It started almost 35 years ago. Then a 15 year old girl from the Mekong Delta in Vietnam who went with her big sister to Saigon in southern Vietnam to start a street restaurant on Le Thanh Ton street. The siblings' starting capital was enough to buy the raw materials for a handful of guests. Their guests were xichlo (bicycle taxi in Vietnam) drivers and poor factory workers. They went to the siblings' restaurant to get a meal that suited their wallets.With joy in the work for the guests and the feeling of good food, the siblings' street restaurant eventually became a well-visited place for many well-paid people in the area. Soon, 35 years later, cooking is still a passion for Thuy, and the feeling for its customers is as strong at Thuy as it was then. With Vietnamese spices and high quality ingredients, Thuy has transformed what was once the street food into a high-class meal.
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