Dinh Huy Vu Blog: MASSAGE & SPA - EDEN SAIGON HOTEL: PERSONALISED BODY MASSAGE Your massage will be designed according to your individual needs, addressing any areas of tightness, stre...
Thứ Bảy, 29 tháng 12, 2012
MASSAGE & SPA - EDEN SAIGON HOTEL
PERSONALISED BODY MASSAGE
Your massage will be designed according to your individual needs, addressing any areas of tightness, stress or muscle tensions and using a personally chosen aromatheraphy oil. The massage may include a combination of Swedish, aromatheraphy, deep muscle massage, lymphatic drainage or stretching techniques alongside the use of hot stones, if needed, to ease deep tension, muscle stress and strain.
HOT STONE MASSAGE
Our full body massage with hot stones is one of our most popular body treatments. The hot basalt stones will help relieve your aches and pains, and rebalance your chakras, while your therapist expertly massages to further relax and release deep tension. The stones deeply warm your muscles and stimulate circulation - hot stones also help to alleviate body aches, insomnia, stress, anxiety and can help relieve
arthritic pain.
FOOT MASSAGE
This indulgent foot treatment includes a foot soak and a gentle exfoliation of the feet, followed by a relaxing reflex point foot massage to restore energy throughout the body, reducing fluid in the lower legs and leaving you feeling completely refreshed.
PERSONALIZED FACIAL
During one of our most popular facials, your therapist will adapt the treatment to suit your skin’s specific needs. This customized facial includes deep cleansing, exfoliation, steam and gentle extraction where needed, followed by a deeply relaxing massage and specialized mask. SPA skincare, including booster serums, eye complexes and moisturizers, is chosen to achieve optimal results for your skin type. Your therapist will also give you skincare advice along with personally prescribed products to address your skincare concerns. Take your products home to enjoy that fresh facial feeling every day.
Link: http://www.edensaigonhotel.com/en/services/17/massage--spa-.html
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Thứ Hai, 17 tháng 12, 2012
Eden Saigon Hotel - Grand Openning on Jan 21st, 2013
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Check us on:
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Contact information:
Add: 38 Bui Thi Xuan Str., Ben Thanh Ward, Dist. 1, Ho Chi Minh City, Vietnam
Tel: (+84-8) 6298 8388 - 6257 1818 - Fax: (84-08) 62913309
Email: info@edensaigonhotel.
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Thứ Tư, 24 tháng 10, 2012
Dinh Huy Vu Blog: Sweet Options for the iPhone 5
Dinh Huy Vu Blog: Sweet Options for the iPhone 5: By GREGORY SCHMIDT Speck’s lineup of iPhone 5 cases include, clockwise from left, CandyShell, CandyShell Flip, FabShell, CandyShell ...
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Sweet Options for the iPhone 5
The accessory market is being flooded with cases for the iPhone 5 as manufacturers rush to provide options for the latest Apple smartphone. But few companies have done much more than resize old cases.
Speck, based in Palo Alto, Calif., has taken a more thoughtful approach, tweaking the design of its CandyShell cases to make them thinner and give them a better grip.
Speck was recently awarded a patent for its CandyShell design, which combines a hard, glossy exterior with a soft, rubbery interior in a single piece. A raised bezel offers a modest amount of screen protection when the phone is placed face down, and rubberized tabs cover the buttons.
I’ve always been partial to the CandyShell Flip because the bottom third of the case flips back for easy docking. I hate wrestling with cellphone covers to get them on and off. But when I heard about the redesign for the CandyShell Grip, I thought I would give it a try because I can be rather clumsy when it comes to holding my phone.
The CandyShell Grip now has rubber ridges woven into the plastic on the back, and the finger pads on the front were removed. The redesign makes the case easier to hold securely, which is especially handy when playing games on the phone. But I found that the grips also make it harder to slide the phone in and out of your pocket, so it’s a bit of a trade-off.
The CandyShell cases, which cost $35, come in a variety of colors and designs, some commemorating holidays, flags, countries and even bridges. (Please, Speck, make a Brooklyn Bridge case!) The cases are relatively expensive, but they offer decent protection without adding much bulk. And the good thing about having so many options is that when you get tired of one case, you can easily switch to another.
Source: Nytimes
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Thứ Hai, 22 tháng 10, 2012
Exotic Tastes in China, Vietnam, Singapore and Japan
A dish at Vegetable Sushi Potager, Tokyo.
Wistaria Bridge restaurant in Beijing.
A look at notable restaurants that are worth a visit in four Asian cities.
