Stunning salt terrace on Andes moutains of Peru

(#wanderlusttips #Morasvillage #Peru #saltmaking) Moras, an ancient town which locates on over 3,350m height of Andes moutains is also a 600-year-old co-op harness gravity and sunlight to harvest the world’s most elemental seasoning.

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“Every time I come here, I’m surprised,” says one of Peru’s best-known chefs, Virgilio Martinez, about the village of Maras. “There’s a huge mountain of shining white pools that produce this very beautiful and very pure pink salt.”

Martinez makes a pilgrimage to the Andean town a few times a year to source the seasoning for his Central restaurant in Lima. The chef organizes his 17-course tasting menu by altitude and serves Maras salt coarse—“we like to really feel it.”

A mineral as well as a metaphor, the crystalline substance signifies both authenticity (“salt of the earth”) and capability (“worth his salt”). In ancient Rome, legionnaires were sometimes paid with the stuff (hence the word salary).

Most salt production involves mining, but that’s not the case in Maras, where the Incas engineered an ingenious system for harvesting sodium chloride six centuries ago: The tiny Qoripujio spring unearths halite (the mineral name for salt) as it trickles through a labyrinth of man-made channels that feed some 3,000 shallow pools, terraced down a mountainside.

Today, men in dusty trousers and women in full skirts, all members of the town’s salt co-op, wait for the pools’ thin layers of water to evaporate. They rake the deposits into baskets and take them to the co-op’s warehouse to be bagged and sold. This slow dance continues throughout the dry season, roughly May to November. Family members have long passed pools down to their offspring, setting up the next generation.

In addition to attracting rock-star chefs and tourists, this marvel of ancient engineering drew photographer Juan Manuel Castro Prieto, who captured these images. “The people of Maras have preserved traditions that have been lost elsewhere,” Prieto says. “I’m always looking to reflect everyday life. Nothing extraordinary happens in my pictures.” Here, however, the ordinary is nothing short of astounding.

Modern Farmer | Wanderlust Tips | Cinet

Condotel: A unique and classy vacation

(#wanderlusttips) Spending a vacation in a fully serviced luxury apartment perfectly combines comfort and the feeling of privacy as of your own home. These are the superior features that have made Condotel a popular option for contemporary holidayers.

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Condotel is an interesting combination of condo and hotel, a popular vacation option in Vietnam. All apartments are equipped with the facilities of a regular apartment, with a living room, a kitchen, bedrooms, a bathroom and a toilet. The apartments are individually owned.

The difference to a normal apartment is that these luxury apartments are inside a hotel or high-end resort. They have standard equipment, managed by a professional property management group, and residents can enjoy the full range of services including the gym, a pool, restaurants, spa, nightclubs, cafés, shopping, opportunities and a casino.

These hotels and luxury resorts are usually located in popular tourist destinations, surrounded by beautiful and charming scenery. There is nothing better to help you relax and regain energy than a cup of hot tea on your own spacious balcony, in a quiet setting filled lit up with sunshine and cooled by the sea breeze, overlooking a garden or the blue ocean. These are invaluable quiet moments away from the hustle and bustle of life today.

Being away from home does not mean that you have to sacrifice your privacy, which is fully respected, though all services will available when you need them. This is what makes Condotel superior to a regular hotel room. For families with young children, families with several generations travelling together, or groups of friends, there is no better option than Condotel. You and your family can relax in a cosy 2 or 3-bedroom apartment, where you can enjoy a hot cup of coffee from a professional coffee maker or buy fresh ingredients and cook a delicious local recipe in a fully equipped kitchen. Condotel has options for 1, 2 or 3-bed room apartments, or even penthouses covering an area of several hundred square meters, for those who wish to enjoy the luxury lifestyle.

With these advantages, Condotel is gradually starting to dominate the resort market, with a series of developments along the picturesque coastline of Vietnam, including in Nha Trang, Phu Quoc, Danang and Ha Long. This promises to provide travellers with countless unforgettable experiences, and the ability to enjoy the beautiful natural scenery of this enchanting tropical country.

Ảnh: À La Carte Danang Beach

Nhung Nguyen | Wanderlust Tips | Cinet

Home at a stranger’s house

(#wanderlusttips) AirBnB hosts never need to travel far to experience the world. They live vicariously through the stories that travellers bring to their homes. And AirBnB tenants? They find a home wherever they go.

