Fresh Spring Roll - Mahi-mahi, pickled veggies, and fresh herbs in rice paper. This tasted very fresh and herby, and the taste of the fish was very fresh as well. It was a delicious starter that already had a hefty serving of greens.
Grilled Duck Skewers - Duck breast marinated in spices with remoulade sauce, pickled veggies, and herbs. Another hit for the starters, the skewers were very tender and the combination of crunchy veggies and smoky duck meat were great with the sauce.
Fried Spring Rolls with Ratatouille - This off-the-menu starter can be requested for those who are on a vegetarian diet. The hearty ratatouille inside the crunchy rolls were deliciously paired with cheese fondue!
Bouillabaise Bun bo Hue - Mixed seafood, shrimp terrine, fresh herbs, rice noodles in a spiced seafood broth. This had sweet and rich seafood taste to it at first sip. The serving offers big chunks of seafood and shrimp cakes. When paired with their homemade bread, it's one dish to remember!
Boeuf de Luxe - Braised beef ribs, raw tenderloin slices, fresh herbs, rice noodles in a rich beef broth. This one had a smoky beef flavor right off the bat, with raw slices of beef getting cooked in hot soup. The dish was paired with their homemade bread and beef tartare, a creative way to complement an already outstanding dish.
Trois Champignons - Braised mushroom, oven-dried mushroom, pickled mushroom, fresh herbs, rice noodles in a mushroom vegetable broth. Being the mushroom fan that I am, this pho iteration was literal chef's kiss. It had an explosion of umami flavors that makes it an unforgettable bowl of pho.
Ga Nuong Grilled Chicken - Grilled half spring chicken with lemongrass infusion, brown rice bacon mushroom duxelle and cilantro sauce verde. This could very well be my favorite dish out of everything we ate as I am a fan of anything roasted or grilled chicken. The uniqueness of this dish lies in its tenderness, and the taste of Vietnamese herbs in every bite. An absolute must-try.
Apple & Duck - Fresh apples, house-cured duck breast, quail eggs, raw pineapple, celery, cilantro, roasted cashew, crème fraiche. What's meant to be a salad appetizer served as a refreshing break from all the savory dishes we've had.
Beef Bourguignon - Braised tender beef in red wine and Asian spices, seasonal vegetables, served with toasted baguette. If I had not been devouring everything that came before this dish, I would have honestly asked for a cup of white rice to go with it (the Filipino me really wanted to) as this savory dish offered tender bites of beef in a comforting sauce paired with crunchy veggies. Thơm ngon!
Mango Rum Baba - Rum-soaked cake topped creme chantilly and fresh mangoes. The cake just had the right amount of alcohol taste in it, balancing out the sweetness of the mangoes and the cream.
Cointreau Chocolate Tart - Tablea ganache infused with orange liqueur in coffee crust served with candied calamansi. A sweet ending to a truly sweet treat of a dinner, this dessert had just the right amount of chocolate goodness with the tang of citrusy calamansi.