It was only a year ago when I posted about a local bowl of noodles that we had in Da Nang. We did not get a chance to eat at the restaurant until our most recent trip back to central Vietnam. From the airport, we went straight to the restaurant to see that we were not the only ones wanting Bun Cha Ca on a Saturday morning.

Though the takeaway version was excellent, nothing can beat a fresh steamy bowl of noodles placed in front of you in a matter of minutes. Lettuce, bean sprouts, limes, and pickled shallots come along as a side to add to the perfectly cooked rice noodles (bún), fish cakes (chả cá), bamboo shoots, pineapples and cabbage.

By the constant influx of customers, it was obvious this restaurant still reigns as the local Da Nang favorite for Bun Cha Ca. Now, it’s our first stop in Da Nang.

For more posts on Bun Cha Ca, click here!

Bite this:

Bún Chả Cá
109 Nguyễn Chí Thanh
Da Nang, Vietnam
05113863022

There are those rare moments when you know, after taking the first bite of the starter, that the meal will be nothing short of amazing from start until finish. To reach this restaurant, it takes 45 minutes by plane ride from Ho Chi Minh City with an hour car ride from Danang International Airport.

Saffron is Banyan Tree Lang Co‘s signature restaurant situated on a hilltop overlooking the ocean, Banyan Tree property, Angsana property, and Laguna Lang Co Golf Course designed by Sir Nick Faldo.

The starter offers two levels of heat with a tomato based option and a strong citrus embedded with chilies for the second option. Both wake up the palate while the third cools down the heat with a sweet coconut milk based sauce.

We selected the Orchid Set, which introduces the very best dishes from Saffron. Phuket noodles imported from Thailand envelop the shrimp. Delicate banana blossom offers a pleasant layer of texture to the prawn salad, with no hint bitterness banana blossoms tend to have.

Saffron is not shy on flavor. Tom yum goong is the perfect example exemplifying the high intense flavor that opens up the sinuses and teeters at the brink of too much seasoning. Yet, each spoonful leads to another until the very last drop of soup is gathered.

By the time we get to the main, we are stuffed. We continue on with the savory massaman beef curry. The pickled vegetables cut the delicious richness of the curry in between bites with saffron infused rice.

The dessert trio is impressive. Coconut creme brulee with sugared ginger is baked to the perfect consistency with the right amount of crisp caramelized sugar. Saffron’s rendition on the popular sticky rice and mango is a delightful fun treat. Bits of fresh coconut meat is churned into the best coconut flavored ice cream I have ever had.

Saffron’s authentic and sharp flavors awaken the palate and senses in each dish.

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See this: On April 14th 2013, Laguna Lang Co will host an innaugral triathlon where Banyan Tree, Angsana, and the Laguna Lang Co golf course will be part of the triathlon course. For more information check out the Laguna Lang Co Triathlon site.

Saffron
Banyan Tree Resort Lang Co
Cu Du Village
Loc Vinh Commune
Phu Loc District
Thua Thien Hue Province
Vietnam
+84 54 3695 888
langco@banyantree.com

Staying at a water villa over clear azure waters of the Indian Ocean was truly an experience we will never forget.

We stayed in the water villa for the full duration of our trip as we have always wanted to experience an over water accommodation. What better place to enjoy it then Maldives, where the majority of over water bungalows and water villas in the world are located.

Velassaru Maldives has 1 premium water suite, 28 water villas, 17 water bungalows, 52 garden bungalows, and 30 beach villas perfectly situated throughout the property to provide enough intimacy to even the discerning traveler.

Calm mint walls, coral and yellow accents, and rattan furnishing compliment the external environment surrounding the water villa.

With ground to ceiling windows and an outside terrace with direct water access, we woke up to views of the pristine waters everyday.

There were always schools of fish passing under our villa, which made for fun snorkeling adventures.

It was a lovely short walk back to the island from our water villa, but we always ended up stopping on the pier to take snapshots of the gorgeous landscape, drink up the vibrant aqua waters, and the marine life swimming in the warm shallow waters.