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Home at a stranger’s house

As a single father, Jonathan used to struggle raising three kids in Echo Park, Los Angeles. He had to work 80-hour-weeks at a job that was unfulfilling and he still scrambled to take care of his three children. And with such a schedule, his passion for ceramics fell by the wayside.

When his hours at work got cut back, Jonathan decided to renovate and list an extra room in his home on AirBnB. His first guests gave him such a positive review that more lined up, and he was soon renting out a second room through he online bed and breakfast community. He started welcoming more and more guests to his home. AirBnB changed Jonathan’s life, as hosting became not only an extra source of income, but paved the way for Jonathan to pursue his work as a potter. More importantly, being an AirBnB host brought joy to his house and he had interesting encounters with his guests.

Shell, a woman from New York, did not share much about the reason why she became an AirBnB host, but talked a lot about how the decision changed her view on life. Having hosted over 180 guests from all over the world, Shell refers to her home as a magical doorway, welcoming guests with unique personalities. She calls her guests “characters in a great novel”, who help her discover a little more about the bigger stories of life.

Jonathan and Shell are only two among two million AirBnB hosts who have opened their homes to welcome travellers, giving them an authentic experience of a place they are visiting.

“Belong anywhere”

Founded in August of 2008 and based in San Francisco, California, AirBnB is one of the most successful platforms using the “community sharing” business model. The website allows travellers to book accommodation at local homes. Staying at an AirBnB often means you are sharing the facilities with homeowners, and get an insight into the habits that shape their lifestyles.

With over two million listings in over 34,000 cities in 191 countries, AirBnB is currently the largest accommodation booking website in the world, opening up an infinite number of unique experiences for travellers.

Everything you have ever dreamed to experience has never been easier to reach. After only a few clicks, someone will be ready to welcome you into their home and unique experiences await you. You can sleep on a houseboat on an Amsterdam canal, become a princess inside a castle in Southern France, find a writing muse in a villa on the shores of the Mediterranean ocean, or live in a penthouse apartment in the middle of a big city. These are only a few among millions of options.

Finding accommodation is easy, but what makes AirBnB different from other homestays or hotel options is that it allows you to stay with a host as if you were an old friend who happens to stop by the house. AirBnB is not a relationship between customers and service providers, as hosts can also rate their guests. If you misbehave during your last stay, don’t be surprised when your next booking request is rejected.

You are staying at someone’s home and they have the right to welcome you or not.

When you are welcomed into someone’s home, you will be delighted when tasting their grandmother’s homemade jam, borrowing a book that the host has not finished reading, listening to an old vinyl record, or harvesting fresh fruits and vegetables from their garden.

Fate will decide the experiences and lessons and no one really knows what awaits them. AirBnB’s newest motto is: “Belong anywhere”, may many share this spirit, so that each wandering heart has a reason to wander.

Trang Ami | Wanderlust Tips | Cinet

Mr. Erwin R. Popov: General Manager of Hanoi Daewoo Hotel – Office – Apartment Complex

(#wanderlusttips) I believe that each employee is an ambassador of the hotel, who will help our guests understand and love the place they choose to stay.

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Question: Mr. Erwin R. Popov, you have had over 30 years of experience managing hotels around the world. This is your first time living and working in Hanoi, Vietnam. What have been your impressions of the city?

Mr. Erwin R. Popov: For me, the time living and working in Hanoi has been extremely delightful. I have had the opportunity to learn about the culture, history and people here. The ancient beauty, the peaceful atmosphere, the warmth and hospitality of the people were my first impressions during my first few days at Hanoi Daewoo Hotel and in Hanoi.

Question: You have had many years of experience in the hospitality industry. As the General Manager of Hanoi Daewoo Hotel – Office – Apartment Complex, how have you applied your experiences to renew Daewoo?

Mr. Erwin R. Popov: During 30 years working in the hospitality industry, I have had the opportunity to work in a lot of countries around the world. These experiences have given me a global outlook, an understanding of customers and new trends in the hospitality industry. This knowledge and experience has been thoroughly applied during my management of the Hanoi Daewoo Hotel – Office – Apartment Complex, and have contributed to positive changes at Hanoi Daewoo.

