Vietnamese feast for the senses

(From left) Nguyen and Tran from Sheraton Saigon are committed to bringing authentic Vietnamese flavours.

VIETNAMESE cuisine is characterised by its use of fresh ingredients, especially generous use of herbs and vegetables as well as variety of textures and colours.

Enthusiasts of food from the “Land of the Ascending Dragon” should head to Le Meridien Kuala Lumpur to savour dishes prepared by native Vietnamese chefs.

Latest Recipe, the hotel’s casual dining restaurant, is hosting a “Buffet Destination: Vietnam” dinner promotion featuring guest chefs Tran Thai Huy and Nguyen Van Bao from Sheraton Saigon.

Vietnamese Layered Cake.

While the two chefs endeavour to present a selection of dishes from Vietnam’s three regions, Tran said most of the dishes served were from southern Vietnam, as both of them hailed from Ho Chi Minh City.

“Southern Vietnamese food tends to have stronger sweet or sour flavours, or a balance of different flavours,” said Tran.

“Northern Vietnamese dishes have a more umami flavour derived from the ingredients, while central Vietnamese dishes tend to be more spicy and salty.”

With a commitment to delivering authenticity, the pair brought with them fish sauce, the most commonly used condiment in Vietnamese cuisine, as well as black beans and Vietnamese chilli sauces to be infused or served with their dishes.

Nguyen said they were unable to bring fresh ingredients from Vietnam due to Customs restrictions, so they resorted to adapting their dishes based on what could be sourced locally.

The menu prepared by the duo, which is rotated daily, features cold salads, hot dishes, appetisers, soups, noodles and desserts.

Party-in-the-mouth Vietnamese pancake.

One standout dish is Goi Ga, a Vietnamese chicken salad featuring tender shredded chicken, vibrant herbs and crisp vegetables.

The chicken combined with zesty dressing and medley of fresh vegetables offers a delightful harmony of flavours and textures.

Other appetisers that entice are the Fresh Spring Rolls, Prawn with Pomelo Salad, Banh Xeo (Vietnamese pancake), Chao Tom (prawns grilled on sugarcane sticks) and Vegetable Spring Rolls.

Fresh spring rolls accompanied by peanut sauce.

“The Vietnamese pancake is a southern-style dish. One bite of it should feel like a ‘party in the mouth’, as one should be able to taste the crisp pancake, rich coconut milk and fresh herbs,” said Tran.

He highly recommends Pho Bo (beef pho noodle soup, or chicken as an alternative) and Fresh Spring Rolls.

The spring rolls have prawns, carrots, spring onions, rice vermicelli and black bean sauce, all neatly wrapped in translucent rice paper.

“In Vietnamese cuisine, we believe that the simpler the dish, the better its taste,” said Tran.

Depending on the day’s menu, featured hot dishes include Vietnamese Chicken Curry, Duck Simmered with Ginger, Fish with Chilli Lemongrass, Seafood Curry, Hot and Sour Fish Soup and Clam Tomato and Dill Soup.

Don’t forget to save room for desserts, as Nguyen has lined up sweet treats such as Vietnamese Layered Cake, Mung Bean Cake and Cassava and Sweet Potato in Coconut Milk.

My favourite among them is the layered cake known as Banh Da Lon, a sticky green dessert similar to our local kuih lapis.

Also available in the buffet is a selection of Western, Japanese, Indian and local dishes, ranging from appetisers to main courses and desserts.

The buffet dinner is priced at RM198nett per adult and RM99nett per child on Wednesday and Thursday, and RM208nett per adult and RM104nett per child from Friday to Sunday.

The buffet promotion is available until Sunday.

LATEST RECIPE, Level 5, Le Meridien Kuala Lumpur, 2 Jalan Stesen Sentral, Kuala Lumpur. (Tel: [phone], WhatsApp [phone]). Business hours: 6.30am to 10.30am (Monday to Friday), 6.30am to 11am (Saturday to Sunday), 6.30pm to 10.30pm (Wednesday to Sunday). Pork-free.

This is the writer’s personal observation and not an endorsement by StarMetro.