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Pin this:
This cool and contemporary island hotel provides a haven for the wanderlust, a romantic getaway for newlyweds and a picturesque panorama for first time travelers to the Maldives.

Velassaru Maldives
Tel: +960 665 6100 or +960 333 2270
Email: reservations@velassaru.com

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We are still having a hard time transitioning back to the normal grind after our amazing honeymoon in the Maldives two weeks ago. The Maldives was the first on our honeymoon destination list. After extensive research on flights and hotels, Si found a flight schedule on Singapore Airlines that worked and we booked our stay at Velassaru Maldives!

Our 3 day, 3 night stay was perfect in every way. Though we went during the busy Lunar New Year holiday and Velassaru Maldives was at 99% occupancy, we never felt like the island was overcrowded. There were times when we felt we had the island to ourselves!

Daily breakfast has a wide variety of options to cater to all tastes.  We loved the many types of fresh fruit purees and honey as toppings for yogurt, granola, crepes, waffles, pancakes, and french toast.

It takes about 20 minutes to walk around the whole island. Beach chairs are sprinkled throughout the long stretches of sand. The water is shallow and it is easy to see fish, stingrays, and harmless sand sharks swimming right next to you. There are some lovely coral reefs to snorkel with the gear Velassaru provides complimentary. There is also a diving centre onsite for those that want to fully experience the underwater world of Maldives.

For those looking for an additional layer of aqua blue waters, head over to Velassaru’s infinity pool.

Velassaru has multiple restaurants and bars to cater to all your cravings. Pizza, sushi, seafood, tapas, and Velassaru signature cocktails and mocktails are just a few of the of the many delicious eats available.

Looking for intimate dining of fresh seafood and grilled meats? Head over to beachfront dining at Sands. For wine enthusiasts, go to the wine library at Etesian and enjoy your glass or bottle with delectable Mediterranean cuisine. Looking for a little excitement? Experience Teppanyaki over the lagoon. Vela was our go to place to fill us up with sandwiches, salads, and pizza after a morning of snorkeling. For those that can’t make up their minds for dinner, try the buffet at Turquoise!

If you prefer to have your drinks overlooking the water, go to the east side of the island to Chill Bar where daily happy hour specials are available.

Velassaru provides daily activities and entertainment for the resort guests. We watched a movie on the beach underneath the stars with popcorn one night. The next night, a saxophonist performed classic tunes at Fen Bar.

Velassaru arranges customized private dining experiences under the stars, on the beach and by boat for a unique evening. We especially liked the arrangement for the candlelit dinner by the infinity pool as lights in the pool twinkled like stars.

Captured by Velassaru’s Digiphoto

One of the recent additions to Velassaru’s amenities is having photographers onsite. We were pleasantly surprised how much we enjoyed the shoot and absolutely loved the pictures we received. The photographer knew all the best spots around the island. If you plan to do a photo shoot, try to schedule early in the morning as it gets really hot when the sun is directly overhead.

The service and hospitality shines at Velassaru Maldives. The staff  all know how to shower the perfect amount of attention to hotel guests.

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Velassaru Maldives
Tel: +960 665 6100 or +960 333 2270
Email: reservations@velassaru.com

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In Ho Chi Minh City, people are enjoying the start of the Tet (Lunar New Year) festivities at the annual Nguyen Hue Flower Street. Kenny G’s saxophone renditions rocking in the background as people are taking pictures next to the flower arrangements.

In the next several days, the whole country will be spending time with their families and friends to celebrate the Lunar New Year. A lot food and drinks are to be shared.
For the past couple of years, I’ve had the chance to go up to Hanoi right before Tet. Each time, I bring back some special Hanoi treats. Hong Lam products are popular snacks to be shared during the holidays. They sell plain dried fruits, seasoned/preserved dried fruit, nuts, and Vietnamese banh desserts.
This year, I purchased dried unripe lemons, sweet and sour crispy apricots, and plum with sugared ginger (not pictured). They make excellent culinary gifts, if you are looking to buy souvenirs from Hanoi.

