Unique dish of Hai Duong Cay fried with sea salt from Ca Na bay recognized by UNESCO as a World Natural Heritage

GDXH - Hai Duong Salt-roasted Clams is presented on Ca Na salt, shaped like a "salt hill", and is a unique dish that attracts tourists when they visit Ha Long Bay.

Directly inspired by Ha Long Bay - a bay recognized by UNESCO as a World Natural Heritage, the menu of Marina Kitchen Seafood Brasserie restaurant at InterContinental Halong Bay Resort connects the regional flavors of Vietnam with the world.

The restaurant prioritizes the use of fresh ingredients caught daily by local fishermen, combined with special spices such as Ca Na sea salt. The cooking style is a sophisticated combination of traditional coastal recipes with modern techniques, creating rich, sophisticated flavors, honoring the rich culinary heritage and the richness of the heritage land.

Hai Duong Salt-Roasted Clams – uses seasonal ingredients from June to September, when the clams are at their fattest and most delicious.

The dish is presented on a background of Ca Na salt shaped like a "salt hill", with blue accents from butterfly pea flowers, both visual and culinary.

Each dish here has its own story, such as the Hai Duong Salt-Roasted Clams – using seasonal ingredients from June to September, when the clams are at their fattest and most delicious. The clams are cleaned, seasoned and then fried with fresh lemongrass and piper lolot leaves from the resort’s organic garden. The dish is served on a bed of Ca Na salt shaped like a “salt hill”, with a green highlight from the butterfly pea flowers, both visual and culinary.

Or the gourd and mantis shrimp soup from Ha Long, an upgraded version of the soup my mother cooked: shrimp, fresh mantis shrimp combined with shredded gourd cooked in bone broth for 6 hours. The sweet taste, soft and crunchy texture with a bit of coriander and green onions bring an emotional hometown flavor.

Grilled Van Don grouper in banana leaves, a rustic dish, is creatively recreated, retaining the natural flavor of fresh fish but enhanced by a special sauce made from ginger, coriander and chili, creating depth of taste.

The way the food is decorated is extremely attractive.

Cao Bang vermicelli stir-fried with crab, carrots, wood ear mushrooms, bean sprouts, eggs, and chili peppers.

In particular, the dish of Van Don grouper grilled in banana leaves, which is a rustic dish, is creatively recreated, still retaining the natural flavor of fresh fish but enhanced by a special sauce made from ginger, coriander and chili, creating depth of taste.

In addition, La Baguette restaurant is a stop for those who love the combination of classic French cuisine and Vietnamese creativity. Not only serving the typical fresh bread or light lunch menu on the terrace, the restaurant is also a place to tell culinary stories through seasonal dishes.

For example, the Vietnamese version of Cream Brulee is made from gac fruit - a traditional fruit often appearing on Tet trays, bringing a new yet familiar flavor. Or the French seafood soup is transformed with Ha Long mantis shrimp, abalone, green mussels and pure Vietnamese green pepper oil, blending the two culinary cultures in a subtle way.

Cuisine is one of the highlights of InterContinental Halong Bay Resort.

The resort features six unique restaurants and bars, with a variety of menus that will take guests on an exciting culinary journey with rich regional and international flavor experiences.

Located near the ocean, Del Mar restaurant offers a light, creative culinary experience that emphasizes sustainability and local ingredients.

Not only a luxury resort experience, the resort is also a place to spread cultural values, honor the art of living and local cuisine. From the meticulousness in each dish to the space design inspired by nature, the resort has created a new standard for a tourism style connected with heritage. Here, each moment is not simply a personal experience, but a journey of slow living, deep living - where people and nature meet in subtle and profound harmony.

Source: https://giadinh.suckhoedoisong.vn/doc-dao-mon-cay-hai-duong-rang-muoi-bien-ca-na-ben-vinh-bien-duoc-unesco-cong-nhan-la-di-san-thien-nhien-the-gioi-172250805213456819.htm