Vietnam’s Tourism Ambassador to Europe, Chef Bobby Chinn is in Singaporeto share his interpretation of Vietnamese cuisine to tourists to theisland country and Singaporeans as well.
Inthree evenings, from Sept. 6-8, the menu at Movenpick Heritage HotelSentosa feature many of Bobby’s signature dishes from his restaurants inVietnam as well as his new restaurant in London, the House of Ho. Thedishes include different kinds of “Pho Cuon” (Wrap & Roll), CrabPomelo Salad, Seafood Ceviche, tuna tartare and many more, which, asBobby told Vietnam News Agency’s reporter in Singapore, are all made ofcaught/raised-in-Vietnam seafood and made-in-Vietnam spices. “Vietnamesefish-sauce is the best” and “tuna is the best in Vietnam”, he said.
Bobby said, “Since I was appointed Vietnam’s Tourism Ambassador toEurope (in July 2014), I have done many interviews in Italy, England andmany regions in Vietnam”.
The Vietnam’s TourismAmbassador to Europe noted that he had joined Vietnamese cuisinepromotion events in Thailand and Indonesia, now in Singapore and in theremaining months of this year, Europe.
He saidin those countries he did something unique which haven’t seen fromother Tourism Ambassadors in other countries, adding “I cook the food,explain it and teach it” as he thought it the fast way for people tounderstand the culture, the people and their food.
The message that Vietnam’s Tourism Ambassador Bobby Chinn would liketo convey to everyone is let’s come to Vietnam as “Vietnam has somethingvery special” and taste “authentic Vietnamese delicacies” as“Vietnamese food is very healthy”.
Inthree evenings, from Sept. 6-8, the menu at Movenpick Heritage HotelSentosa feature many of Bobby’s signature dishes from his restaurants inVietnam as well as his new restaurant in London, the House of Ho. Thedishes include different kinds of “Pho Cuon” (Wrap & Roll), CrabPomelo Salad, Seafood Ceviche, tuna tartare and many more, which, asBobby told Vietnam News Agency’s reporter in Singapore, are all made ofcaught/raised-in-Vietnam seafood and made-in-Vietnam spices. “Vietnamesefish-sauce is the best” and “tuna is the best in Vietnam”, he said.
Bobby said, “Since I was appointed Vietnam’s Tourism Ambassador toEurope (in July 2014), I have done many interviews in Italy, England andmany regions in Vietnam”.
The Vietnam’s TourismAmbassador to Europe noted that he had joined Vietnamese cuisinepromotion events in Thailand and Indonesia, now in Singapore and in theremaining months of this year, Europe.
He saidin those countries he did something unique which haven’t seen fromother Tourism Ambassadors in other countries, adding “I cook the food,explain it and teach it” as he thought it the fast way for people tounderstand the culture, the people and their food.
The message that Vietnam’s Tourism Ambassador Bobby Chinn would liketo convey to everyone is let’s come to Vietnam as “Vietnam has somethingvery special” and taste “authentic Vietnamese delicacies” as“Vietnamese food is very healthy”.
