Hon Tam (Silkworm island) has become a familiar name with tourists to Nha Trang coastal city over the years for its wild tropical forest, long beach and clear water. However, after one year of construction the four-star resort Hon Tam Island looks as splendid as a silkworm spiting out silk into the green sea of Nha Trang.

About 7 kilometers southeast of Nha Trang City, construction of the 110-hectare Hon Tam started in November 2007 by Hon Tam Nha Trang Sea Joint Stock Company with an investment of US$35 million.

Setting foot in Hon Tam Island as the sun was setting over East Sea we are amazed by the changes on the island after only one year of construction. The luxurious facilities and modern equipment are in a multi-tiered space, of which the highest tier is 20 meters with an artificial waterfall on its peak, looking like a silver band streaming down the island.

The stylish, tiled-roof bungalows in an Eco Green area are spacious and sophisticated, designed to satisfy the various needs of guests including deluxe and family suites, or romantic hideaways for newlyweds.

The magnificence of the sea, mountain and forest are inspirational and consideration is given to keeping the resort in harmony with its environment, with roads made from pebbles and rocks, and mountain walls turned into green eaves.

On hot summer days the cool water of the 200-square-meter swimming pool shaded with ancient trees will provide a respite for tourists and the three restaurants offer a wide range of cuisine from Western and Asian Fusion, Fast food to delicious Nha Trang Sea food.

Coming to Hon Tam is coming to nature, as the island is covered by hundreds of ancient trees such as tamarind, willow, almond and bamboo as well as an array of colorful flowers such as daisies and sun flowers.

In addition to sightseeing and sun bathing there are a wide variety of activities available on the Island: mountain climbing, hiking, para-sailing, boating, wind-surfing, jet-skiing and especially scuba-diving, to explore the secrets of the ocean world and see thousands of fish and colorful corals around the rocks.

Hon Tam Resort is a wonderful get-away for recreation and health improvement, to reward yourself with a deluxe and relaxing vacation after hard working days.

Phu Quoc Island is a peaceful tropical paradise in the warm turquoise waters of the Gulf of Thailand and close to mainland Ha Tien Town in the Mekong Delta province of Kien Giang.
The destination is becoming well known for its stunning beaches, untouched natural environment, wonderful sunsets and fantastic scuba diving and snorkeling, attracting many tourists year round.

However, these days, visitors to Phu Quoc are also drawn to the massage services on the beach.

Beach massages on Phu Quoc Island have developed unprompted as an amateur career. About 100 women are offering massages both on the beaches and in resorts at about VND60,000 per hour, earning from VND200,000 to VND350,000 a day in high seasons.

While they may not be professionally trained, they have learned from experience and been taught by skilled practitioners and even by guests. They are also required to adhere to strict regulations regarding clothing and manners, and are not allowed into hotel or guest rooms.

Bung Binh Thien (Peaceful Lake of Heaven), a blue-and-fresh-water lake, is tranquil year round, reflecting clusters of clouds and enticing passers-by to stop and contemplate the primitive attraction.
Located in An Phu District, in the Mekong Delta province of An Giang, linking three communes, namely Khanh Binh, Nhon Hoi and Quoc Thai, and adjoining Binh Di River and Hau River, the natural lake is becoming known as an eco-tourist area.

The lake covers about 200-300 hectares in width and four meters in depth in dry season. However, the zone is directly influenced by the hydrographic system of the Mekong River and thus the width triples in the rainy season, with the depth increasing up to seven meters.

When the area floods most rivers in the Mekong Delta are muddy with alluvium, but the water of Bung Binh Thien remains clear and blue; a splendid landscape endowed with the highest biological diversity in An Giang.

Bung Binh Thien is home to many ethnic Cham people. Until recently the Cham ladies lived very sheltered lives but nowadays they are engaged in the modern world, developing businesses and participating in cultural and artistic activities in society.

Bung Binh Thien is a place of tranquility where visitors can escape from the stresses of city life and discover the poetic nature of the area, with water-lilies and lotus swaying in the wind on the lake, and the bustle of creatures such as fish, shrimp, snakes and turtles under water.

Italian cuisine is always a special attraction for connoisseurs and almost every region in Italy has its own varieties with characteristic shapes and fillings. However, there are some dishes that you will find almost everywhere, and these have become standards among the many Italian communities scattered across the globe.

You may not have heard of “ravioli” before but if you visit Park Hyatt Saigon from 6th to 20th March, you will be able to taste for yourself this delicious Italian standard thanks to Italian Chef Michele Gulizzi at Opera restaurant.