Chúc mừng năm mới! Happy Lunar New Year!

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Hong Lam
102C, Thai Thinh Street
Dong Da District, Ha Noi

Vietnam’s coast is continuously popping up with luxury properties. With new resorts and hotels launching every month, it is hard to keep up with the opening promotions! MGM Ho Tram, Banyan Tree Lang Co, and Intercontinental Danang Sun Peninsula Resort are elevating the luxury resort market and accentuating the natural surroundings of their locations.

My first trip of the year was a short weekend trip to my favorite beach city, Da Nang. I’ve been anticipating this trip as I’ve been waiting to find an excuse to stay at the Intercontinental  Danang Sun Peninsula Resort. Situated on the Son Tra Peninsula, it is in the opposite side of town where Hyatt Regency, Ocean Villas, and Fusion Maia are located. The property is built on the lush landscape of Monkey Mountain with its’ own private bay.

Bill Bensley designed the resort and is known as “the king of exotic luxury resorts” in the Times, “The  Design 100” list.  Bensley perfectly melds Vietnamese elements with modern sophisticated elegance and strikingly vibrant colors. The silhouette of a lantern is a key decorative element in each of the rooms.  Even the meeting rooms and conference rooms have a unique ambiance that is refreshing for the next strategy or creative session.

We stayed in the Classic Room with two double beds. The room was immaculate and the intricate details were noticeable right when we opened the door. If possible, request for a room on the top level as the high vaulted ceiling makes a huge difference.

Between the Classic Room and Premium Room, we didn’t see that much of a difference except for the slightly larger balcony and different room layout. Thus, if you are planning to upgrade, go with the Atrium Suites or even the Villas on the beach. The Atrium Suite has a balcony that can easily accommodate a family/group gathering outside and a Japanese-style deep soaking tub.  For the Seaside Villa we viewed, it is just footsteps from the beach, has a private pool, and a large daybed that can easily accommodate children.

Complimentary beach slippers provide a wonderful souvenir to take home. There is no need to bring too many bath amenities as most, if not all, are provided to you. Daily activities from water sports to treks throughout the day will make you want to just stay at the resort instead of exploring surrounding cultural sites. Remember to bring your runners for the spacious gym, and of course a swimsuit for the multiple pools and beach!

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Intercontinental Danang Sun Peninsula Resort
Bai Bac, Son Tra Peninsula,
Danang, Vietnam
+84 511 393 8888
email: reservations@icdanang.com

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Happy New Year! 2012 was an epic year for Si and I as we were constantly on the go with work, school, travels, and our wedding! We are extremely grateful for the many joys, adventures, and memories from 2012, and we are looking forward to 2013.

Photo courtesy of Jesse Hlady Photography. His team did an amazing job capturing our day!

We had an amazing Chinese New Year holiday in Thailand. The view from our penthouse at Serenity Resort!

Enjoying Victoria after our wedding.

We took an early Xmas trip to Hawaii for Si’s grad ceremony allowing us to have a long layover in Tokyo.

Hawaii was exactly what we needed over the past several months. We were honestly beginning to feel run down, and this trip rejuvenated our souls.

And of course, we cannot forget the dance that gave us some YouTube fame. 9to5 Travel’s video has reached over 300k hits!

Wishing you an amazing 2013 with more joys, adventures, lasting memories, and chocolate chip cookies!

AND

Thank you for checking-in our adventures!

Banh canh cua, crab noodle soup made with mud crabs, has a sister called banh canh ghe.

The intensely rich crab-flavored soup is made from flower crab (blue crab). Fresh cut noodles made from tapioca and rice flour are quickly boiled in hot water and placed in the bowl. Pieces of crab legs and also the body of the crab (female crab if lucky) are placed on top. Hot soup is poured over with a final garnish of pepper, green onion and cilantro.

