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A Taste Adventure Through Regions of Vietnam By Chef Trung Hau
From the coastal shores to the fertile highlands, Chef Trung Hậu invites you to explore the diverse culinary landscapes of Vietnam through a modern lens. A tasting menu inspired by his travels across the country, Chef Hậu transforms regional specialties into innovative creations that are as unexpected as they are delightful.
The voyage begins with tuna spaghetti, where the fresh catch from Phú Yên is ingeniously transformed into delicate, pasta-like strips. This creative starter is enhanced with a herb-loaded ‘chẻo’ sauce and the surprising peppery zing of ming aralia, making it a refreshing introduction to Vietnamese flavours. Continue with Prawn Phở, a luxurious reinterpretation of a beloved classic. 100% handmade from Bến Tre’s king prawns, this sophisticated indulgence mingles in a crystal-clear consommé, elevated by the opulent touch of caviar. The main course unveils a perfectly seared Long An’s duck breast, tender and juicy, harmonised with creamy taro and the smoky sweetness of burned peas. The accompanying sauce, crafted from Đà Lạt’s hibiscus and Điện Biên’s magnolia seeds, offers a harmonious blend of rich, nutty, and floral flavours.
Rounding off the journey with Bánh Bò Thốt Nốt, a soft and spongy Vietnamese steamed palm cake, served with creamy coconut ice cream and a drizzle of rich palm sugar sauce, a delightful conclusion for a cultured dining experience.
Price is set at VND 2,200,000 / guest, subject to service charge then VAT. |
A Taste Adventure Through Regions of Vietnam By Chef Trung Hau
From the coastal shores to the fertile highlands, Chef Trung Hậu invites you to explore the diverse culinary landscapes of Vietnam through a modern lens. A tasting menu inspired by his travels across the country, Chef Hậu transforms regional specialties into innovative creations that are as unexpected as they are delightful.
The voyage begins with tuna spaghetti, where the fresh catch from Phú Yên is ingeniously transformed into delicate, pasta-like strips. This creative starter is enhanced with a herb-loaded ‘chẻo’ sauce and the surprising peppery zing of ming aralia, making it a refreshing introduction to Vietnamese flavours. Continue with Prawn Phở, a luxurious reinterpretation of a beloved classic. 100% handmade from Bến Tre’s king prawns, this sophisticated indulgence mingles in a crystal-clear consommé, elevated by the opulent touch of caviar. The main course unveils a perfectly seared Long An’s duck breast, tender and juicy, harmonised with creamy taro and the smoky sweetness of burned peas. The accompanying sauce, crafted from Đà Lạt’s hibiscus and Điện Biên’s magnolia seeds, offers a harmonious blend of rich, nutty, and floral flavours.
Rounding off the journey with Bánh Bò Thốt Nốt, a soft and spongy Vietnamese steamed palm cake, served with creamy coconut ice cream and a drizzle of rich palm sugar sauce, a delightful conclusion for a cultured dining experience.
Price is set at VND 2,200,000 / guest, subject to service charge then VAT.
Price is set at VND 2,200,000 / guest, subject to service charge then VAT.