Gourment Vietnamese Coffee Debuts in San Francisco

Bao Michael Huynh, top Vietnamese chef named by New York magazine as one of nine best chefs in 2003, and Executive Chef of Bao 111, Bao Noodles, New York City, introduced his signature gourmet Vietnamese coffee – Café Bao, at the Fancy Food Show January 23, 2005. For the launch of this specialty coffee, an event was held yesterday at the Moscone Convention Center, sponsored by White Coffee Corporation, Long Island City, New York, the company that imports, packs and distributes Café Bao. Chef Khai Duong, California top Vietnamese chef, and Executive Chef of Ana Mandara, San Francisco, demonstrated the preparation of this style of coffee, as well as Vietnamese dessert – coconut rum cake. Vietnam is the world’s second largest exporter of coffee by volume, after Brazil, and has a coffee culture that involves the brewing of dark roast coffee in a stainless steel filter over the serving cup, usually with condensed milk. This sumptuous beverage can be enjoyed hot or cold, over ice, savored any time of the day, and often as an after-meal dessert drink. This unique beverage is increasingly popular among diners, since Vietnamese cuisine is emerging as the nation’s trendiest ethnic food. Asian Restaurant News estimates a total of 2,645 Vietnamese restaurants in the U.S. In addition to the ubiquitous traditional “pho” shops, there are many high profile, sophisticated Vietnamese restaurants seizing top spots and high acclaim in many cities. Café Bao is now available in select New York retail locations, and also online at http://bao.superHmall.com, the online Super Store. For more information, please visit www.cafebao.com. Inquiries for Bao Michael Huynh can be made through Wendy Chan wendy@definity-marketing.com