Pierre’s Bistro & Bar Dubai InterContinental Festival City – A Sensory French Gourmet

Suffused with a modern, stylish ambience and a touch of sophistication with an unpretentious laid-back luxury vibe, the re-opening of the très chic Pierre’s Bistro & Bar in Dubai InterContinental Festival City is an absolute sensory French Bistro to “dine” for. mylifestylenews writes.

French fine dining is still one of the mainstays of any cities vibrant dining scene and Dubai is no exception. One of the more interesting offers has been Pierre’s Bistro & Bar at the Dubai InterContinental Festival City, as this is the namesake of one of the most famous chefs globally, Pierre Gagnaire.

As is the case with many food & beverage establishments of late, many had to close for long periods of time due to restrictions and Pierre’s Bistro & Bar has made a come back and re-opened on February 14^th 2021 after a year’s closure, with a new enticing menu to please by the infamous French chef himself in appearance last week to kick off the new season’s French Bistronomique favorites.

Signature restaurants in many hotels can miss the mark by not offering that “WOW” experience from beginning to end, due to just being a part of a hotel landscape, but Pierre’s Bistro & Bar does things differently.

Upon arriving and before even being greeted by the hostess you get a big warm welcome by Chef Gagnaire ‘himself” of his gigantic brass framed banner portrait finessed with two mirrors well positioned around “him” to create an envisaged effect. A well positioned welcome gesture to “meet” the chef before even entering the restaurant. If you are a fan of Chef Gagnaire, this is the perfect photo opt.

The entrance is by a special lift from the lobby across the lofty backdrop which has a giant pink fan-back wicker chair in it, and yes, it is placed right in the middle of the lift that takes you one floor down to the promenade level. Fancy sitting on the queen’s throne and wave for the moment of fame, it is all yours for another photo opt.

When the lift door opens, another prominent visage of Gagnaire is on the left wall with a genteel smile that comes along with his quote “I love creating emotions. Emotions make life colourful; emotions make life beautiful or tragic.” Turning right is the only option via a long corridor that sets off the anticipation bells.

On the way down this corridor, a hollow wall on the right fully populated with plastic pink and white roses floral theme lay out and a halved textile “bird cage” aka proposal chair as told, decorated with mood candles to catch your attention before passing the glassed wine walls and have a quick glance at the window to the bright sleek kitchen and then you enter an expansive, stylish dining room which leads to the al fresco terrace looking out at Dubai creek and city skyline, and you know you are in for a fabulous evening.

Hallway leading to main dining room

The main dining room is composed of many different striking elements: high tables and stools set centre stage sitting on a pink and green fern leaf motifs flooring, contemporary white marble top tastefully set up with placemats, water tumblers and starched napkins accompanied by dim mood lamps scattered all over in company with a variety of designed modish chairs.

Four artistically banquette ‘cabins’ well decorated with arty-arty paintings as a few Fornasetti decorative plates for a rustic yet intimate dining ambience, along with architecturally stunning feature lights adorned with dozens of decorative standing pink flamingos to enhance the relaxed yet playful mood.

All of which creates that special ambience to equate with the expectation that anyone would have when choosing to dine in any of Pierre Gagnaire’s restaurants.

Male washroom interior

Moving to the well stocked bar area which is a completely different mood, dimmer lights setting bedizened with a tropical flora ceiling wall conjure up an image of an airy cozy ambience, decked out with large comfy lounge sofas and ottomans that bring out a more sophisticated corner.

With floor to ceiling high glass windows looking out the beautiful skyline through a covered roof outdoor balcony garden lounge, it is equally relaxingly well-designed with furniture and rugs to suit the contemporary tropical mood.

The outdoor terraces dining are equally stylish and mesmerizingly beautiful to enjoy Dubai’s spring breeze while watching the world go by in such indulgent spaces that entice you to kick back and relax in style!