Question: In a booming hospitality market with many luxury hotels being introduced, the challenge of managing Hanoi Daewoo is to elevate the five-star brand of the hotel to compete in the future. What do you think about this comment?

Mr. Erwin R. Popov: I believe that Hanoi Daewoo Hotel has been and always will be a symbol of class and luxury, and will always be the pioneer in the luxury hotels segment in Hanoi. The hotel’s prime location in the administrative centre of the capital, its unique design, luxurious and fully equipped rooms, the largest 5-star outdoor pool in Hanoi, and loyal and professional staff are the factors that make Hanoi Daewoo stand out among the vibrant hospitality market.

As you know, competition exists in every market. The most important thing is that under the directions of our management board, we always stay true to our core value, and turn our challenges into motivation to help the hotel grow every day.

Question: 2016 is special because it marks the 20th year in operation of Hanoi Daewoo Hotel. Can you share with us the hotel’s plan to celebrate this meaningful anniversary?

Mr. Erwin R. Popov: I am extremely proud of the hotel’s 20 years of development and honoured to be a part of the hotel’s significant anniversary. To best serve our customers, we have planned to gradually upgrade a few important facilities of the hotel. Specifically, we have recently completed the renovation of our outdoor pool, so that guests of Hanoi Daewoo Hotel can experience classy service at the largest 5-star outdoor pool in Hanoi. Future renovations will include our Grand Ballroom and other facilities.

Apart from renovating our facilities, we want to celebrate this anniversary by continuing to invest in human resources. For the past 20 years, Hanoi Daewoo Hotel has been fortunate to have received the contributions of our passionate, enthusiastic and dedicated staff. To get ready for the journey ahead, we are delighted to welcome high-ranking managers from many countries around the world, with rich hospitality management experiences, including our Director of Sales & Marketing and Rooms Division Director. I am confident that they are the key to our continuing success in the future.

Question: What are Hanoi Daewoo’s plans and promotion programs to celebrate this important milestone of 20 years of development?

Mr. Erwin R. Popov: The hotel’s board of management has carefully prepared a year filled with activities, especially appreciation program to distinguished guests and business partners who have supported us over the past 20 years. Special promotion programs, a series of BBQ Buffet poolside parties on the weekends, and a Food Festival, which will be held in cooperation with numerous embassies in Vietnam are some of the special programs that will take place to welcome this important milestone.

Question: You have mentioned human resources as the key to the hotel’s success. Can you share some thoughts about the Vietnamese staff that currently work at Hanoi Daewoo?

Mr. Erwin R. Popov: The service industry in general requires hospitality. In the hospitality industry, human resources are extremely important. I believe that each employee is an ambassador of the hotel, who will help our guests understand and love the place they choose to stay. This is why I always try to be a companion, to inspire and enhance the hospitality spirit, so that each staff of Hanoi Daewoo Hotel is always eager to serve our customers 24/7.

From the very beginning of the hotel’s operation the majority of our high-ranking managers at Hanoi Daewoo Hotel have been educated overseas. I highly appreciate each employee, because in addition to his or her professionalism, they are enthusiastic, dedicated, eager to learn and they all have a big love for the hotel.

Thank you very much for this interview. We wish you success in managing Hanoi Daewoo in the future!

Trang Nguyen | Wanderlust Tips | Cinet

New family room type and promotion package at Mecure French Village

(#wanderlusttips #Mecurefrenchvillage #Danang) The Mercure French Village Bana Hills has been introducing its new room type and a special accommodation package to fascinate travelers who want to discover Bana mountain overnight.

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The Mecure French Village has added each new room with 2 bunk beds for 4 people which fit ones travelled the moutaintop with family and kids. The room is fully equipped and at 25sqm, there is more than enough space for everyone to feel comfortable.

Alongside new Family Room opening, the hotel has also launched its special French Village Discovery package valid from July 25 to December 31, 2016.

With rates only starting from VND3,123,000, the French Village Discovery package includes one night stay with complimentary breakfast, free cable car transportation and a food and beverage credit value of VND500,000 per room. Whether traveling as a couple or with the family, this package ensures a most enjoyable visit to Bana Hills.

The package is subject to availability and applicable only for bookings made directly to the hotel reservation team.

