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在fine dining breakfast這個產品中，有11篇Facebook貼文，粉絲數超過6萬的網紅Taste..iest 食情画意，也在其Facebook貼文中提到， 今天很Happy因为很久没堂食了，Platform 9&3 的环境很舒服而且每张桌子的距离都很安全所以可以很安心的慢慢享受。在这里享受下午茶可以很放松，一不小心就花了几个小时。 。 这里的下午茶配套一个人才 RM48是不是很便宜？ 下午茶的配套有很多精致的咸食和甜点，每一道都很精致而且味道十分美味...
　同時也有3部Youtube影片，追蹤數超過5萬的網紅ごはん日記 Gohan's Food Diary，也在其Youtube影片中提到，ザ・ペニンシュラ 東京「The Lobby」さんの朝食、ペニンシュラ ブレックファーストをご紹介しております。 メインが選べ、その他は食べ放題！飲み放題！ ビュッフェではないですが、その分、お席に座って、ゆったり、朝食時間と、空間を楽しみ、お食事が味わえました。 まるで海外旅行をしているような気分に...

fine dining breakfast 在 Taste..iest 食情画意 Facebook 的最佳貼文

Taste..iest 食情画意 By Taste..iest 食情画意

2020-08-22 17:06:50 有 24 人按讚
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今天很Happy因为很久没堂食了，Platform 9&3 的环境很舒服而且每张桌子的距离都很安全所以可以很安心的慢慢享受。在这里享受下午茶可以很放松，一不小心就花了几个小时。
。
这里的下午茶配套一个人才 RM48是不是很便宜？
下午茶的配套有很多精致的咸食和甜点，每一道都很精致而且味道十分美味。
一整套送上桌总给人豪气十足，每一道食物有高有地的完美摆盘。
。
我们从咸食物开始，
Quail Egg served together with Salmon mousse - 鹌鹑蛋配三文鱼慕斯是一款把蛋黄去除然后加入三文鱼慕斯，三文鱼浓郁的味道配上鸡蛋的弹口，口感超级好。
Portobello Mushroom served together with tart - 蘑菇挞，蘑菇炒的香香的加入脆口的挞配合的刚刚好。
Duck Rillet served together with apple tatin - 原来鸭肉可以配上苹果，这两个的味道配合的天衣无缝
Potato Blinis Sandwich served together with ham & cheese - 好可爱的三文治，用土豆薄片取代面包，然后一层火腿一层之芝司。
。
甜点有以下这几款，每一份的甜点都很用心的做。很美，很好吃。虽然我们觉得有点甜可是配上黑咖啡刚刚好。而且甜点的分量一点都不吝啬哦！ 超级喜欢这里的mix berries jam，可以吃到一颗颗的果粒而且酸甜酸甜超级适合配着Scone一起吃！
Chocolate Au Pain
Scone served together with homemade mix berries jam & sour cream
Lemon Meringue
Macaroon
Cheese Cake served together with chocolate pearl
Chocolate Mousse served together with mix bettery
。
饮料方面有咖啡和茶，咖啡选择有Brazil(Santos) 和 Colombia(Huila Supremo)。 茶有 Fruity White, English Breakfast, Earl Grey 和 Refreshing Mint.
。
现在就约你的知己姐妹一起来享受下午茶吧！
.

Platform 9&3 Quarter Fine Dining and Cellar
61, Jalan Magazine, George Town, 10300 George Town, Pulau Pinang
012-611 7028

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Taste..iest 食情画意

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Hi, we are Enqvist and Evangeline who were lucky to be born in Heaven of Food, Penang. We search for good Penang food and we making sure you hungry after reading our post, Taste...iest is a must read for Penang food enthusiasts. As part time blogger, please bear with us if we slow to update and we promise will do our best to share with you the best food in Penang or anywhere we travel to. Feel free to share with us your feedback or comment, if you have suggestion for good food please email us at [email protected] or [email protected].
Welcome! We making sure our reader hungry after reading. Visit us http://www.tasteiest.com http://evangelinelaygin.blogspot.com
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fine dining breakfast 在 袁學謙 Benedict Yuen Facebook 的最佳貼文

袁學謙 Benedict Yuen By 袁學謙 Benedict Yuen

2020-06-13 21:30:00 有 198 人按讚
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離地自由行 ︱ 香港篇 港麗酒店

今次帶大家去到 Conrad Hong Kong 玩佢地 Bliss & Brunch Staycation，一到酒店首先去左8/F食佢地嘅Sunday Brunch，海鮮Platter有齊龍蝦、長腳蟹、虎蝦、三文魚子、片皮鴨、Roast Beef，仲有無限無添嘅Perrier-Jouët Champagne。食完之後就番上房，今次入住嘅係豪華海景行政套房，大廳可以見到無敵維多利亞海景，而房就可以欣賞寧靜嘅維多利亞山景，一間房欣賞兩種景色。
第二日早上你可以選擇去Lounge食早餐，但因為疫情關係，所以而家可以多一個選擇喺房食In-Room Breakfast。跟住全日我都喺到hea，到晚上就同媽咪去到佢地嘅意大利餐廳Nicholini's食Fine Dining，加埋Wine Pairing，媽咪表示非常開心!

