On March 18, 2011, at the First Hot-pot Restaurant - First Hotel, took place a Vietnamese food program guideline for an international delegation. Some team members are very famous chefs and owners of the restaurants in the U.S., the Netherlands, Japan ...

The purpose of visiting Vietnam of the delegation is to enjoy a quintessential cuisine of Vietnam, so that the union had a journey to explore Vietnamese cuisine across the country. At each place, the delegation will take time to exchange and learn something best of each locality in order to enrich the cuisine knowledge.

First Hotel was chosen as the final destination of the group before leaving Vietnam. Here, Executive Chef Do Quang Long introduced some traditional Vietnamese dishes prepared with  "fish-sauce".

During the presentation, Long guided the guests how to make some pure Vietnamese dishes like Fresh rice vermicelli with grilled pork meat, Deep fried stuffed pumpkin's flowers with pork meat, Sauteed chicken with lemongrass and chili, Bitter gourd soup ... with very professional actions.  

“So nice”, “Very good" are the common comments of each member. Mr. Suyakasi, a Japanese restaurant owner shared his opinion: from the desire to learn Vietnamese cuisine thereby promoting Vietnamese dishes to the world, so we organized this trip. In every places we passed, we have been enjoying very delicious dishes. The group also enjoyed the Vietnamese food at the First Hotel restaurant, especially something that Long just guided".

Through this program, the First Hotel will constantly reinforce the "Vietnamese food culture" to the world and First Hotel ‘ s culinary is the cradle of Vietnam ‘s culinary in the heart of customers.