Ho Chi Minh City’s historic Caravelle Hotel has further sharpened its contemporary culinary edge, and added some Nordic flair, with the appointment of Swedish executive sous chef Andreas Askling.

Askling’s innovative approach to sophisticated European cuisine builds on Reflection’s long-standing tradition of international fine dining. His background includes stints in kitchens run by Marcus Samuelsson, from New York’s Restaurant Aquavit, and Torsten Körling, a former member of the Swedish Culinary team and Chef of the Year.

“With the new Reflections menu, we’re offering a taste of Scandinavia,” said Askling. “The dishes are characterized by fresh flavours and rustic wholesome ingredients. This is something new, something different, and I hope, something special for Saigon.”

A professional chef for 15 years, Askling has refined his expertise in Swedish, French, Asian-fusion and modern fine-dining He has cooked in some of the world’s most critically acclaimed restaurants, including Michelin star-rated F12 in Stockholm, Charlie Trotter’s in Chicago, and Aquavit in Minneapolis, Minn. (USA), which was voted one of America’s top 50 restaurants by Gourmet magazine.

Most recently, Askling worked at the stylish W Retreat and Spa in the Maldives. In August 2007, he packed up his pots and pans for a personal, culinary sabbatical.

Over six months, he explored the lands and cuisines of Asia, Africa and the Middle East, fulfilling a lifelong professional dream. Settled in Saigon, Askling is planning a month-by-month redevelopment of the Reflections menu, inspired by the range and depth of his recent travels.

“As a cook, it’s too easy to become complacent,” said Askling. “I wanted to explore new culinary routes and enrich my own cooking with vibrant new accents and flavours, which I can now share in turn with the cosmopolitan clientele at Reflections.”

Askling’s new menu opens up a world of new flavors at Reflections. One new dish compounds the light yet complex flavours of crispy sweetbread on beetroot Carpaccio with sautéed wild mushrooms, brown butter and mushroom aioli.

His red wine-braised veal cheeks with tomato onion jam, lemon crushed potatoes and seared duck liver is an instant stand-out. To finish, he’s concocted a choice of fresh and fruity sweets: Frozen banana parfait with crunchy nougat and bitter chocolate coulis is just one delectable option.

“Reflections has a reputation for offering the finest in European haute cuisine,” said the Caravelle’s General Manager, John Gardner. “The combination of Andreas’s unique Scandinavian style and extensive international experience will only emphasize Reflection’s position as one of HCMC’s leading fine dining restaurants.”

Ho Chi Minh City’s premier hotel, the Caravelle stands at 19 Lam Son Square, across from the Municipal Theater, in the historic heart of the city’s downtown. The hotel opened in 1959, boasting a suite of amenities never before seen in Saigon, including bulletproof glass, a Berliet generator and Trane air conditioners (a first for any hotel in the city). In 1998, after more than two decades of operation on a shoestring budget, the aging landmark was resuscitated with a complete renovation and a complementary, 24-storey tower.

For further information about press release please contact:
Ngo Thi Thuy Vy
Marketing Communications Manager
Caravelle Hotel
19 Lam Son Square, District 1,
Ho Chi Minh City
Tel: (84-8) 823 4999
Email: mcm@caravellehotel.vnn.vn

April 21, 2008