Four Seasons Hotel Bengaluru Presents From Hoi An, With Love: On a Plate. On Canvas

At the heart of the experience are two distinct expressions of Vietnamese culture. Chef Tran Thanh Cong, Chef de Cuisine at Four Seasons Resort The Nam Hai, Hoi An, brings the traditions of Central Vietnamese cooking, shaped by generations of family recipes and a perfect balance of flavours and simplicity. Alongside his menu, a curated collection of artworks by Phan Hong Thanh, Duc Vet, Phan Van Thanh, Minh Du and other celebrated Vietnamese artists captures the country's landscapes, everyday life and evolving cultural identity. Together, the cuisine and the artworks offer guests to experience Vietnam through taste and visual storytelling.

Specially curated for Four Seasons Hotel Bengaluru, Chef Cong's menu celebrates regional flavours through dishes that honour Vietnam's diverse culinary traditions. Guests can begin with delicate appetisers before moving to comforting bowls of Bun Bo Hue and Bun Rieu Cua, followed by signature mains including Seabass Grilled in Banana Leaf with galangal and turmeric, Charcoal-Grilled Free-Range Chicken served with turmeric rice and ginger nuoc cham and Tiger Prawns in Lemongrass Butter. The experience concludes with a classic Vietnamese crème caramel, bringing the meal to a simple and elegant close.

Commenting on the experience, Biswajit Chakraborty, General Manager, Four Seasons Hotel Bengaluru, said, "We deeply resonate with stories and art inspired by culture and with the same thought, ‘From Hoi An, With Love’ brings the essence of one of Vietnam's most beloved cities to our guests here in Bengaluru. It is an experience that reflects what we do: seamlessly integrating authentic cultural experiences and offering them with care and genuine respect for its origin”