Lately, my fascination for South-East Asian cuisine has grown fourfold. The magic of dimsums, noodles, poke bowls and so on has worked its way into my heart and who am I resist when the lovely cuisine from Vietnam comes calling.
Pho Vegetables: Lovely rice noodles drenched in a hot, sweet and sour soup with the goodness of crunchy vegetables- carrots, broccoli, bok choy, mint and spinach leaves, the mellow tofu and chewy portobello & shiitake mushrooms. The bowl is served with hot and spicy Sriracha sauce, caramelised garlic & onions, and peanuts.
Pork & King Oyster Mushroom Spring Rolls: The very fine texture of the hot hot mince of pork and mushrooms is overwhelming. And with such a hot spicy mixture, it is difficult to roll into crispy spring rolls. Served with a melt in the mouth spicy peanut sauce, this ensemble is one item not to miss.
White Rose Dimsums: These are tender crystal dimsums enclosing a very delicate mixture of tapioca and mung beans which actually melts in your mouth. The sauce is sweet and spicy although the spicier part is pronounced because of finely chopped red chillies.
Viet-Nom special pizza: Slightly disappointing because the rice paper had a burnt texture and excessive use of basil leaves. But the succulent chicken chorizo and egg cheese combo saves the dish.
Avocado surprise: Surprising yet pleasant! The finely mashed avocado is drenched in coconut ice – cream and topped with maple syrup and coconut shavings. The resultant is a cool and creamy subtle dessert.