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A culinary walkthrough of Vietnam at Ceylon Continental Hotel

Aug 23, 2011 3:46:25 PM - www.ft.lk

Ceylon Continental rolls out an appetising and typically fresh assortment of Vietnamese meals at the Emerald restaurant, beginning 26 August.

The Vietnamese Food Festival which will run for 4 days will offer authentic Vietnamese food prepared by the extraordinary Chef Duong Tran Thai.
The Hotel will price the promotion at Rs. 1,900 Nett per person. Chef Duong Tran Thai has honed his talent through a history of stints spanning Asia and Europe.
A former Chief Cook at Sea Lion Ship in Denmark, Chef of Caravelle Hotel in Saigon Vietnam, and Chief Cook, Saigon World Company in Japan, and over 15 years of experience has led him to stop by the culinary capital of the world, Sri Lanka.
The mainstream culinary traditions in all three regions of Vietnam share fundamental features and Chef Duong plans to bring these out through Continental’s Vietnamese Food Festival.  Vietnamese cooking is greatly admired for freshness of the ingredients and for promoting a healthy eating style.
“Most meats are only briefly cooked to preserve their original textures and colours. Vegetables are rarely cooked; if they are, they’re boiled or only briefly stir-fried. The freshness of food will be maintained. Herbs and vegetables are used abundantly, and colourful condiments will accompany all dishes. Broth and soup based options will be on offer too — a culinary trademark of all three Vietnamese regions.” Chef Duong Tran Thai explained.
This tantalising food promotion will feature saute pork with five spices & lemon grass, pho shrimp noodle soup, variety of rice paper rolls served with peanut sauce, chicken meat cooked with coconut juice, pineapple, onions & spicy fish sauce, tender beef saute with coconut milk and black mushrooms, and grilled beef & prawn over vermicelli.
The Ceylon Continental Hotel is owned and managed by the Hayleys Group. For reservations please call 0112 421 221, Ext:1411 or visit www.ceyloncontinental.com

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