如果大家有興趣就睇下下面嘅資料啦! 同埋去我YouTube 追蹤同Like!

#離地自由行 #ConradHongKong #豪遊

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袁學謙 Benedict Yuen

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前nowTV主持，曾主持不同娛樂及音樂節目，於24歲時聯同朋友創立蚊型Marketing公司，因為坐唔定加上飛機控既原因，每個月最少飛1次，熱愛任何有關飛機既野，航拍、飛機餐及機艙享受 IG: www.instagram.com/benedictyuen Youtube: www.youtube.com/thebenedictyuen
「離地自由行」主持，24歲創業，現為3家小型品牌小老闆，三語活動主持
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fine dining breakfast 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文

Ying C. 一匙甜點舀巴黎 By Ying C. 一匙甜點舀巴黎

2019-11-23 22:35:58 有 209 人按讚
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[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)

我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思，11 月好書連發，最近輪到陀飛輪（tourbillon）創始人、擁有法國最佳工藝職人（MOF）頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書；甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。

Yann Brys 主廚過去的資歷顯赫，他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作，接著經歷巴黎數個豪華酒店，包括宮殿級酒店（palace）的 Hotel Le Bristol Paris，然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法，2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜，並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。

現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓，他幾乎在巴黎所有宮殿級酒店都工作過，一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris，然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕，並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz，這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下，一年之後便分別為酒店內的兩個餐廳取得米其林二星（La Table d'Espadon）與一星（Les Jardins d'Espadon），他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定，被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」（「全球最佳餐廳甜點主廚」）。如同書名「Instants sucrés au Ritz Paris」指明的，本書是以「Rtiz 的甜點時光」規劃，從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享，本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下，大家再稍等一下就能看到囉！

最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書，近日剛剛發表了德文版，同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點，如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等，每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品，接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本（全部由知名主廚提供），最後提供一個能夠使用市售商品與簡便方法，在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力，大概也只有 Fou de Pâtisserie 可以辦到。

以下就請大家點開照片、也開始存錢準備囉😆👇🏻

🔖 延伸閱讀：

甜點食譜書推薦與介紹：#yingsbookreviews

法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」：https://tinyurl.com/y5xenfqz

如何鑑賞 François Perret 主廚的瑪德蓮蛋糕？https://tinyurl.com/y54dacbu

巴黎麗池酒店下午茶體驗：https://tinyurl.com/v4hqj5g

深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu：https://tinyurl.com/vss89b3

*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.

Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.

Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.

Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.

Click on the following photos to have a closer look!

🔖 You might also be interested:

More book reviews: #yingsbookreviews

Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz

How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu

Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g

Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3

#yingc #françoisperret #yannbrys #foudepâtisserie

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Ying C. 一匙甜點舀巴黎

About author
高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。 長期為商業周刊、國內外雜誌 、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。 畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.
零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。
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fine dining breakfast 在 ごはん日記 Gohan's Food Diary Youtube 的最佳貼文

ごはん日記 Gohan's Food Diary By ごはん日記 Gohan's Food Diary

2021-01-31 20:00:02 有 33,757 人看過 有 507 人喜歡
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ザ・ペニンシュラ 東京「The Lobby」さんの朝食、ペニンシュラ ブレックファーストをご紹介しております。
メインが選べ、その他は食べ放題！飲み放題！
ビュッフェではないですが、その分、お席に座って、ゆったり、朝食時間と、空間を楽しみ、お食事が味わえました。
まるで海外旅行をしているような気分になり、ちょっと贅沢ですが、行く価値あり！
どれも凄く美味しくて、エネルギーチャージできました。

楽しんでいただけましたら、嬉しいです😋
ーーーーーーーーーー
ジャンルを問わず、東京の美味しい物をご紹介しています。
不定期更新なので、チャンネル登録と、ベルマークの設定をしていただけましたら、嬉しいです。
どうぞ宜しくお願いします。

チャンネル登録
https://www.youtube.com/channel/UCI89ykLgIWaetRHXiiQpWqQ?sub_confirmation=1
ーーーーーーーーーー
ホテルの朝食レポ