Mercure French Village Bana Hills

Address: An Son Hamlet, Hoa Ninh Commune, Hoa Vang Dist, Danang, Vietnam
Tel: (+84 511) 3799888

Wanderlust Tips | Cinet

Peaces of love in my heart

(#wanderlusttips #travellove #ngotranhaian) All stumbled onto my first big journey when I went on a spontaneous trip with a few strangers. One of them had asked his friends to join the trip and we ended up forming a group of eight people who went on a wonderful adventure together. This initial trip ignited my passion for travel and inspired me to leave my footprints on every path in the country. The last 15 years are like a movie I can watch over and over again to experience past emotions come rushing back.

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My first trip in 2001 started from Hoi An, where I crossed the 17^th parallel and from there travel to the 1,000-year-old city of Hanoi. From there we travelled dangerous roads to reach the majestic mountains in the Northwest. This first trip full of naïve decisions, taught me valuable lessons. My following journeys would only begin after careful preparation and detailed planning. The Northwest impressed and overwhelmed me, and fuelled the burning fire of my youth. The further I ventured, the more I realised my lack of skills to explore such a place and I subsequently took shorter trips to closer destinations. I accumulated knowledge, made time, saved money for each trip and shared my passion with friends who have similar interests. As my journeys continued and seven years passed I left footprints throughout the villages in the Central Highlands, the peaceful villages in the South, and the charming beaches next to clear blue water along central Vietnam. One day, my instinct told me that it was time the Northwest met with my adventurous footsteps.

Pha Din Pass is like a thread, weaving through the reddish colour of the majestic mountains. Khau Pha Pass is charming, with its surrounding golden terraced rice paddies resembling a staircase from the valley reaching the sky. O Quy Ho is one of the most majestic mountain passes in Vietnam and you can stand among the vast sea of white clouds and witness the early morning rays of sunshine peak through the clouds to illuminate the villages in the valley.

Ma Pi Leng Pass is steep and Tu San canyon stretched deep below with the blue Nho Que river winding through it. Above it are countless layers of mountains and clouds. Legendary landmarks such as Hang Te Cho waterfall, Y Ty commune, Du Gia commune, Mau Due commune, Ban Gioc – Detian Falls, Friendship Pass, Tra Co, Yen Tu are further attractions to visit.

I searched online backpacker forums and found an interesting piece of information. Every adventurer dreams of conquering the four poles and the peak of the country. My dream and goal were set. In October 2009, I conquered Mount Fansipan – the roof of Indochina, as well as Vietnam’s northern pole Lung Cu. When I stood alone among the immense landscape, I quietly let my emotions take over. My pride for my homeland had never been so strong.

By now, the passion for travel has saturated my blood and I constantly think about future explorations of every part of the country. In February 2010, I continued my journey and conquered Vietnam’s west pole – A Pa Chai Milestone No. 0 – the border point connecting Vietnam, Laos and China. It’s difficult to describe the wonderful feeling I had when I reached the top of the mountain and all my fatigue disappeared. Milestone No. 3 stood in the immense landscape not budging. This country has persevered despite the immense bloodshed to protect it, so that I could proudly stand there. Among the vast landscape of mountains and clouds, I felt small, and my cravings to explore more places became even stronger.

In June 2010, I visited the country’s easternmost point. No other trip left me with such unforgettable feelings. During this trip I learned significant lessons from simple peasants.

Life is one big journey. And in October 2010, I once again stood between the vast sea and sky, this time on southern tip of Vietnam. There are no words to explain the beautiful landscape that day, the sea was clear blue, and the sky was filled with billowing clouds. Standing on a small cape overlooking the immense sea stretching into the distance, I once again was overwhelmed by happiness.

As fate would have it, my journeys continued to destinations I never knew existed. I went to Milestone No. 42, the second tallest of its kind, on the Vietnam – China border highway; Milestone No. 79, the tallest in Indochina; and explored many islands: Mai Nha, Thu, Thu Chu, Nam Du, Pirate Island, Hon Hai, Diep Son and many more. I will never forget the precious moments when you see a sea of clouds from a mountaintop, or watch the sun rise and set over the sea.

