BÍ KÍP THUÊ MÀ SINH LỜI ĐỈNH CAO: GIỚI ĐẦU TƯ TOÀN CẦU ĐANG CHỌN BĐS THƯƠNG MẠI

Trong khi nhiều nhà đầu tư còn phân vân giữa mua nhà, mua đất hay nghỉ dưỡng, thì giới tài chính nhạy bén trên thế giới đã sớm chuyển hướng đổ tiền vào BĐS thương mại,nơi thuê có thời hạn, nhưng lợi nhuận thì bền vững theo thời gian.

Từ Sukhumvit Thái Lan đến Chinatown, Marina Bay Sands Singapore, các khu phố thương mại chỉ có quyền thuê 50 năm nhưng luôn luôn là tâm điểm hút khách và khó tìm chỗ trống vì giá trị thương hiệu và khả năng sinh lời cực cao.

Tại Việt Nam có The Boutique Gate toạ độ vàng tại Hà Nội đang trở thành tâm điểm của giới đầu tư vì:
Vị trí đắt giá trên trục đường tỷ đô nối thẳng sân bay Nội Bài
Đón đầu 18 triệu lượt khách du lịch quốc tế về Hà Nội mỗi năm
Kết nối thẳng khu Grand Expo, tâm điểm văn hoá, thương mại, giải trí tầm cỡ quốc tế.

Đừng bỏ qua BĐS thương mại vì vị trí, dòng tiền, thương hiệu chính là lựa chọn chiến lược cho nhà đầu tư thông minh và doanh nghiệp muốn định vị thương hiệu.

China is building underwater drones that glide like manta rays and coordinate in swarms — a high-tech leap that could change the future of marine robotics forever.

Silent, stealthy, and swarm-ready, these bio-inspired bots have already completed deep-sea trials and may soon be used for everything from coastal surveillance to stealth military ops.

The ocean just got smarter — and a whole lot more strategic.
Dive into the details —

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Chicken Satay

Grilled Chicken Satay with Creamy Peanut Dipping Sauce

Ingredients:

For the Chicken Satay:

1.5 lbs boneless, skinless chicken thighs (or breasts), cut into thin strips

2 tablespoons soy sauce

2 tablespoons coconut milk

1 tablespoon brown sugar

1 tablespoon lime juice

2 garlic cloves, minced

1 teaspoon ground coriander

1 teaspoon turmeric

1/2 teaspoon cumin

Bamboo skewers (soaked in water for 30 minutes)

For the Peanut Sauce:

1/2 cup creamy peanut butter

1/4 cup coconut milk

2 tablespoons soy sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1 teaspoon chili garlic sauce (optional for heat)

1/4 cup hot water (to thin as needed)

Directions:

In a medium bowl, combine all marinade ingredients and mix well.

Add chicken strips to the marinade, toss to coat, cover, and refrigerate for at least 1 hour (or overnight for best flavor).

Thread marinated chicken onto soaked skewers.

Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan.

Grill skewers for 3–4 minutes per side or until chicken is cooked through and slightly charred.

Meanwhile, in a small bowl, whisk together all peanut sauce ingredients. Adjust water for desired consistency.

Serve skewers hot with a side of peanut sauce and garnish with chopped cilantro or crushed peanuts if desired.

Prep Time: 15 minutes | Marinate Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 25 minutes

Kcal: 320 kcal per serving | Servings: 4 servings

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These Chicken Satay skewers are grilled to perfection and paired with the creamiest peanut dipping sauce! Ideal for BBQs, weeknight dinners, or your next gathering

Chicken Tikka Wraps

Grilled Chicken Tikka Wraps with Cooling Yogurt Sauce

Ingredients:

For the Chicken Tikka:

1 lb (450g) boneless chicken thighs or breasts, cut into strips

1/2 cup plain Greek yogurt

2 tablespoons lemon juice

1 tablespoon olive oil

2 garlic cloves, minced

1-inch piece of ginger, grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper (optional)

Salt to taste

For the Wrap Assembly:

4 large flour tortillas or flatbreads

1/2 red onion, thinly sliced

1 cup shredded lettuce or baby spinach

1/2 cucumber, sliced

1 tomato, thinly sliced

Fresh cilantro leaves

For the Yogurt Sauce:

1/2 cup plain Greek yogurt

1 tablespoon lemon juice

1 tablespoon chopped mint or cilantro

Salt and pepper to taste

Directions:

In a bowl, combine all marinade ingredients. Add chicken and mix well. Marinate for at least 1 hour, preferably overnight.

