North-South Difference · Philosophy of Soup Powder · Spice Code
Vietnamese cuisine presents a difference between the north and the south due to geographical geography: the north is light and subtle, and the south is strong and unrestrained. Sai Gon Xua is a dish of “Locomotive Pho” that connects the north and the south, and the soup base is boiled with beef bones and brisket for 12 hours. Carpaccio carpaccio blanched in a pink-boiled broth, served with nine-tiered tartar, bean sprouts and lime, is a classic dish on the streets of Hanoi. The “Sai Kung Hot and Sour Seafood Hot Pot” is a reflection of the southern character – the soup is more tangy than the tom yum gong, the sourness comes from lime and tomato, the spicy comes from fresh chili peppers instead of dried peppers, and the shabu is infused with tiger prawns, scallops and Vietnamese rice noodles.
Fragrance Laboratory
The soul of Vietnamese cuisine lies in the precise ratio of spices. The chef revealed that the secret recipe of the restaurant’s “stir-fried clam meat” comes from the old store in Ho Chi Minh City: the clam meat is tender and fragrant, and it is paired with crispy rice crackers, restoring the flavor of a fishing village in the Mekong Delta. Although the other dish is a Malaysian Peranakan dish, the use of coconut milk and lemongrass subtly echoes Vietnamese curry, which confirms the flow and blending of Southeast Asian cuisine.
