SEP

营业中

休息中

Item: SEP
Rating: 4
Author: cream26

32 食记

味道

环境

服务

卫生

抵食

12119

中环

$801以上

越南菜

cream26

等级4

119

SEP

Another restaurant that I have been meaning to try for a very long time. Lucky that I have friends who would indulge me with all kinds of wishes on my birthday ☺️Helmed by the very talented Chef DoBee Lam who has close to 30 years of experience in the F&B industry , SEP offers Indochine Vietnamese dishes that combine French culinary techniques and Vietnamese-style wood-fire cooking originated from the indigenous people in the mountainous region of Vietnam.

There are an eight-course and an eleven-course tasting menus to choose from. R and I ordered the shorter menu as many had warned me that the short menu is very long already (and they are absolutely right!!)

For me, the XXL carabineros spring roll was the star of the evening. Not only was the carabineros incredibly fresh, the spring roll with red prawn carpaccio, carabinero’s head butter and taro stuffing wrapped in an intricately textured rice paper with Da Nang shrimp roe sprinkled on top was already a sumptuous feast itself. The welcome drink mini pineapple lager was delightful. It reminded me of a similar lager that I had some years ago at Suhring in Bangkok.

There were however some misses along the way. The French Quarter Toothfish was a tad overcooked and tasteless. I needed to add spoonfuls of the kumquat/dill/shallot/turmeric sauce that came with it. The signature dry-aged HK 3 yellow chicken that one would expect a crispy exterior wasn’t crispy at all. The pho (rice noodles) that they proudly served in a 36-hour bouillon could have been more thinly sliced. The noodles were thick and not at all translucent as one would expect.

Overall, the meal was good. The carabinero spring roll alone is a sufficient cause for a visit.