• We were honored to welcome the distinguished Guests, Mr. Kristian Jensen - Foreign Minister of Denmark and Ms. Charlotte Laursen – Danish Ambassador to dine at our restaurant.

    We were honored to welcome the distinguished Guests, Mr. Kristian Jensen - Foreign Minister of Denmark and Ms. Charlotte Laursen – Danish Ambassador to dine at our restaurant.

    The menu for Mr. Kristian Jensen - Foreign Minister of Denmark and Ms. Charlotte Laursen – Danish Ambassador

  • Green Tangerine continues to win The Guide Awards 2015-2016 for “A journey of tastes”

    The candidates will be selected by the readers of “The Guide”, then the consultation board (including editors, representatives of the Ministry of Culture, Sports and Tourism and many experts in the field of tourism, hotel and cuisine) considers and makes the decision who is the winner. These selected candidates must reach all strict criteria about quality of infrastructure, the abundance of services as well as the contribution to cultural – environmental preservation and local ambience.

    The Guide Awards is the most prestigious award about tourism in Vietnam in order to honor organizations and individuals who have made significant contributions to the improvement of service quality as well as the development of Vietnam tourism. This program is held by “The Guide” publication of Vietnam Economic Times. It was initiated in 1999 and have been maintained for over 17 years.

    The candidates will be selected by the readers of “The Guide”, then the consultation board (including editors, representatives of the Ministry of Culture, Sports and Tourism and many experts in the field of tourism, hotel and cuisine) considers and makes the decision who is the winner. These selected candidates must reach all strict criteria about quality of infrastructure, the abundance of services as well as the contribution to cultural – environmental preservation and local ambience.

    At “The Guide Awards 2016” event with the topic “Joining Hands to Develop Sustainable and Protecting the Environment” on 11th September 2016, Green Tangerine has been honored as "the restaurant with excellent performance" among 105 organizations and individuals voted by “The Guide” readers.

    The above achievements are a huge proud and great encouragement to Green Tangerine restaurant as well as the team who always pay full attention to bringing the best services for customers.

  • Dining with heritages – Cognac Louis XIII

    White roses, yellow light, and the tinkling song from the crystal glasses sounds like the church bells, ringing from the old French house in the middle of Hanoi. Vincent Gere, the host from the most pretigious cognac house Remy Martin, started the dinner with the heritage of Louis XIII cognac. 

    Dining with heritages – Cognac Louis XIII

    White roses, yellow light, and the tinkling song from the crystal glasses sounds like the church bells, ringing from the old French house in the middle of Hanoi. Vincent Gere, the host from the most pretigious cognac house Remy Martin, started the dinner with the heritage of Louis XIII cognac.

     “We could see the heritage of this house and the Chef’s creations in his cuisine, thus we decided to choose Green Tangerine among many restaurants in Hanoi, because it is similar to our spirit of heritage”, said Vincent Gere. 

     

    The dinner is only for private Vietnamese guests, slowly appreciate the pairings of Green Tangerine’s cuisine and the special wine and Louis XIII cognac. Champagne is served with the starter from Japanese scallops and caviar. A secret red wine from the vineyards of Remy Martin, is paired with duck breast. And Louis XIII is served at the end with senses experiences. The sound of the glasses, the harmony lights from inside the glass as sunlight goes through rose windows of the church. And finally the flavors of Louis XIII cognac: aromas of raisins, red fruits, vanilla, cardamom mingled with warm palate of coffee, toasted pinenuts and bitter herbs. The after taste of Louis XIII lingers like the tinkling song of the church bells.

    The gastronomy experience brings the guests to another world, far from daily life. A deep and quiet world only for the soul to feel the beauty of craftmanships. Beauty come from the soul of the cellar master to blend the pretigious cognac, and the soul of the chef to create the flavors of his cuisine, to the soul of the guests staying here to share the fine tastes of life.

  • Two members of Green Tangerine were inducted into The Disciples Escoffier in Vietnam.