I do not remember how many journeys I have been on, but the most horrifying one I have experienced was with Nguyen (who later became my wife and travel companion). We were crossing the muddy, deserted road connecting Bao Lac and Thong Nong to reach Pac Po – Cao Bang on a stormy day. Our car was stuck in the mud, and it seemed impossible to escape. We were weary, and all of our energy had disappeared, I wanted to give up and let fate decide what would happen next. Fortunately, some H’Mong friends came to our rescue. Their warmth and kindness gave me the strength and faith needed to overcome the difficulties of this part of our trip.

Thanks to my adventures, I have started a career in journalism. Thanks to this interesting job, I have even more opportunities to travel, to explore distant lands and have ever more exciting experiences that go beyond anyone’s imagination.

Not only am I visiting destinations on my S-shaped homeland, but I also had the chance to expand my horizon to faraway lands including Malaysia, Thailand, Laos, Cambodia, China, and even the Mauritius remotely located in the Indian Ocean. My journeys continue and I keep collecting experience and new emotions.

Each place I visit is a piece of love that I fill my heart with.

About the author

Ngo Tran Hai An, who goes by Quy Coc Tu, was born in 1981 in Bao Loc, Lam Dong. Currently, he is a reporter at Zing.vn. He enjoys “taking the road less travelled”. His nickname Quy Coc Tu (or simply Quy) comes from a character of Chinese history. In the traveller’s community, he is known as a pioneer because of his frequent travels to explore new destinations. He is always willing to share his experiences and beautiful images with those who enjoy exploring new places.

After 15 years of travelling, Hai An has left footprints on every path in Vietnam. It was during his trips that he found his soulmate who travels with him to every part of the country. He has been with his girlfriend for many years, and it is the exciting and sometimes even arduous journeys together, that really bind them together.

In becoming an experienced traveller, he has had many difficulties, especially the lack of support from his family who have been educators for generations. “Many people think that travelling is a vacation, but there is much more to gain, especially the personal growth and friendships. These are things no school can teach you,” Hai An says. That is the reason he believes young people should travel when they can. “It is the way to open your heart and opportunities will naturally come along,” he believes.

In 2016, his travel plans include exploring the north of Thailand filled with national forests and rugged mountains, a trip to mysterious Egypt, and experiencing the wild country of Kenya. Let’s await the stories of Quy’s future travels!

Ngo Tran Hai An | Wanderlust Tips | Cinet

The colourful world of Wagashi

(#wanderlusttips #wagashi) Wagashi is not simply a dish. It has become a sophisticated art form that celebrates the natural beauty of the four seasons. Starting with fresh, natural ingredients, Wagashi chefs pour their emotions and creativity into each dish, creating delicate flowers that make the Japanese culinary paradise come to full bloom

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The four seasons of Wagashi

Discovering the art of creating Wagashi means getting to know one of the beauties of Japan’s culinary culture. At its heart is the culinary quintessence that generations of Japanese cooks have developed and preserved.

Wagashi continuous to morph shape and change colour. From budding cherry petals, to mountains covered with red leaves, a small butterfly, a lovely robin, to tranquil, snowy forests. The delicately decorated Wagashi pieces package both earth and sky inside their tiny bodies, leaving diners in awe and giving them a visual satisfaction that no other dish can provide.

One unique feature of Wagashi are the ingredients. Each season has its own Wagashi, inspired by the changing colours and features of time. Wagashi satisfies different senses and stimulates diners’ imagination and appetite. Wagashi is served with tea, and the dishes are delicate and refined recreations of flowers, plants and animals. Nature’s four seasons give the culinary artisans endless inspiration. In spring, Wagashi come in the shape of blooming flowers; in summer they sparkle like water droplets; in autumn, Wagashi resemble red maple leaves covering the forests and in winter it is grilled golden fishes that warm up a family’s kitchen.

Each Wagashi is like a delicate landscape painting and the brush strokes painted with the kitchen utensils of a skilled chef.

Rice flour (from white rice, glutinous rice, or brown rice), azuki (red bean) puree, ground roasted soybeans, matcha green tea and wasanbon sugar are the main ingredients for Wagashi. Each is a miniature world, leaving diners in awe because thanks to their eye-catching and delicate design, a harmony of colour and taste.

Wagashi stimulates all five senses

Enjoying Wagashi is not merely eating a cake. Wagashi asks of diners to use all of their senses to fully absorb the sophistication.