Beijing
Wistaria Bridge
Wistaria Bridge
Dining in Beijing often feels like participatory performance art: spacey and surly waiters, endless menus in challenging and challenged English, confusion sprinkled liberally throughout. The experience can both frustrate and delight. One example of this odd combination is Wistaria Bridge, above, a restaurant that opened last year in the city’s tech district and serves up its personal take on classic Beijing food.
Confusion will probably begin the dual-language menu, which describes dishes like “braised Der Gelbfish” and “stir shell fish with Chinese little green.” Pictures help, and so might an overeager waitress who forgets drink orders, but is more than happy to practice her English.
But once the “pork with special wine” arrives, there will be no complaints. Squares of pork belly are braised with Chinese wine for nine hours over a whisper of a flame until fat and meat have melded together — only to melt away in your mouth.
Soy sauce braises are a classic Beijing technique; the adventurous should try the unfortunately named “Beijing style braised pork bowels” — a savory, tender, garlicky offal stew, served with glass noodles and topped with a nutty hot pepper oil. Another fine example is the “special pork kidney.” The dish, which is served cold, features a white pepper sauce with green garlic slivers. The kidney itself has a snappy texture and none of its usual pungency.
And the creative menu descriptions continue. “Deep fried duck cube with walnut” is marinated duck meat under an airy pillow of ground chicken and walnut, an unexpected twist on the city’s primary fowl. “Stir shell fish with Chinese little green” is dried clam’s foot stir-fried with bok choy sprouts — clean and grassy, with a tinge of ocean brine.
The star of the show, as in most restaurants in China, is the food, so it’s best not to be distracted with wondering how the Cubist stained-glass window fits in with the slate gray traditional courtyard interior and fake plastic cherry blossoms.
Wistaria Bridge (Ziteng Qiao), Zhongguancun Pedestrian Street (Zhongguancun buxingjie) R23; (86-10) 5986-3680. A meal for two is about 200 renminbi, or about $31 at 6.4 renminbi to the dollar. (All prices are without drinks or tip.) XIYUN YANG
Hanoi
La Coopérative
La Coopérative
Opened by a group of French and Vietnamese friends in late 2009, La Coopérative materialized out of a shared passion for great food, conversation and ruou, Vietnamese rice liquor.
“There aren’t many places in Hanoi where foreigners and locals gather,” said Pham Viet Anh, an owner. “So we created a space where all of us would feel happy and be reminded of the beauty and culture of old recipes, both French and Vietnamese.”
The menu is split in two sections — “Tay” and “Ta,” loosely translated as “theirs” and “ours” — and is a lesson in the revelatory things that can happen when European and Asian flavors unite.
Following local custom, we ordered a number of dishes and shared everything. Buttery wheels of foie gras and fig terrine, accompanied by anise-infused mini-toasts, were enhanced by a deceptively simple steamed preparation of chayote and carrot, explosively flavored with salt, chopped peanuts and sesame seeds.
A warm lentil salad tossed with stewed tomatoes, braised chicken and a zingy, vinegar-based dressing dovetailed effortlessly with sweet, tender hunks of caramelized pork slow-cooked in a gingery fish sauce and served in a clay pot.
The bo cuon la cai is a do-it-yourself hand-roll: soft morsels of beef, butter lettuce, cilantro and an assortment of garnishes (pineapple, green banana, carrot, starfruit) are rolled in rice paper and dipped into a wasabi-rich soy sauce. Sweet, savory, bitter, tart and spicy, it captures the complexity for which Vietnamese cooking is revered.
In a nod to the past, food arrives on white dishes imprinted with the letters HTX, the abbreviation for hop tac xa, or “a cooperative”; they’re replicas of the government-manufactured plates and bowls used in the decade following reunification in 1975 — just one of the restaurant’s many thoughtful design touches, which also include weathered, wooden electrical cable spools standing in for tables and oversize cylindrical silk chandeliers.
In one of the three main dining areas, guests sit on floor cushions and eat at low tables, the traditional way. It’s quite taxing for the uninitiated, so the numerous wooden columns installed for weak backs come as a warm welcome.
Chocolate mousse at La Coopérative, Hanoi.
Salt Grill and Sky Bar in Singapore.
La Coopérative, 46 An Duong; (84) 4-3716-6401; hoptacxa.net. An average meal for two is about 350,000 Vietnamese dong, or $17 at 20,959 dong to the dollar. NAOMI LINDT
Singapore
Salt Grill & Sky Bar
Salt Grill & Sky Bar
At a recent weekday lunch at Salt Grill & Sky Bar, right, suited executives shared pricey bottles of red wine and meticulously groomed ladies-who-lunch pored over a menu featuring caviar, foie gras and wagyu.
