October / November / December

AUTUMN 2014
E-mail info@hanoi-pressclub.com - www. hanoi-pressclub.com
2 Press Club Newsletter AUTUMN 2014
SPECIAL EVENTS
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October November December
3 Friday Night on the Terrace
20-26 Food Promotion
Tastes of Thailand
Every week
Thirsty Thursdays
Champagne Friday Jazz
Saturdays to Wednesdays:
Piano Classic from 7.30pm
7 Friday Night on the Terrace
17-23 Food Promotion
Flavors of Spain
27 Thanksgiving Day
Every week
Thirsty Thursdays
Champagne Friday Jazz
Saturdays to Wednesdays:
Piano Classic from 7.30pm
Through November
Thanksgiving Take Away
3 Members' Wine Evening
5 Friday Night on the Terrace
19-25 Food Promotion
Hearty Holiday Menu
24 Christmas Eve Dinner
25 Christmas Day Lunch
31 New Year's Eve Dinner
New Year's Eve Party
Every week
Thirsty Thursdays
Champagne Friday Jazz
Saturdays to Wednesdays:
Piano Classic from 7.30pm
Through December
Christmas Take Away
October
01 Nigeria Independence Day
01 China Foundation Day of the Republic
01 Cyprus National Day
02 Guinea Proclamation of the Republic
03 Germany Day of German Unity
03 Republic of Korea National Day
09 Uganda National Day
10 Fiji National Day
12 Guinea (E.) National Day
12 Spain National Day
15 Bosnia & Herzegovina National Day
21 Somalia National Day
24 Zambia Independence Day
26 Republic of Austria National Day
27 Turkmenistan Independence Day
28 Czech National Day
29 Turkey Proclamation of the Republic
November
01 Algeria Revolution Day
03 Micronesia Independence Day
03 Panama National Day
09 Cambodia National Day
11 Angola Independence Day
18 Latvia Independence Day
18 Oman National Day
22 Lebanon Independence Day
28 Mauritania Independence Day
28 Albania National Day
30 Barbados National Day
December
01 Romania National Day
02 United Arab Emirates National Day
02 Laos National Day
05 Thailand Birthday of
His Majesty King Bhumibol Adulyadej
06 Finland Independence Day
07 Cote dIvoire National Day
11 Burkina Faso National Day
12 Kenya National Day
16 Kazakhstan Day of Republic
16 Bahrain National Day
18 The State of Qatar National Day
18 Niger National Day
23 Japan Celebration of the Enthronement
and Birthday of His Majesty the Akihito
NATIONAL HOLIDAYS
Press Club Newsletter AUTUMN 2014 3
RECIPROCAL CLUBS
Where Press Club - Hanoi Members are welcome.
Editor-in-Chief
Kurt Walter
Editor & Creative Manager
Duong Thu Nga
English Editor
Kaitlin Rees
Production Art
Van Anh
Duc Manh
Contributors
Guillaume Guertin
Nguyen Hung Son
Brenda Ho
Trinh Hong Ngoc
Nguyen Ho Phuong Ngan
For advertising please contact
Nguyen Ho Phuong Ngan
(84 4) 3934 0888
or email
info@hanoi-pressclub.com
Press Club switchboard
(84 4) 3934 0888
www.hanoi-pressclub.com
The Press Clubs Newsletter for
October/ November/ December 2014
1. Argentina
Club Aleman En Buenos Aires
Av. Corrientes 327 Piso 21,
C1043AAD Buenos Aires
Club Europeo
Av. Corrientes 327 Piso 21,
C1043AAD Buenos Aires
2. Australia
The American Club
131 Macquarie Street, Sydney
NSW
National Press Club in
Canberra
16 National Circuit, Barton ACT
2600
RACV Club
501 Bourke Street, Melbourne,
Victoria 3000
The Western Australian Club
101 St. Georges Terrace, Perth,
Western Australia
The Athenaeum Club
87 Collins Street, Melbourne,
Australia
3. Belgium
Press House of Liege &
Luxembourg
9 rue Haute Sauveniere 4000 Liege
4. Cambodia
FCC Cambodia
FFC Building, 363 Sisowath
Quay, Phnom Penh
5. Canada
The Halifax Club
1682 Hollis Street, Halifax,
Nova Scotia
Montefore Club
Montreal, QC, Canada H3H2K7
National Press Club Of Canada
150 Wellington Street,
Ottawa, Ontario KIP 5A4
6. Chile
Club de Vina del Mar
Plaza Sucre Vina del Mar, Chile
7. China
Chang An Club
10 East Chang An Avenue
Beijing 100006
Ambassy Club Shanghai
1500 Central Huaihai Road,
Shanghai 200031
The Shanxi Capital Club
c/o The Gem City
No.9 North Qindian Street
Xiaodian District, Taiyuan
8. France
Press Club De France
8 rue Jean Goujon 75008 Paris
9. Hongkong
Butterfelds
2-4/F, Dorset House,
Taikoo Place, 979 Kings Road,
Hongkong
10. India
Jaisal Club
Jethwai Road, Jaisalmer-345
001 Rajasthan
Space Circle Clubs & Resorts
Pvt. Ltd.
VIP Road, Raghunathpur
P.O.: Airport, Kolkata - 700 052
Umed Club
Old Public Park, Near Gaushala
Grounds, JODHPUR - 342006 (Raj.)
11. Indonesia
Bimasena
The Mines & Energy Society,
Jl. Dharmawangsa Rayna, No.39,
Kebayoran Baru, Jakarta Selatan
12. Japan
The Foreign Correspondents
Club Of Japan
Yurakucho Denki Building, 20th
foor 7-1
Yurakucho 1-chome, Chiyodaku,
Tokyo 100
13. Malaysia
Royal Ipoh Club
Jalan Panglima Bukit Gantang
Wahab, 30000 Ipoh, Perak Darul
Ridzuan, Malaysia
14. New Zealand
National Press Club
Central House, Top Floor 26
Br&on Street, Wellington
15. Singapore
Tower Club Singapore
9 Rafes Place, 62nd - 64th
Floor, Republic Plaza Tower 1,
Singapore 048619
16. South Africa
The Cape Town Club
Leinster Hall Weltevrenden
Street, Gardens, Cape Town
P.O. Box 50, Cape Town 8000
17. Taipei
American Club Taipei
47 Bei-an Road, Taipei, Taiwan,
ROC (10462)
Exchange Club
B1, Hung Kuo Building,
167 Tun Hua North Road, Taipei
18. Thailand
The Foreign Correspondents
Club Of Thailand
The Penthouse, Maneeya Center,
518/5 Ploenchit Road, Bangkok
19. United States of America
The Ashford Club
5565 Glenride Connector,
Suite 100 * Atlanta,
GA 30342
The Charlotte City Club
121 West Trade Street,
Suite 3100 Charlotte,
NC 28202
National Press Club
National Press Building, 529
14th & F Streets NW, Washington,
DC 20045
Overseas Press Club of America
40 West 45 Street, New York,
NY10036
University Club of San Francisco
800 Powell Street
San Francisco, CA 94108
University Club of St. Paul
420 Summit Avenue
Saint Paul, Minnesota 55102-2699
4 Press Club Newsletter AUTUMN 2014
70. The Press Club Marble Cheese Cake
68.000
with Raspberry Sauce 71.Chocolate Opera Cake
88.000
with Vanilla Ice Cream 72. Ice Cream
44.000
Selection Assorted Ice Cream and Sorbet
59. Grilled Chicken and Pesto Panini 212
Chicken with Pesto and Mozzarella
60. Tuna Fish Panini 212
Tuna Fish with Onion, Capsicum and Cheddar Cheese