Stylish tropical mood setting

On perusing the menu, it is so difficult to choose, as there are so many highlights of alluring French cuisine to tap on that are relating to the palate sensation, but you have to start somewhere and all of a sudden, a paper bag is delivered to our table with two of the most perfectly crunchy and fluffy daily baked French baguettes you have ever tasted, along with salted Normandy butter and a ‘pillow’ of arugula, parmesan, pine nuts and crème of olive oil mousse. Divine! So the taste buds were salivating over the bread while we settled on what to eat and the evening just got better and better.

<Black Truffle Pizza>

You see the word pizza and wonder why we would order pizza in a French restaurant, but on biting into the thin crispy crust you know why, as this is Gagnaire’s take on a pizza and what a flavour sensation with so few ingredients – fried garlic, arugula leaves and black truffle. This pizza base is cooked first and then the freshest topping is added afterwards, so you must eat it relatively quickly to enjoy the combination of everything. This signature light Melanosporum black truffle pizza is a perfect sharing dish to start for the evening!

<Cured Sea Bream>
From the crudo section, this salt cured half cut fish is served with passion fruit vinaigrette and puntanella (an Italian light green stem and dandelion shaped leaves with a pleasantly bitter and acidity taste) garnished with fresh pomegranate, well mixed with all ingredients to enjoy this Gagnaire’s creation for incredibly fresh flavours on the tongue with a perfectly filleted fish that melts in your mouth and the citrusy element counterbalances the seafood beautifully.

 

<Pan Fried Squid with Black Garlic Butter Sauce, Spinach & Celeriac>
Pan-fried squid served with black garlic beurre blanc sauce on a bed of spinach and aromatic crunchy celeriac. To our little dismay, the rubbery squid rings weren’t as tender as we expected them to be, but delicious nonetheless with a rich, creamy and enjoyable mélange of flavours.

<Duck Foie Gras Terrine>

It is hard to resist such a menu item and this was no exception when it comes to French cuisine. With the foie gras block marinated in sauterne and served on a bed of crunchy fennel and onion marmalade, this was dense and rich, creamy, piquant and such a seriously decadent dish. The onion marmalade is the perfect acidic foil for the richness of the foie gras. Stunning!

 

<Free-range Farm Chicken〉
The presentation was most unexpected. One large plate was presented with a bed of basmati rice, with deep fried garlic on top and another mini cast iron pot with chunks of tender French poulet covered with a bed of huge slices of blacked truffles in a rich aromatic creamy sauce. This blanquette of truffled farm poultry quickly gets you swooning over the flavours and best accompanied by the fluffy basmati rice or even their homemade mini baguette. Despite the deep fried garlic flakes being less fragrant and a little soggy, yet the richness of flavour and the tenderness texture of the chicken cannot be beaten. C’est magnifique!

<Pan-Seared Lamb Cutlets>
This chunky and meaty “lollipop” lamb cutlets have been marinated for 12 hours in lamb juice, cognac and pepper by delivering such exquisite taste to your table. It was served with Macaire potatoes (mashed potato with green chives and crème fraiche) and a bed of mixed zucchini salad, macar apple and mint sauce. This is the most perfect lamb cutlet we have tasted in a long time with a juicy tenderness that was beyond expectations. A total sensorial stimulation!
 

<Grilled Wagyu Beef Ribeye (grade 5) 250g>
A beautifully marbled piece of meat that was very well seasoned and cooked to perfection – so tender and juicy and melts in your mouth right away! Béarnaise or Champs-Élysées sauce are recommended with matchstick potatoes, spinach and parsley. Pink medium rare is perfectly recommended to enjoy such a premium cut of meat. If you have a bigger appetite, go for the 450g, you won’t regret by doing so.