Yet Salt, which opened on the 55th and 56th floors of the prestigious Ion Orchard building last November, is anything but precious. The dining room, dressed in black, brown and taupe, isn’t opulent but it’s comfortable; stunning views, through floor-to-ceiling windows, are its “wow” factor. (An adjacent wine bar and intimate mezzanine cocktail bar share the same views.) And those expensive menu ingredients? They were added post-debut, a concession to lofty expectations engendered by the restaurant’s exclusive perch.
“We’re really not trying to do Singapore-style fine dining,” said Kathy Tindall, head chef. “But a lot of people come to a restaurant like this wanting to spend real money, and we want to make them happy.”
Salt is the latest addition to the Australian celebrity chef Luke Mangan’s growing culinary empire, which includes restaurants in Sydney, South Melbourne and Tokyo. His imprint is hard to miss, both tableside — where Mr. Mangan’s name adorns plates, cutlery, glassware, even salt and pepper grinders — and in the French, Asian and Modern Australian influences on the menu.
Ms. Tindall said she aspires to serve “not fancy or complicated food but nice, clean, simple dishes made with quality ingredients.” Indeed, the restaurant’s best preparations are its most straightforward.
The rich savoriness of deep-fried pastry “cigars” of confit of rabbit and mustard fruits is balanced by a bright apple and celeriac salad. In a Mangan signature dish, Australian yellowtail kingfish sashimi, goat feta and ginger strike a surprisingly harmonious chord.
Mains include steamed and sous-vided Petuna ocean trout, which arrives as a silky pink fillet, paired with tarragon-flecked warm potato salad. As might be expected of a kitchen with Antipodean origins, grilled items, like the crisp-skinned but moist barramundi fillet, are superb. That wagyu — rump or fillet — arrives appetizingly crusty, bathing in a shallow pool of mashed potatoes.
Licorice parfait with lime syrup, another Mangan invention, tops the dessert list. But the most pleasure is to be found in an uncharacteristically complex preparation: The strawberry soufflé, a cerise cloud rising several inches above the rim of its copper vessel, is uncomprehendingly featherweight yet infused with the fruit’s very essence. It makes the delicious pandan and coconut gelato served alongside borderline superfluous.
Salt Grill & Sky Bar, 2 Orchard Turn, Level 55-56, ION Orchard; (65) 6592-5118;saltgrill.com. An average meal for two, without drinks or tip, is about 185 Singapore dollars, or $149 at 1.25 Singapore dollars to the dollar. The two-course Executive Lunch Menu, Monday to Friday, is 40 Singapore dollars. The seven-course tasting menu is 140 or 200 Singapore dollars. ROBYN ECKHARDT
Tokyo
Vegetable Sushi Potager(Note to Readers)
Vegetable Sushi Potager(Note to Readers)
Can sushi be sushi without the fish? Aya Kakisawa certainly thinks so. The co-owner and chef of this decidedly vegetarian restaurant — the newer of two spots where she runs the kitchen — is winning plaudits for her commitment to healthful, vegetarian cooking, and her desire to imbue it with a sophisticated playfulness.
Situated in the swank Roppongi Hills shopping complex, Vegetable Sushi Potager seats about 37 at a pine and emerald resin U-shaped counter and a handful of semi-private areas. Diners can choose from two omakase menus, the Akane (5,250 yen, or $65 at 81 yen to the dollar), and the Hisui (8,400 yen); the latter features more courses, and both change every month or two. At a time when Japan is embroiled in free trade talks and there is much hand wringing over self-sufficiency, all food is sourced domestically and the staff takes great care to explain the origins of each dish.
During a recent visit, highlights included a starter of nonalcoholic purple sweet potato amazake “wine,” and a pale “potager style” steamed egg custard, which is perched daintily on a jeweled vegetable gelée, referencing Ms. Kakisawa’s French training. (Potager is the French term for a kitchen garden.)
Yet where the chef really excels is in dishes that not only resemble their fish-based counterparts, but are every bit as satisfying. Most successful is the carrot “uni” (sea urchin) sushi. A mousse of both regular and kintoki carrots — the latter a red orange species cultivated in Japan since the Edo period — it is marvelously iridescent and bears an uncanny resemblance to its fishy cousin.
Eyes were also drawn to the stunningly realistic “maguro” (tuna) sushi, actually a sliced tomato dabbed with a tomato compote and cheese. A cherry tomato stuffed with a medley of three kinds of rice was more visually sedate, but proved outstanding; its soft flesh sweetly exploded in the mouth, the risotto serving as a nutty riposte.