61. Chicken Schnitzel with Lemon Butter Sauce 22
with French Fries and Seasonal Salad
198
.000
.000
4.000
62. Vietnamese Five Spice Seafood Curry
218.000
with Vegetables and Steamed Rice
63. Spaghetti Bolognaise or Napolitana ( ) .000
with Braised Beef or Tomato Sauce
64. Penne Pasta with Pesto and Cream Sauce
212.000
Ham, Mushrooms, Pesto and Sun Dried Tomatoes
65. Linguini Pasta Amatriciana
212.000
with Chilli, Onion, Bacon, Tomato Sauce
and Parmesan Cheese
V
DELI DELIGHTS
AUSTRALIAN STEAKS
CALZONE & PIZZA
CALZONE & PIZZA
ASIAN DISHES
All prices are in VND & subject to 5% service charge & 10% VAT
SIDE DISHES
43. French Fried Potatoes
68
44. Home Fries Potatoes
68
45. Mashed Potatoes
68
46. Fried Onion Rings
68
47. Garlic and Cheese Toast
68
48. Steamed Vegetables
68
49. Hash Brown Potatoes
68.000
.000
.000
.000
.000
.000
.000

Mozzarella Pizza Cheese - Thin Crust - Hand Rolled
Three Sizes:
S M L
Small (6 inch), Medium (12 inch), Large (18 inch)
34. Margherita ( )
232.000 264.000 314.000
Tomato Sauce, Mozzarella, Oregano
and Fresh Basil
35. Prosciutto e Funghi
234.000 296.000 356.000
Tomato Sauce, Mozzarella, Ham, Mushrooms
and Oregano
36. Capricciosa
244.000 316.000 378.000
Tomato Sauce, Mozzarella, Ham, Mushroom
Capers, Black Olives and Oregano
37. Emillian
244.000 316.000 378.000
Tomato Sauce, Mozzarella Cheese
Ground Beef and Oregano 38. Quattro Stagioni
254.000 316.000 378.000
Tomato Sauce, Mozzarella, Ham, Mushrooms
Black Olives and Artichokes . Vegetariana ( )
226.000 258.000 338.000
Tomato Sauce, Mozzarella, Grilled Vegetables
Fresh Tomato and Oregano. 40. Gorgonzola e Salsiccia
254.000 316.000 378.000
Tomato Sauce, Mozzarella, Gorgonzola
244.000 336.000 388.000
Tomato Sauce, Mozzarella
Chorizo Sausage and Parmesan
42. Marinara
264.000 326.000 388.000
Scallops, Shrimps, Tuna, Smoked Salmon
and Capers
V
V

39
41. Spicy Diavola Pizza
66. Grilled Salmon Steak
200 gr
418.000
67. Australian Sirloin Steak 250 gr
478.000

68. Australian Beef Tenderloin 200 gr
518.000
69. Australian Rib Eye Steak 250 gr 478.000
Choice of Sauce Diane, Mushroom or Peppercorn Sauce
Chips with Salad or Vegetables
DELIVERY MENU
DESSERT
50. Vietnamese Pho, Rice Noodles Soup 158
with Chicken or Beef or Seafood
Served with Condiments 51. Bun Bo Nam Bo
158
Saigon Beef Rice Noodles served with Condiments
52. Bun Bo Hue Rice Noodle Soup with Beef Hue Style 158.000
.000
.000
53. Bun Cha Rice Noodle Soup with Grilled Pork Herbs
and Chilli Dipping Dressing
158.000
54. Fried Egg Noodles with Shrimp 55. Fresh Vietnamese Spring Rolls
with Grilled Pork and Prawns
144.000
56. Chicken and Pork Satay with Peanut Sauce
Steamed Rice and Mixed Seasonal Salad
220.000
57. Nasi Goreng Tasty Fried Rice
with Shrimps, Pork and Vegetables, Chicken Satay 196.000
58. Spicy Thai Green Curry
Pork or Chicken and Seasonal Vegetables 184.000
with Coconut and Steamed Rice
212.000
38 ) 2 4 5 0
5
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3
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3
a
7
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70. The Press Club Marble Cheese Cake
68.000
with Raspberry Sauce
71.Chocolate Opera Cake
88.000
with Vanilla Ice Cream
72. Ice Cream
44.000
Selection Assorted Ice Cream and Sorbet
59. Grilled Chicken and Pesto Panini 212
Chicken with Pesto and Mozzarella
60. Tuna Fish Panini 212
Tuna Fish with Onion, Capsicum and Cheddar Cheese

61. Chicken Schnitzel with Lemon Butter Sauce 22
with French Fries and Seasonal Salad
198
.000
.000
4.000
62. Vietnamese Five Spice Seafood Curry
218.000
with Vegetables and Steamed Rice
63. Spaghetti Bolognaise or Napolitana ( ) .000
with Braised Beef or Tomato Sauce
64. Penne Pasta with Pesto and Cream Sauce 212.000
Ham, Mushrooms, Pesto and Sun Dried Tomatoes
65. Linguini Pasta Amatriciana
212.000
with Chilli, Onion, Bacon, Tomato Sauce
and Parmesan Cheese
V
DELI DELIGHTS
AUSTRALIAN STEAKS
CALZONE & PIZZA
CALZONE & PIZZA
ASIAN DISHES
All prices are in VND & subject to 5% service charge & 10% VAT
SIDE DISHES
43. French Fried Potatoes
68
44. Home Fries Potatoes
68
45. Mashed Potatoes
68
46. Fried Onion Rings
68
47. Garlic and Cheese Toast
68
48. Steamed Vegetables
68
49. Hash Brown Potatoes
68.000
.000
.000
.000
.000
.000
.000

Mozzarella Pizza
Cheese - Thin Crust - Hand Rolled
Three Sizes:
S M L
Small (6 inch), Medium (12 inch), Large (18 inch)
34. Margherita ( )
232.000 264.000 314.000
Tomato Sauce, Mozzarella, Oregano
and Fresh Basil
35. Prosciutto e Funghi
234.000 296.000 356.000
Tomato Sauce, Mozzarella, Ham, Mushrooms
and Oregano
36. Capricciosa
244.000 316.000 378.000
Tomato Sauce, Mozzarella, Ham, Mushroom
Capers, Black Olives and Oregano
37. Emillian
244.000 316.000 378.000
Tomato Sauce, Mozzarella Cheese
Ground Beef and Oregano
38. Quattro Stagioni
254.000 316.000 378.000
Tomato Sauce, Mozzarella, Ham, Mushrooms
Black Olives and Artichokes
. Vegetariana ( )
226.000 258.000 338.000
Tomato Sauce, Mozzarella, Grilled Vegetables
Fresh Tomato and Oregano.
40. Gorgonzola e Salsiccia
254.000 316.000 378.000
Tomato Sauce, Mozzarella, Gorgonzola
244.000 336.000 388.000
Tomato Sauce, Mozzarella
Chorizo Sausage and Parmesan
42. Marinara
264.000 326.000 388.000
Scallops, Shrimps, Tuna, Smoked Salmon
and Capers
V
V

