We came up with a menu that we thought it would cover a fairly broad cross-section of Vietnamese ingredients, starting with the Thien Duong Khai VI, a combination platter of fresh spring rolls, beef in Good King Henry leaves, fried sugarcane skewers with minced shrimp and charcoal grilled pork balls. This classic combination platter is a great way to set the taste buds flowing and nothing dampened our expectations with a beautiful plated presentation is the best way to sample Vietnamese starters in such introduction. Fresh spring rolls is the all time favorite to everyone when comes to Vietnamese food without fail, the beef in leaves was juicy and flavorsome where the deep fried prawn with sugar cane is the best company with beers to wash down the heat and light grease. Simply delicious!
Something will be missing if pho is not ordered as it is a staple on every Vietnamese menu, so we opted to try Pho Bo and Pho Ga, the classic rice noodle soup with beef and chicken. Both were incredibly satisfying in taste and generous in portion and we gleefully slurped our way through this delicious noodle soup as the clear broth is the soul on pho and each variety was as good as the other, the meat was of a high quality and flavor and only needed to be light cooked by the hot broth while served.
Such a variety of spice and rich palate of flavors meant that we had to have something sweet to balance out the lunch; we were offered the Nuoc Vai Trong Qua Dua Tuoi, lychee sherbet in a young coconut shell and a Kem Chuoi Vanilla, a banana fritters served with vanilla ice cream. Yum, Yum, Yum!
Each dessert was rooted in classic tropical fruits that never fail to please when simply prepared like this to let the key ingredient shine. We dutifully scraped out the sweet coconut flesh inside to eat with the lychee sherbet and the French influenced fritter batter on the banana was so light and delicate in composition. Both were a great palate cleanser after a huge variety of food to leave you that ‘sweet’ feeling on departure.