The cuisine at The Seasons Bistro is referred to as ‘cultural fusion’. What does that really say about the food? Well, the answer begins over a hundred years ago with the grandfather of The Seasons Bistro Chef. Vuong Dac Thai, a Lord within the Vietnamese Court, was the Emperor’s representative to France during a time when Viet Nam was occupied by the French. During these 100 years of domination the Vietnamese food was directly impacted by the French in many ways such as the introduction of dairy products, which influenced the cooking of sauces with butter. Items such as asparagus, white potato and French bread, were commonly seen on menus. Breakfast often consisted of baguettes, yogurt and orange juice.