39
41. Spicy Diavola Pizza
66. Grilled Salmon Steak
200 gr
418.000
67. Australian Sirloin Steak 250 gr
478.000

68. Australian Beef Tenderloin 200 gr
518.000
69. Australian Rib Eye Steak 250 gr 478.000
Choice of Sauce
Diane, Mushroom or Peppercorn Sauce
Chips with Salad or Vegetables
DELIVERY MENU
DESSERT
50. Vietnamese Pho, Rice Noodles Soup 158
with Chicken or Beef or Seafood
Served with Condiments
51. Bun Bo Nam Bo
158
Saigon Beef Rice Noodles served with Condiments
52. Bun Bo Hue
Rice Noodle Soup with Beef Hue Style 158.000
.000
.000
53. Bun Cha
Rice Noodle Soup with Grilled Pork Herbs
and Chilli Dipping Dressing
158.000
54. Fried Egg Noodles with Shrimp
55. Fresh Vietnamese Spring Rolls
with Grilled Pork and Prawns
144.000
56. Chicken and Pork Satay with Peanut Sauce
Steamed Rice and Mixed Seasonal Salad
220.000
57. Nasi Goreng Tasty Fried Rice
with Shrimps, Pork and Vegetables, Chicken Satay 196.000
58. Spicy Thai Green Curry
Pork or Chicken and Seasonal Vegetables 184.000
with Coconut and Steamed Rice
212.000
38 ) 2 4 5
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C
During the month of December,
you will receive one free can of Tiger
for each main course ordered
for delivery.
Call (04) 3852 5337
FESTIVE SEASON
delivery
promotion
TASTE OF
thailand
For seven days in October, you could have it all, in just one
bite. The magic of Thai cuisine is that each bite contains the
whole picture of sweet, salty, spicy, savory. From October
20 to 26, enjoy such highlights as Tom Yam Goong and Red
Beef Curry, accompanied, of course, with a complimentary
Tiger beer, though you may want an extra one to cool of
the spiciness.
TUN L M THC THI LAN
T ngy 20-26 thng 10, ti Bar Lounge
m thc Thi Lan l s ha quyn ca v thm, cay, mn,
ngt. T ngy 20 n ngy 26 thng 10, Press Club hn
hnh mang ti tun l m thc Thi Lan vi cc mn n c
trng nh Tom Yam Goong v C ri B. Mi mn chnh trong
thc n c bit ny s c tng km mt ly bia Tiger
mt lnh.
OCTOBER 20 TO 26, AT THE BAR LOUNGE
Press Club Newsletter AUTUMN 2014 5
HEARTY HOLIDAY
menu
FLAVORS OF
spain
NOVEMBER 17 TO 23, AT THE BAR LOUNGE
Say hola to Press Clubs delectable Spanish menu on ofer from
November 17 to 23. With specials such as a Paella Valencia
and the splendid seafood dish of Cazuela de Mariscos, you
might understand how the Spanish can spend hours lingering
over dinner. And with glass of Marques De Caceres Rioja
compliments of the Warehouse, those luxurious hours of fne
dining could be extended even more.
HNG V TY BAN NHA
T ngy 17-23 thng 11, ti Bar Lounge
Hy ti Press Club t ngy 17 n ngy 23 thng 11 cng
thng thc cc mn n c sc ti t t nc Ty Ban Nha.
Khi thng thc mn cm Paella ca vng Valencia v cc
mn hi sn Cazuela de Mariscos, bn s hiu v sao ngi Ty
Ban Nha li thch dnh nhiu thi gian cho ba n ca mnh
n vy. Qu khch s c tng mt ly ru vang Marques
De Cacerse Rioja t nh ti tr the Warehouse khi gi mn
chnh t thc n ny.
There is nothing like a hearty Christmas feast to fll you with
holiday cheer. If you werent already in the Christmas spirit, from
December 19 to 25, you can fnd your fll of cheer in such meals
as a Duckling Breast, Ham with Port, Roast Turkey stufed with
Chestnuts. All main dishes are served with a glass of the smooth
Chateau Los Boldos Cabernet Sauvignon.
THC N GING SINH HP DN
T ngy 19-25 thng 12, ti Bar Lounge
Khng g c th so snh c vi mt ba tic Ging Sinh m
cng. Hy cng ngi thn v bn b ti Press Club trong tun
t ngy 19 n 25 thng 12 ny ha mnh vo khng kh
Ging Sinh cng cc mn n c trng nh Ln vt nng,
Gim bng st ru Pc-t, G ty nhi ht d. Mi mn n
trong thc n s c phc v tng km mt ly ru vang
Chateau Los Boldos Cabernet Sauvignon.
DECEMBER 19 TO 25, AT THE BAR LOUNGE
6 Press Club Newsletter AUTUMN 2014
25 December 2014
On this most wonderful day of the year,
come to Press Club to celebrate with a heart-
warming meal. We will make it a Christmas to
remember with providing for your every wish
in food and feel-good environment.
TIC GING SINH
25.12.2014
Hy cng tn hng khng kh trong ngy
l Ging Sinh vi gia nh v bn b ti Press
Club. Chng ti s lm ngy Ging Sinh ca
qu khch v cng ng nh vi cc mn n
hp dn.
CHRISTMAS DAY
lunch & dinner
The best way to spread good holiday
cheer is through a good holiday meal.
Press Club presents a full assortment
of delectable dishes for the big three
dates to celebrate: Christmas Eve,
Christmas Day, and New Years Eve. On
each of these special days, you can treat
yourself to exquisite meals and exquisite
service, as well as the live musical
accompaniment of a pianist.
Please contact Ms. Ngan by e-mail at
info@hanoi-pressclub.com
Khng g hon ho hn khi quy qun
bn bn tic cng n mng vi bn b v
ngi thn trong cc ngy l. Vi khng
gian sang trng, m cng, cng ting
nhc du dng, Press Club hn hnh
mang ti thc n c bit dnh cho
Ging Sinh v Nm mi.
t bn, xin vui lng lin h: ch Ngn
ti email: info@hanoi-pressclub.com
24 December 2014
The stockings are hung on the chimney, the
cookies are waiting for Santas hands. The
night before Christmas is a magical time, and
the best place to be is gathered around a table
full of good food. Press Clubs Christmas Eve
tables will be beautifully decorated and the
atmosphere will be cozy. A perfect place to
have the last meal before Santa Claus comes.
TIC M GING SINH
24.12.2014
Bui ti trc ngy Ging Sinh l khong thi
gian huyn o, v quy qun bn bn tic
thnh son l iu tuyt vi hn c. Hy ti
Press Club ha mnh vo bu khng kh
m cng cng gia nh v bn b cho ba tic
cui cng trc khi ng gi Noel ti.
CHRISTMAS EVE
dinner
Press Club Newsletter AUTUMN 2014 7
31 December 2014
Ring in the New Year in style at Press Club's
glamorous New Years Eve event. Count down
the last seconds of 2014 with new and old
friends, including DJ Link Eva and the Hot
Chicks Band who will provide the tunes to
keep you moving throughout the night. As the
clock strikes midnight, you can reach for a kiss
from a special someone, or for your tasty drink
from the fully stocked bar. Entrance is free,
don't miss Hanoi's extraordinary event.
N GIAO THA TRN SN TRI
31.12.2014
Cng nhau m ngc nhng giy pht cui
cng ca nm 2014 ti sn tri ca Press Club.
Ba tic nm mi y si ng vi s gp mt
ca DJ Link Eva v nhm nhc Hot Chicks.
ng b l s kin c bit ny ti H Ni.
