Experiencing Vietnam At Le Meridien Hotel Kuala Lumpur

Ever been to Vietnam? If you have, have you tried their popular food. Now the problem with going into a foreign country is that we do not know what good and what's not. What's worth trying and what's not. I've always enjoyed eating in other countries and trying out their specialties. Every country has their different food culture, which I have to admit, some are simply mouth watering, whereas some are really not my cup of tea. 

Vietnamese food has always been on my "must try" list. Worry no more as it was a great pleasure to be invited for Le Meridien's Food Tasting and Cooking Demonstration on Vietnamese Cuisine, displaying the Vietnamese specialties exclusively at Latest Recipe.

Chef Tran Cong Tien, Chef Nguyen Thi Duy and Chef Bui Van Tien Dung, from Sheraton Saigon, led the entertaining cooking demonstration with their skills and talents on their featured popular Vietnamese dishes and dessert.

Executive Chef Antoine made the afternoon brighter with his presence. It was an honour to meet him. Wasn't only he professional, he was very much friendly and humble at the same time as served us with great hospitality that would plant a smile on each of our faces.

 

This is my first time stepping into Le Meridien Kuala Lumpur.

Decorations on the table was glamorously simple with a sense of class.

Upon arrival, we were served with Vietnamese Coffee

It was served with the proper amount, not too big a glass, not to small a glass.

It was something different and I did enjoy it. Refreshing.

Probably the only down side to it was that the pearls that came along with it was rather rough and hard. But, the drink was good. I guess if the pearls was similar to the ones I normally have (soft and smoother), it'll compliment more. Then again, personal preference.

 

 The first dish that was being demonstrated was the

Vietnamese Seafood Spring Roll

[Chau Gio Hai San]

One word - Fresh. This dish was simple, easy and it tasted so fresh. I personally feel that starting off with this dish was perfect. Rice paper was used to roll in various amount of vegetable and prawns. Upon eating, a dip into the peanut sauce would be a perfect compliment to the spring roll.

 The next dish that was demonstrated was the

Grill Beef in Fragrant Leaf

[Bo La Lot]

Among the 3 dishes of the day, I enjoyed this the most. Maybe because I really enjoy beef. The minced beef was firstly mixed with a few spices, then rolled up with the fragrant leaf. To make it all more interesting, this rolled up mince beef was then grilled. The aroma that was lingering around the room while it was being grilled was just a big tease to our stomachs.

 It was grilled at the right amount of temperature and with the right period of time. The beef inside was still juicy and soft. I was able to enjoy the taste of the beef as the species was not over powering.

 This too was served with a sauce that contains fried shallots and other spices. Thinking back about the taste is making me really hungry right now.

 Utensil that was used for the third dish

 What's a meal without dessert right?

Sticky Rice Dumpling with Green Bean Filling in Ginger Syrup

[Cheo Troai Noouc]

This is what we call Tong Yuen in Malaysia and we normally have them in either soya bean or clear ginger syrup during Gua Tong Festival. I've always dislike the way ginger syrup taste, but here's the kick to this dish, their ginger syrup tasted rather mild and just right for my liking (added with santan). As for the Sticky Rice Dumpling with Green Bean Filling was only alright. The texture of the sticky rice dumpling was soft and chewy which I feel was really good. On the other hand, I expected the filling inside to be sweeter. I for one, have a sweet tooth, and the green bean paste inside tasted more like yam to me as I personally feel it wasn't sweet enough. Then again, personal preference. I did however enjoy the ginger syrup.

After the three dishes was done, it was photograph and interview session with the chefs.

Group Picture

(Picture Credited to Henry Lee)

Chef Antoine and Isaac

(Picture Credited to Henry Lee)

Chef Antoine and Edwin

(Picture Credited to Henry Lee)

Edwin and I

(Picture Credited to Henry Lee)

Pretty flowers as decorations

 

Table at the entrance of the compound

 

One thing that really fascinated me was the testimonial book that was placed at the entrance of the compound of this press release event. It was huge and heavy, reminds me of one of those Wicca Books with spells and potion recipes. Read some of the comments inside, and saw a lot of pictures that was drawn on it. This book made the place seem more homely to me for some reason.

 Beautiful chandeliers they have around as well.

A few of us went walking around the hotel on the outside. The pool area was peaceful. Perfect place to relax, listen to music and sun tan.

Chef Antoine was kind enough to bring us for a tour around the other restaurants they have in the hotel. The cafes, the buffet areas, the private dining areas, the lounge. The environment around this hotel is really comfortable, maybe because the managers and waiters that was around during the event was very much approachable and friendly. I simply admire people who does their job with a smile, shows that they're loving what they do, and it makes us feel all the more comfortable. I would like to personally thank Damian De Costa, The Online Distribution Manager of Le Meridian Kuala Lumpur, for welcoming us upon our arrival.

Ready for the next post?

Food Review at Weissbrau German Bistro & Bar in Pavilion KL

and

Food Review at Hotel Grand Dorsett

(Yes, I've got a lot to update)

All pictures credited to Click Click Culinary (unless mentioned)