Culinary Delights at SH Airport Lounge: Savor the Essence of Culture in Every Exquisite Dish

Vietnamese cuisine is considered a cultural quintessence, with each dish reflecting unique characteristics of its region. Even though it is not overly elaborate, Vietnamese food is both sophisticated and rich, standing out for its balance of simplicity and diversity. The dishes are light yet unforgettable. As writer Vu Bang aptly noted in "Delicious Hanoi," "Each bite is a vibration of the soul, a nameless nostalgia for simple but profound things."

Northern Vietnam - Traditional, Elegant Taste
The Northern cuisine at SH Lounge is characterized by its sophistication and gentleness, mirroring the temperate climate and composed nature of its people. To create deep, resonant flavors, the dishes often emphasize natural spices like ginger and cinnamon. Northerners pay meticulous attention to preparation, ensuring fresh ingredients are combined to create meals that are rich enough to savor while still preserving its personality. 

At SH Airport Lounge in Hanoi, visitors cannot forgot the hot bowl of pho, featuring a broth infused with roasted cinnamon and anise and sweetened from simmered bones. Another pinnacle is the detailed bun thang, a mix of harmonious ingredients, or the crispy Ho Tay shrimp cakes served with sweet and sour fish sauce, evoking the rustic yet sophisticated charm of Trang An, acknowledged to be the ancient capital.

At SH Premium Lounge Dien Bien, guests can indulge in fragrant sticky rice, including the colorful five-color variety and bamboo-tube-cooked rice. The marinated pork and chicken feature mac khen, a distinctive Northwest spice that brings the tincture of vibrant highland kermesses to your plate. 

At SH Premium Lounge Cat Bi in Hai Phong, travelers can embark on a "mini food tour," sampling dishes like rice vermicelli with crap broth, crab cake soup with red rice noodles , and specialties from this lively port city, all featuring sweet and fragrant broth alongside fresh seafood from the North's most abundant coastal regions.
Central Vietnam - Rich and Delicate
The cuisine from Central Vietnam at SH Airport Lounge is a symphony of flavors and diverse cooking methods, capturing the lyrical essence of this sunny and windy region through spicy and hearty dishes. The decisive spirit of the Central people is echoed in their culinary creations, where robust spices and various types of chili combine to offer unforgettable flavors. Central dishes artfully balance sour, spicy, salty, and sweet elements, presenting a colorful culinary landscape.
At SH Premium Lounge Phu Bai in Hue, one can enjoy "slurping" the famous "Bun Bo Hue", featuring succulent beef, bouncy beef meatballs, and delightful bone broth pervaded with lemongrass and a hint of Hue special shrimp paste. The lounge is particularly appealing by its stunning panoramic view, allowing guests to witness the poetic sunsets unique to the ancient capital.

The cozy space at SH Premium Lounge Chu Lai offers a special treat: organic black bean water, which feels familiar and comforting.
Southern Vietnam - Sweet and Relaxed
The favor in Southern culinary is a sequence of a suave of Southerner flavor and a simplicity live style. Southern cuisine is known for its abundance and comfort, much like the warm and free-spirited nature of its inhabitants.
The tropical climate has cultivated a diverse culinary scene that utilizes an array of fresh ingredients and dainty seasoning, maintaining elegance and authenticity. Southern dishes often feature blends of herbs and spices that create delightful, easy-to-eat flavors. At SH Premium Lounge Phu Quoc, visitants can enjoy creamy shrimp-flavored tapioca noodles soup, uniquely shaped Phu Quoc cakes with baked crusts filled with sweet jams, strawberry, and mung bean. For dessert, refreshing ching bo leung sweet soup, mixed with nutritious elements, offers a light, delightful finish.
In the Southwestern region, SH Premium Lounge Can Tho provides a gourmet feast with river shrimp caramelized in coconut milk, Tangy mango salad, and fish braised with peanuts, served along side with freshly-harvested vegetables. The most memorable plate is slow-cooked duck marinated with fermented bean curd mixture served with steamed rice—a signature dish from the land of "white rice and clear water."