Epicure Vietnam Issue 04

Page 29

A TRAIN REACTION OF MODERN THAI FOOD There is a street-style noodle stall at the entrance of Saigon’s newest Thai restaurant, Amdang Typhoon, and the moment you walk in the door, the feeling of Bangkok is everywhere. Signature plates from head chef, Nattapon Saipech, include a giant, grilled, river prawn imported from Thailand, a signature Spicy Chili Crab, and the Amdang Typhoon dessert, a surprising combination of tofu and tapioca flour, deepfried and doused in a nutty powder made from cashews and sesame. These and a wealth of other seafood, rice, veggie and noodle dishes, were enough to propel the restaurant’s first location into the 2020 Michelin Guide. At the Saigon location, slated to open in June (lockdown willing), customer service is prioritised: any and all dishes can be spice-adjusted based on a guest’s personal preference. It’s that attention to detail that make this newest edition to the city’s Thai culinary scene an absolute must-try. 23 Dong Khoi Sreet, Ben Nghe Ward, District 1, Ho Chi Minh City. Tel: (+84) 877 756 688

GRANDMA (HAI) KNOWS BEST Grandma’s cooking is always the best, and a visit to Ba Hai restaurant, one of three unique dining experiences at Zannier Hotels Bai San Ho, Phu Yen, is guaranteed to delight. Located in a building reminiscent of a traditional stilted Bahnar Communal House, the restaurant artfully showcases Vietnam’s rich culinary and cultural heritage. Inspiring the restaurant’s name, Ba Hai, meaning ‘Grandma Hai,’ the menus are influenced by centuries-old recipe books and home-cooking traditions learned from mothers and grandmothers. From the subtly of the North, the birthplace to many of Vietnam’s national dishes, to the intense flavours of Central Vietnam influenced by Royal traditions, and on to southern Vietnamese dishes, characterised by sweeter, aromatic flavours, guests are treated to an enticing culinary experience from the key regions of the country. Zannier Hotels’ luxurious hospitality is rooted in the philosophy of ‘Simple Mastery,’ and Ba Hai captures this essence to perfection. Zannier Hotels Bai San Ho, Hoa Thanh, Xuan Canh, Song Cau, Phu Yen Province.

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Articles inside

Island Wine Time

58min
pages 128-164

When Wine Becomes a Family Affair

3min
pages 122-123

A Job for Ants

5min
pages 124-127

The Art of Appreciating Wine

3min
pages 120-121

Tinto Fino and The Black Grapes of Ribera Del Duero

3min
pages 118-119

The Rebirth of Renowned

5min
pages 114-117

A Tribute to The Culinary Pioneers Who Shaped Vietnam’s Food and Drink Industry

25min
pages 90-101

Harnessing Mother Nature’s Power to Replace Single-use Plastic

4min
pages 102-105

Michelin’s Experience at The Leading Square One Restaurant

5min
pages 80-83

The Culinary Maestro

6min
pages 86-89

Mexican Flair at Mia Saigon

3min
pages 84-85

Glamping When A Night Under Canvas Comes With Glamour And Comfort

9min
pages 74-79

Regent Phu Quoc Tribute to The Legendary Past

3min
pages 70-71

L’Azure

2min
pages 72-73

Amanoi

3min
pages 68-69

HOS Kitchenwares

1min
page 66

Sunshine Equipment The Best Partner for Your Kitchen

1min
page 67

The Basis of Plant-based Food

22min
pages 50-59

To Supplement or Not to Supplement?

10min
pages 60-65

Delicious Fruits

1min
page 49

Häagen-Dazs Over 50 Years of Passion in Every Creamy Bite

1min
page 48

Mulo

3min
pages 44-45

Star Kombucha

3min
pages 46-47

Unquestionably The Finest Truffle Experience in Vietnam

3min
pages 42-43

Maxim’s de Paris

3min
pages 40-41

Louisiane Brewhouse

1min
page 39

San Fu Lou

1min
page 38

Square One Vietnam & France,

3min
pages 36-37

A Modern Landmark

2min
page 35

Play by The Bay

1min
page 34

More Meat Please

2min
page 33

To Dine for

1min
page 31

Elegant French Veggie Tales

1min
page 32

A Train Reaction of Modern Thai Food

1min
page 29

Sebastion Smith

1min
page 28

A Sweet Sensation Shakes Up Hai Ba Trung

1min
page 24

Ducasse in Tokyo

1min
page 30

Something like a “Phởnomenon”

1min
page 27

Burn Baby Burn An Empire State of Mind at Café In

1min
page 25
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Epicure Vietnam Issue 04 by Oriental Media Vietnam - Issuu