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2023-01-15
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Dinner. Vietnamese restaurant with state-of-the-art wood-fire oven.Very spacious main dining area with 3 private rooms seating 6-8. Some seats at the bar counter overlooking the open kitchen - to be used as chef’s table later on.Turned out chef was an artist as well, as he did the drawings of his dishes on the menu. 2 set menus to choose from; picked the longer one for $1680 pp. Considered adding $480 for a 3-glass wine pairing but just went for a glass of burgundy white. Wine list not bad.Tray
Very spacious main dining area with 3 private rooms seating 6-8. Some seats at the bar counter overlooking the open kitchen - to be used as chef’s table later on.
Turned out chef was an artist as well, as he did the drawings of his dishes on the menu.
2 set menus to choose from; picked the longer one for $1680 pp. Considered adding $480 for a 3-glass wine pairing but just went for a glass of burgundy white. Wine list not bad.
Tray of different sauces, including lemon aioli, fish sauce, spicy lime sauce, shallots and lime etc.
Manager seemed to have taken great heed to my warning that I was allergic to spicy things.
Here’s what we had.
Appetizers:
-miniature pineapple lager with coconut foam. So cute!
-lightly crispy rice paper cracker layered with mullet roe and lemongrass satay.
-Deep fried Calamari
-扎肉 made with Yamato pork- to be dipped in the fish sauce.
Barbecued Iberico pork secreto (ie thin cut of meat hidden on the side of the thick neck). On the side: sweet n sour sauce with pineapple and lemongrass. Liked the marbled texture. Quite juicy and tender. Went very well with the sauce.
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Grilled clams from Nha Trang with scallions and roasted peanut.
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Carabinero shrimps carpaccio and Taiwanese yam wrapped in crispy rice paper. Served with Vietnamese shrimp roe inside the shrimp head. Hint of lemongrass. On the side: sea grapes and greens as palate cleanser.
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Seabass topped with chives wrapped in lemon leaves. Fish stock sauce with champagne, shallots, dill and turmeric. Quite a big serving.
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Yellow chicken dry-aged for 48 hours. On the side: Green papaya salad; and a bowl of shallots with lime, black pepper and salt. Loved the super crispy skin and tender but chewy texture. Chef explained that the chicken was in the oven at 650 degrees.
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Korean ribeye cap in rice noodles.
On the side: banana blossom salad and donut. Donut was much softer than the Chinese 油炸鬼. Extra on the house: deckle (牛白肉) ie the fatty connective tissue near the heart.
Ate together with the ribeye; interesting contrasting textures. The noodles could be softer. Soup had been cooked for 36 hours with beef bones etc. Hint of lemongrass. Loved the soup but PickyEater thought the flavors were too intense.
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Dessert: Vietnamese 64% Chocolate IceCream.
Pandan churros. Served with coconut sauce. Again, much softer than expected.
In summary: enjoyed chef’s interpretation of Vietnamese cuisine with the wood fire element. Lovely mix of flavors. Interested to return and try other grilled/oven dishes like the smoked wagyu tongue and ribs. Impeccable service- as expected from the lai sun group.
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