リッツカールトン東京（週末限定ブランチ）
https://youtu.be/YygHWMnsKOk
アマン東京（朝食）
https://youtu.be/nwUy8XpkmNQ
ハイアットセントリック（朝食ビュッフェ）
https://youtu.be/Z0-3-O8uUHA
グランドハイアット（朝食ビュッフェ）
https://youtu.be/O6DdX1G86LQ
オークラ東京（朝食ビュッフェ）
https://youtu.be/5Q88MEhCh5o
東京ステーションホテル（朝食ビュッフェ）
https://youtu.be/E8ef6fzsTiE
ウエスティンホテル東京（朝食ビュッフェ）
https://youtu.be/UNPhwEYrsQI
パレスホテル東京（朝食ビュッフェ）
https://youtu.be/m4ajZkG0IXg
コンラッド東京（朝食ビュッフェ）
https://youtu.be/53jiY4TL63k
マンダリンオリエンタル東京（朝食ビュッフェ）
https://youtu.be/tK9ZGlxKmT8
ホテルニューオータニ（朝食ビュッフェ）
https://youtu.be/l0ZdJiqm5v0
帝国ホテル（朝食ビュッフェ）
https://youtu.be/CLrvw8JOcU0
ーーーーーーーーーー
食べ歩きは、この他にも色々あります！

築地食べ歩き（前編）
https://youtu.be/nDoYje91Wng
築地食べ歩き（後編）
https://youtu.be/rfM9vCGEhUw
横浜中華街食べ歩き
https://youtu.be/JEeuC931vbk
伊勢神宮食べ歩き
https://youtu.be/PBuhW7a_XU8
小田原食べ歩き（うなぎ亭 友栄)
https://youtu.be/xrZ0j1ieeis
箱根食べ歩き
https://youtu.be/hCqzocyvg-k
豊洲市場（大和寿司）
https://youtu.be/LwF8edW_qYU
ーーーーーーーーーー
新大久保2020年9月版 - 2
https://youtu.be/lpQUSOgKNVg
新大久保2020年9月版 - 1
https://youtu.be/CyA6L5j9sLU
新大久保2020年7月
https://youtu.be/uUVjOykiXV4
新大久保2020年最新版
https://youtu.be/wOA0iioCqvI
新大久保2020年最新アップデート版
https://youtu.be/2DnFsu2FHaI
プルコギ＠セマウル食堂
https://youtu.be/8SFRIzF5M_c
チーズタッカルビ＠ペク鉄板
https://youtu.be/-5ZJqckpovk
あわび粥＠ボンジュク＆ビビンバ Cafe
https://youtu.be/PYLOEnERdTM
ーーーーーーーーーー
The Peninsula Tokyo / ザ・ペニンシュラ 東京
The Lobby / ザ・ロビー
https://www.peninsula.com/ja/tokyo/hotel-fine-dining/the-lobby-afternoon-tea
ーーーーーーーーーー
サブチャンネル
https://www.youtube.com/channel/UC3wfqB8ItNdyOrmdmGoWeIA?sub_confirmation=1
ーーーーーーーーーー
お仕事依頼、お問い合わせ
gohannikkidouga@gmail.com

#ペニンシュラ #ホテル朝食#東京グルメ

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ごはん日記 Gohan's Food Diary

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東京在住の食いしん坊の、女ひとり、食べ歩きチャンネルです。 美味しい物９割、日常１割のVlogや、レストラン紹介をしています。 流行りのグルメから、ミシュラン星付きのお店、老舗、ホテルビュッフェなど、ジャンルを問わず、食べ歩きや、美味しいレストラン巡りを楽しんでいます。 美味しい物は、見ても、食べても幸せ♡ 東京のグルメや、街の様子、リアルな生活など、一緒に楽しんでいただけたら嬉しいです。 I'm a Japanese woman living in Tokyo. I post vlogs here of about 90% eating delicious food by myself, and 10% of my daily life. I like to introduce different kinds of restaurants and food. I hope my videos can help everyone to keep up with food trends in Tokyo, discover older classic restaurants, and learn about the city and my life here in Tokyo. I'm happiest when looking at and eating delicious food♡ I wanna share that happiness with everyone! I upload on YouTube because I love receiving comments and requests, so feel free to leave a comment♬ I look forward to them.
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fine dining breakfast 在 Ms Kuan Youtube 的最佳貼文

Ms Kuan By Ms Kuan

2020-12-10 20:08:09 有 55,988 人看過 有 971 人喜歡
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Hello everybody! WELCOME BACK TO MY CHANNEL MSKUAN

We have a very special episode this week because it’s my brother’s birthday surprise ? Happy 20th to my dearest brother, Perry! Wishing you all the best in your DJ career, love you!

