FOUR Seasons Resort The Nam Hai, Hoi An chef Huynh Van Hien has brought Vietnamese delights to all-day dining FOO restaurant at Four Seasons Hotel Shenzhen. The resort’s head chef of the Nam Hai Cooking Academy presented a menu of favorites that range from Hanoi’s haute cuisine to Hoi An’s street food from May 2 to 7. For weekday dinner service until June 30, a selection of Hien’s signature dishes will continue to be featured on the buffet table at FOO, as well as the “Chef Recommends” three-course set menu and à la carte options. “Vietnamese dishes use very little dairy or oil, making it one of the healthiest cuisines in the world! Each dish is always a harmonious balance of taste, texture, fragrance and color. There are centuries of culinary history in Vietnamese cooking and I am most excited to introduce our culture and local flavors to diners in China,” said Hien. Savor signature dishes such as the vermicelli salad with crispy pork, and grilled sea bass in banana leaf, among others. Proud to showcase the authentic flavors of Vietnam, Hien will be presenting menu items that highlight the distinctive mix of flavors, vibrant colors and textures definitive of the cuisine. (Yang Mei) | 