<Piero’s TT Baba>
Who can pass up a Rum Baba? We couldn’t and just had to try the combination of citrus marmalade, orange mousseline along with a bed of blood orange and grapefruit and some Chantilly cream. The citrus segments produced a lot of juice which led to a watery sauce, but the almond based sponge cake was perfect in execution. The light Chantilly collapsed too quickly and became quite unpleasant for such combination from its vision and taste. A heavier or a more dense cream might have had a bigger impact on the palate, with Piero’s modification of Baba not our best option for the evening – but this is a matter of taste.

<Apple Tart PG>
When it comes to dessert, the signature Pierre Gagnaire’s apple tart is a must-order. This is a dessert for two and needs to be ordered at the beginning, as this a la minute apple tart needs at least 30 minutes to prepare. It is served with whipped cream flavoured with light and airy Chantilly Calvados and vanilla ice cream. Quintessentially cooked and beautifully presented with a firm yet crispy pastry paste. Viva la Pomme!

We ate more than we should but took our time not to rush, as there was so much to enjoy and marvel from Gagnaire’s creation. The menu touches on so many classic French dishes, but many with a twist that elevates them even further and makes you realize that Gagnaire (and his culinary brigade) doesn’t just rest on his laurels in creating a new menu, but gently pushes the boundaries with some ingredients that are to die for and make you fall in love again all over again with all that is French! The front of house team hit the mark at every step – Denzel was our server with a passion and excellent product knowledge and Unni the sommelier was able to talk passionately about the wines and gently steer us into a direction that suited our desires. A bottled of 2017 Languedoc-Roussillon M. Chapoutier was well recommended for the evening.

 It is clear that overall it is a team on all fronts that share Gagnaire’s vision for French culinary excellence and we were thrilled with all that we experienced. Food is a very personal thing and we had a few thoughts that some ingredients and combinations could have been done differently, but we still lapped up every morsel with anticipation and departed with many memorable tastes and experiences for a true innovative and dazzling gourmet French Bistro dining.

Tried & Tested:
Location: 4/5
Design & Decor: 4.5/5
Food & Beverage: 4.5/5
Service: 4.5/5
Value For Money: 4.5/5
Experience: 5/5

Pierre's Bistro & Bar Dubai InterContinental Festival City

Promenade Level,

Dubai Festival City

United Arab Emirates

Tel: +971 4 701 1199

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated. 

REDVALENTINO SS2021 Collection - mylifestylenews' Top 10's Pick

A new wind is blowing. It’s time for transformation, for discovering new levels of identity and new meanings, for changing perspective while looking at what is familiar and well known.

REDValentino takes up the challenge and embraces the SS2021 season with a new attitude: free, independent, a bit radical. REDValentino hits the streets, takes some risks, experiences a new bravery.

The attitude gets a tad fierce, irreverent, fearless. The brand’s aesthetic and stylistic codes remain the same, but they are exaggerated, blown up. The “so RED” bows, ruffles and flounces find new proportions, new contexts, new pairings.

Silhouettes and lengths are reconsidered for a new look, which exudes street realness. Ruffles punctuate mini nylon frocks, the classic eyelet is magnified on breezy dresses, point d’esprit tulle is matched with cotton t-shirts and oversized sweatshirts.

They loose their familiar delicacy to become eye-catching symbols of a rediscovered independent femininity.

Outerwear pieces with a technical look counterbalanced the ethereal femininity of tulle flounced designs, while oversized ruffles add a couture-like touch to jersey tops.

Denim is manipulated to shape eye-catching attires with a customized, artisanal and very personal attitude. The restrained, concise palette of black, white and powder pink also welcomes vibrant touch of neon orange and acid green.

The ultra softness of the “Knot Me Up!”, a nylon shoulder strap embellished with a maxi bow detail, contrasts with the urban graphic look of the platform sandals featuring a puffy strap or a signature bow.

“I think the season, it was really time to bring REDValentino into the street, exploring a new sense of authenticity and independency. I wanted to show a new, disruptive take on the brand’s signature aesthetic codes, delivering a wardrobe for cool, free, independent girls.”says the creative director Pierpaolo Piccioli.