For his birthday, we have secretly planned a surprise for him. And we've found this beautiful hotel, Macalister Mansion, Penang to celebrate his birthday!

Hotel: @macalister.mansion
Cake: @sweettooththebakery

Macalister Mansion is an exquisitely restored boutique hotel with 8 rooms curated specially for the guests. Featuring different types of marbles, commissioned art pieces, designer furniture, pampering amenities and facilities in each room, topped with its personalized services for a luxury stay. It’s a quaint little place perfect for a getaway far from the crowds.

Our room types & marble types:
? MMonarch Collection - Ice Emerald
? MMarvel Collection - Verde Alpi, Spider Red
? MMesmeric Collection - Calacatta Lincoln

Day 1

Check in ?Macalister Mansion, Penang

5pm
Picnic with snack platter & cheese platter ?

8pm
Intimate cocktail and mocktail making workshop by Sixx, Asst F&B Manager? The Cellar

Day 2

8am
Launched the exciting experience of floating breakfast in the city hotel in Penang!

10am
Aromatherapy foot bath (with Epsom salt and desired essential oil)

12pm
Lunch and Afternoon Tea?The Guest Lounge

7pm
Dinner: 4-course fine dining dinner ? Restaurant Blanc

Thank you Macalister Mansion for accommodating our birthday staycation, it is truly a mmemorable stay indeed.

Stay safe ??❤️

More info about Macalister Mansion: https://www.macalistermansion.com

Instagram: http://www.instagram.com/ms_kuan/
Blogger: http://mskuan.com/
Facebook: http://www.facebook.com/christinna.kuan

Thank you for watching. Please subscribe, like & share this video!

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Ms Kuan

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fine dining breakfast 在 Kyle Le Dot Net Youtube 的精選貼文

Kyle Le Dot Net By Kyle Le Dot Net

2015-08-20 22:42:43 有 53,634 人看過 有 704 人喜歡
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One of the best things to do in Da Lat is to have a nice comfortable meal inside of a French Villa when you're in the highlands. The French built a whole slew of villas to escape the hot lowland summers of Saigon. In fact, there used to be a train station and rails that connected the two. The food itself was pretty average, don't expect fine French dining there. We only went there because it was raining too much and had to stop somewhere because we were starving. To get here, just go to the French Quarter. It's one of the only few restaurants around that street. You can't miss it. Before dinner, Ngoc and I traveled to Elephant Falls which is about 30 kilometers away from the city center. The trek down was difficult at times and rather slippery from the rain. We saw very few tourists there. It was definitely more natural compared to Prenn or Datala Falls, which both are closer but way more touristy than Elephant Falls. The waterfall at the bottom was breath taking and powerful. Before that, we had breakfast at Blue Water Restaurant located right at Xuan Huong Lake. You can enjoy breakfast, lunch, and dinner, as well as coffee or dessert here. The food itself was medicore- just a simple banh mi op la - eggs with pate and French bread, but that's a typical Vietnamese breakfast dish.

Contact Lao at http://www.DaLatHappyTours.com

----------------------------------------­-----------
About Me: I'm Kyle Le and I live, travel, and eat in Vietnam and many Asian countries. I'm passionate about making videos and sharing modern Asia to the world. I've traveled everywhere in Vietnam, from Hanoi to Saigon - Far North, Central Highlands, Islands, and Deep Mekong Delta - I've visited there. In addition to 10+ countries in Asia from Indonesia to Thailand to Singapore, you'll find all of my food, tourist attractions, and daily life experiences discovering my roots in the motherland on this amazing journey right on this channel. So be sure to subscribe- there's new videos all the time and connect with me below so you don't miss any adventures.

Subscribe Now: https://goo.gl/tMnTmX

More Info: http://www.KyleLe.net
Like: Facebook: http://www.fb.com/KyleLe.net
Follow: Instagram and Snapchat @KyleLeDotNet

Support for more videos.
Patreon http://www.patreon.com/KyleLe
Buy a T shirt: http://www.kyleledotnet.spreadshirt.com
Paypal Donation: https://goo.gl/Ju3qLk

Original Music by Antti Luode.
Filmed with a Samsung NX500

I produce, film, and edit all videos myself, so I welcome any help Visit: http://www.kylele.net/support
to see how you can ensure more videos to come.

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Kyle Le Dot Net

About author
Hi. I'm Kyle and welcome. You'll find vlogs and short docs of the places I went and the people I've met right here.
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