Article archive
20/04/2016 07:53
Address: 74/7 Hai Ba Trung, Dist. 1 | The Courtyard, Ho Chi Minh City, Vietnam
Phone Number: +84 28 3825 8485
Hours: 8:00 am to 17:30
Saigon Cooking Class's Chefs propose cooking class and street food tour!! For adventurous people hop on the back of ours scooters and let our Chef guide you across Saigon's hidden alleys to sample the best of local delicacies.
Go the market with your Chef to buy necessary ingredients for your class, then head back to the kitchen to learn how to prepare a selection of traditional and contemporary Vietnamese dishes. This is a great immersion experience.From Tuesday till Sunday, cooking class twice a day.
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20/04/2016 07:47
cookingsaigon.com/categories-detail/menus-of-discovery-initiation-course-162.html
Address: 269 Bis Nguyen Trai Street, Ho Chi Minh CityDistrict 1, Vietnam
Phone Number: +84 28 3838 6037
Hours: 8:00 to 22:00
Hanoi and its Halong Bay…..
Saigon or Hochiminh City,
so lovely by its unique ambiance
and especially by its gastronomic cultures!
Programs of cooking course in Saigon,
a cultural discovery not to be missed
at MAI HOME
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19/04/2016 09:19
Name or restaurant La Cuisine
Address 48 Le Thanh Ton, D1
Telephone (08) 222 988 82
Whether or not reservation are necessary Reservations Recommended
Opening Hours 11h-14h and 17h-22h
Close days Sundays
Name of manager Le Minh Trung
Owners Erwann Serene
Dress code Casual
Atmosphere/good for Mediterranean
Price range and specialities 250000-500000vnd, French Fine Dining
Credit cards accepted All except American Express
Description "La Cuisine is a French restaurant located in the heart of Ho Chi Minh city, designed to make you feel as if you were at home. The open kitchen gives you the opportunity to see the Chef and his team pamper you with a selection of mouth-watering dishes.
Having worked in France, London, and São Paulo, Chef Erwann Serene decided to settle in Vietnam where he worked in La Camargue for the past 8 years.
In 2009, he decides to open his own restaurant, and works on the La Cuisine...
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