Sight

For the Japanese, this is a very important factor, as the first thing they take in is the cakes’ presentation. Each one is a beautiful painting, portraying the colourful splendour of life. Wagashi’s shapes, colours and designs are inspired by poetry, art or designs, and resembles nature, birds and flowers.

Taste

The Japanese highly value natural flavours in their culinary culture,. Wagashi is made mainly from a variety of beans and grains, which are traditional and nutritious ingredients. This allows diners to absorb the essence of nature.

Smell

Wagashi has a light and delicate scent, which stems from the baking ingredients. The faint, sweet scent of Wagashi highlights the flavours of the cake, while enhancing the taste of the accompanying beverage.

Touch

The Wagashi is soft and moist to touch but has a crisp feel when you take a bite. This perfect symbiosis comes from the fresh and unique ingredients.

Hearing

Wagashi’s charm originates from their lyrical names. Many of the names come from classical poetry and literature; others are derived from a certain season of the year. The names of Wagashi are elegant and pleasing to the ear. They are most often the names of beautiful flowers, pure and natural sceneries, or drawn from Japanese poetry.

Appealing to all five senses, Wagashi diners will find all the flavours of life hidden within the experience of eating this dish.

Hotel Nikko Hanoi’s Deputy Head Chef has provided Wanderlust Tips readers with the four typical types of Wagashi, representing all four seasons of Japan.

1. Monaka (daisy cake)

Daisies are often associated with autumn. Monaka consists of two crispy round pieces made from glutinous rice flour. In between the pieces is a red bean paste filling. This is a famous specialty that everyone should try in Japan.

2. Ajisai (hydrangeas cake)

This is a light purple jelly cake made from ground pueraria montana (Kuzuko) roots, and cut into circles to resemble hydrangeas (Ajisai). The cakes are usually placed on fresh green leaves before being served to guests. The decoration exudes the taste and colours of the rainy season in June.

3. Nerikiri (five-petal flower)

Kneading ground white beans and Mijinko rice flower together, and then pressing the mix into wooden moulds or handmade shapes make Nirikiri. The cake has a variety of styles, and the shapes depend on the season. However, Nirikiri is most representative of spring.

4. Kantsubaki (Japanese camellia cake)

Kantsubaki resembles the Japanese camellia flowers (Tsubaki) on a cold winter day. The cake has a rich red bean filling, wrapped in a layer of smooth Nerikiriko white bean powder. The cake is dyed pink and shaped like a flower, with a bit of yellow to resemble pistils.

Trang Nguyen | Wanderlust Tips | Cinet

Osteria Francescana’s chef turns leftover food to meals for people in need

(#wanderlusttips #Rioolympics #OsteriaFrancescana) Leftover food at Rio Olympics will go to people in need – with a little help from the chef at the best restaurant in the world.

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The project was initiated by Chef Massimo Bottura – whose Italian restaurant Osteria Francescana was named the world’s best in 2016 by the World’s 50 Best Restaurant awards – and David Hertz, the founder of the “Gastromotiva” non-profit.

“Reffetto-Rio” will turn surplus food from the Olympic Village into meals for those in need during the games, which will be held in Rio de Janeiro, Brazil from 5 to 21 August, with the Paralympics running between 7 and 18 September.

Bottura has previously run a similar initiative during the Milan Expo, which has inspired the Rio Olympics food waste programme. That initiative turned the surplus from pavilions into meals, and resulted in more than 15 tonnes of food being given out instead of wasted, according to the Climate Action Programme.

The cause is close to Bottura’s heart, as he also runs a non-profit called Food for Soul, which is dedicated to raising awareness about food wastage and hunger. According to the Food for Soul website, the new community kitchen in Brazil will “come to life in a 300-square-metre space donated by the municipality of Rio de Janeiro in Lapa neighbourhood, the beating heart of the city”.

The space will see Brazilian and international chefs cook healthy meals from the food surplus, while raising awareness about food waste, noting that “restoring food will be as important as restoring the dignity of people”. In addition to food, there will also be cooking and nutrition classes for locals. Refetto-Rio is set to open its doors on 9 August.

