VIETNAMESE guest chef Nguyen Xuan Nhut will present more than 50 authentic Vietnamese signature dishes at the Silk of The Langham, Shenzhen through June 19, inviting you for a pure taste of Vietnamese cuisine and culture.

    Being colorful and non-greasy define Vietnamese cuisine. With a variety of seasonal fruits and vegetable as the main ingredients, the Vietnamese flavor is a perfect integration of sweet, sour and spicy. What’s more, colonial history also endowed this Southeast Asian cuisine with French influence.

    Born in Vietnam, Nhut is skilled at combining tradition and creativity, which is evident in his specialty dishes such as braised fish in a clay pot with caramelized fish sauce, poached scallops, pomelo salad and a Vietnamese baguette stuffed with chicken liver pate.

    In addition, guests will also try signature dishes, such as Vietnamese beef noodle soup, and fresh rice paper paired with chicken, pork or shrimp.

    To finish this gourmet journey, chef Nhut will also prepare delicate desserts such as mung bean dumpling cooked in ginger syrup and also chilled sago sweet soup. In order to ensure an authentic dining experience, all herbs used for the feast are imported from Vietnam.

    (SD News)