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From 9 AM to 12 PM on Sunday, the Saigon Sensation cruise ship departed from Ba Son port, taking guests to enjoy a scenic cruise on the Saigon River. The ideal weather contributed to making "The Cruise Cooking Show" even more appealing. The program was hosted by style expert Giao Giao and culinary expert Bui Thu Thao from Art Kitchen Studio.
The guests attending the event wore blue and white attire to match the atmosphere of a yacht party.
Part 1, themed "Elegant Style – Elegant Posing – Elegant Gestures," introduced the importance of elegant gestures in daily life. Led by Ms. Giao Giao, the session was guided by dancer Linh Tam on body posture – standing, sitting, and facial expressions.
Host Giao Giao shares her experience with the guests.
Dancer Linh Tam demonstrates how to pose.
In particular, Miss Vietnam 1998 Ngoc Khanh directly demonstrated and shared her secrets to being confident in front of the camera.
Miss Ngoc Khanh
Part 2, and the most anticipated part, was the cooking show. Culinary expert Thu Thảo introduced guests to caviar from Caviar de Duc – a brand that is a source of pride for Vietnamese people worldwide. Caviar is one of the most expensive ingredients, costing from 50 million VND per kilogram.
Caviar de Duc boxes are expensive.
In addition, the show's head chef - Chef Tuyen Nguyen, Head Chef at Saigon Sensation Cruise with 15 years of culinary experience - introduced recipes for four fusion-style salads including: Grilled Chicken and Coconut Palm Heart Salad, Grilled Shrimp with Lemongrass and King's Salad, Fruit Salad with Sesame Dressing, and Vegetarian Pumpkin Salad.
Interestingly, although it sounds complicated, each dish only takes about 10-15 minutes to guide and complete the decoration. This is perfect for most food lovers who want to create a delicious meal while saving time.
Snacks are served during the program.
Snacks are served during the program.
Composer Giáng Son joined as a kitchen assistant for head chef Tuyên Nguyễn.
Also within the program, culinary expert Thu Thảo and guest chef Jorge Fiestas Salier from Spain introduced the appetizer carpaccio (rare beef) – a traditional Italian dish made with extremely fresh beef served with mustard and olive oil.
The program provided participants with unforgettable moments as they admired culinary art while cruising on a top-of-the-line luxury cruise ship in Saigon.
With such well-invested and high-quality events, it can be said that Art Kitchen Studio has initially succeeded in bringing high-end culinary culture closer to the public and creating a professional culinary community for those passionate about food and cooking.
ART KITCHEN STUDIO
Art Kitchen Studio was founded in early 2018 and is run by Bui Thu Thao, a culinary expert and food blogger who brings the Finedining concept and the spirit of home cooking closer to Vietnamese people through her blog, Art Kitchen Studio. Art Kitchen Studio is not just an online food blog; it also regularly organizes offline activities connecting international and domestic chefs, food & lifestyle bloggers, and the food-loving community through cooking recipes and professional culinary exchange events.
- Facebook:https://www.facebook.com/artkitchenstudio.vietnam/
- Facebook:https://www.facebook.com/thuthaobui.rita
- Email: kitchenartbythao@gmail.com
