From November 16 to 30, InterContinental Hanoi Landmark72 will introduce the sprout ginseng to Vietnamese customers through a festival with different dedicated dishes and various activities. Sprout ginseng is popular in Korea as an ingredient of healthy food and beverages.
|Sprout Ginseng is cultivated by the hydroponic method |
Sprout Ginseng is cultivated by the hydroponic method. With this method, the production of Sprout Ginseng is more controllable than for normal ginseng. If normal ginseng takes 5-6 years to reach maturity, sprout ginseng needs only 2-4 months to be harvested.
Saponin is the core value of the ginseng which can bring several benefits to users. As with the normal ginseng, saponin concentrates in the root with a level of 2.7 per cent, while the leaves of sprout ginseng have excellent saponin concentration with 1.43 per cent. As the leaves of sprout ginseng contain the most saponin, Sprout ginseng are used as a vegetable for daily meals. It is definitely a “hero” ingredient for the ‘Eat clean’ trend in Vietnam.
During the festival, 3Spoons restaurant will present its limited edition Bun Cha with Sprout Ginseng which brings an exotic flavour to a popular dish.
|3Spoons' limited edition Bun Cha with Sprout Ginseng |
Moreover, fans of ‘Eat clean’ cannot miss the lunch at the 3Spoons Salad Bar with Sprout Ginseng, as well as other types of salad and diverse protein to top off. If you love tea, visit Hive Lounge, where the Sprout ginseng tea station will fill you to the brim with energy for a day of work.
Teppanyaki micro restaurant will also join this festival with a special hot dish with Razor Clams with Chrysanthemum Flower and Ginseng, which will be given to every gourmet visiting Teppanyaki.
In addition, on November 23, Q Bar will organise a “Green Light” party to encourage people to show love. All couples sharing a kiss at the check-in door will get free entrance and free flow of the special Sprout Ginseng cocktail.