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Through its exclusive partnership with Helen Le, Sheraton Grand Da Nang Resort aims to bring Vietnamese culinary culture closer to guests with personalized experiences and a blend of traditional Vietnamese cuisine and 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 esteemed guests,” shared Culinary Director Steven Moine.
Culinary Director Steven Moine expressed his delight at collaborating with Helen Le for the first time.
As a luxurious resort with expansive views overlooking the world-famous Non Nuoc Beach, Sheraton Grand Da Nang offers guests a relaxing beach vacation in Da Nang or the opportunity to explore famous tourist and cultural sites, as well as UNESCO World Heritage sites.
Strategically located on Non Nuoc Beach, Sheraton Grand Da Nang boasts 258 rooms and suites overlooking the infinity pool, Son Tra Peninsula, or the sparkling blue sea with its gently lapping waves.
Helen Le is an inspiring figure in the culinary world, having founded the YouTube channel Helen's Recipes to share how to prepare Vietnamese dishes at home. Helen's Recipes currently has over 460,000 subscribers, and her Instagram and Facebook channels have 75,000 followers each. She is not only the author of four bestselling Vietnamese cookbooks but also a food blogger with a dedicated page.DanangCuisine.comShe is also a popular presenter and guest on cooking, travel, and lifestyle programs on Vietnamese television.
Helen Lê was previously honored as one of the Top 4 Influencers by the Asia Awards, Asia's largest social media awards ceremony.
In the near future, Helen will collaborate with the culinary team at the Sheraton Grand Da Nang resort to create special menu items for the restaurants.
For Table 88, the restaurant at Sheraton Grand Da Nang offering both local and international cuisine, Helen will create two traditional dishes, Pho and Mi Quang, using authentic local ingredients.
For the La Plage seafood restaurant, she will create three contemporary Vietnamese dishes including Oyster Banh Can, Korean Grilled Beef Spring Rolls, and Young Jackfruit Clam Salad.
But that's not all; together with the resort's chef, Helen will create and lead a hands-on cooking class in the hotel kitchen for guests, as well as cooking classes for group meetings and vacations, providing an exciting experience for both international and local guests.
