Promoting the culinary essence of the three regions of Vietnam at the Rex Hotel.

"Regional Vietnamese Cuisine" is a series of events showcasing the culinary essence of the three regions of Vietnam to domestic and international tourists. This is the first program, where the organizers introduced three specialties: Trang Bang rice noodle soup (Tay Ninh), crab rice noodle soup (Hai Phong), and dry pho (Gia Lai). The event took place at the Rooftop Garden Bar, 5th floor of the Rex Hotel, 141 Nguyen Hue Street, District 1, with nearly 100 attendees who are lovers of regional cuisine.

Mr. Phan Thanh Long, General Director of Rex Hotel, said that after this first time, the hotel will periodically introduce local specialties and delicacies into the menu of its 5-star hotels every quarter.

The hotel hopes that the "Regional Vietnamese Cuisine" program will not only provide unforgettable experiences and impressions for guests visiting Ho Chi Minh City, but also serve as a culturally significant activity, contributing to promoting regional cuisines across the country to domestic and international tourists staying at the hotel.

According to Mr. Long, currently, in the hotel's business structure, revenue from rooms accounts for 40%, food and beverage accounts for 40%, and the remaining 20% ​​comes from other services. Mr. Long hopes to contribute to strongly promoting regional specialties to domestic and international tourists, thereby helping them discover very popular and delicious dishes, and thus contributing to attracting international tourists to Ho Chi Minh City in particular and Vietnam in general.

In addition to the dining area, diners can also visit three regional food stalls showcasing dishes from the first phase: Trang Bang rice noodle soup from Tay Ninh (Southern Vietnam); Gia Lai dry pho (Central Vietnam); and Hai Phong crab rice noodle soup (Northern Vietnam), as well as watch chefs prepare the dishes live at the stalls.

Through this event, the organizers hope that as tourism gradually recovers, international tourists choosing Vietnam as their destination will have the opportunity to enjoy the regional specialties of the S-shaped country. It is planned that the "Regional Vietnamese Cuisine" event will be held once every three months at the Rex Hotel, featuring a diverse range of dishes from all 63 provinces and cities of Vietnam.

Anh Thi