Four
Taste the World
countries
"Vietnamese Cuisine & Traditions"
Phở – From Northern Vietnam to the World
Vietnamese phở originated in the early 20th century in the northern delta region, influenced by French cuisine and traditional Vietnamese broth-making techniques. The dish features a clear broth simmered from beef or chicken bones, rice noodles, thinly sliced meat, and distinctive spices like ginger, cinnamon, and star anise. This combination of local ingredients and meticulous cooking has made phở a national culinary icon and a beloved dish around the world.
Born in the North
Hanoi Classic Pho
clear broth, gentle aroma, pure and minimalistic
Southern twist
Saigon Sweet vs Bold Pho
richer broth, sweeter notes, served with vibrant herbs.
A lighter Northern creation
Aromatic Chicken Pho
warm ginger–onion scent, comforting and clean
Central Highlands specialty
Pleiku Dry Pho
noodles in one bowl, broth in another — unique, bold, and playful
International Reviews of "Pho"
CNN ranks Vietnamese pho bo among the world’s top soups, praising its long-simmered broth infused with cinnamon and star anise. They also call pho a true national icon — “greater than the sum of its parts,” celebrated for its aroma, balance, and elegance.
CNN Travel
The Michelin Guide features multiple pho restaurants in its Bib Gourmand selection. At T.U.N.G Dining (Hanoi), Michelin highlights a modern, artistic reinterpretation of pho — delicate sheet noodles, crystal-clear consommé, and a signature pho jelly, crafted like a culinary masterpiece.
Michelin Guide
Pho is more than a soup — it’s a cultural icon. From North to South, each bowl tells Vietnam’s history and tradition in every flavorful sip.
National Geographic
Vietnamese Bánh Mì
Vietnamese bánh mì originated from the French baguette, but the Vietnamese reinvented it into a crispy, airy loaf filled with pâté, meats, herbs, and pickled vegetables. From this East–West fusion, bánh mì has become a true icon of Vietnamese street food, praised worldwide as one of the best sandwiches in the world. Tasty, quick, affordable, and full of character — bánh mì is the flavor of Vietnam wrapped in a single loaf.
“Vietnamese bánh mì
is one of the world’s best sandwiches.”
_ The Guardian (UK)
"More than just delicious,
bánh mì is a symbol of
Vietnamese culinary culture - accessible, creative,
and full of flavor."
_ CNN Travel
“A Vietnamese bánh mì
balances all flavors perfectly - crispy, soft, salty, sweet, and spicy - making it irresistible to anyone.”
_ Lonely Planet
Curious why Vietnamese bánh mì is ranked among the world’s best sandwiches?
Discover the secret ingredients and flavors behind this global icon
"Mongolian Cuisine & Traditions"
Buuz (Steamed Dumplings)
Buuz are traditional Mongolian steamed dumplings filled with minced meat (usually beef or mutton), onions, and simple spices.
Buuz is eaten year-round, but it becomes especially meaningful during Tsagaan Sar, when families prepare hundreds of dumplings together. This tradition shows respect for ancestors, hospitality, and unity.
Tsuivan(Mongolia’s Beloved Noodle Dish)
Tsuivan is one of Mongolia’s most popular comfort foods, made with handmade noodles, stir-fried meat (usually mutton or beef), and mixed vegetables. The noodles are steamed together with the meat so they absorb all the flavor, creating a warm, filling, and delicious dish perfect for Mongolia’s cold climate. It represents everyday Mongolian home cooking — simple, hearty, and satisfying.
Aaruul – Mongolia’s Traditional Dried Curd Snack
Aaruul is a classic Mongolian dairy snack made by fermenting and sun-drying curd until it becomes firm and long-lasting. Its flavor can be sweet or very sour, and its shapes vary by family tradition. Easy to store and perfect for travel, aaruul has been an essential food for nomadic herders for centuries. It represents health, preservation, and hospitality, often served to guests and placed on holiday tables as a symbol of Mongolian dairy culture.
"Chinese Cuisine & Traditions"
Hot Pot
Hot pot, known as “dabianlu” in Cantonese, is a cooking method where ingredients are cooked in a pot filled with boiling broth or water. Its defining feature is the immediate cooking and consumption of food, ensuring it remains piping hot when eaten. Typical hotpot ingredients include: sliced meats, offal, seafood, vegetables, mushrooms, tofu, meatballs, instant noodles, glass noodles, and more. These are placed into the boiling broth to cook briefly before eating. Some variations also involve dipping the cooked items into sauces.
Before you taste it, watch how we eat !
Spring rolls – a traditional food for Chinese folk festivals
Spring rolls, also known as spring pancakes, spring plates, or thin pancakes, are a traditional festive food in Chinese folk culture, popular throughout China and especially prevalent in regions like Jiangnan. In southern China, people eat spring rolls and sesame glutinous rice balls instead of dumplings during the Spring Festival. In the Zhangzhou area, spring rolls are also eaten during the Qingming Festival. Besides being prepared for family consumption, they are often served to guests. Spring rolls have a long history, evolving from the ancient spring pancakes.
"Hungarian Cuisine & Traditions"
Hungarian cuisine is rich, flavorful, and deeply rooted in tradition. It features hearty soups, stews, and meat dishes seasoned generously with paprika. The meals often reflect a warm, home-cooked style that has evolved over centuries.
Gulyás
Gulyás is a traditional Hungarian soup made with beef, vegetables, and plenty of paprika. Its slow cooking creates a deep, comforting flavor, making it one of Hungary’s most iconic dishes. It is often enjoyed with fresh bread.
Töltött Káposzta
Töltött káposzta is made from cabbage leaves filled with a mixture of minced meat and rice. The rolls are simmered in a paprika-infused sauce that becomes richer as it cooks. It’s a beloved dish often served during festive occasions.
Lángos
Lángos is a popular Hungarian street food made from deep-fried dough, traditionally served hot and crisp. It is most often topped with garlic sauce, sour cream, and grated cheese, though many variations exist. Its warm, savory flavor makes it a favorite at markets and festivals.
Szilvás Gombóc
Szilvás gombóc are soft potato dumplings filled with whole plums or plum jam, offering a sweet and comforting flavor. After boiling, they are rolled in buttery toasted breadcrumbs and lightly dusted with sugar. This classic dessert is especially loved in late summer and autumn, when fresh plums are in season.