Min ph v vo ca.
NEW YEAR'S EVE
ring in 2015
@ THE TERRACE BAR
31 December 2014
While counting down the fnal minutes of
2014, its important to give yourself a great
last meal of year. Before the clock strikes
midnight, you can surround yourself with
good food and good friends to give the best
possible start to 2015.
TIC MNG NM MI
31.12.2014
Cng m ngc nhng gi pht cui cng
ca nm 2014 bn bn tic thnh son ti Press
Club. Trc khi ng h im thi khc giao
tha, qu khch c th qun qun bn bn b
v cng nhau n cho nm mi 2015.
NEW YEAR'S EVE
dinner
THANKSGIVING & CHRISTMAS
takeaway
Press Club knows some meals are better
enjoyed from the comforts of your home,
particularly around the holiday time when
home is where the heart is. From November
1 to December 31, you can select from a
wide range of delectable holiday meals to
be taken home. From a whole roast turkey,
or a honey-ginger glazed ham, to the
peppered roast Australian beef strip loin,
all meals will be delicious no matter where
they are served.
THC N GIAO TI NH
CHO L T N V GING SINH
Press Club hiu rng c nhng ba tic khi
thng thc ti nh s mang nhiu ngha
hn, c bit trong ma l hi. Vi i ng
u bp chuyn nghip v dch v giao
hng nhanh chng, tin cy, t ngy 1 thng
11 n ngy 31 thng 12, qu khch c th
la chn cc mn n truyn thng trong
dp l v thng thc ti nh. Thc n c
bit gm c g ty, i ln xng khi vi
mt ong, v thn b c b l.
Whole Roast Tom Turkey
5 to 6 Kg, Serves 8 to 10 Persons
with Giblet Gravy, Chestnut Stufng, Mashed
Potatoes, Seasonal Vegetables
Cranberry Sauce and Pumpkin Pie
VND 2,850,000++
Honey-Ginger Glazed Ham,
Bone in 4 to 5 Kg., Serves 8 to 10 Persons
with Port Wine Sauce, Roast or Mashed Potatoes,
Seasonal Vegetables and Pumpkin Pie
VND 1,980,000++
Peppered Roast Australian Beef Strip Loin
2.5 to 3 Kg, Serves 8 to 10 Persons
with Cabernet Sauvignon Sauce, Roast or
Mashed Potatoes, Seasonal Vegetables
and Pumpkin Pie
VND 2,850,000++
The above prices are subject to 5% service charge
and 10% V.A.T
MENU
Youve been in Vietnam for two years during which you have established
a solid reputation for yourself. What can diners expect from you at the
Press Club Hanoi and Emeraude Classic Cruises?
They can expect a big departure from the existing menu. You will see a lot
more fusion of western and Asian cuisine as I source a lot of local produce.
You can expect good taste, good presentation as this is what I am known
for. Ive had a few tastings the past month-and-a-half and am planning some
more in October too. For the Emeraude Classic Cruises, I plan to update the
menu too.
How do you describe your philosophy?
Very simple: Im a happy man. I try not to get a big head, which many chefs
have and then they cant fx a problem. Thats not me. Im solution-oriented;
and all about the food, good simple honest-to-goodness food.
You have worked as a chef for 15 years. What can we expect from you that
best refects your talents?
In simple terms: A menu that showcases creativity; fuses various cuisines
using local produce and food that is stylistically presented.
When planning menus, where do you seek inspiration?
I turn to culinary books, magazines and my previous places of work. I tend to
keep abreast of trends in the culinary arts but produce must also be available
locally for it to work. Food must be good looking but it must taste good too.
You have nearly a decades experience of working on cruises as a chef in
Asia and Antarctica. What are some of the challenges of working on board?
Ive worked on small ships, big ships, cruise ships, and been on cruises for
three months over summers in the Antarctica where the temperature is 2 to
5 degrees Celsius. You work with the same people every day so you have to
make sure the team works well together, that you reach the targets set and
that you dont lose anyone.
Whats been your best work experience thus far?
The Fairmont in Canada. I gained the best knowledge working with the chef
there. I also learned a lot on a cruise ship in Japan.
You were in Vietnam for two years before joining the Press Club Hanoi
and Emeraude Classic Cruises as executive chef. What are some of the
lessons youve learned in the kitchen?
The Vietnamese are always smiling and very helpful; they are also very hard
working people. I appreciate that very much.
How do you describe your leadership style in the kitchen?
Im very strict, very demanding but also very conscientious. Im a stickler for
discipline and presentation is key so I always try to make it a point to check
that the plates look good before they are sent out to guests.
As an executive chef, much of your time is spent in managing the
kitchen, in this case two and mentoring staf. How much time do you
get on the stove?
Mentoring staf is the most difcult but also the most fun part of being a
chef. It may be easy to show someone how to make something but difcult
to translate your vision but I enjoy training young chefs and watching
them grow. As for cooking, I try to spend at least four hours a day cooking
because that is very important.
What advice would you give aspiring chefs?
Dont watch Master Chef. Everyone, especially here in Vietnam, thinks that
its that simple or that you need a few years experience. In reality, you need
a lot of training, a lot of patience and, above all, an apprenticeship.
Guillaume
INTERVIEW
Theres a buzz in the kitchen at the Press Club
Hanoi. The new executive chef, Guillaume
Guertin, is preparing a new menu, one that hell
unveil slowly, as hes in no rush and he wants
to get it just right. Guillaume knows Hanoi, and
many of the capitals diners know Guillaume. Hes
worked in the city for two years, exploring the
regions rich culinary heritage. At the Press Club
Hanoi, and on Emeraude Classic Cruises, where
hell oversee that vessels menu, hes stepping
onto a larger stage.
A French native and only 35, Guertin has more
than 15 years of culinary experience. He trained
at Joue Les Tours in France, and has worked at
restaurants in the U.S. and Canada and cruised
aboard ships in Asia and Antarctica.
We recently caught up with him to chat about
his infuences, past and present, his plans and his
love of local produce.
