A pure touch of Vietnamese cuisine
Line 9
As freshness is key during a hot summer, guest chef Hiep will present more than 50 authentic Vietnamese dishes at Silk restaurant of The Langham, Shenzhen through Sunday, inviting you for a pure touch of Vietnamese cuisine and culture.
As freshness is key during a hot summer, guest chef Hiep will present more than 50 authentic Vietnamese dishes at Silk restaurant of The Langham, Shenzhen through Sunday, inviting you for a pure touch of Vietnamese cuisine and culture.
Fresh colors, refined dishes and light flavors are the significant features of Vietnamese cuisine.
Sautéed duck breast with basil.
With a variety of seasonal fruits and vegetables as focal ingredients, the Vietnamese flavor is a perfect integration of sweet, sour and spicy.
What’s more, their colonial history also endows this Southeast Asian cuisine with French culinary heritage.
Born in Vietnam, Hiep is skilled at combining tradition with a bit of new-age creativity, which is evident in his specialty dishes such as green papaya salad with dried beef and sautéed duck breast with basil.
Fresh shrimp spring rolls.
Guests should not miss out on his renditions of renowned Vietnamese dishes, including beef noodle soup and fresh shrimp and seasonal fresh vegetable spring rolls.
To finish this gourmet journey, Hiep has prepared some delicate desserts such as sweetened mung bean soup and sago in coconut milk with sliced bananas. In order to ensure an authentic dining experience, all herbs used for the feast were selected and imported from Vietnam.
(Tang Li)
