Business Thursday – Wine & Buffet at Sunset Bar Intercontinental

Come and join us at Business Thursdays this month, taking place at Sunset Bar, Intercontinental Hanoi Westlake. This is a great opportunity to network, meet foreign and local business executives, exchange business information and news, and introduce your company’s products and services. We are looking forward to a fun networking evening in a great location at Intercontinental Westlake over a glass of wine by Daloc Wines.

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Business Thursdays Hanoi is jointly organised by the British Business Group in Vietnam (BBGV), the French Chamber of Commerce and Industry in Vietnam (CCIFV) and the German Business Association in Vietnam (GBA). We looking forward to seeing you all again and welcoming new faces.

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The cover charge of VND 150,000 includes wine & buffet. For more information visit BBGV web site bbvg.org   or Facebook Business Thursdays page.

Sponsored by  DaLoc Wines and Intercontinental Hanoi Westlake

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Sucklin Sundays at The Fat Pig

Enjoy a 20 hour slow smoked sucklin’ pig and side dishes with a free pasteur street beer or a chilled glass of Gris d’Ardèche rose on our stunning terrace overlooking the lake.13342997_1081726788555964_1518699404797388158_n

Sit back, cool down and enjoy our favourite day of the week with mouth watering food, cold beer and relaxing beats every Sunday at The Fat Pig.

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At 74 Quang An Tay Ho Hanoi:       A delightful bar & grill, on Sundays offering a special event With Da Loc Wines, not just delicious food but a special offer on Pasteur Street Craft Beer and Gris d’Ardèche – Grenache – Rose Wine… Plus Great Music and Great Atmosphere… images

THE FAT PIG – CON HEO BEO

Stand-up comedy in Hanoi

13TH May – STAND UP COMEDY

The House of Sơn Tinh continues to establish itself as the home of stand-up comedy in Hanoi. Next up, on WED 13TH MAY, is MARTIN MOR, a comic from Northern Ireland with a wit as sharp as the tips of his enormous moustache. Mor, a one-time circus performer, is certainly no stranger to the wild and raucous world of comedy — he’s spent nearly 25 years on stage, performing for everyone from the British Royal Family to a horde of Italian convicts.

Joining Mor on stage will be Thailand-based comic DELFIN SOLOMON who is inspired by Russell Peters, Chris Rock, Louis CK, and a bunch of other folk you’d be crazy not to like.

Further support will be provided by members of the blossoming HANOI COMEDY COLLECTIVE: on this occasion Jill Kester, Quang, Roddy Fraser & Magic Alex.

Tickets cost VND150K/person [on the door] and include a free glass of the award-winning Sơn Tinh liquor. [NOTE: In this summer heat we strongly recommend a glass of Sơn Tinh’s Apricot liquor on the rocks!]

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The Tam Dao Bear Sanctuary – Meet Mausi

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MAUSI

Female
Mausi arrived at our Vietnam sanctuary in June 2007 after being discovered with two other tiny cubs in a secret compartment under a passenger bus – headed for a life of torture on a bile farm. Mausi thrived in her new environment and her excitement over anything new was a joy to watch. She has grown into a sweet-natured, playful young bear. She shares her den and outdoor enclosures with a large group of bears, mostly energetic juveniles but also a couple of mature bears. Mausi gets along famously with them all.

Spread over an area of 12 hectares, the sanctuary has over 10,000 square metres of seminatural outdoor enclosure space designed to stimulate the bears’ natural behaviour The Vietnam Bear Rescue Centre is about a two-hour drive from Hanoi. You can visit the bears on these dates:

 4 and 18 October
1, 15 and 29 November 13 and 20 December
To book your visit, please email info@animalsasia.org

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https://www.animalsasia.org//intl/our-work/end-bear-bile-farming/what-we-do/bear-sanctuaries/vietnam-bear-sanctuary/vietnam-bear-sanctuary.html

Italian Food Tour – This week Calabria

Most of the cuisine of Calabria is heavily influenced by the Mediterranean and is often spicy. Pasta dishes with peppers, onions and sausage sauteed with or without sauce are very common. Frittatas made with pasta and sausage are also prevalent. Eggplant/Aubergine is a favorite dish in the region and is served in a variety of ways, Ciambotta, stewed aubergine, tomatoes and potatoes seasoned with onion and peppers, is eaten either hot or cold. In Calabrian cuisine, pork is the preferred meat. Preserving meat as sausage, ham and salame keeps it fresh through the year. Murseddu is a savory pork and veal liver pie seasoned with tomato and peppers and Capocollo di Calabria is a tender pork marinated with vinegar, massaged and pressed with whole black peppercorns. Anime Beate, a sweet pastry pocket-style dessert is a traditional sweet and another local favourite is Torrone di Bagnara, a sweet nougat.

