Published on : Tuesday, August 20, 2019
The Nam Hai Cooking Academy is bursting this summer with a range of fresh features inspired by the new Chef of the Cooking Academy Huynh Van Hien. From exciting recipe additions and new excursions to an expanded range of ingredients home grown in the Resort’s on-site herb and vegetable farm, the Cooking Academy at Four Seasons Resort The Nam Hai, Hoi An offers an immersive culinary experience designed to inspire and educate.
In his own words, Chef Hien “lives, breathes and sleeps cooking.” Growing up as the son of a fisherman and a seafood market vendor, he developed a wide range of kitchen skills from a young age along with a deep passion to share “the story, history, and culture of authentic Vietnamese cooking.” It’s this desire to connect to the local area and its rich cultural history that infuses the new Cooking Academy courses with an adventurous spirit.
Four new recipes join firm favourites this season: miến heo và nấm (pork and mushroom soup); bánh tôm (prawns and taro root fritters); mỳ xào hải sản (wok fried noodles with seafood), and miến xào rau (wok fried vermicelli with vegetables).
And because crafting Vietnamese food means mastering some of the traditional skills inherent in its preparation, three new experiences have been added to the Academy’s list of daily excursions. In addition to visiting the bustling local market or trying traditional farming methods at Tra Que Village, guests can now try their hand at the delicate local arts of rice milling, rice paper making and rice noodle making in traditional surroundings.
Fragrant herbs and vibrant vegetables form the framework of Vietnamese cuisine, and they don’t get much fresher than the daily-picked delights grown on-site at the Resort’s herb and vegetable farm. This summer sees guava, pomelo, papaya, jackfruit, lemon basil and sweet potato greens added to the ever-expanding list, bringing the Resort’s total number of home-grown ingredients to 43.
In addition to “making life better with flavours” and offering a deeper immersion into the history and culture of Vietnamese cuisine, Chef Hien also places great emphasis on customising his teaching and recipes to suit individual lifestyles and preferences.
Children are also able to develop a flair for flavours with the Junior Cooking Academy: a complimentary hour’s tuition each day that offers guests aged 5 to 12 the skills of rice paper rolling, cookie and biscuit baking, chocolate-making and more.
Prices start from USD 135* for a single day journey to USD 925* for a full 7-day diploma; Junior Cooking Academy is complimentary (ages 5 – 12).
Source:- Four Seasons Hotels & Resorts