Giorgio Armani SS2021 La Prima Bags

Giorgio Armani presets SS2021 Giorgio Armani La Prima with three new daytime models join the Giorgio Armani La Prima accessory family. Re-imagining the design of the original bag while maintaining the purity of its lines, the quality of the materials used and the precision of the craftsmanship shine through.

In addition to the under-the-shoulder model, there is also a hobo variant with a characteristic half-moon shape. Elegant and casual at the same time, it is enriched by the personalised loop on the side which adds a touch of light. Also new this season is the practical and functional two-handled tote, offered in a vertical version with a detachable shoulder strap, and the large business tote, in two sizes, closed with a zip featuring sliders that can be secured with the classic charm padlock.

The bags are crafted in the new colours: avio blue, azalea and pink. La Prima, inspired by the original model designed by Giorgio Armani in the Nineties, is the series of bags and small coordinating accessories that, thanks to specific manufacturing techniques, careful manual workmanship and pin-point accurate sartorial stitching, narrates the evolution of Made in Italy craftsmanship, an expression of luxury in the purest Armani style.

MICHAEL KORS 2021春夏系列 UP ON THE ROOF天台園林的陽光

MICHAEL KORS 2021春夏系列
UP ON THE ROOF天台園林的陽光

 

 

多得這雨勢將煙花撲毀　         才令我體會凡事會枯萎

春回大地，大自然亦順序洗牌重生起革命，時尚亦然。由於全球MCO的出入行動管束限制，時尚界的限定運作同時也受到不少約束，但是設計的精神永在，依然故我為每一季的時裝系列舉行發佈。新系列發佈更無可奈何地選擇了以網上直播的形式發佈，雖説是少了現場觀衆的熱鬧氣氛，但在塞翁失馬，焉知非福的新常態底下，網上直播無形中吸納了更遼闊的網絡群衆，從中亦得益不少，為品牌的知名度越過火星再回落人間，遍地開花。同樣地，各大品牌網上的直播發佈，亦不馬虎行事，從場地選址到主題製作都花盡心思，有些比起過往的時裝秀更有過之而無不及。在“馬照跑，舞照跳”的新常態下傾盡全力，搞盡腦汁，繼續大曬品牌DNA，延續品牌形象入屋使命，拉近遙遠的觀眾和粉絲距離，帶來全新和多層次的時裝秀體驗。

 

同渡過這盛世　                          隨手都採到星火的美麗

近期睇得頗爲投入和舒適自在的時裝秀，MICHAEL KORS 2021春夏系列時裝發佈會的時裝秀，不遑多讓。一場自然的都市革命，剛腸激發，選址於New York Restoration Project Community Garden 紐約重整計畫社區花園，在鬧市天台花園中以原有生態的鮮花、水果與植物作場地背景，融入自然、愜意優雅、文藝氣息和藝術質感，也同樣象徵著勃勃生機和重生的意義。來自《American Idol》大賽得獎者的著名歌手Samantha Diaz更受邀以清新的歌聲在場駐唱，尤其在演繹Carole King的作品《You’ve Got a Friend》，歌聲曼妙動人；即使無法親臨秀場，透過螢幕也能沉醉其中，感受著MICHAEL KORS 2021春夏系列帶來愛與希望的魅力。

 

 

 