8 Press Club Newsletter AUTUMN 2014
Anh lm vic ti Vit Nam trong vng 2 nm v phn no gy
dng c tn tui ca mnh. Vy cc thc khch s mong i g t anh
khi ti Press Club v du thuyn Emeraude?
H c th mong i mt s thay i ln trong thc n hin ti. S c nhiu
hn na s kt hp gia cc mn u v hay cc hng v mi kh qun v
khng th thiu c vic trang tr p mt. Ti th nghim trong thi
gian mt thng ri qua v ang chun b cho thng 10 ti. Vi du thuyn
Emeraude, ti cng ang ln k hoch lm mi thc n.
Anh c th miu t nguyn tc ca bn thn c khng?
Rt n gin thi: ti l mt ngi vui v. Ti lun c gng khng suy
ngh qu nhiu, iu m cc u bp khc thng mc phi v ri h khng
th gii quyt c vn . y khng phi l ti. Ti thin v vic a ra
cc gii php hn, v lun ly cc mn n lm trng tm.
Anh lm u bp c 15 nm, vy cc thc khch c th mong i
iu g lt t r nt nht ti nng ca anh?
Mt thc n mang m tnh sng to, phong ph trong s kt hp cc
mn n s dng nguyn liu ca a phng, v khng th thiu c s
trnh by tinh t, p mt.
Khi ln thc n, anh ly ngun cm hng t u?
Ti ly cm hng t cc quyn sch nu n, cc tp ch, v t nhng ni ti
lm vic trc y. Ti mun gi cc xu hng trong ngh thut m thc
ngang hng nhau, nhng cc mn n nht thit cn phi kh thi khi thc
hin ti a phng. Cc mn n khng ch cn trng p mt, m d nhin
l phi ngon ming na.
Anh c gn 10 nm kinh nghim lm u bp trn cc du thuyn ti
chu v Nam Cc. Nhng thch thc m anh gp phi l g?
Ti lm vic trn cc tu ln, nh khc nhau, v trn du thuyn
trong vng 3 thng ma h ti Nam Cc, ni nhit ch ri vo khong 2
n 5 C. Ti phi lm vic vi cng mt nhm ngi hng ngy vy nn
ti phi m bo rng ton b nhm lm vic tt cng nhau, cng t c
mc tiu, v khng nh mt ai c.
Kinh nghim no l ng nh nht vi anh cho ti thi im ny?
Thi gian ti lm ti Fairmont Canada. Ti hc hi c rt nhiu iu
ti cc u bp y. Ngoi ra, ti cng hc c nhiu trn du thuyn ti
Nht Bn.
Anh Vit Nam c 2 nm trc khi lm bp trng ti Press Club v
du thuyn Emeraude. Anh hc c iu g trong 2 nm ny?
Ngi Vit Nam lun ti ci v hay gip ngi khc. H cng l nhng
ngi lm vic ht sc chm ch. Ti v cng trn trng iu .
Anh c th miu t cch anh iu hnh trong bp c khng?
Ti rt nghim khc, kht khe, nhng cng rt t m. Ti lun t k lut
trong bp v cch trnh by ln hng u nn ti lun c gng kim tra k
cng cc a n trc khi c mang ra cho thc khch.
Vi cng v l bp trng, phn ln thi gian anh s ginh ti bp chnh,
v c vn cho nhn vin. Vy anh ginh bao nhiu thi gian nu nng?
C vn cho nhn vin l cng vic kh nht v cng th v nht khi tr
thnh u bp. Vic ch cho ngi khc lm mn n khng kh, nhng ci
kh nm vic truyn ti tng ca mnh. D sao th ti vn thch o to
cho cc u bp tr v nhn h trng thnh. Cn v vic nu nng, ti c
gng ginh ra t nht 4 gi mt ngy bi l iu v cng quan trng.
Anh c li khuyn no cho cc u bp khng?
ng xem Vua u Bp. Tt c mi ngi, c bit l ti Vit Nam, ngh rng
nu n hoc ch n gin vy thi, hoc bn ch cn vi nm kinh nghim.
Thc t th, bn s cn c o to bi bn, khng ngng tp luyn, v
trn c, l hc ngh.
PHNG VN BP TRNG GUILLAUME
Bp trng mi ca Press Club, Guillaume
Guertin, ang chun b cho ra mt thc n mi.
Guillaume bit H Ni, v rt nhiu thc khch ti
th cng bit ti Guillaume. Trong hai nm lm
vic ti y, anh v ang khm ph cc gi tr
m thc ca mnh t th . Ti Press Club v
du thuyn Emeraude, Guillaume s tip tc cuc
hnh trnh ca mnh lm hi lng nhiu thc
khch hn na trong tng lai.
Bp trng ngi Php Guillaume c hn 15
nm kinh nghim trong ngh. Anh c o to
ti Joue Les Tours, Php, v lm vic ti nhiu
nh hng ni ting M, Canada, trn cc du
thuyn ti Chu v Nam Cc.
Anh chia s v ngun cm hng, qu kh, hin ti,
k hoch ca anh v nim am m vi cc nguyn
liu ti a phng.
Press Club Newsletter AUTUMN 2014 9
10 Press Club Newsletter AUTUMN 2014
COCKTAIL SPECIALS
at the bar
Each month a special cocktail comes to you as two-for-one. Stop
in with a friend to enjoy this double deal.
Mi thng, Press Club mang ti cho qu khch mt loi cocktail
c bit vi chng trnh khuyn mi mua 1 tng 1.
HAPPY HOURS
FROM 5PM TO 10PM
Live music from 6:30pm to 8:30pm
Friday
OCTOBER
Mai Tai
October makes a mouthwatering
Mai Tai, with white Bacardi, Cointreau,
Grenadine, pineapple and soda.
Enjoy this colorful treat and feel divine!
THNG 10 - MAI TAI
Thng Mi mang ti cocktail Mai
Tai, s ha quyn gia Bacardi trng,
Cointreau, Grenadine, nc da v soda.
NOVEMBER
Daiquiri
November knows what you need: a
Daiquiri! Enjoy the Pampero, Cointreau,
with the perfect partner of either
lemon, mango or strawberry.
THNG 11 - DAIQUIRI
Daiquiri l la chn hon ho cho
thng Mi Mt. Thng thc
Pampero, Cointreau vi chanh, xoi
hoc du ty.
DECEMBER
Pina Coladas
If you like Pina Coladas, then youll also like
December. You can treat yourself, whether
of not youve been caught in the rain, to
this drink featuring Captain Morgans Black
Label, pineapple juice, lime and a superb
scoop of coconut ice cream.
THNG 12 - PINA COLADAS
Thc ung nhit i dnh cho thng
Mi Hai: Pina Coladas! Hn hp tuyt vi
gia Captain Morgan's Black Label, nc
da, nc chanh v kem da.
Press Club Newsletter AUTUMN 2014 11
You already know the place to be:
Friday Nights on the Terrace. Ladies
can be pampered with free drinks
from 7pm to 9pm and all can enjoy
the chill tunes of
DJ Polo and the Hot Chicks Band
DJ Vaughan and the Hot Chicks Band
DJ Size-O and the Hot Chicks Band
12 Press Club Newsletter AUTUMN 2014
Admicro Celebration Dinner AIT-VN Opening Ceremony
GIZ MOIT Consultation Workshop A night out on the town
I'm wearing green trousers! Freestyle fun Lan Phuong & friend
Three lovely ladies Launch of Easy Taxi Opening the Guardian Store
Mat & Huong Xuxu's 1st Birthday Celebrations Duhwee Pham, Ellie, Ole & Andy
Press Club
PAPARAZZI
Press Club Newsletter AUTUMN 2014 13
VAPCR Meeting
CBRE Seminar VCCI Research Symposium Seminar
Don Melchor Wine Master Class & Tasting
Ly & Clems Hoa & Romain Thao & Phuong
Farewell Tom & Tara at the Thirsty Thurday Vietnam Airline PRM 10th Anniversary Relaxing drinks
2014 Live concert meeting with Scott Macintyre H.E Mr. Enriquez, H.E Mr. Devines, Mr. Walter and Mrs. Devines
CBRE Construction Night
14 Press Club Newsletter AUTUMN 2014
Northern Vietnam is famous for the dramatic
limestone seascape of Halong Bay, where
towering karsts rise from the tropical waters
to form an archipelago of jungle-crowned
peaks. Fewer people know however,
that these dramatic natural wonders
stretch inland, forming some of the most
picturesque natural landscapes Vietnam
has to offer.

