The Nouvelle Cuisine of Asia
By Hien Huynh, May 11th, 2006 | In Dining
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.
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