Hanoi has changed very much from what it was 28 years ago (1992). Those who attached part of his childhood to the small alleys of Giang Vo street will be surely familiar with the basket of finely-scented sticky rice that always sold like hot cakes. The street now has another name, broadened and crowded with a dizzying number of shops mushrooming under tall buildings. A small basket of sticky rice with the scent of lotus leaves under the nimble hands of the vendor, sunny yellow grains of sticky rice, handful ball of boiled dried peas, spoons of honey-like oil, and a few slices of crispy fried onions melt in one’s mouth, … will call back any passer-by and make a must-revisit memory for any home-returner.
There was once a little girl who sticked around her mother’s legwork, gently wiping every stack of clean, fragrant leaves. The sticky rice vendor’s little daughter is now 40 years old, and the vendor, who has passed her 60th birthday, suddenly recalled some fainted memories of that very old time when she toiled in work from dawn to dark at Giang Vo water pumping station, and after that, every single day, cooked sticky rice. Fans of her sticky rice called her by an intimate name: U HOA. U Hoa restaurant officially came into operation in May 2019 after many times of rename. Today, the restaurant becomes a rendezvous for small, cozy parties of families and group tourists. Vietnamese cuisine with more than 300 dishes, services to tourists and mobile parties are the main sources of revenue growth. U Hoa brand has quickly won the hearts of eaters who love idyl and rustic dishes in a cozy atmosphere.
The story of U Hoa macrobiotics – A gift from Oriental cuisine
Despite countless ups and downs of history and the effects of time, ancient medical knowledge has been miraculously handed down from generation to generation up to these days. While inheriting esoteric recipes to preserve the features and functions of medicinal dishes, the “macrobiotic method” involves ingenious variations and seasoning adjustments that suit many people’s taste. This was how macrobiotics came into life.
Dining and wining are indispensable because this provides nutrients to the body and maintains the living activities. Therefore, the macrobiotic approach attaches great importance to dietary regulation, five flavors meditation, thereby formulating dishes that re-balance the body’s normal functions, improve the resistance against diseases and cure many diseases.
For those who seek for an improved health by diet, who are in the process of treatment, the elderly and pregnant women, macrobiotics is a right and appropriate choice.
U Hoa macrobiotics was founded by the founder of Sen Tai Thu – National Hospital of Acupuncture – Chairwoman Pham Thi Hoa together with nutritionists and well-seasoned chefs. For up to 28 years, the macrobiotic regime has been refined, perfected and incorporated as an integral part of the final process in service packages of Sen T system.