In Hoa Lu, the ancient capital of Vietnam
in the 10th and 11th Centuries, these
limestone karsts rise dramatically from the
rice felds of Ninh Binh province to create a
stunning area of natural beauty. And as the
surrounding land is relatively fat, the region
makes for a perfect cycling destination.

This pedal-powered day trip takes visitors
on a 45km overland adventure from Hoa
Lu to the limestone caves of Tam Coc.
Departing at 8am cyclists can visit imperial
temples dating back to the Dinh Dynasty
(968-80) and Le Dynasty (980-1009), and
the former ancient citadel of Hoa Lu.

Out in the stunning Vietnamese countryside,
the tour winds its way through traditional
villages and rice paddies, where guests
will be able to witness a way of life that has
gone largely unchanged for decades. After
a Vietnamese lunch, the afternoon is spent
on a traditional sampan boat, cruising along
the Ngo Dong River to Tam Coc, or the
three caves. Adventurous visitors can also
climb to the Bich Dong Pagoda on nearby
Ngu Nhac Mountain.

This is the perfect way to experience
Vietnams less-explored inland Halong
Bay, away from the crowds.
and get a real feel for Vietnam
Travel advice
brought to you by:
Press Club Newsletter AUTUMN 2014 15
Thanksgiving day, November 27, will feature a
mouthwatering spread of lunch and dinner items that
will certainly give you something to feel thankful for.
Besides the main event of turkey day, there will be all the
standard Thanksgiving treats to accompany, including a
traditional and delicious dessert.
TIC L T N
L T n nm nay, ngy 27 thng 11, Press Club hn hnh
mang ti thc n ba tra v ba ti hp dn. Ngoi mn
G ty khng th thiu, qu khch cn c nhiu s la
chn khc vi cc mn n truyn thng vo dp L T n.
FOOD TO FEEL
thankful for
27 November 2014
PRESS CLUB
plans the party
You have worked hard all year, your colleagues have too. Now
its time for a party. The Press Club is the place to get down to
some serious celebrating with your companys year-end party.
With luxurious food, captivating entertainment and festive vibes,
Press Club is the place to host your companys year-end event.
All you have to do is call. (84-4) 3934 0888
16 Press Club Newsletter AUTUMN 2014
Banh Cuon
It is this wild something that Id like to turn
the readers attention to now, not in an
attempt to make the city seem more exotic,
but in hopes that remembering nature will
make us all a bit more human among all
the developing shopping centers and sky
scraping buildings.
Take the house gecko, for example. Its a
creature that many would call cute and
just as soon leave it to live in peace than
try to chase it out. The gecko maintains
an important role in this urban landscape
in its ability to cohabitant with humans
without causing a disruption of daily
activity. In even the cleanest and newest
living spaces, the site of a gecko, in my perspective I should say, is
no stain on the reputation of place, whether it is a fancy hotel or an
expensive restaurant.
The small frog maintains a similarly endearing presence in the
homes of many. It is rather friendly as a creature and occasionally
sings a romantic croaking from the garden. The small frog keeps a
close place in my heart, it is not threatening and despite living in
dirty places, somehow always seems quite clean. I feel content to
listen to the frogs around my house; their song is a peaceful one to
my ears.
Hanoi being a city of several lakes and trees, its possible to spot
wild birds futtering about among the branches of lakeside
greenery. Though it is much more common to see birds contained
in cages and undergoing training sessions to compete in voice
competition, there are still many varieties of wild birds visible to
the observant eye. And if they are not visible, perhaps at least they
are audible, with their songs echoing from far above.
If you had asked me years ago what the habitat of a snail was,
I would have confdently answered the ocean, of course. Now,
however, my answer has opened up to
a much wider setting, including such
unlikely places as a bathroom, a garden
nowhere near the ocean, a concrete
highway. That snails are able to live in
environments far away from the beach
may not be news to you, but to me, this
fact is still somewhat surprising to me
every time I see a snail inching slowly
along a sunny sidewalk.
To speak for a moment on the lesser
loveable, the cockroach, I must. The
cockroach gets unfair treatment
from many people, myself included.
Why it is considered more abhorrent,
disgusting, and downright frightening, while the sweet gecko is
left alone to crawl about the ceiling in peace, I dont know. Perhaps
the cockroach triggers a primitive fear in all humans because its
resiliency. Maybe our subconscious knows that the cockroach
will outlive us and so we resent it for being able to survive when
we are not. Whatever the reason, this form of urban wildlife is
certainly noticeable in Hanoi, maybe even more so because of the
unpleasant reaction it stimulates in us.
There are many other species of wildlife that can be observed
around the city if we keep our eyes open to them. And with the
changing seasons, new wildlife can present itself. There is always
something to discover, it is just a matter of looking.
CUC SNG HOANG D NI THNH TH
S hoang d m ti mun hng c gi ti khng nhm mc
ch ca ngi v p vn c ca H Ni, m vi hy vng rng, gi
nh v thin nhin s gip chng ta cn nhc hn trc vic pht
trin hng lot cc trung tm thng mi v cc to nh chc tri.
Though Hanoi is a bustling city with
