PRIVATE DINNER
Last week, NORO hosted the third reservation of our 4
Seasons menu, marking the completion of its first edition.
We had the honor of serving a distinguished group of
eight gentlemen, all of whom are refined in both fine
dining and beverages. To elevate this special occasion, we
offered adult beverages for drink pairings.
For our last 4 Seasons dinner, we combined duck essence
and reduced stock with our house’s spice mix to create a
decadent, velvety sauce for the Szechuan Confit dish.
Continuing on our series for 4 Seasons, last week NORO
was delighted to provide service for 6 very distinguished
and charming madams.
For this week’s special items, we offered our carne asada
taco with pico de gallo and chimichurri on NORO-
seasoned steak, wrapped in freshly made tortillas.
We also featured our signature Tepache as a starter drink
to welcome our guests into this “New Year”
COMMUNITY OUTREACH
On 15th July, our Head Chef Phong had a meet-up talk with Chef Hungazit, a renowned chef here in Vietnam. As a former chef in the Michelin Guide French Grill of JW Marriott Hanoi, Chef Hungazit now works as a private chef organizing dinner parties for distinguished guests. He is also a host of various culinary programs on the Vietnam Television - VTV
On August 18th, a representative of NORO had the
opportunity to collaborate with Chef Cuong for a private
party serving 25+ distinguished guests. Chef Cuong is the
Executive Chef (the highest position, like very big boss) of
Noi Bai Catering Service
...
Our charity trip to Thai Nguyen Province culminated in 10 new solar-powered street lamps being installed. Our team also planted close to 100 trees to aid tribal people with expanding their biodiversity
