VIET'S GOOD TO EAT AT AN VIET

I have yet to visit Vietnam but it hasn't stopped me from liking or enjoying wonderful Vietnamese food through the years, either at Vietnamese restaurants in the Klang Valley or on my travels abroad where large population of Vietnamese folks live and work. After a  recent visit to my friend Caren Poon's restaurant - An Viet at The Gardens mall, the good Vietnamese specialities worth trying include:

XOI CHIEN PHONG (RM13.90) - the fried crispy glutinous rice puff ensures a ball of a time once you cut into it. Accompanied by lemongrass chicken salad on the side, the golden brown orb is hollow inside which left us awed by the cook's skill in making it.

Just cut the puff into nacho-size pieces to scoop some of the salad up. The spongier base tasted like appam; the remainder, a toastier version of its crisp edges. Tangy-briny with hints of herbal freshness, we relished how the salad added to the textural mêlée.

BANH TRANG NUONG (RM8.90) - crisp and fragrant grilled rice paper stuffed with minced pork, quail's egg and dried shrimp. A delicate envelope of multiple textures and irresistibly hearty flavours that left us wishing for repeat helpings.

CANH CHUA NUOC DUA (RM13.90) - a soulful rendition of fresh clams and coconut water broth. We marvelled at the varying sweet nuances of the key ingredients; a soupy symphony tinged with the punchy sourish notes of cherry tomatoes and mild accents of lemongrass, dill and chilli.

NOM HOA CHUOI (RM13.90) - a raveworthy medley of banana blossom, cucumber and carrots. Tossed in a house dressing which uses pure fish sauce and supporting cohorts of blanched tiger prawns and chopped roasted peanuts, the simple, crunchy salad made loading up on greens fun and flighty.

GOI CUON (RM8.90) - fresh Vietnamese spring rolls of gossamer thin rice paper stuffed with fresh tiger prawns, Vietnamese vermicelli, shredded carrot and cucumber, coral lettuce and herbs. We were too busy dipping the yummy rolls into the pure fish sauce and chilli concoction which left no room for complaints.

BUN CHA (RM17.90) - delectable grilled sliced pork belly and minced pork patties doused in a tantalising sauce of pure fish sauce with pickled green papaya and carrot, and chopped chilli. Fresh lettuce leaves became edible parcels lined with basil and filled with Vietnamese rice vermicelli then meat. Dunked into the tantalising sauce, our mouths were suffused with a riot of palate-pleasing flavours and textures.

PHO BO (RM18.90) - this perennial noodle dish hailed from North Vietnam, featuring a clear 12-hour simmered beef marrow broth as the base. Served with tender slices of Australian tenderloin and brisket, the slippery smooth flat rice noodles were a comforting delight to savour. Fresh basil, beansprouts, fresh lime wedges and housemade Sriracha chilli sauce came on the side for us to customise according to preference. We polished everything off, down to the last drop of soup.

Special mention must be made of An Viet's social consciousness of preventing food wastage. Diners are encouraged to choose their serving portions, between 80g to 200g, for noodles and rice so that no noodle or rice grain is left uneaten. An Viet also donates 10 sen for every meal finished on its premises to a social enterprise in Vietnam to train disadvantaged youths with vocational skill development.

GRILLED LEMONGRASS CHICKEN (RM15.90) - a notable signature which has boneless chicken thigh marinated in lemongrass and chilli then grilled to golden brown perfection. The chicken's fragrantly smoky aroma coupled with juicy, mouth-watering tenderness almost had us crowing with pleasure. Aptly supported by a trio of rice, pickles and a sunny side-up egg, the dish left us sighing with contentment.

BANH MI - a popular bready delight of crusty baguette sandiwch. The delicious filling consists of grilled boneless chicken fillet layered with fresh lettuce as well as cucumber and papaya pickles. Ideal for those who want a quick bite without feeling too stuffed.

VIET-FFOGATO (RM9.90) - a twist to the usual Vietnamese drip coffee thanks to the presence of condensed milk ice cream and coconut milk. A delightful amusement to perk up the tastebuds with the rich creaminess of milk and coconut milk amplifying the robust coffee profile.

BANH BIA (RM8.90) WITH/WITHOUT CONDENSED MILK ICE CREAM (RM12.90) - for a sampling of Vietnamese traditional pastry, try the durian flavoured 'mooncake'. The lotus pasta is fine and smooth with the durian nuance pleasantly discernible, tempered by the salted egg yolk at the pastry core. We suggest savouring it with a scoop of condensed milk ice cream for that indulgence finish.

The range of Vietnamese beverages available are also worth checking out. For our humid weather, quench your thirst with XA GUNG (RM7.90 hot, RM8.90 cold) - house-brewed lemongrass and ginger drink. This folk tea remedy offers much touted benefits: helping with weight loss, boosting the immune system, balancing blood acidity and detoxing impurities from our body.

 

Fresh coconut water and flesh are put to imaginative use to create SINH TO DUA (RM10.90), a cool mocktail blended with milk and ice. Superbly refreshing, it's a drink to go nuts over.

