The talented executive Chef Marcel Isaak has joined Press Club Hanoi for seven and a half year. One would think that a chef with the talent, time and financial backing to come cut with a book on Vietnamese food would eventually open a Vietnamese restaurant. However, with Marcel Isaak, that is not necessarily true. http://www.hanoi-pressclub.com

1. taste: hanoi restaurant
One would think that a chef with the talent, time and fi- during his stint at the latter that he was able to co-write “Suppliers would quarrel among themselves but I
nancial backing to come out with a book on Vietnamese the book The Food of Vietnam: Authentic Recipes from think it fostered a healthy sense of competition where
food would eventually open a Vietnamese restaurant. the Heart of Indochina published by Periplus Editions our guests ended up being the winners,” Isaak said.
With Marcel Isaak, executive chef at the Press Club in (HK) Ltd. (1997) with Trieu Thi Choi. “Fortunately, Hanoi is blessed with abundant seafood
Hanoi, that’s not necessarily true. Incidentally, Isaak has also written books on the food of so we were able to tap this. After the initial struggles
Seven and a half years ago, he joined the restaurant Indonesia as well as a separate one on the food of Bali. with our suppliers we have managed to become good
that had been open for roughly the same number of The opportunity to live and work in Hanoi soon pre- partners with every one of them. In fact, I’m not averse
years. Prior to that, however, he worked at a Hilton prop- sented itself to Isaak, so together with his wife and to recommending them to other restaurants,” he added.
erty and then later at the Saigon Floating Hotel. It was young daughter, they relocated and have never looked With things running smoothly, the chef said they
back since. now only serve the freshest food of the highest qual-
Despite the name, the Press Club does not cater ex- ity. This has not gone unnoticed by the more affluent
clusively to the Hanoi media. It started out―and contin- Vietnamese that now make up 20 per cent of their mar-
ues to be―the hangout of various expats working at the ket. Apparently, the locals love their meat and often book
nearby offices and embassies. a table at the Press Club if they want to treat themselves
“It was a place where expats could get their fill of con- to USDA steak or succulent lamb from Australia.
tinental cuisine like steaks and deli items,” Isaak said. The Press Club is located at the corner of 59A Ly Thai
When he first joined the restaurant, however, the To and 12 Ly Dao Thanh Streets
procurement and arrival of supplies was erratic and left in Hanoi, Vietnam. To reserve a
much to be desired. There would be times when the table, call (+84-4) 3934-0888 or
chef had to forego a certain dish from the menu be- fax (+84-4) 3934-0899. For more
cause he found the quality of the supplies delivered that information, visit their website
day wanting. Instead of preparing the dish that evening, at www.hanoi-pressclub.com.
he would scrap it altogether. RAOUL CHEE KEE v
sight: french film festival sight: blinds
The French Film Festival is Left: A scene from the multi- Motorized curtains topbill up to 50 feet. In addition,
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Motion Picture, Best Director, tors: Stéphane Rybojad, who films that will be shown in Alliance Francaise in Manila Top-of-the-line motorized also have a store located
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