Even after winning a Michelin star for his restaurant, Upstairs Tasting Room in Ho Chi Minh City, the biggest source of chef Hiep Truong’s inspiration remains the same: his mother and the family table.
The dish closest to his heart – the one that reminds him most of home – is the vit hon, a traditional Central Vietnamese dish where duck meat is braised with lemongrass, turmeric, coconut water and fermented shrimp paste.
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[The content of this article has been produced by our advertising partner.] While it may sound cliché, being rich does not necessarily mean being truly…
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In Singapore, reverence for the mightiest celestial beast in Chinese culture finds its most vibrant expression in the dragon dance. Chasing the “pearl of wisdom”…