an increasing urban sprawl reaching
further and further outside the
center, there still remains something
wild within these city walls.
H Ni l mt thnh ph ng c
vi dn s ngy mt gia tng v
khng ngng m rng, mc d vy,
n sau trong lng thnh ph vn
cn cht g hoang d.
u r b a n
w i l d l i f e
by Kaitlin Rees
Press Club Newsletter AUTUMN 2014 17
Ly v d nh loi thch sng, nhiu ngi s thy loi vt
ny kh d thng v s mc chng thay v ui chng i.
Thch sng duy tr mt vai tr quan trng trong phong cnh
thnh th bi kh nng tn ti song song vi con ngi m
khng gy ra bt c s gin on no trong cuc sng thng
nht. Thm ch ti nhng ni sch s v mi m nht cng c
s xut hin ca loi vt ny. V theo quan im ca ti, n
khng gy nh hng xu g n danh ting ca nhng ni
, cho d l mt khch sn sang trng hay mt nh hng
t tin.
Nhng ch ch nh trong vn cng l mt s hin din
c nhiu ngi yu mn trong cn nh ca mnh. Chng l
loi vt kh thn thin v thi thong ku nhng ting ku c
trng t khong vn ca bn. Nhng ch ch nh lun gi
mt v tr nht nh trong tri tim ti, chng khng h ng s
v mc d sng trong nhng ni m thp, chng lun tng
i sch s. Ti lun vui lng lng nghe nhng ch ch ku
quanh nh; giai iu ny tht bnh yn i vi ring ti.
H Ni l mt thnh ph vi kh nhiu h nc v cy xanh,
v tht khng my kh khn ch ra nhng ch chim di
nhy cnh qua cnh trn cy bn b h. Thng thng ta hay
bt gp cc ch chim b nht trong lng lm cnh v c
dy tham d cc cuc thi ht, tuy nhin vn cn rt nhiu
ch chim hoang d bay nhy bn ngoi. V nu nh ta khng
nhn thy chng, ta vn c th nghe thy nhng ting ht
vang vng t xa.
Nu nh trc y c hi mi trng sng ca c sn l
u, ti s t tin tr li rng d nhin l bin. Tuy nhin
gi y, cu tr li ca ti m rng ra nhiu, bao gm c
nhng ni tng nh khng th nh phng tm hay sn
vn, chng ni no gn bin c, thm ch l c trn ng
cao tc b tng. Vic nhng ch c sn c th sng nhng
mi trng xa bin c th khng cn mi m vi nhiu ngi,
nhng i vi ti, iu ny vn lm ti ngc nhin mi khi
thy chng b chm chp trn va h.
Ti cn dnh mt cht thi gian nhc ti loi vt t c
yu mn nht: nhng ch gin. y qu thc l loi vt b
nhiu ngi i x bt cng nht, k c bn thn ti. Ti
sao chng li b coi l loi vt bn thu v ng s, trong khi
nhng ch thch sng li c yn trn trn nh, ti cng
khng r. C l gin dy ln ni s c hu trong mi chng ta
v s sng dai dng ca n. C l tim thc ca chng ta bit
rng chng s tn ti lu hn chng ta nn ta bc bi. Cho d
l do l g, li sng hoang d ni thnh th ny rt c ch
ti H Ni, c l l c ch hn hn bi phn ng ca nhiu
ngi khi nhc n chng.
C rt nhiu loi vt hoang d khc m ta c th quan st thy
xung quanh thnh ph nu chng ta mt ch . V vi vic
thay i ma, mt vi loi vt khc c th t trnh din. Lun
lun c mt iu g khm ph, vn ch nm vic
tm kim m thi.
18 Press Club Newsletter AUTUMN 2014
One of the great benefts of Press Club membership is our
quarterly Members Wine Evening! Whether youre a dedicated
wine afcionado or just beginning to appreciate fne wines,
these member events are a great way to discover quality wines
and train your palate. Plus, youll meet all sorts of fun people as
you compare whites and reds and sample delicious appetizers.
*Members please RSVP to Ms. Ngan at (84-4) 3934 0888.
Not yet a member of the Press Club? If you want to enjoy benefts
like our quarterly Wine Evening, you too can join the Press Club!
Members also receive discounts on food and beverages, reciprocal
club benefts (check out that long list at the front of the magazine!)
and discounts on certain Press Club events. Its easy and afordable
to join the Press Club!
TIC THNG RU DNH CHO HI VIN
Tic th ru hng qu l s kin khng th b qua ca cc hi
vin Press Club. Ti s kin ny, qu v c th gp g cc hi vin
khc snh m thc v khm ph hung v ca cc loi ru vang
ni ting. Hy cng giao lu vi cc khch mi c bit v thng
thc b su tp ru vang tuyt ho cng n km hp dn.
*Hi vin xin vui lng lin h ch Ngn theo s (84-4) 3934 0888
xc nhn tham d.
Nu qu v cha l hi vin ca Press Club, xin mi ng k tham
gia. Khng ch c mi tham gia tic thng ru hng qu, cc
hi vin s nhn c chit khu khi s dng dch v n ung ti
Press Club v ti cc cu lc b tung h trn th gii (vui lng
tham kho danh sch trang u) v nhiu u i khc khi tham gia
mt s s kin ca Press Club.
TRIPADVISOR
accolades
The worldwide database of well-trusted travelling tips,
TripAdvisor, has awarded Press Club a Certifcate of Excellence
for 2014. This puts Press Club in a more global view, exposing
its stellar services to travelers from all around the world.
Press Club would like to extend its grateful appreciation to all
clients who took the time to share a positive review with the
TripAdvisor global community. This aware of Excellence is a vote
of confdence to the business at present, and a push to continue
the commitment to excellence in the future. Thanks to all and lets
strive to make 2015 another Excellent year at Press Club!
Gii thng TripAdvisor
Press Club hn hnh c trao tng "Chng nhn xut sc" nm
2014 t TripAdvisor, trang web du lch ln nht th gii. iu ny
mt ln na khng nh dch v xut sc ca Press Club dnh cho
khch hng. Nhn dp ny, Press Club mun by t lng bit n
ti ton th qu khch dnh nhng li nh gi tt p cho
chng ti trn cng ng TripAdvisor ton cu. Chng nhn xut
sc cn l mt s thc y chng ti khng ngng hon thin
trn mi mt c mt dch v hon ho hn na trong tng
lai. Mt ln na, Press Club xin chn thnh cm n qu khch v
hy cng chng ti to nn mt nm 2015 xut sc na!
MEMBER'S
wine event
3 DECEMBER 2014
Press Club Newsletter AUTUMN 2014 19
TAN MY DESIGN IS PROUD TO ANNOUNCE THE OPENING
OF OUR NEW SHOP SPACE ON THE GROUND AND FIRST
FLOORS NOW SO MUCH MORE TO SEE.

THE NUMBER 1 SHOPPING DESTINATION IN HANOI, NOW
HAS 1,000SQM OF ELEGANT SPACE, FEATURING VIETNAMS
FINEST DESIGNERS OF FASHION, HOMEWARES AND ARTS.

