour vegetables, then adds some pink boiled shrimp or chicken, and makes the dish more colorful and flavorful to attract kids’ attention and their eagerness to enjoy. Here are 2 styles that my mon has done for us at home and hope you like it.
Like almost all the kids, I was not a big fan of salad during my childhood. But my mom always finds solutions to things. She creates and combines the sweet and sour vegetables, then adds some pink boiled shrimp or chicken, and makes the dish more colorful and flavorful to attract kids’ attention and their eagerness to enjoy. Here are 2 styles that my mon has done for us at home and hope you like it.
“Chinese Brunch”, “the Asian Tapas”! True, but we need to go further. Dim Sum is a part of the Yum-cha – drink tea, an important tradition in Cantonese-speaking regions such as Guangdong, Hong Kong and Macau. The cuisine refers to small portions of steamed, fried, baked, savory, sweet (you name it!) dishes served with an endless amount of scented tea. In Chinese, Dim Sum means “touching the heart”, which promises a delightful tasting experience.
Famous dish from the South of Vietnam. Tender BBQ pork served with mix salads, rice vermicelli and fish sauce. The dish brings you to Vietnamese countryside daily meals.
There are no Saigonese who do not know Com Tam! In Saigon, we are crazy about Com Tam. We can have it for breakfast, lunch, dinner, late-night and we can keep eating Com Tam again the next morning! The mixture between “Thinh – Vietnamese special ingredient”, pickle, fish sauce created the unique flavor for Com Tam that you could not find in any other cuisine.
The story of Banh Mi dates to the French colonization in Northern Vietnam during the 1900s. The term “Banh Mi” at first implied only the French baguette, however, nowadays it’s also understood as a sandwich – the French baguette stuffed with various condiments such as meat/tofu, sauces and pickles and vegetables.
The technique of cuon – hand-rolling various ingredients in rice paper has been common in Vietnamese cuisine. The idea is similar to Japanese sushi or Mexican burritos that combine many ingredients in one single wrap, but the cuon – rolls are of smaller size and usually eaten as appetizer or light snacks.
The summer rolls are served with chilli-hoisin sauce mixed with fried onion. Customers can dip the rolls directly in the sauce or use the provided small spoon to put a little bit of the sauce on top of the rolls
rice vermicelli, carrots, purple cabbage, lettuces, paprika, mango, and spinach, pickle and herbs. – Sauces: hoisin – chili sauce, tamarin sauce, traditional summer roll sauce (not vegetarian).
Tom Yum is perfect for cold winter days. Japanese noodles combined with the hot and sour Thai soup will be ideal if you want to try a new and different Asian cuisine.
Gua bao (traditional Chinese: 割包; simplified Chinese: 刈包; pinyin: guàbāo; Pe̍h-ōe-jī: koah-pau; literally: ‘cut bread’), also known as pork belly buns, ambiguously, bao, or erroneously as the bao bun (“bao” means “bun” so the translated name “bun bun” is redundant and “bao” in the Chinese language without any qualifiers is generally used to refer to baozi) is a type of lotus leaf bun (he ye bao) from Fuzhou, the capital of Fujian province, with similar variants found elsewhere with sizeable Fuzhounese communities. It is a popular street food in Taiwan which has led to the popular misconception that the gua bao is Taiwanese in origin.
