Mauritius, an island nation off the east coast of
Africa with a colonial French heritage, has called upon two of Hanoi’s
foremost chefs to put on a 10-day-long festival of Vietnamese food May
The Press Club’s Pham Thanh Son and Tran Quyet
Thang will demonstrate the fine art of Vietnamese cooking at food
and beverage outlets of the renowned Labourdonnais Waterfront
“While regional capitals like Singapore have
called upon Vietnam’s chefs in the past, the Mauritian invitation
speaks to an expanding sphere of interest in Vietnamese cuisine
around the world,” said Kurt Walter, the Press Club’s general
Since the Press Club’s Executive Chef
Marcel Isaak forged new links between Vietnamese cuisine and
Western palates in 1997 with publication of The Food of Vietnam,
Press Club chefs have built innumerable bridges between the
country’s food and the wider world’s tables.
the world’s taken notice. In early March, best-selling cookbook
author and food critic, Patricia Wells, dined at the Press Club
during a culinary tour of the country. In 2010, Wells will
relocate her cooking school to Vietnam for a special two-week
stint in her first foray to Asia.
In the meantime,
diners at the Labourdonnais in Port Louis will explore the Far
East from the tops of their tables — in a daily Vietnamese buffet
and from the set menus in a second hotel outlet.
can’t think of better emissaries than Son and Thang,” said Isaak.
“They both have an intuitive and a learned sense of what goes into
great Vietnamese dishes. They’re incredibly fluent in
communication of Vietnamese food as one of the world’s healthiest
and tastiest cuisines.”
The Labourdonnais is
renowned for its food and wine festivals. The hotel regularly
hosts Michelin’s 3-star chefs from France, from Japan, Australia,
Thailand, Malaysia, India and South Africa. Now Vietnam will take
Son is a 29-year old chef de partie
who has worked at the Press Club since 2003. He has represented Vietnamese cuisines at food fairs in Singapore (twice) and Laos.
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