‘Tis the end of the summer, the perfect time to start thinking about your next holiday. And naturally homegrown travel agency, Exo Travel, has got an idea to get you reaching for your credit card and booking time off work: a snow-cation in Hokkaido. Or, as other people might say, skiing in Japan.
The couple behind Thanh Phuc Bread, which has been supplying Tay Ho’s minimarts and shops with fresh bread since 2009, has just opened a sandwich shop and bakery off Dang Thai Mai.
Frontier Law & Advisory (Frontier), in cooperation with Da Nang Entrepreneurship Support Co. (DNES), Marco Polo Studios, Evergreen Labs and Vinatuna are organizing an innovation initiative called the Targeted Innovation Challenge (TIC).
That District 2 butcher, Meatworks, that has lined the fridges and stomachs of so many a resident in Thao Dien, is opening a new location next month in the heart of Phu My Hung in District 7.
The Class of 2016 at the International School of Ho Chi Minh City (ISHCMC) has set the new highest average IB diploma score in the institution’s history.
One of Hanoi’s oldest bars, Le Club at the Sofitel Legend Metropole Hotel, has reopened after a two-month makeover. New features include a live cooking station, a new marble bar and a seating capacity expanded from 90 to 120 in a faithful re-creation of a 1920s style speakeasy.
Saigon Artbook is back for its sixth edition with a launch party at the Factory Contemporary Arts Center on Sep. 16.
The recently updated Autumn edition of the Hanoi Holistic Health Guide is now available online.
Zenith Yoga Studio and Cafe is going all out with vegetarian cuisine this August, with menus including dishes like vegan bun nam bo, vegan bun cha, Greek salad, spinach roll with fresh veggies and feta cheese, dragon bowl and raw zucchini pasta.
To celebrate the annual mid-Autumn festival, Hotel Metropole Hanoi is launching its legendary mooncake collection at L’Epicerie du Metropole from Aug. 10 to Sep. 15. In addition to varieties such as the traditional mix, Hotel Metropole Hanoi has created new flavours; green bean and dried apricot, salted egg, lotus with young rice, red bean and mango and more.