 

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Maccheroncini Salsiccia & Oliva – Fresh handmade pasta with aromatised sausage meat and olives.279855_2212872331664_1543210054_2358045_1647251_o

Maiale all’Aceto – Pork tenderloin cooked in a cherry vinegar sauce.dsc_0279

Anime Beate – Calabrian style doughnuts filled with chocolate.baos

Buon appetito!

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Italian Food Tour in Hanoi – This weeks menu

menu3Venetian cuisine is varied with many traditional recipes from the famous lagoons and the countryside close by. This week we have chosen some favourites and some of the lesser known but very highly prized dishes from the Veneto region.

Stracetti Al Radicchio, fine slivers of tender veal cooked with a chicory leaf marinate. Crostini Di Zucca In Saor, marinated pumpkin with sun-dried black olives.

Risotto Al Ragu Di Quaglia E Funghi, a delicious risotto with a quail and white mushroom ragu. Bigolli All’Anatra, fresh egg pasta with a duck ragu.

Agnello In Crema Di Asparagi, Lamb fillet with an asparagus cream. Fegato Alla Veneziana, finely sliced veal liver cooked in the venetian style with lemon and gently stewed onions.

Sorbetto Vino e Frutta, a sorbet of wine and fresh fruits. Crespelle con Fragole e Cioccolato, light crepes with a strawberry and chocolate garnish.

10609531_349188588565190_5960174740529984396_nCelebrating the Veneto region with many delicious dishes from Venice and Treviso.

Italian Food Tour in Hanoi – August – The Veneto Region

cucina_03cucina_07cucina_11Il Faro Italian Restaurant is celebrating the Veneto cuisine with a dedicated menu. Veneto is a rich region under many aspects, above all the gastronomic one. It’s easy to see why, given that Venice for centuries traded with distant lands in the East and the Venetians integrated the use of exotic spices into their recipes. The 4 key points are polenta, rice, cod and beans.

Some favourite Venetian Dishes: Sarde in Saor, sweet and sour sardines. Bigoli in Salsa, thick coarse spaghetti seasoned with a sardine and onion sauce. Risi e Bisi, risotto with beans and Bruscandoli, radicchio from Treviso which has many delicious varieties. Baccalà Mantecato, a creamy soft Cod mousse served with polenta. Fegato alla Veneziana, liver cooked with figs. Trotta in Gradela, delicately flavoured grilled trout, Filette di Coregone alla Gardesana, white fish baked with capers and anchovy fillets. Triglie al Cartoccio, reef mullets wrapped and coated with spices creating a heady burst of aromas. Frittelle, sweet fried dumplings and many more traditional Venetian dishes.

The dishes on offer each day will be subject to the fresh ingredients available locally in Hanoi.

Italian Food Tour In Hanoi This Week Molise

lrg_31841238134_342646372552745_7324510597210199986_nThe traditional cuisine of this region has been shaped by the natural settings of mountains and sea. A speciality of the mountainous region – the home of shepherds- is Lamb prepared in a variety of ways – roasted, fried or cooked alla cacciatora (the hunter’s way) with red peppers. Pecorino made from sheeps milk is the most common cheese together with the ricotta salata, (a salted semi soft cheese). The Molise cuisine is dominated by flavors linked to the many aromatic herbs found there. Tasty and spicy salamis, elaborate dishes using goat, lamb and beef, and pasta dishes with fresh egg tagliatelle pasta.. The vegetables which grow in abundance in this region are cooked in a variety of different ways especially in fresh salads and soups.

Zuppa Sante’ A traditional soup prepared for festivities and special occasions. Though the recipe can vary slightly from village to village, it’s a rich broth made with a stewing hen, cooked for about 4 hours, after with added egg bread croutons, fried cheese balls (cacciocavallo and parmesan)  and tiny veal balls and fresh parsley making a wonderfully tasty soup.

Maltagliate al ragù di seppia is a rich and refined dish of fresh egg pasta, cut randomly in different shapes (mal tagliata), and seppia ragù prepared with tiny cuttle fish, olive oil, garlic, tomatoes, onion and chillies.

Involtini di Manzo, Beef wraps or rolls – Thinly sliced steak wrapped around a delicious filling, usually made with breadcrumbs, parmesan, garlic and minced bacon or salami, there are many different fillings and variations, though it’s usual to braise and coat the steak with bread crumbs before cooking.

Le zeppole, a deep fried cream doughnut, a popular sweet especially to celebrate San Giuseppe day/ father’s day in Italy. The Zeppole are golden and light as air, filled with a rich cream and ever so delicious.