天空正掛著今世最亮的月亮

本季設計精巧地結合了匠心工藝與出眾品質，以慵懶奢華的多元主張解構固有定義，演繹愉悅自在的藝術美學。喇叭褲、長袍、紗籠半裙、沙灘長裙，恣意從容的剪裁凸顯毫不費力的風範；襯衫、針織衫、西服外套、風衣、粗呢大衣與長褲，採用純亞麻與絲綢材質，呈現出獨特的柔軟觸感，同時巧妙運用軟緞與經典彩格呢，強調慵懶亦時髦的自然都市魅力。 剪裁與印花更彰顯獨特風格，細節與色彩訴說不凡質感。手工刺繡及淺褐色飾片、人工剪裁的皮質亮片與原木串珠恰到好處的點綴其中，於細節之間自在展現多元魅力；行走於猶如沙灘般柔軟和煦的暖色調之中，跳躍於珍珠般紋理細膩的冷色系之上，漂浮在屬於大自然的草坪、湖泊與海洋之間，感受永恆經典黑與白的碰撞，發掘隱藏於衣褶之中的溫暖詩意。 本季的手袋、鞋履，均為手工匠心製作而成，流浪包、迷你斜揹手袋、手拿包、手提袋，以編織工藝推陳出新，從大自然給予的鮮活生機裡不斷汲取靈感，搭配舒適耐穿的鞋履，輕鬆演繹清爽怡然之風。

 

 

 

多得這剎那不小心脫軌　             遺憾才會令你珍惜得徹底

對設計師Michael Kors而言，這座天台花園是2021春夏系列的完美呼應，今季的設計理念正是關於城市中的自然，以及如何在生命中取得平衡。即使身在紐約市中心，大家也渴望置身於自然之中；而在時尚方面，品牌追求質感，追求一些能讓我們身心愉悅的事物，就像這個天台花園予人的感受一樣，同時亦延續品牌去呈現同根生的紐約市 -- 一個蘊含無限可能的城市精神及其市民生生不息的生命力。疫情蔓延至今，所有人都被迫放慢節奏，我們必須學懂用一種新的角度和視野去欣賞及觀察周圍的一切如花兒綻放、落日餘暉、溪邊踱步、家中閲讀等等我們日常可能錯過的生活。而正是在這些生活中致情恬逸的微小細節，帶給我們新的希望，透過都市視角，去抱擁自然，萬物與重生之美；讓肌膚和陽光親吻，自由地呼吸著這天台園林的空氣，感受都市與自然的緊密連接，吟誦愜意舒適的溫暖頌歌。

 

Roger Vivier Presents SS2021 "Cat Garden" – A Tribute to Nature Collection

Maison Roger Vivier presents Cat Garden – A Tribute to Nature, introducing the SS2021 collection. This season is all about flowers blooming and the beauty of nature.

Creative Director Gherardo Felloni spent plenty of time surrounded by flora and fauna, out in the open air at Giglio Island, in the Tuscan archipelago of Italy. He spent his days gardening and sketching bright and colorful floral patterns.

The Cat Garden is a whimsical place where Felloni pays tribute to nature and his love for cats. “Cats are my favorite animals. There is something very feminine about the way they move,” he says.

For SS2021, Felloni gives his own take on florals, creating shoes, bags and accessories that signal a rebirth for the new season. The skill of Roger Vivier’s artisans are brought to the forefront with the stunning craftsmanship of key pieces in the collection. From Paris and Milan to Seoul and Tokyo, the Cat Garden popup will appear in key cities, bringing the Roger Vivier universe to life all over the world.

HOI AN Re-Opens With New Tantalizing Menu

While dining out could be a challenge in this unprecedented time and when opportunity arises, we chose wisely and shrewdly especially when there are more and more competitive options to choose from. After a year of closure, the re-opening of Hoi An at Dubai Shangri-La offers more exciting options from its revised and newly crafted menu and delivers authentic Vietnamese flavors that tantalize your palate. mylifestylenews writes.

With all that has been going on since the onset of the global pandemic, many restaurants have faced extremely challenging situations with keeping operations open. While Dubai has not experienced the worst of it, some restaurants took the road of temporary closure due to significantly reduced tourist numbers. Hoi An at Dubai Shangri-La  has been serving some real good Vietnamese food in the past and not forgetting its Vietnamese legacy and DNA, introducing its traditional heritage and history from its unique culinary and delicacies to wider audiences outside of its homeland in Vietnam.  With the re-opening recently, Chef Truong presents a more tantalizing new menu and keeping some of the diners’ all-time-favorites from the previous menu by introducing some of his favorite childhood dishes that are inspired by his homeland, combining the southern and northern Vietnamese traditional style of cooking with culinary innovation to delight and satisfy your “Taste of Vietnam” cravings.