    On May 25, 2015, at JW Marriot Hotel in Hanoi, two key members of Green Tangerine, Chef Duong Van Doan and sommelier Tran Trong Hai Ha, were inducted into and became two of more than 800 members of The Disciples of Escoffier in Vietnam. This is a branch of The Disciples of Escoffier International established by Jean Ducroux – a cook from Nice, France, President of Cooks Fraternal – in 1954...

    Two members of Green Tangerine were inducted into The Disciples Escoffier in Vietnam.

    On May 25, 2015, at JW Marriot Hotel in Hanoi, two key members of Green Tangerine, Chef Duong Van Doan and sommelier Tran Trong Hai Ha, were inducted into and became two of more than 800 members of The Disciples of Escoffier in Vietnam. This is a branch of The Disciples of Escoffier International established by Jean Ducroux – a cook from Nice, France, President of Cooks Fraternal – in 1954.

    The Disciples of Escoffier in Vietnam was established on October 14, 2010, with 9 starting members and a president – Mr. Didier, former Chef of Metropole Hotel. Since its establishment, the association has been developing with an aim to provide members with opportunities to learn and become excellent cooks, and help culinary schools acquire the world’s culinary core values for the sake of a rapid development of Vietnam’s culinary culture.

    Nguyen My Giang Huong, Chef Founder of Green Tangerine with Michel Roux, a French-English two-star Michelin chef at the London restaurant Le Gavroche, and Robert Fontana, Asian Chairman of Disciples Escoffier Asia

    Photo: Nguyen My Giang Huong, Chef Founder of Green Tangerine with Michel Roux, a French-English two-star Michelin chef at the London restaurant Le Gavroche, and Robert Fontana, Asian Chairman of Disciples Escoffier Asia

    Hai thành viên của Green Tangerine được nhận vào hiệp hội ẩm thực Việt Nam Escoffier

    Hai thành viên của Green Tangerine được nhận vào hiệp hội ẩm thực Việt Nam Escoffier

    The event once again affirmed the high quality that Green Tangerine has been delivering to its customers. Our people always learn and work with progressive thinking to provide customers with the best of classic French cuisine combined with a delicate taste of Vietnamese culinary culture, and this is the key factor that contributes to our today’s well-recognized image and world-wide prestige.

     

    External link:

    The disciples escoffier in vietnam gala dinner and hanoi chapter

  • Green Tangerine participated in French food festival. 

    On March 19, Green Tangerine, together with 1300 restaurants around the world, participated in the Gout de France – Good France – program, which was to introduce and pay homage to French cuisine.

    Each restaurant, from “bistros” to high-class restaurants, put its own sense of creativity into its recipes based on local source of ingredients. However, they all embraced the core values – fresh ingredients, local seasonal produce and dishes that are low in fat, sugar and salt - of French cuisine...

    Green Tangerine participated in French food festival.

    On March 19, Green Tangerine, together with 1300 restaurants around the world, participated in the Gout de France – Good France – program, which was to introduce and pay homage to French cuisine.

    Each restaurant, from “bistros” to high-class restaurants, put its own sense of creativity into its recipes based on local source of ingredients. However, they all embraced the core values – fresh ingredients, local seasonal produce and dishes that are low in fat, sugar and salt - of French cuisine.

    We prepared a little surprise – French cuisine with a taste of Vietnamese flavors - for our diners. Cold starter was a combination of salmon sashimi, grapefruit and apples in kumquat dressing served on shrimp’s crackers. Hot starter consisted of escalope of fresh foie gras served with an exotic fruit stew in kir dressing and Vietnamese spices biscuit. Green Tangerine brought our guests two options. One included steamed snakehead fish with condensed passion fruits served with spinach stuffed with a risotto enhanced by rice liquor. The other was duck breast in red fruits and litchis sauce served with spring vegetables. Finally, we brought you a lovely dessert with passion fruit tart in lightened meringue served with vanilla ice cream.

    The event at Green Tangerine was spectacularly successful – nearly 200 guests came and enjoyed the “French dinner”. It is safe to say that everyone was satisfied with the meal, and to assert that Green Tangerine is one of the best restaurants dedicated to French cuisine in Hanoi.