Vietnam restaurant design

Vietnam restaurant design / McDonald’s joins Vietnamese market.
  The world leading fast-food group McDonald’s has announced to select Mr. Nguyen Bao Hoang, the founder of Good Day Hospitality and the CEO of IDG Ventures as the franchise partner in Vietnam.

Nguyen Bao Hoang is selected as franchise partner of McDonald’s in Vietnam.

In a newly released press release, President of McDonald’s Asia - Pacific, Middle East and Africa - Dave Hoffmann said: "When strengthening our presence in Asia, we look for partners with solid business foundation and understanding of McDonald’s brand. Mr. Nguyen Bao Hoang is the ideal choice with good knowledge and achievement in managing new businesses in Vietnam."

McDonald’s said its first store in Vietnam will be opened in Ho Chi Minh City in early 2014. The menu will include all popular dishes of McDonald’s in the world such as the Big Mac or Cheeseburger.

"We are very pleased to be operating in Vietnam and bring experience in food processing, service quality and modern design to the 38th country in Asia. McDonald's will focus on customer needs and try our best to meet their expectations," said Don Thompson - President and CEO of McDonald's Corporation.

Mr. Nguyen Bao Hoang said: "I have always wanted to open McDonald's restaurants in Vietnam since I returned to Vietnam more than 10 years ago. I’ve kept in touch with them for years to share the opportunity here. We are preparing and training the management team for the opening day next year."


Vietnam is one of the 65 franchise markets of McDonald's in the world. This franchise model has been used by McDonald's for more than 30 years to develop the brand.

Master Chef Ngo hopes to elevate Vietnamese food

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Returning to the country in order to reunite with his family and realise his dreams after years living with a good job in Australia, Ngo Thanh Hoa (Harold Ngo), the champion of the ‘Vietnam Master Chef’ reality TV show’s first season, has recently talked with the World and Vietnam Report magazine.

How do you feel when you win the show’s cup in your homeland?

Master Chef, Ngo Thanh Hoa, Sydney, Australia, Vietnamese culinary art

Ngo Thanh Hoa: It is my pleasure as Vietnam is always my homeland wherever I am. After 18 years studying and living in Sydney, I decided to return to Ho Chi Minh City to live near my old parents and seek a new opportunity. My friends and customers in Sydney praise Vietnamese cuisine, people and landscapes, but they also talk much about services which lack professionalism in spite of people’s hospitality.

Can you share some information about your life in Australia?

I came to Sydney as a student at 21. My parents told me to take care of myself as they just could support me at the very beginning. I met lots of difficulties in language, culture and daily activities. I studied and took different jobs in summer holidays to earn money for the next term’s fee. Luckily, native friends helped me improve my English and overcome cultural hurdles. I bore in my mind that I must be fluent in the language to exist in the country.

You used to be a restaurant manager in Australia. What did the job interest you?

The restaurant was really close to me, where I met many friends and patrons during my time in Australia. Its menu is diversified, with a combination of Sri Lanka, India and South Africa. It is called Radio Cairo though it little relates to Egyptian cuisine. There were few Vietnamese customers at the beginning as they almost lived in West Sydney. Then more gradually changed their minds and move the North to try the restaurant. I felt glad and proud to introduce myself as a Vietnamese student. Their encouragement has helped me continue to pursue my dream.

With a passion for culinary art, do you have any comparison between Vietnamese and Australian cuisines?

I learned my first cooking lesson from my mother when I was seven and I could go to market with a little amount of money at twelve. I could help make some sweets, sweetened dried fruits and cakes during the New Year festival when I was in Phan Thiet. I got interested in the diversity of cuisine in Sydney when I arrived.

The native people know about Vietnam through ‘pho’ (Vietnamese noodle soup), 'goi cuon' (raw rolls) and bread-making. They like Vietnamese food because of its vegetarian ingredients and delicate flavour.

Young Vietnamese chefs have recently introduced Vietnamese culinary art to the native people in a combination between the traditional and the modern and between the Eastern and Western cooking styles. I myself cook Vietnamese dishes in a new style with some small variations to make them more modern.

What are dishes you have cooked in the show with your most enthusiasm?

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They are the fried red tilapia fillet with sweet, sour and hot flavours, pumkin flowers stuffed with shrimp and ‘rau muong’ stir-fried with garlic and dill. I had to use many skills to cook perfect dishes. I want to serve the judges dishes with a combination of life flavours and special tastes of the three regions of Vietnam.

How about your future plan as the Vietnam Master Chef champion? How much will your write about Vietnamese food in your coming book?

I am Head of Sales and Marketing Department of the Unique Design, but I dream of opening a small restaurant where I can serve simple and healthy dishes and created drinks, especially Australia style coffee.

Though I have returned to my homeland, I still hope to help promote Vietnamese food in Australia. Vietnamese culinary art is drawing much attention in the oceanic country,

so a delicate and harmonised combination between Vietnamese and Australian styles will elevate Vietnamese food to a new height. I will write about Vietnamese culinary art in half of my coming book.

Why doesn’t Starbucks choose a Vietnamese partner?

– It’s understandable why the US Starbucks decided to set up its first shop in Vietnam in HCM City, a commercial hub. Meanwhile, it’s enigmatic why it did not choose a Vietnamese partner, but a Hong Kong one-- Maxim’s Group.


Unlike many other foreign fast food brands, which penetrate the Vietnamese market through Vietnamese partners, or run business under franchising contracts, Starbucks has decided to choose a foreign one.

Analysts have commented that this shows