Vietnamese-French Restaurant Launches Wellness Menu and Announces Establishment of Health and Fitness Community for Its Customers • Among the dishes: Kale and Chicken Salad, White Fish Roll and Gaspacho and Bow Bon Health

• From K-here's new menu Hanoi // Photo: Jonathan Ben Haim

K-here Hanoi - The Vietnamese-French restaurant in Rabin Square in Tel Aviv launched a few days ago, in collaboration with Shalibo Wellness, the Wellness and Fitness menu as part of a strategic move to establish a health and fitness community for their clients.

As part of the move, restaurant chef Idan Peretz created and head chef of "Shalibo Wellness," Nur Huminer-Clipper, a dedicated menu dedicated to health, sports and fitness enthusiasts. The uniqueness of the menu, which is also suitable for those who want to eat before and after exercise, is reflected in the calorific value of each dish and the protein and carbohydrate components thereof.

Vegan hamburger // Photo: Jonathan Ben Haim

The menu is made up of dishes made from fresh, high-quality ingredients that contain lots of super foods (super-foods) and are rich in vitamins, amino acids and essential fatty acids and dietary fiber. The dishes are balanced and composed of a precise combination of good proteins, carbohydrates and fats.

Among the dishes on the menu are:
White Fish Roll and Gaspaccio - Low Fat and Calorie with Protein Ratio: Carbohydrate Adapted to Low Carb Diets
Kale and Chicken Salad - a diet adapted to a low carb diet that provides 70% of the recommended daily intake of vitamin C /
Bao Bon Health - a classic Vietnamese salad, combined with proteins, fresh vegetables, peanuts, onions, cilantro and mint served with Yuzu olive oil vinaigrette.
Raw salmon and tuna with avocado, sesame, wasabi, curly papaya
Vegan Hamburger / Beyond Burger - Chia Seed Pancote, a dish containing protein and carbohydrates that are suitable for muscle rehabilitation and glycogen filling.
Quinoa and salmon bowl - red quinoa, steamed salmon fillet, avocado, cherry tomatoes, green onion, roasted goat chili, sprouts, coriander and mint

Salmon and Quinoa Bowl // Photo: Jonathan Ben Haim

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