Through an exclusive partnership with Helen Le, Sheraton Grand Danang Resort hopes to bring Vietnamese culinary culture closer to visitors with personalized experiences and a culinary style that blends traditional Vietnamese style with modern trends.
“Helen Le is a culinary talent with a great passion for Vietnamese and Asian cuisine. With all her heart, she has promoted Vietnamese cuisine to a wide international audience and we are honored to share her passion and culinary talent with our guests,” said Culinary Director Steven Moine.
Culinary Director Steven Moine was delighted to work with Helen Le for the first time.
A luxury resort with a panoramic view of the world-famous Non Nuoc beach, Sheraton Grand Danang offers guests a relaxing vacation on Danang's beautiful beach or to visit famous tourist and cultural destinations as well as UNESCO World Heritage Sites.
With a prime location on Non Nuoc beach, Sheraton Grand Danang has 258 rooms and suites overlooking the infinity pool, Son Tra peninsula or the sparkling blue sea.
Helen Le is an inspirational foodie who founded the YouTube channel Helen's Recipes to teach people how to make Vietnamese food at home. Helen's Recipes currently has over 460,000 subscribers and her Instagram and Facebook channels have a combined 75,000 followers. In addition to being the author of four best-selling Vietnamese cookbooks and a food blogger with her own website,DanangCuisine.comShe is also a popular host and guest on cooking, travel and lifestyle shows on Vietnamese television.
Helen Le was once honored as a Top 4 Influencer by Asia Awards, the largest social media award in Asia.
In the near future, Helen will collaborate with the culinary experts at Sheraton Grand Danang Resort to create special menu dishes for the restaurants.
For Table 88, Sheraton Grand Danang's local and international cuisine restaurant, Helen will create two traditional dishes, Pho and Mi Quang, with pure local ingredients.
For the La Plage beach restaurant, she will create three Vietnamese dishes with a contemporary culinary trend including Oyster Banh Can, Korean Grilled Beef Spring Rolls, and Young Jackfruit and Mussel Salad.
Not only that, together with the resort chef, Helen will create a program and instruct a cooking class practiced right in the kitchen for hotel guests, and also instruct a cooking class for group guests combining meetings and vacations, bringing an interesting experience to international and local guests.
