We’ve been in Vietnam for a couple times already and somehow, we have developed a love for Vietnamese cuisine because of the rich and aromatic flavor and smell that is very distinct when it comes to this Asian flavor.
Once again, Sofitel Philippine Plaza Manila is hosting another Flavors of The World series and this time, in collaboration with the Embassy of Vietnam, takes discerning gastronomes for a light and flavorful epicurean voyage with the colorful culinary landscape of Vietnam. Experience the Land of the Ascending Dragon with Spiral’s sumptuous interpretation of signature dishes in its latest installment of the Flavors of the World culinary series running from the 23rd until the 29th of April 2018. Featuring visiting Master Chefs Duong Dai Doan and Le Duy Thanh from the historic Sofitel Legend Metropole Hanoi, Flavors of the World elevates Spiral’s healthy yet scrumptious offerings in a wonderful feast for the senses.
A treasure trove of fresh flavors, Vietnam is known for delightful balance of aroma, spice, sweet, savory and sour notes in its dishes. Various countries including China, Laos, Cambodia, Thailand as well as France have influenced its culinary landscape. Its capital city, Hanoi, is influenced by Chinese cuisine with their stir-fried dishes and noodle-based soups like the widely popular phở. The south, marked by Ho Chi Minh (previously Saigon) and Mekong Delta (also known as the “rice bowl of the country”) are influenced by sweet flavors from Thailand and Cambodia with sweeter broths for their phở, more palm sugar used in savory dishes, and candies made with coconut cream. The tropical climate sustains rice paddies, coconut groves, jackfruit trees, and herb gardens, which are the main sources of the country’s fresh ingredients. Meanwhile, France’s major influence on Vietnamese cuisine has been reflected in their native dishes like the bánh mì, a type of sandwich, which is Vietnamese for “bread,” more specifically the French baguette. India has also played a role in influencing Southern Vietnamese cuisine. In the 19th century, France controlled both port cities of Saigon and the city of Pondicherry, India. Vietnam has greatly benefitted from this spice trade with the introduction of curry and turmeric, a spice known for its health benefits.
In the latest installment of the Flavors of the World culinary series, Chef Duong Dai Doan and Chef Le Duy Thanh enrich the sumptuous culinary offerings of Spiral with their masterful use of herbs and spices. Start your gastronomic journey with two kinds of classic Vietnamese noodle soups: phở (traditional Vietnamese soup consisting of chicken, beef, flat rice noodles and herbs) and bún thang (noodle soup originating from Hanoi served with prawn, pork, mushroom, salted egg and herbs), chả cá (white fish fillet with turmeric, galangal, fermented rice and shrimp paste) and pork bún chả (bun noodles with mix herbs salad and Vietnamese dipping sauce). Enjoy signature favorites such as assorted fresh spring rolls, roasted chicken with honey and spices, grilled chicken with turmeric, lime leaf and lemongrass, roasted pork belly and sautéed beef “luc lac”. Witness the mouthwatering combination of seafood and spices with squid curry, deep-fried crab nem (crab meat with onion, jicama, carrot and black mushrooms), seafood skewers on lemongrass with garlic and passion sauce, and grilled fish in banana leaf marinated with lemongrass, turmeric and chili. Interesting dishes with a unique twist include grilled pork skewer with galangal and turmeric, stewed green banana with fried tofu sprinkled with turmeric, stewed duck and ducky curry.
Enjoy guiltless gastronomic feasts featuring healthy dishes representative of Vietnamese cuisine with eggplant and mushrooms claypot as well as stewed green banana with tofu, turmeric, fermented rice and shiso sheet. Complete the gastronomic journey with native desserts like black leaf cake, purple yam sweet soup and banh cha (popular snack in Hanoi).
Celebrate the exciting flavors of Vietnam with the exclusive Chef’s Table on the 24th of April 2018, 11:30am at the Davao and Boracay Show Kitchen. Witness Chef Duong Dai Doan and Chef Le Duy Thanh in action as they prepare a set of signature Vietnamese dishes right before your very eyes. Be part of this exclusive dining engagement available at Php2,500 nett per person. Limited seats available. Kindly make your reservations early to guarantee seating.
Spiral lunch is set at PhpPhp2,750 nett (April 23rd – 29th) while dinner is set at Php3,200 nett (April 23rd, 24th and 27th) and Php3,500 nett (April 25th – 26th).
Chef Duong Dai Doan is the Senior Chef of Spices Garden restaurant, Sofitel Legend Metropole Hanoi’s signature restaurant with luxurious views of the lush garden courtyard and swimming pool. Working in collaboration with Chef Le Duy Thanh to present traditional Vietnamese dishes, Chef Duong Dai Doan is equipped with more than 20 years of culinary experience and takes pride in using fresh herbs and spices that reflect the timeless charm of Vietnam. Highly experienced in serving world leaders, he has prepared dishes served during receptions and state dinners hosted by the Vietnamese government. He has had international stints in China, Hong Kong and Thailand to promote Vietnamese cuisine.
Chef Le Duy Thanh began his career in Sofitel Legend Metropole Hanoi in 2008 as a culinary intern and later joined the team as a chef in Spices Garden. He now joins Chef Duong Dai Doan to prepare the finest specialties Vietnam has to offer.
For inquiries and reservations, please call +63 2 551 5555 or email [email protected].
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