Ring in 2014 on the Press Club Terrace

Bid goodbye to the last day of 2013 with a sumptuous continental dinner from the capital's best chefs, followed by a festive open-air party in the heart of Hanoi.

Hue (I-Newswire) November 25, 2013 - Bid goodbye to the last day of 2013 with a sumptuous continental dinner from the capital's best chefs, followed by a festive open-air party in the heart of Hanoi. The Press Club Restaurant is inviting friends, families and couples to an elegant six-course dinner on New Year's Eve. The meal opens with a tian of marinated Scottish salmon with bay scallops, salmon caviar and lime sabayon, stars a roasted Australian Angus beef tenderloin with sauteed goose liver, port wine sauce and seasonal young Dalat vegetables, and closes with a frozen ice-cream terrine with mango samosa and forest berry coulis. The party moves outdoors to the Press Club Terrace for a spirited countdown celebration, and continues late into the night with live music and free flowing drinks.

The Press Club's New Year's Eve Dinner is priced at VND 1,880,000++ per person. For reservations, please contact (84-4) 3934 0888 or email info@hanoi-pressclub.com. For more events and promotiosn, visit the Press Club's website: http://www.hanoi-pressclub.com.


Press Club Hanoi, founded in 1997, is one of the most distinguished business and culinary addresses in Vietnam. Besides offering premium food & beverage outlets, Press Club also offers excellent value for money fully serviced office facilities. Personalized answering services from 7h00 to 23h00, complete with 24h unlimited fast internet connections.

Press Club's Contact Details:

Address: Corner of 59A Ly Thai To St. & 12 Ly Dao Thanh St., Hanoi - S. R. Vietnam
Tel: (84-4) 3934-0888
Fax: (84-4) 3934-0899

General Management
General Manager:

Food & Beverage Team
Executive Chef:

Sales & Marketing Team
Sales & Marketing Manager:
Business Center Manager:

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Contact Information

Balcony Media Group
Hang Do
16/66 Xuan Dieu
Hue City
Phone : (+84) 543 931 090

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Published On:

November 25, 2013

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