COME AND VISIT US, DISCOVER AND BE INSPIRED.
Call 04 3938 1154
61 Hang Gai, Hanoi
www.tanmyembroidery.com.vn
www.tanmydesign.com
Not just a Cafe
Every Saturday & Sunday
from 12:00-14:30 piano performance!
Introducing a new Summer menu
with all day breakfast, exciting salad
combinations, favorful spring specialities,
vietnamese classics and lots more...
From 8am to 8pm everyday
20 Press Club Newsletter AUTUMN 2014
Chef's
RECOMMENDED MENU
Press Clubs chef speaks from the soul on which are this seasons best
dishes to select. And on this occasion, the soul speaks of the sea.
With a diverse and flling seafood menu, you could come again and
again to try something new.
Thc n hi sn
Qua nhiu s cn nhc k lng, Bp trng ti
Press Club la chn hi sn l thc
n c bit trong nhng thng
cui nm. Vi thc n phong
ph v a dng, qu khch lun
c nhng s la chn mi m
trong mi ln lui ti.
Stufed avocado with Seafood Salad
dragon fruit and thousand island dressing
VND 294,000
Seafood Ballotine with baby shrimps and scallops
Herb salad served with shrimps sauce
VND 256,000
New England seafood chowder
with garlic crotons
VND 148,000
Seafood Quiche served with Dalat mix green salad
and shallots balsamic dressing
VND 256,000
Thai seafood green curry served with Jasmin rice
and roast eggplant
VND 488,000
Medley of Seafood
with Polenta cake, garlic spinach and lemon grass
butter sauce
VND 456,000
Tagliatelle of the Sea
Tagliatelle pasta with assorted mix seafood
and creamy white dill sauce
VND 418,000
Safron seafood risotto
with mushroom and green asparagus
SEAFOOD MENU
Call & order your Pizza at
(84-4) 3825 5337 (direct) or 3934 0
888
Press Club Newsletter AUTUMN 2014 21
For just VND288,000 ++ per person, The
Restaurant ofers a fantastic selection of
dishes & a great setting to enjoy a lunch
with friends or colleagues, or business
appointments. Whats more, those who
enjoy the bufet also receive a
complimentary glass of beer, mineral
water or a soft drink.
To reserve your table,
please call (84-4) 3934 0888 or email
info@hanoi-presclub.com
Vietnamese & Continental Specialities
Every Monday through Friday.
From 11:00am to 02:00pm
Autumn Buffet
With a genuine welcome & a laidback
atmosphere, the Press Club is the perfect
place to kick back, relax, & enjoy a drink
with friends after work or play.
Happy hour daily 5pm - 7pm.
Buy one drink & the second is on us.
Vi s tip n nng hu v khng gian
th gin, Press Club l ni l tng
qu khch c th gp g, vui chi v
thng thc ung vi bn b ng
nghipsau gi lm vic.
Gi may mn t 17h n 19h hng ngy.
Mua 1 tng 1.
happy
hour 5PM
Ingredients
6 tbs olive oil
1 cup onion, fnely chopped
3 p/c garlic, fnely chopped
1 p/c tomato, peeled and chopped
1 cup capsicum, seeded and cubed
2 p/c chorizo sausage, sliced
100 gr. pork loin, cubed
200 gr chicken breast, cubed
1 tbs sweet paprika
1 pinch oregano
1 pinch thyme
1 pinch safron
250 gr long grain rice
3 cups of chicken broth
salt, pepper
8 p/c mussels
8 p/c clams
4 p/c large whole shrimps
cup green peas
4 p/c lemon wedges
Nguyn liu
6 tha du liu
130 gram hnh ty, bm nh
3 nhnh ti, bm nh
1 qu c chua b v, st ming
130 gram t chung, b ht, st ht lu
2 cy xc xch chorizo, st lt
100 gram tht ln, st ht lu
200 gram ln g, st ht lu
1 tha t bt
1 nhm l oregano
1 nhm x hng
1 nhm ngh
250 gram go ht di
710 ml nc dng g
Mui, tiu
8 con s
8 con ngao
4 con tm ti nguyn v
60 gram u h lan
4 ming chanh b cau
CHEFS RECIPE
PRESS CLUBS
Special Paella
Our chef this season opens up the books on
Press Clubs special Paella recipe. Follow the
details below to try one at home.
Preparation: Heat the olive oil in a skillet. Add
the pork and chicken and brown on all sides. Add
the garlic, onion, capsicum and tomatoes, then
the paprika, herbs and seasoning.
Preheat the oven to 200 degrees Celsius.
Saut rice in olive oil until its translucent. Add
the safron and chicken broth and stir well.
Place the mixture in the skillet pan and add the
meat mixture, again stir well. Add the chorizo,
seafood and green peas and put it in the oven
for 25 minutes, garnishing with lemon. Discard
any seafood shells that have failed to open.
Bon apptit!
Cch lm: un nng du liu trong cho su
lng. Cho tht ln v tht g vo o vng u
hai mt. Thm ti, hnh ty, t chung, c chua,
t bt, x hng v gia v, nm va ming.
Lm nng l nng nhit 200oC.
o cm trong du liu ti khi du trong m.
Thm ngh v nc dng g, o u. Chuyn
cm sang cho su lng, thm hn hp tht,
tip tc o u tay. Thm xc xch chorizo, hi
sn v u h lan ri b vo l nng trong 25
pht. Trang tr vi chanh ti. Loi b ngao s
khng m v.
22 Press Club Newsletter AUTUMN 2014
Whether you are planning a big blow out party or an intimate dinner gathering, Press Club
Catering ofers its professional and quality service for every last detail. Event planning is
not limited to the Press Club location, but could be organized at any of the historic and
beautiful sites around the city, such as the Hanoi Opera House, the Temple of Literature, or
the Museum of History, among many others.
To take advantage of this great service, or for more information,
call the Events Department at (84-4) 3934 0888 or info@hanoi-pressclub.com.
Press Club - Dch v tic lu ng
Cho d qu khch mun t chc mt ba tic linh nh, hay mt bui gp mt thn mt,
m cng, dch v tic lu ng ca Press Club lun cung cp dch v chuyn nghip v
cht lng hon ho ti tng chi tit. Qu khch c th t chc tic ti nhng a im ni
ting ti H Ni nh Nh Ht Ln, Vn Miu hay Bo tng Lch s.
Mi thng tin xin lin h phng T chc S kin theo s (84-4) 3934 0888
hoc email info@hanoi-pressclub.com.
Press Club caters to you
Press Club Newsletter AUTUMN 2014 23
Boutique Luxury Resort
Phan Thiet
32 Nguyen Dinh Chieu, Phan Thiet, Phone: 062 374 1234, Fax: 062 374 1147, www.chamvillas.com
Totally Relaxing
18 Villas in 9000 m
2
Tropical Gardens
Large Swimming Pool
60 Meters Private Beach
Delicious Food in 2 Restaurants
managed by German Chefs
Emeraude Classic Cruises
Festive Season Deals
November 1 December 31, 2014
Celebrate the holiday season with Emeraude
Classic Cruises. Treat yourself and your loved
ones to our cruise at only VND2,499,000 per
local resident (twin shared cabin).
Price includes all meals, comfortable
accommodation and onshore excursions.
Surcharge applicable on Christmas and
New Years Eve.