Sheraton Nha Trang carves out new culinary niche (Vietnam)
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Sheraton Nha Trang carves out new culinary niche (Vietnam)
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Category: Asia Pacific - Vietnam - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-06-30
Seaside hotel the site of Vietnam's first purpose-built Cooking School, international management brand's latest dining concept
Some hotels say they celebrate food. Others prove it.
Slot the Sheraton in Nha Trang into the latter category. Evidence is in the first purpose-built Cooking School in Vietnam, as well as the international management brand's inaugural Steam 'n Spice, a dim sum dining concept not yet offered at Sheratons in China -- the cuisine's birthplace.
"The culinary assets in this hotel are not the usual fare," said Michiel de Kleer, director of food and beverage for Sheraton Nha Trang Hotel & Spa. "In the same way that diners worldwide respond enthusiastically to Vietnamese food, we came up with a suite of restaurants and bars in this hotel that are of another order altogether. And then we added a Cooking School as our showpiece."
Sheraton Nha Trang's attempt to make a name for itself as a food lover's paradise is aided by the Cooking School's flexible syllabus. The hotel’s culinary crew will teach guests how to make Vietnamese staples. But they'll also cater to kids wanting to bake cookies, or adults interested in learning more about the tremendous array of Old and New World options available in the Wine Bar, a sleek lounge highlighted by floor-to-ceiling, glass storage cases and a circular bar designed for tastings.
Cocktail training can be arranged, too. The 31-year-old de Kleer has twice had New York City-based mixologist Joseph Boroski -- a regular consultant for Louis Vuitton launch parties -- on property. The result is a expert team of bartenders and a drink menu featuring a bevy of exotic concoctions, including one made with a pair of chilis and... seafood sauce?
"You would think it wouldn't work but it's one of our most popular cocktails now," said de Kleer. "Joseph spent five days here last time just playing around with ingredients prominent in this region, trying to figure out what combinations meshed."
At Steam 'n Spice, de Kleer makes choosing from the restaurant's medley of dumplings and hand-pulled noodle dishes easy by providing each table with write-on menus and pencils, which patrons use to tick the items they want.
Guests are also welcome to peer in on the show kitchen and watch dim sum chef Huynh Viet Cuong masterfully pull those noodles -- a trade he learned in Ho Chi Minh City at Madame Ngoc's Com Nieu Saigon, featured on Anthony Bourdain's popular television program, A Cook's Tour.
Across the foyer, Feast, the hotel's largest outlet, beckons those with an appetite for variety. The airy, buffet-style venue offers everything from sushi to spaghetti, and during breakfast hours is the place for fresh-fruit smoothies, Asian congees and tailor-made omelettes.
Down the circular stairway into the lobby, Connexions and Toastina present additional opportunities to quench a thirst or partake of deli favorites, to-go style. And on the 6th floor, the poolside Plunge panders to sunbathers and swimmers with a wide selection of tropical drinks and light snacks.
Added de Kleer: "We always say this hotel is a playground for a chef. I think it's heaven for anyone who with a passion for food."
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