Ms. Kakisawa’s famous desserts — she also runs an outrageously successful “vegetable sweets” patisserie in trendy Nakameguro — run extra. The tomato, kiwi fruit and rosehip verrine with tomato sorbet (1,260 yen) was refreshing, yet subtle, proving that illusion isn’t always necessary.
Vegetable Sushi Potager, Roppongi Keyakizaka-Dori, Roppongi Hills, 6-9-1 Roppongi, Minato-ku; (81-3) 3497-8822; sushi-potager.com/en. Vegan menu available by advance reservation. JANE KITAGAWA
Source: The New York Times
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Chủ Nhật, 23 tháng 9, 2012
EDEN SAIGON HOTEL - Hotel in Vietnam
As a 4-star standard hotel, EDEN SAIGON HOTEL is located right in the center of business, shopping, commercial and entertainment of Ho Chi Minh City. It takes only 10 minutes by car from Tan Son Nhat International Airport, and just 5 minutes walk to the famous Ben Thanh market . From the very beginning, the Hotel targets the customers for business and leisure purposes. With the advantage of convenient transportation system, EDEN SAI GON HOTEL also offers the luxury guest rooms, hospitable services as well as the completely furnished business facilities. Today, EDEN HOTEL has become the first choice for the local and international businessmen.
EDEN SAIGON HOTEL owns 129 comfortable guest rooms with simple and graceful designs but fully equipped that bring a relaxing space to our customers to get away from the city hustle. Breakfast served in buffet style in the separate restaurant area. The hotel also has massage area and fitness center with an outdoor swimming pool and bar with views of the city, more than 600m2 conference rooms with a capacity of more than 400 guests.
FOR MORE INFORMATION PLEASE CONTACT US:
Email: info@edensaigonhotel.com
Add: 38 Bui Thi Xuan, Ben Thanh, Dist. 1, HCMC
Tel: +84 8 6298 8388 - 6257 1818 - Fax: +84 8 62913309
Website: www.edensaigonhotel.com
Email: info@edensaigonhotel.com
Add: 38 Bui Thi Xuan, Ben Thanh, Dist. 1, HCMC
Tel: +84 8 6298 8388 - 6257 1818 - Fax: +84 8 62913309
Website: www.edensaigonhotel.com
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Thứ Tư, 12 tháng 9, 2012
The iPhone 5: My First Impressions
David Pogue
Apple unveiled the new iPhone 5 today in San Francisco. As it turns out, most of the individual rumors about it were true — but even so, they didn’t describe the whole package.
The new phone is the same width as the old one, but taller and thinner, as though someone ran over the old iPhone with a steamroller. When held horizontally, the four-inch screen has 16:9 proportions, a perfect fit for HDTV shows and a better fit for movies. The added screen length gives the Home screen room for a fifth row of icons.
The band around the edges is still silver on the white iPhone — but on the black model, it’s black with a gleaming, reflective bezel. It looks awesome.
The back is aluminum now. The strips at the top and bottom of the back are made of glass, the better to allow the wireless signal through — but as a side benefit, you can now tell which way is front as you fish the thing out of your pocket.
The processor, with a new design, is twice as fast, according to Apple. And the iPhone has 4G LTE, meaning superfast Internet in select cities.
Not many rumor mills predicted the improvement in the camera. It’s an eight-megapixel model with an f/2.4 aperture, meaning that it lets in a lot of light. The panorama mode is the best you’ve ever seen: as you swing the camera in an arc in front of you, a preview screen shows you the resulting panorama growing in real time. I took only two panorama shots in my limited time with the iPhone 5, but they came out crazy good.
The camera takes 40 percent less time between shots, it can recognize up to 10 faces (for focus and exposure purposes) and it can take still photos even while you’re filming video.
The new phone also offers better battery life (eight hours of talk time or Web browsing), according to Apple (I haven’t tested it yet). It also has noise cancellation both for outgoing and incoming sound. The phone is also ready for wideband audio — your callers won’t have that tinny phone sound, but richer, more FM-radioish sound — but that requires the carrier to upgrade its network. The catch: no American carriers have announced plans to do that.
At first glance, there’s really only one cause for pause: Apple has replaced the 30-pin charging/syncing connector that’s been on every iPhone, iPad and iPod since 2003. According to Apple, it’s simply too big for its new, super-thin, super-packed gadgets.
So with the iPhone and the new iPod models also announced today, Apple is replacing that inch-wide connector with a new, far smaller one it’s calling Lightning.
I’ll grudgingly admit that the Lightning connector is a great design: it clicks nicely into place, but it can be yanked out quickly. It goes in either way — there’s no “right side up,” as there was with the old connector. And it’s tiny, which is Apple’s point.
