Vietnam Kitchen
Tuesday, August 21st, 2007 |
It was a gathering of some sort between my mother and all her sisters, so Aunty Imm is bringing all of us to Vietnam Kitchen for dinner.
There were like, almost ten of us, so we ordered dishes to go with white rice. All the dishes were quite dainty, which is a good thing because we could try more stuffs. Heh.
There were so many dishes that I couldn’t recall their names, so I’ll just post the pictures, k?
Stirfried mixed vegetables
Sesame chicken in Vietnamese style. They’ve got star fruit slices in it!
Tofu in sauce
Braised pork meat. Yummy, melt in your mouth kinda pork.
Stirfried lotus root, carrot and celery.
Squid fritters with spring onions and chilies.
Sweet and sour prawns.
Braised pig trotters topped with chopped peanuts.
All in all, the food was great. I expected the colourful dishes to be strong in taste but they turned out quite mild and not as spicy as I thought, particularly the sweet and sour prawn in pineapple.
After the meal, the table was cleared to make way for some dessert.
We ordered this tofufa (silky bean curd) in syrup made of dates and topped with white fungus and raisins. The bean curd was very silky and sweet.
This is highly recommended by Aunty Imm, ice blended red bean. Very refreshing.
As usual, dad must have either his coffee or tea after his meal, so Aunty Imm recommended this Vietnamese coffee.
All in all, it was a great get together. The dinner was great, the desserts were delicious, and the service was excellent despite the dinnertime crowd. If we had come in a smaller crowd I would have insisted on trying out the pho. Since we are having dinner so, the pho will have to wait.
Oh yeah, this branch of Vietnam Kitchen is a standalone restaurant in Taipan, USJ.
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