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Danang industry eyes the potential of Hong Kong market in 2018, and aim to boost further actions for a sustainable development besides its recent strong markets of China and Korea.

Statistics by the Tourism Department showed that, for the first 6 months of 2018, 7,193 Hong Kong visitors arrived to Danang and witnessed a jump from 11,046 visitors in 2016 to 14,903 visitors in 2017. It is reported to increase 35% last year.

Mr. Johnny Li, Managing Director Gateway Group Limited in Hong Kong opined: "Danang has recently emerged as an attractive destination for foreign visitors. The recent Danang tourism presentation has helped Hong Kong travel agencies gain an in-depth look into luxurious accommodation services as well as the developing MICE market in Danang."

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Located along sections of Mai Hac De and Ly Nam De streets in Da Nang's Son Tra District, the Son Tra Night Market was officially opened to the public on Sunday evening. It daily operates from 6.00pm until midnight, and admission is free for all visitors.

The new night market features a total of 152 stalls selling food and drinks, souvenirs, fashionable clothes, bags, footwear, specialties, dried seafood, books, pictures and other commodities.

Speaking at the opening ceremony, the Chairwoman of the Son Tra District People's Committee, Mrs Tran Thi Thanh Tam, remarked that the purpose of the Son Tra Night Market was to to create a combined tourist and shopping space in the inner city, allowing visitors to comfortably shop, enjoy entertainment services and explore local cultural characteristics. This would help the city deal with the current lack of its own special tourism products.

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New Don Cipriani’s menu from new Italian Chef

A new menu at our Italian Restaurant, Don Cipriani's, is going to blow you away with its very distinguished new and amazingly tasteful and truly Italian dishes. These dishes will transform our tastes of the Italian kitchen usually famous for its pizzas & pastas or gelatis, etc. Here is just a glimpse of our new Italian Chef "Andrea's" creations:

The traditional salad with octopus has been transformed into a new signature dish under the creative hands of Chef Andrea. Freshly caught octopus is soaked in wheat flour before cooking which makes the dish more crispy and enhances its taste of freshness. La Parmigiana di Melanzane is also a pure dish with fried eggplants au gratin, cooked in the oven combined with tomato, mozzarella and parmesan cheese. Chef Andrea keeps the same classic Mediterranean ingredient, which is one of the most common and traditional dishes in the Italian cuisine, but gives a different interpretation to the customers who enjoy the contrast feeling including the  Parmesan cheese IceCream, or Parmigiana di Melanzane con Gelato like our Italian friends would say.

The true spirit of Italian cuisine reflected through each dish of the new menu clearly shows  the enthusiasm of Chef Andrea, whose major was not on cooking when he was at university. He fell in love with cooking. He traveled, worked and learned in Italy, China, Ireland and Vietnam to develop his skills as well as nurture his passion for cooking. Keeping the tradition and adding something new to make signature dishes is what Chef Andrea aims to do. The interesting smell of truly Italian food would come to guests' tongue, familiar but new, traditional but a breakthrough with a new approach – that what the new menu at Don Cipriani's restaurant brings to its customers.

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