With a new menu comes new culinary possibilities, Chef Truong rediscovers the traditional recipes that were almost being forgotten, left unattended and even consigned to oblivion, bringing it back to life with a divine elevation from its original taste and contemporary presentation.

Social distancing restrictions has meant a large number of tables have been removed, so the ambience will suffer with so few diners in the large main dining room, but our visit was all about the food and we can certainly create our own atmosphere in such inclement circumstances. Here are some of the many newly introduced dishes that were recommended by our energetic Vietnamese server Angel, who does not hesitate to share her hometown’s best.

<Goi cuon ca hoi - Deep Fried Soft Shell Crab Fresh Summer Rolls>
Fresh Vietnamese spring rolls (summer rolls is named here) with light and crispy deep fried soft shell crab wrapped with vermicelli, vegetables and herbs were delicious. With four rolls, it was just the right portion size for a starter to whet the appetite, served with home-made fish sauce which was not overly salty and made the perfect dipping to add a zing on the palate.

<Goi cuon ca hoi - Salmon Fresh Summer Rolls>
Another fresh Vietnamese spring (summer) rolls dish was recommended. Once again 4 well-sliced small rice paper rolls with a generous serve of fresh chunky salmon was equally delicious, topped with long tail chive sticking out from the wrap that is truly represent an authentic style of Vietnamese fresh spring rolls presentation.
 

<Banh khot - Mini Pancakes>
Four pieces of crispy soft mini pancakes made from rice flour were beautifully presented on a lettuce leaf in a bite-size that is simply appetizing. Topped with shrimps and a combination of yellow bean, mixed herbs, fish sauce and pickles to be well enjoyed and eaten by hand in one mouthful at a time. A must try!
 

<Pho – Vietnamese Soup>
Pho is a must-have when you dine in a Vietnamese restaurant. Hoi An’s pho comes with a choice of Angus beef tenderloin, organic chicken or tiger prawns. The soup is made with beef stock that has been boiled for at least 9 hours which was self-evident in the taste. The medium size noodle soup we opted seems a little less than expected and came along with 100g of thin sliced beef that was lightly blanched and well placed in the hot broth to have its “final cooking” from the heat of the soup by itself when it is brought to the table. This is a simple, yet much loved national dish that was very light in taste and tasty with a smooth texture of noodles to slurp. Despite the beef wasn’t as tender as we had hoped, but still tasty nonetheless. Worth the order still as it truly represents a classic taste of Vietnam.

<Hai san cuon la chuoi nuong cham voi mam me va rau song –
Stuffed Banana Leaf with Seafood, Lemongrass, coriander, Tamarind Sauce, Rice Noodle>
Don’t let this long-winded name refrain you from ordering it. Akin to street food in its style, this starter is an absolute hit! The seafood was mixed to a paste form texture and pan-fried over banana leaf to extract the aroma while it was being cooked together. All the ingredients perfectly blended to create a seamless taste of ‘fish cake’ with aromatic herbs on the palate. Delicious at every bite and a quintessential taste of Vietnam and highly recommended!
 

<Bo kho kieu sai gon – Saigon Style Braised Australian Beef Cheek>
Slow braised Australian beef cheek is cooked with pearl onion and carrot reminiscent
of some French stewed dishes. Fresh Vietnamese basil leafs were added for its sweet-smelting aroma that gave a distinctive flavour to this dish. The beef cheek was utterly tender and melts easily in the mouth and well accompanied with a bowl of fragrant Vietnamese jasmine rice as well as a large slice of garlic French baguette. We couldn’t fault this dish and we made short work of it and it was so good that before you knew it, it was all gone. A beef lover’s delight and simply divine!