Lonely Planet | Wanderlust Tips | Cinet

Dim Sum: A journey of touching the heart

(#wanderlusttips #Sofitelplaza #Dimsum) Every time I think of Dim Sum, enjoy Dim Sum, or look at delicate bamboo steamers filled with fresh, meticulous dumplings resembling tiny works of art, I feel astonished. Is this what people actually ate every day during the tiring journey through cold nights across the thousands of kilometres of the Silk Road stretching from the North of Asia to the Mediterranean and Europe? Did this difficult and weathered journey affect the delicate symphony of flavour and colour presented in tiny bamboo steamers?

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Dim Sum – Harmony of scent, taste, and colour

This unanswered wonder stimulates my taste buds every time I enjoy the dish accompanied by a slightly bitter taste of a cup of tea traditionally served with dim sum. Forget about coffee, milk tea, latte, alcohol or the ice blended drinks popular among youths. Dim Sum is perfectly paired with tea, as an integral part.

Dim Sum is dishes made up of a selection of small servings of intricate types of dumplings made from a variety of ingredients and spices. Recipes are a long list of Eastern spices including soy sauce, oyster sauce, sesame oil, onion, garlic, shallots, roasted soybeans juice and fermented black beans. Combined with the starchy and protein heavy ingredients that make up the other half of the content, dim sum can make you quite full. Tea, with its frugal and acidic taste balances the taste buds and supports digestion.

This combination is simply a harmony of taste, scent, and emotions. One can enjoy a piece of dumpling filled with the scent of meat or the sweet, crispy taste of shrimp, wrapped in a fragile and tasty layer of dough. Spotlessly white and soft rice rolls, dipped in brown soy sauce, will make you mouth water and deliciously melt as soon as it meets your tongue. Only a sip of warm tea can calm your satisfied taste buds.

This culinary art has crossed all borders. Dim Sum is available everywhere and the great thing is that people try to retain the diversity, sophistication and rich taste of the dish, wherever it is served, be it Europe or the Americas.

Dim Sum – a culinary legacy

The short name stands for the long legacy of the dish, which includes hundreds of sophisticated recipes. Not to mention the presentation of the dish. Every time the lid of a bamboo steamer is lifted steam rises up and an attractive smell escapes. As the diner’s awe dissipates with the steam and even as their craving for the food grows they are often not able to take a bite right away as the dish is simply too beautiful.

I am not sure why, but every time I savour Dim Sum, whether it is steamed, fried and at times greasy, I feel a cooling, soothing sensation.

This may only be me, but I do believe most Dim Sum enthusiasts can get overwhelmed at the sight of a menu listing hundreds of dishes. At budget restaurants, where dim sum is served like a snack, there are fewer options usually not exceeding 20 dishes. Of all the restaurants I have visited, perhaps Ming restaurant inside Sofitel Plaza is the only place where this dish can be enjoyed fully with a menu offering over 68 dishes. I always try to narrow down my selection before ordering and eat slowly to enjoy the perfect balance of taste. As a bonus the desserts served at Sofitel Plaza are excellent, I never miss out on the mango pudding when dining here.

To my surprise Ming restaurant recently renovated Dim Sum menu with totally new dishes including fried rice rolls with mushroom sauce, steamed bean curd rolls with shrimp and meat, stir fried radish rolls with XO sauce, fried cheese rolls, grilled char siu dumplings, cream dumplings with salted eggs and fried durian served with cream. Any professional chef knows that finding a twist for a dish that is already well known, perfect in its execution, and has a rich history, is a risky gamble, similar to trying to break a record. In the film ‘The Hundred-foot Journey’, Indian culinary enthusiast Hassan is asked by veteran chef Madame Mallory, who owns a popular restaurant in France, why he wants to change a 200-year-old dish and answers: “Because, madam, maybe 200 years is long enough.” If you can be creative while maintaining the perfect balance, why not? After everything I have experienced at Ming, this new menu excites me more than it concerns me.

Another thing that I often ponder is how this impressive legacy has been kept intact throughout hundreds of years. And another line from the aforementioned culinary film often comes to mind: “Spices are cheaper than airfares”. Food is magical as the taste of a dish can take you on unbelievable journeys through space, time and cultures without getting up from the table. Dim Sum is a case in point, even though the dish is served around the world, every time I eat it, I picture tired traders, stopping at a simple Yum Cha restaurant at 5 a.m. on a cold morning to enjoy a hot steaming cup of tea and sample delicate dumplings served in bamboo steamers.