The restaurant only serves banh canh ghe. There is nothing else on the menu other than ordering extra pieces of crab or noodles.

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Bite this:
A bowl of banh canh ghe for 45000VND

Chi Nhanh’s
Banh Canh Ghe
38 Vu Huy Tan
Ward 3, Binh Thanh District

I was ambitious. I bought a bag of flour, brown sugar, and a block of butter hoping to make some fig tarts during our time back in Canada. My father in-law grows five different varieties of figs. He is mighty proud of them and he knows I love to eat them. Everyday there would be two to three figs waiting for me freshly picked nearby my makeshift wedding DIY station (the dining table).

Cherries, blueberries, strawberries, peaches and figs are what Si and fill up on during our short trips back home and then it’s back to our endless supply of tropical fruits in Vietnam.

Last year for our engagement session, I made fruit tarts. Even then since we were short on time, I bought the mini tart shells at the grocery store. Sure the fruit tarts were photo props, but I still wanted it to be edible to enjoy afterwards. I quickly made the almond filling and added our favorite summer fruits. The almond filling puffed up while the blueberry and cherry juices saturated the almond filling with jewel colored plum and burgundy hues in the oven. We didn’t get around to eating them because the field spiders also thought the tarts were delectable.

We love looking back to our engagement photos. Jesse, our photographer, did an amazing job with our urban and outdoor shoot. Victoria has many picturesque natural settings and he knew all the bests spots. When Si took me through Beacon Hill Park to get ice cream, I saw areas of golden fields and knew that we had to have our outdoor shoot somewhere there. Jesse found the perfect location away from the foot traffic. Our travel themed setup was actually last minute, and we found most of our props at Si’s house and at thrift stores. With Jesse’s paper umbrellas, travel trunks, and vintage camera, everything just fell into place.

We were lucky to have Jesse also take shots of our wedding a month ago. We can’t wait to see them when they are ready! The day was honestly such a blur and we were so grateful to get an awesome photographer and videographer to capture our day. Jesse knew how to keep me calm and collected throughout the day, and our wedding party loved striking many poses for him.

Our next trip to Victoria should be much more relaxing than the past couple of trips back.  Then, I will finally get to make my fig tart.

All photos are courtesy of Jesse Hlady Photography

P.S. I can’t believe it, but our wedding grand entrance has hit almost 45k hits on YouTube!

Almond Filling for fruit tarts
(Recipe adapted from from Smitten Kitchen

INGREDIENTS
2/3 cup almond meal
1 tablespoon all purpose flour
6 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon almond extract

INSTRUCTIONS
In a bowl cream the sugar and butter. Add in the the almond meal and flour and mix until combine. Stir in the egg and almond extract. Chill the filling for a couple of hours until ready to use.

Folks, we’ve hit the two week mark since returning to Vietnam. Si and I are still recuperating from the three weeks of weddings. Today was our first Sunday where we just got to enjoy the day without any plans whatsoever, just the two of us.

My most memorable restaurant meal in Victoria was two days after the wedding. It was the first meal I could sit down and just simply enjoy the plate that was in front of me without any type of wedding distractions.

We were happily exhausted with the warm afterglow of the wedding. We ran our final post-wedding errands and were in the mood for something substantial. Jam Cafe was recommended by a quite few friends so I was eager to check this cafe out.

I instantly gravitated to the the buttermilk fried chicken on the menu. Crispy exterior and juicy meat in the inside, this dish was a real winner. I have not seen fried chicken like this in Vietnam.

He got the plate pictured above. Every bite had different layers of texture and flavors that complimented one another all together.

We washed those yummy morsels down with some lavender and strawberry lemonade housed in cute mason jars.

Check our their website as they post up some of their specials every few days!

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Jam Cafe
542 Herald Street
Victoria BC, V8W 1S5
778.440.4489
First come, first serve; breakfast served all day