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2023-05-29
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SEP was on my “to-try” list right away when it’s launched. Found an adventurous friend to try their tasting menu. Pretty classy interior. Decent size of private room is also available. One thing I dislike about is the wooden floor. It’s not high heels friendly. Feel a bit embarrassing to create noise every time I walked in the dining room. We picked the more complex menu $1680. Btw, the chef draws all those cute illustrations on the menu. Mark up of the wine is quite high. Pineapple lagerPretty
Pretty classy interior. Decent size of private room is also available. One thing I dislike about is the wooden floor. It’s not high heels friendly. Feel a bit embarrassing to create noise every time I walked in the dining room.
We picked the more complex menu $1680. Btw, the chef draws all those cute illustrations on the menu.
Mark up of the wine is quite high.
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Pineapple lager
Pretty refreshing start. As a drinker, this is obviously too small.
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They serve two dips and recommend guests to try them out in different courses. I do like the classic fish sauce one to go with this bamboo leaf ham. Using Okinawa Yamato pork to make this traditional Viet sausage.
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District 4 Midnight bbq pork
Good they serve some crunchy pickled vegetables to go with bbq pork. Do think the pork is a bit dry.
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Nha Trang Surf Clams
It’s hokkigai, one of my favourite clams. Temperature is just right. Who doesn’t like a fresh shellfish?
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Mekong Spring roll
One of the signature dish. Using carabinero wrapping Vietnamese spring roll. The roll is crispy. And I can never say no to carabinero. Best part is you can squeeze all the good part from the head and wrap whole thing with the lettuce.
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My friend is allergic to prawn so they replace the dish with escargots. Earthy flavour with lot of herbs. Pretty good in a non French style.
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French Quarter Toothfish
Cooked with dill, shallot, turmeric. Fish is moist and tender. Wrapped in leave and got a a lovely citrus flavour.
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Hoi An Old Town Poulet
Using Hong Kong local 3 yellow chicken. Chef has dried aged the chicken. Chicken is juicy and crispy on the outside. Pretty decent chicken dish but I definitely had a better one.
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Here’s come the signature main course. Hanwoo 1++ Bun Bo Hue. They spend 36 hours on making this broth. Beef is definitely high quality. For me, the lemongrass and citrus taste is too much in the broth. I’d prefer the traditional more meaty flavour broth.
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Hanoi Campfire S’more
It’s pandan leaf ice cream/ custard inside, wrapped with a homemade marshmallow. I wish I could have this every time if I am doing a camp fire. We do enjoy this creative dessert a lot!
Overall, it’s a pretty interesting dining experience. Good peep on a classic Vietnamese cuisine to express in a modern French way.
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