Ming Restaurant serves Dim Sum for lunch every day.

Address: Level 2, Sofitel Plaza Hanoi, 1 Thanh Nien Street, Ba Dinh District, Hanoi.
Tel: (+844) 3823 8888
Facebook: https://www.facebook.com/sofitelplazahanoi

Nhung Nguyen | Wanderlust Tips | Cinet

The meticulous art of mosaic in Chuyen My

(#wanderlusttips #Chuyenmy #mosaic) Mosaic is ancient craft dating back hundreds of years. It has retained its unique appeal and in Vietnam the mosaic craft is most closely associated with Chuyen My. The region is home to a number of talented artists committed to the traditional craft.

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Chuyen My is part of the greater Hanoi area and located by the Nhue riverbank. It is made up of a little cluster of villages where mosaics are being made, among them Chuon Thuong, Chuon Trung, Chuon Ha and Chuon Ngo.

According to a Chuon Ngo village legend the art of mosaic developed in the area around the 11^th century. The forefather of the craft worshiped in the village is Truong Cong Thanh – a general who was a skilled artisan and writer and one of Ly Thuong Kiet’s troops. The story has it that Truong Cong Thanh was one of the finest deputy generals in the king’s army. After fighting back invaders from the Ly kingdom, he was awarded a parcel of land by the king and spent the remainder of his life there. He travelled often and on one of his trips he happened upon a stream, glistening with colourful little shells. He brought them home and assembled them into gorgeous patterns. He continued developing the new craft and taught his fellow villagers. Other villages in the area took up the craft and the mosaic tradition has spread across the entire Chuyen My area.

During the times of the Tran Dynasty, mosaic skill developed to a sought after art. Mosaic artefacts were collected and offered as tributes to members of the Nguyen Dynasty in 1289. Old masters practicing the art in the Ngo area were called to the imperial capital Hue to create mosaic products for a succession of emperors including Nguyen Van Phu and Ly Muc.

European merchants visiting Vietnam during the height of the mosaic trade considered the skill both sophisticated and clever and thought mosaic one of the finest forms of art. By 1868, the French were occupying the entire south of Vietnam and Governor De La Grandière asked the royal court of Hue to send him two of the best mosaic artists to Saigon to set up mosaic workshops and train people. Ten years later mosaic products made in Vietnam were sent to France to be presented at trade shows.

Seemingly useless shells were being transformed into some of the most sought after products of the time. The creativity and ingenuity of Chuyen My’s mosaic artists allowed them to form the most spectacular patterns and create highly sophisticated art displays. The craft does not merely require chiselling, sharpening and positioning the small components, there is a complex process involved in each mosaic product. For traditional artists the making of a mosaic is in itself a piece of art.

One of the most important stages in making a mosaic is “can xa cu”. That is to carve the outline of the final display into a piece of wood and arrange shells to form the desired patterns. The mosaic is then trimmed, polished, sharpened and in some cases further decorated with drawings. The sawing and carving of the shells requires great care and mosaic artists have to do this manually.

The shells used in mosaic are sourced in Vietnam or imported from Hong Long, Singapore or Indonesia. They come in unique colours and form. The thin, small ones are dark, white ones tend to be thick and mother of pearl shells have a thick iridescent layer on the inside shimmering in the colours of the rainbow. Snail shells sporting luxurious colours are also used to create pictures of mountains, phoenix and dragon wings or patterns in the costumes of kings and lords.

In the past, Chuyen My’s mosaic artists mainly created lacquered wall decoration and couplets for churches, pagodas and temples, or produced uniquely designed old cupboards and tables. Over time and through outside influences, the workmanship has gradually improved and diversified. Today’s mosaic artists produce evermore sophisticated and detailed pictures and products with diverse, delicate designs.

Though having been around for centuries the nation’s turbulent history has rendered the mosaic craft less and less popular. The true remaining mosaic artists working in the craft villages however are steadfast in their mission to preserve and develop the age-old tradition they inherited from their ancestors. With persistence and hard work artists in Chuyen My unceasingly continue to create mosaics and learn new techniques. A new generation of mosaic artists in Chuyen My’s villages take pride in merging their traditional craft with modern techniques and creativity to create stunning mosaic products. With their calloused hands and unwavering commitment to the craft they etch a distinctive feature into Vietnamese culture.

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