Lotus, coffee, banana and coconut are familiar gifts from the countryside that appear on many small streets in Vietnam. These familiar ingredients of Vietnamese cuisine , when combined together, create strange delicacies that deserve to become "stars" in the most luxurious restaurants.
Recently, the champion of Iron Chef Vietnam 2012, Mr. Harry Ang, announced some attractive dishes combining Singaporean and Vietnamese cuisine. Harry Ang - a Singaporean construction engineer who has lived in Vietnam for 17 years.
He has transformed soft, sweet bobo seeds into a refreshing drink combined with crunchy, cool lotus seeds.
Oysters have flavors of cheese and coffee beans.
Pumpkin and lotus seed soup has crab meat, scallops, and abalone with the effect of nourishing the blood and stomach.
Or combine oysters with cheese with coffee flavor. In which, fresh oysters are imported from Japan, then combined with fatty cheese, mixed with sauce made from coffee beans, helping the dish retain the sweetness of seafood, the fragrant flavor of two types of sauce.
In addition, there is also lotus seed soup served in a pumpkin, combining 8 nutritious ingredients such as green beans, lotus roots, peanuts, pearl barley, lotus seeds, crab meat, scallops and abalone, the soup conquered diners from the first moment.
With coconut, Harry Ang has taken diners back to the 16th century with a rich coconut milk noodle dish, combined with fresh clams. The smoothness, fragrant flavor combined with soft noodles, adding a little sambal sauce creates a slightly spicy taste but still has a cool feeling and a little sweetness.
In addition, the famous Singaporean chef also made a bold decision to "merge" the above ingredients such as snails, pho, beef, coffee and pepper.
Guests were captivated by the new dishes.
The space is decorated with a strong Vietnamese spirit.
Cuisine is constantly exploring and creating new dishes based on the ingredients that nature has given. The more familiar the ingredients are, the more difficult it is for the chef to combine them, but this is an extremely interesting challenge that chefs pursue throughout their years of practice. Especially, with a culinary background rich in ingredients and processing methods like Vietnam, creating new dishes based on hometown gifts is even more attractive to diners.
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