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 8–10 minutes until fully cooked and slightly charred. Set aside.

For the yogurt sauce, mix all ingredients in a small bowl. Chill until ready to use.

Warm the tortillas or flatbreads.

To assemble each wrap: layer lettuce or spinach, tomato, cucumber, and onion on the bread. Top with hot chicken, drizzle with yogurt sauce, and garnish with fresh cilantro.

Roll tightly into a wrap. Serve immediately, or wrap in foil for an on-the-go meal.

Prep Time: 15 minutes + 1 hour marinating | Cooking Time: 10 minutes | Total Time: 25 minutes active
Kcal: 460 kcal | Servings: 4 wraps

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Lunch just got a spicy upgrade! These Chicken Tikka Wraps are packed with flavor and wrapped up with creamy yogurt sauce. So easy, so delicious

Grilled Salmon & Shrimp Fettuccine Alfredo

This exquisite dish brings together the best of land and sea, featuring flaky, grilled salmon and succulent shrimp, tossed with perfectly cooked fettuccine in a classic, decadent Alfredo sauce. It's an impressive meal that's surprisingly approachable for a special occasion or a delightful weeknight treat.

Yields: 4 servings
Prep time: 20 minutes (plus marinating time for seafood)
Cook time: 30-35 minutes

Ingredients:
Grilled Salmon & Shrimp:

2 (6 oz / 170g) salmon fillets, skin on or off
12-16 large shrimp, peeled and deveined (about 1 lb / 450g)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried dill (or 1 tbsp fresh, chopped)
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
Lemon wedges for serving
Fettuccine:

12 oz (340g) fettuccine pasta
Salt for pasta water
Creamy Alfredo Sauce:

½ cup (1 stick / 113g) unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 ½ cups freshly grated Parmesan cheese (plus more for serving)
¼ tsp freshly grated nutmeg (optional, but recommended for depth)
Salt & freshly cracked black pepper to taste
¼ cup reserved pasta water (optional, for thinning)
Garnish (Optional):

Fresh parsley or chives, chopped
Instructions:
Marinate Seafood & Prepare Grill:

Pat salmon and shrimp dry with paper towels.
In a medium bowl, combine 2 tbsp olive oil, 2 cloves minced garlic, dried dill, smoked paprika, salt, and pepper. Add salmon and shrimp, tossing gently to coat. Let marinate at room temperature for 15-20 minutes while you prepare other components.
Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat. Lightly oil the grates/pan.
Cook Fettuccine:

Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (firm to the bite).
Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set aside.
Grill Salmon & Shrimp:

Place marinated salmon fillets (skin-side down if applicable) on the preheated grill. Cook for 4-6 minutes per side, depending on thickness, until salmon is cooked through and flakes easily.
Add the marinated shrimp to the grill. Cook for 2-3 minutes per side, or until pink and opaque.
Remove both salmon and shrimp from the grill and set aside. Once slightly cooled, flake the salmon into large pieces and leave shrimp whole.
Prepare Alfredo Sauce:

In a large skillet (large enough to hold the pasta), melt ½ cup unsalted butter over medium heat.
Add 4 cloves minced garlic and sauté for 1 minute until fragrant (do not let it brown).
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not bring to a rapid boil.
Reduce heat to low. Gradually whisk in 1 ½ cups grated Parmesan cheese, a handful at a time, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Stir in the freshly grated nutmeg (if using), salt, and black pepper to taste.
Combine & Serve:

Add the cooked fettuccine to the Alfredo sauce in the skillet. Toss well with tongs until the pasta is thoroughly coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
Gently fold in the grilled salmon flakes and whole shrimp. Be careful not to break up the salmon too much.
Serve immediately in shallow bowls, garnished with fresh parsley or chives and an extra sprinkle of Parmesan cheese. A lemon wedge on the side is perfect for a final squeeze of brightness.
Tips for Success:
Freshly Grated Parmesan: For the best Alfredo sauce, use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make the sauce gritty.
Don't Overcook Seafood: Salmon and shrimp cook quickly. Overcooked seafood can become dry and rubbery. Watch carefully for color change and flakiness.
Pasta Water is Gold: The starchy pasta water helps emulsify the sauce, making it extra smooth and glossy, and also helps it adhere to the pasta.
Serve Immediately: Alfredo sauce is best served fresh. It tends to thicken as it cools. If you have leftovers, you might need to reheat gently with a splash of milk or broth to loosen the sauce.