 
<Tom rang me - Wok-Fried King Prawn, Tamarind Sauce, Fresh Basil, Chili>
Big size chunky prawns are served with a rather overpowering tamarind sauce, a small dip is recommended to your liking as the crunchy deep-fried prawns are best to enjoy by themselves from the marinade. Sometimes less is more!
 

<Ca chem xao voi sot ca RI –
Wok-Fried Sea Bream, Curry Sauce, Baby Eggplant, Fresh Basil>
The rich, thick and aromatic curry sauce was perfectly judged, being unctuous and piquant, but not too overpowering to allow the fish to still shine through as the main ingredient. It smelled so good before we even tasted it. This thick cut chunky sea bream was lightly battered and deep fried before being cooked with the milky curry sauce for a different complexity on the palate in this generous portion. This is a wonderful dish with a great combination of flavours not only from its vibrant color presentation and the taste is to “dine” for. While not exactly a quintessential Vietnamese dish, it is a hit with us!

 
<Pho xao so diep - Wok-Fried Rice Noodle with Scallops, Tofu, Basil and Bean Sprout>
When it comes to stir-fried noodles dishes, this new add-on certainly has its added value to delight your palate. Four generous huge scallops that were stirred fried with the Vietnamese pho in high heat wok that generates the smoky wok flavours that was quite delicious. Another way to enjoy this comfort food with an elevation is to pour over the curry sauce from the previous dish which compliments each other quite well.
 

<Ngu nam xao toi voi dau hao - Five Types of Sauteed Mushrooms, Garlic in Oyster Sauce>
A light palate vegetarian cleanser with a mélange of assorted mushroom flavours lightly stir-fried with oyster sauce that is simply enjoyable.
 

<Bun thit nuong - Vermicelli with Char-Grilled Chicken, Prawn Cake, Crispy Spring Roll, Mixed Herbs, Fish Sauce>
Bun is like a noodle salad that can be served with a variation of meat like beef, chicken, pork, seafood etc and served with a large portion of homemade herbs fish sauce - where fish sauce is the soul ingredient in most Vietnamese cooking and dishes, tossed well and enjoy every condiments bit by bit. This dish was beautifully cooked with some quintessential lemongrass char-grilled flavours from the chicken as well as the prawn cake aka prawn lollipop wrapped on a juicy sugar cane stick. The crispy spring roll didn’t disappoint either.
 

<Sot va kem la dua voi chuoi, gung ngao duong –
Banana Ginger Syrup, Coconut Pandan Sauce with Pandan Ice Cream>
Yummy is the only word to describe this flavorsome dessert. It may sound rich and yet came in the right portion with a firm and milky texture Pandan ice cream which nonetheless is absolutely homemade. What a great dessert to finish the evening with and more than just a palate cleanser with a sweet sensation. So organically refreshing, as it is filled with raw aromatics of the pandan flavour that we enjoyed to the full!
 

The new menu does not diverge too much from what one would expect from an authentic Vietnamese culinary journey. The dedicated culinary team has certainly strived to offer what they think best from their very own Vietnamese authenticity together with the warm and attentive service team especially Angel who has so much passion about the new menu and what we should be tasting and not rushing you in between courses. We left with a great satisfaction from the culinary journey that we just experienced from that evening. A good cardio in the following days is definitely needed to burn all those extra calories off from such a sumptuous meal but it is absolutely worth it.

Tried & Tested:

Location: 4/5

Design & Decor: 4.5/5

Food & Beverage: 4.5/5

Service: 4.5/5

Value For Money: 4/5

Experience: 4.5/5

Highlights:

Stuffed Banana Leaf With Seafood

Braised Australian Beef Cheek Saigon Style

Wok-Fried Sea Bream In Curry Sauce

Hội An Shangri-La Dubai

Sheikh Zayed Road,

P.O. Box 75880

Dubai, United Arab Emirates

Tel: +971 4 405 2703

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.