For reservations at An Viet, call tel: 03-2201 1181. Address: Lot LG 203B, The Gardens, Mid Valley City, Lingkaran Syed Putra, Kuala Lumpur

MASTER CLASS PREVIEW AT PASTRY INSTITUTE OF ST HONORÉ

  

Impossible is nothing if you wish to produce an exquisite dessert plate like the one above. The newly opened Pastry Institute of St. Honoré will show you how. Headed by Master Pastry Chef Frederic Oger, full and part-time courses are available.

Tucked away upstairs in a roomy space at TTDI Plaza, the Pastry Institute of St. Honoré offers full-time 3-month Basic Certificate, 6-month Diploma and 9-month Advanced Diploma courses. Practical training can be arranged for students with the institute's associate restaurants, bakeries and hotels.

 

Passionate home cooks who wish to learn the art of baking, French patisserie and confectionery can also enrol in the Part Time Master Class programmes. According to Chef Frederic, the hands-on programmes are held on Saturday and Sunday from 9am to 4pm.

He assured that each class is limited to 12 students only so they can enjoy personal attention and hands-on approach during the Master Class. At the opening, I had a quick taste of how a typical class is conducted when I worked alongside Chef Frederic. He patiently demonstrated each step of the recipe before inviting me to replicate the same task on my own.

It was a good experience as you pick up tips and techniques from the chef as you go along. Sometimes a recipe or cookbook can only take you so far...such part-time courses are ideal for occasional cooks like me, passionate home cooks who wish to hone certain pastry skills or even newbies who have no inkling of what goes on in the kitchen.

Honestly, I was intimidated when I saw the fancy recipe - Plaisire Apricot Passion...it sounded so high brow but the chef was quick to ease my fears, telling me it was a simple dessert which can easily be made in the home kitchen.

The dessert required different components prepared separately: candied apricot halves, caramel tuile, vanilla chantilly, passionfruit ice cream, coulis, crumbled sablé, caramelised popcorn and micro edible herbs and flowers.

It was almost like magic as slowly but surely how all the various components came together to form the elegant dessert. Going by the current trend of presenting food in a semi-circular fashion like a crescent, the final outcome was a visual feast for the eyes.

I could hardly believe I managed to pull off such artistic plating but under Chef Frederic's tutelage, it wasn't mission impossible. Well, except I discovered I suck at making quenelles out of the passionfruit ice cream! 

Besides Dessert a L'Assiette (plated dessert), you can learn the art of candy-making, designer cakes, speciality breads, macaron, healthy pastries and classic cakes.

For more information, call the Pastry Institute of St. Honoré, tel: 03-7732 9468. Address: C-2-1 & C-2-2, TTDI Plaza, Jalan Wan Kadir 3, Taman Tun Dr Ismail, KL.

FEASTS, GIFTS AND CHRISTMAS CHEER

 

 

 An epic Christmas feast of gargantuan proportion ... that's the larger-than-life theme Bangsar Shopping Centre (BSC) has laid out this year to celebrate the merry Christmas and year-end season.

 Shop for Christmas decor & festive trimmings for your home

Clusters of real-life pine trees imported from the US of A decked the retail halls; the evergreen scent perfuming the air as shoppers rush to grab last-minute gifts or revel in BSC's 12 Feasting Days activities.

Drop by the Sothy's gift station at the Christmas Bazaar to discover glowing beauty secrets for gals and guys or shop for crafty stocking stuffers from the various trinkets, delicious goodies or toy stations.

 Whimsical selection from Marquise

 

Spread some good cheer for the less fortunate by donating your pre-loved books, playthings or any thoughtful gifts at the Charity Booth. Little ones can even write a letter to Santa and mail it there and then. The best 3 letters will be invited to attend lunch with Santa so hurry up and drop him a line!

 

 

 

Speed fiends should pose with the McLaren mean machine and post their pics on BSC's FB page. Who knows, that racy snapshot may just earn you a mystery gift.

 

 

 You can even rustle up a complete festive feast at Jason's Food Hall or surprise loved ones with the most irresistible foodie finds from BSC's many restaurants or cafes. We love those imported Christmas cakes especially the whiskey-laced ones!

 

Also look out for old-school rock candies, fancy gourmet chocs from Patchi, whimsical Christmassy cakes from Just Heavenly and panettone in sumptuous packaging. Stunning stuff that foodie friends will love to receive. Hint, hint! :D

 

 

 

Carollers, string quartets and wind ensembles will add to the lively ambience - I suggest you check BSC's FB: BangsarShoppingCentre page and www.bsc.com.my for the calendar of events and activities to fill up your days from now until the last days of 2013.

Don't miss out on freebies like stripey candy canes and Konitz designer mugs (for purchases above RM800 or for CIMB cardmembers RM600). Helpful elves to wrap your pressies are at hand over at the Gift Wrap station.

So eat, drink and be jolly at BSC from now until December 29. Call 03-2094 7700 for more details.