Still, think of all those charging cables, docks, chargers, car adapters, hotel-room alarm clocks, speakers and accessories—hundreds of millions of gadgets that will no longer fit the iPhone.
Apple will sell two adapters, a simple plug adapter for $30 or one with a six-inch cable for $40, to accommodate accessories that can’t handle the plug adapter.
That’s way, way too expensive. These adapters should not be a profit center for Apple; they should be a gesture of kindness to those of us who’ve bought accessories based on the old connector. There’s going to be a lot of grumpiness in iPhoneland, starting with me.
Overall, though, Apple seems to have put its focus on the important things you want in an app phone: size, shape, materials, sound quality, camera quality and speed (both operational and Internet data), and that’s good. I’ll have a full review once I’ve had some time to test the thing.
The new iPhone goes on sale on Sept. 21 for $200 with a two-year contract from Verizon, Sprint or AT&T. (That’s the 16-gigabyte model. You can get 32 gigs for $300 or 64 gigs for $400.)
If you’re content with last year’s technology — or 2010’s — you can also get the iPhone 4 free with a two-year contract, or the iPhone 4S (16 gigs) for $100 with contract.
The holiday shopping season has begun.
Source: The New York time
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Thứ Tư, 5 tháng 9, 2012
When to Go to Vietnam
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Think Vietnam and you might imagine a steamy jungle and hot sun -- and you'd be mostly right. But even though Vietnam is tropical, you'll find a real range, from chilly mountaintops and cool highland areas to sun-drenched coastline and, yes, that steamy jungle, too, laced with the swampy rivers you've seen in movies.
Opposing monsoon seasons in the north and south mean that seasonal changes are different in north, central, and south Vietnam. The good news for travelers is that this means it's always high season somewhere in Vietnam, and the tropical south is always warm. Vietnam can be broken into three distinct geographical and climatic zones as follows: north, central, and south.
The north is cooler than the rest of the country. Winter months, from November until January, can be quite cool, especially in mountainous areas. Northern temperatures range from 60°F to 90°F (16dg]C-32°C). If you are going far north to Sapa or Dien Bien Phu along the China/Laos border, be sure to bring one extra layer of warmth (a pullover will do); near Sapa is Fansipan, Vietnam's highest point, and there is even the occasional freeze and snow at this altitude. Hanoi beaches off Haiphong or Vinh). The best time to visit the north, though cold in midwinter, is from November to the end of April.
The Central Coast follows an opposing monsoon pattern to the north, with warmer weather during the July-to-October high season on, and wet, colder weather from November to May. Coastal Vietnam -- Quy Nhon and Nha Trang -- experiences steamy temperatures like the far south (70°F-90°F/21°C-32°C), but coastal wind can have a cooling effect. Raging storms and frequently large typhoons strike the coast in summer months, from July to November; often during this season, the surf is too rough for swimming.
The Central Highlands, just inland and on the southern end of theAnnamese Cordillera range, receives nearly double the rainfall of the national average, and this plateau, in towns like Dalat andPleiku, is cool throughout the year.
The south, the region around Ho Chi Minh City and the Mekong Delta, is steamy hot year-round with only periods of rainy and dry weather. Temperatures range from 70°F to 90°F (21°C-32°C), with a hot, dry period from March to May seeing temperatures in the 90s (30s Celsius). Summers are hot, humid, and rainy.
Because of the regional variations in weather, a part of the country is seasonable at any time of year. Most travelers in Vietnam trace a north-south or south-north route with flights connecting on either end (or adding continued travel to Cambodia or China ). Depending on the duration of your stay, you can plan to "follow" the good weather, hitting Saigon in February or March and tracing warmer weather up the coast.
Note: Avoid travel during the Tet holiday in January and February. Tet is a Christmas and New Year's celebration rolled into one, and anyone and everyone is going "over the river and through the woods" to their respective grandmother's house. Transport is always fully booked. Unless you're lucky enough to enjoy Tet with a Vietnamese family, be forewarned: During this time, many travelers find themselves stranded, hotels completely full, and roadways crowded with traffic and revelers.
Source: The NewYork Times
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Thứ Hai, 4 tháng 6, 2012
Hotel in Vietnam
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Check us on:
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Contact information:
Add: 38 Bui Thi Xuan Str., Ben Thanh Ward, Dist. 1, Ho Chi Minh City, Vietnam
Tel: (+84-8) 6298 8388 - 6257 1818 - Fax: (84-08) 62913309
Email: info@edensaigonhotel.
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