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The Nouvelle Cuisine of Asia

The Vietnamese Food Festival at the Hilton - By Hien, May 11, 06

As an overseas Vietnamese I am always on the look out for authentic Vietnamese food, which something of a rarity in Shanghai. Some come close but without the supposed abunbance of fresh mints most Vietnamese dishes in Shanghai doesn't quite cross the line... leaving me quite disappointed. Perhaps I am too picky when it comes to Vietnamese food.

Imaging the delight and surprise I got when I first received the invitation for a Vietnamese Luncheon. To taste authentic Vietnamese cuisine by Chefs from Hanoi Hilton for me is a gift sent from... Heaven.

The sunny atmosphere of the Atrium Cafe was a perfect setting for the Vietnamese Food Festival. Just to sway from my main points, I have been recently asked numerous times "What is the essence of Vietnamese food?" For me it's the fresh mints, lemon grass and fish sauce. This may sound Thai to most; however there is a subtle difference. Vietnamese is lighter and more subtle in taste. The blends are not as rich. As with most dishes the true essence unlike Thai is that you and add additional mints, sauces and dips to increase the flavours you prefer. Ok, back to the point, the atmosphere was sunny, um err yeah. I am quite partial to Australian wines; the Californian White (Beringer Gewruztraminer) was a perfect compliment to Vietnamese menu. I'm no connoisseur (nor German) - when it comes to wines I usually prefer Australian drys - but this sweet Californian was a delightful surprise.

The appetiser was not the traditional rice paper spring rolls (banh cuon) as expected, as the name suggests the "Crystal Spring Rolls with Mango and Prawns" is a variation which keeps its tropical tang. As a traditionalist when it comes to Vietnamese food, this contemporary twist to my family favourite as a kid inspired my stubborn tongue.

The Vietnamese Chicken Soup next was more Chinese to me. What would be more appropriate as a Vietnamese soup should have been the Sweet Sour soup, it's closest resemblance being the Tom Yum. But hey I'm not the Chef. The mains were a collection of traditional Vietnamese favourites on Grilled Prawns with Spices, Grilled beef with sesame seed and Steamed Garoupa with Vietnamese herbs. All with a contemporary twist, no wonder Vietnamese cuisine is name "The nouvelle cuisine of Asia".

For those curious about Vietnamese Cuisine, I strongly recommend this 10-day visit by the Vietnamese Chefs.

"I will be back" for the Pho.

The Vietnamese Food Festival runs until May 20th, at the Atrium Cafe at the Hilton Shanghai.

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