TRAVELLIVE 07-2016
My grandfather often took me to school in the mornings when I was a little girl. We usually left earlier and stopped by a bakery near my school. He ordered cakes and milk for me while choosing a cup of black coffee with filter for him. When eating my food, I loved counting the drops of coffee falling down through the filter, wondering how they tasted. Once, when my grandfather was buying a magazine, I surreptitiously dipped a finger in the cup of coffee. Bitter! It was the first time I tasted it and couldn’t understand why the drink that many adults love was so bitter. That time I felt like I would never like coffee.
My grandfather often took me to school in the mornings when I was a little girl. We usually left earlier and stopped by a bakery near my school. He ordered cakes and milk for me while choosing a cup of black coffee with filter for him. When eating my food, I loved counting the drops of coffee falling down through the filter, wondering how they tasted. Once, when my grandfather was buying a magazine, I surreptitiously dipped a finger in the cup of coffee. Bitter! It was the first time I tasted it and couldn’t understand why the drink that many adults love was so bitter. That time I felt like I would never like coffee.
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food & beverage<br />
Bπn c„ th” th≠Îng<br />
th¯c m„n ®n nµy<br />
tπi:<br />
You can enjoy this<br />
dish at<br />
RIVIERA<br />
RESTAURANT,<br />
PULLMAN VUNG<br />
TAU HOTEL<br />
*15 Thi Sach, Thang<br />
Tam Ward, Vung Tau<br />
Tel: 064 355<br />
1777 *Website:<br />
pullmanvungtau.com<br />
SEPPIA<br />
Inchiostro Linguine<br />
Mang ÆÀm h≠¨ng v ng‰t ngµo cÒa mÔa hÃ, m„n M˙ Æen ki”u ≥ vÌi m˘c t≠¨i mang ÆÀm h≠¨ng sæc cÒa bi”n kh¨i. C„ nguÂn gËc<br />
tı bÍ bi”n Amalfi, n≠Ìc ≥, loπi m˙ Æen Inchiostro Linguine Æ≠Óc lµm tı loπi bÈt m◊ tËt nh†t vÌi m˘c t≠¨i ng‰t. N†u cÔng t·i,<br />
Ìt, rau mÔi, cµ chua kh´ ph¨i næng vµ m˘c t≠¨i, m„n ®n mÔa hà nµy l˝ t≠Îng vÌi 1 ly r≠Óu vang lπnh Pinot Grigio.<br />
HIGHLIGHTING the taste of the ocean, Seppia Inchiostro Linguine is a perfect choice this summer. Originating in the Amalfi coastal<br />
area of Italy, this dish is prepared with the best flour and freshly caught squid ink. Fresh garlic, chilli, parsley, and sundried tomato<br />
make the pasta more flavorsome. Dont miss this special dish and complete your best summer lunch with a glass of cold Pinot Grigio.<br />
<strong>TRAVELLIVE</strong><br />
57
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