A bowl of bun ken Kien Giang. The dish is being introduced to guests at the five-star Hotel Grand Saigon in HCM City as part of a programme to promote Vietnamese specialty cuisine. Photo courtesy of the hotel

Two delicious noodle dishes from the Cuu Long (Mekong) Delta - Bun ken Kien Giang and bun nham Ha Tien – are being served at the five-star Hotel Grand Saigon in HCM City.

The dishes are being served as part of the hotel’s Vietnamese specialty cuisine programme that was launched in 2018. It aims to present interesting culinary experiences to guests and promote Vietnamese dishes to foreign visitors, said deputy director Vu Thi Thanh Hien.

Tasty, aromatic dishes from several regions in the country have been researched and processed by renowned chefs to offer local delicacies at their best flavours to locals and foreigners, Hien said.

A total of 36 dishes have so far been chosen thus, she added.

Speaking at the launch of the two dishes on March 26, Bui Thi Suong, deputy director of the Viet Nam Culinary Conservation, Research and Development Centre, said visitors don’t just get to taste local delicacies, they also get to know about local culture through the food.

The hotel’s programme should be scaled up to promote Vietnamese dishes and have them make a mark on global cuisine, Suong said. —VNS