Flavours of Vietnam at Four Seasons Hotel Bengaluru at EMBASSY ONE

In a story that celebrates a fusion of tastes and cultures, Four Seasons Hotel Bengaluru welcomes culinary artists Chef Quoc and Chef Ho Tin to the city. The master-chefs from Four Seasons Resort The Nam Hai are in residence from January 8-15, 2023 for “Flavours of Vietnam,” a food festival at CUR8, that features inventive menus and showcases the distinctive nature of authentic Vietnamese cuisine.  

Born and bred in Vietnam, Quoc hails from a family of chefs and is passionate about exploring innovative ways of introducing Vietnamese cuisine to the world.  Following the true principles of central Vietnamese cuisine from the Quang Nam province, Chef Quoc is presently responsible for crafting Vietnamese cuisine at Four Seasons Resort The Nam Hai. A creative culinary curator at heart, he draws inspirations from authentic Vietnamese cuisines from the imperial city of Hue and Ho Chi Minh City, previously known as Saigon and once the capital of French Indochina. He is ably supported by Chef Ho Tin on this visit.  

Under the duo’s masterful supervision, lunch and dinner buffets at CUR8 present the fresh flavours of Vietnamese cuisine through this entire week. Vegetarian and non-vegetarian salads, soups and main courses are mindfully evolved from the principals of five fundamental tastes that form the essence of the cuisine’s philosophy: sweet, salty, bitter, sour, and spicy. The limelight is on the parrillada grill that showcases meats, poultry and seafood with traditional Vietnamese rubs and marinades, with each dish reflecting one or more elements of this five-pronged philosophy.

Says Reuben Kataria, General Manager, Four Seasons Bengaluru, “Four Seasons Hotel has always prided itself on its culinary excellence and warm hospitality. With a blend of the freshest local ingredients, the hottest new flavours and the most talented chefs and mixologists the Hotel is re-defining the dining experience for the food-savvy in Bengaluru.”  

Adds Savio Fernandes, Director of Food and Beverage, Four Seasons Hotel Bengaluru, “We are delighted to welcome Chef Quoc and Chef Ho Tin to Bangalore and to extend the opportunity to savour authentic Vietnamese cuisine to food lovers in the city.”  

Guests can expect a variety of favourites including Vietnamese Fish Curry, Chicken Pho Rice Noodle Soup, Seasonal Vegetable Pho Rice Noodle Soup, Grilled Chicken with Lime Leaves, Prawn Summer Roll, Wok Fried Noodles with Tofu and Hoian Chilli Sauce, Banana Blossom with Smoked Duck, Banh Xeo Chay-Vegetable Pancake, Turmeric Rice and Vietnamese Cha Su Fried Rice.  

As they say in Vietnam, Chúc ngon miệng! meaning “enjoy your meal.”