Ravioli is a very popular form of pasta, comprising a rectangular or circular piece of pasta that are filled with a wide range of delicious of ingredients. Its name derives from the Italian verb “to wrap” because when it is made, filings are wrapped in a layer of pasta. The fillings for ravioli can be either meat, fish-based or vegetable such as spinach or nettles, often combined with a soft, creamy cheese called ricotta. They can also be also potatoes, squash or even tofu.

There are many versions of ravioli and for this promotion, Chef Gulizzi will create such sumptuous dishes as Double Pappardelle, Eggplant, Smoked Provolone, Cherry Tomato Sauce; Saffron Ravioli, Ricotta and Gorgonzola Filling, Zucchini Flowers; Scallops and Smoked Bacon Tortelli, Mascarpone Cream; Black Fagottini, Sea Bass Filling,

Artichokes, Chives Emulsion; Thyme Cappellacci, Slow Roasted Wagyu Beef Filling, Beef Jus and Triangle Shaped Pasta, Mushroom Filling, Fontina Cheese Fondue, Truffle Sauce.

So come and enjoy authentic Italian food created by an Italian Chef at Opera restaurant. Prices range from US$10++ to US$16++.

Contact:
Le Ho Thanh Phuong (Ms.)
Marketing Communications Manager
Park Hyatt Saigon
Phone: +84 8 3824 1234   Facsimile: +84 8 3823 7569
Email: phuong.le@hyatt.com

Pan-seared scallops with clam jelly, lemon-marinated vegetables, chardonnay white wine sauce and barley grains with executive sous chef Andreas Askling from the Caravelle Hotel in HCM City.

The Swedish chef’s unique Scandinavian style and extensive international experience brings new exotic flavours to the Caravelle’s Reflections restaurant. His pan-seared scallops with white wine sauce has been an instant stand-out. The white wine sauce is the decisive element that makes the dish unique and aromatic. The dish can be served either as a starter or main course

Chef Andreas Askling

Ingredients: 4 persons

• Scallop: 400g

• Clams: 400g

• Chardonnay white wine: 300ml

• Onion, chopped: 20g

• Garlic, chopped: 5g

• Water: 300ml

• Gelatin sheets: 2 pcs

• Agar agar: 3g

• Assorted vegetables: 200g

• Cream: 200ml

• Lemon juice: 50ml

• Chives, chopped: 5g

• Barley grains: 120g

• Chicken stock: 100ml

• Shallot onions, chopped: 25g

• Butter: 40g

Method:

• Saute chopped onion and garlic in olive oil, add cleaned clams, then wine and water. Put a lid on the pot and cook until clams open, strain and take 400ml of the clam liquid and add soaked gelatin and agar agar. Whisk well and set aside.

• Remove clams from the shell and place in a terrine mold pour over the clam/ gelatin liquid and place in the fridge for at least six hours to set, cut in desired shape and heat in the oven at 80oC for 10 minutes.

• Reduce the remaining clam liquid with cream to desired consistency, season to taste with salt and pepper.

• Blanch your favourite vegetables and marinate with lemon juice and chopped chives. Slowly heat just before serving.

• Cook barley grains with onion and chicken stock. Finish off with butter and season with salt and pepper.

• Season scallops with salt and pepper and pan-sear in butter until medium-rare.

• Plate according to picture

The occasion will offer a look into unique Mexican cuisine with the presence of two visiting Mexico’s leading Master Chefs Roberto Treves and Sergio Snyder who will not simply be content with displaying their immense culinary prowess but will also entertain audiences by their wonderful Mexican songs.

The two chefs will showcase a remarkable range of food and refreshments for delightful evenings. Action station will offer popular Mexican finger foods such as: Tacos, Quesadillas, Burritos. Blending and swirling chilli, spices, herbs, roots and even flowers with meats and seafood, the chefs will offer a spread of nearly 30 dishes during this Fiesta which will include soups, salads, mouth-watering main dishes, desserts and drinks options.

Audiences will also have a chance to know more about the Mexican art through the exposition of 12 paintings by Mexican artists at El Patio and Cava Lounge.

Mexican cuisine is known for its intense and varied flavours, colourful decoration, and variety of spices. Most of today’s Mexican food is based on ancient traditions, such as the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Mexican foods tend to be very colourful because of the rich variety of vegetables (among them are the chilli peppers, green peppers, chillies, broccoli, cauliflower, radishes) and meats in Mexican food. A highlight of Mexican drinks is Tequila, Margarita. Tequila is made from the blue agave (Agave tequilana azul), which is native to Mexico. In Mexico, tequila is drunk straight without salt and lime. The Margarita is one of the most common tequila-based cocktails in the world, made with tequila mixed triple sec (an orange-flavored liqueur) and lime or lemon juice, often served with salt on the glass rim.

The event, is jointly organised by the Hanoi Melia Hotel and the Embassy of Mexico in Vietnam, aims at presenting the country from both culinary and cultural point of view from Mexico.