The Feast Village at Starhill Gallery will soon welcome a new establishment to its’ family of restaurants.
Royale Vietnam is scheduled to open its’ doors at the end of June 2011 (Exact date to be advised) serving truly authentic Vietnamese cuisine prepared by Vietnamese chefs.
Below: One of the jovial chefs, who is a photography enthusiast as well & was seen taking pictures throughout the preview session!
I enjoyed the dishes that I sampled that day, but I was more bowled -over by the presentation of each dish. Obviously much effort & time was spent on food arrangement alone; and I do hope that translates directly to the food preparation process as well.
This is the mango salad with prawns, in the shape of a caterpillar. Such a lovable form isn’t it? I’m sure it would be able to wheedle out a smile from anyone who looked at it.
This piquant salad wasn’t as sour as the usual Thai ones & while I’m not sure if that was so because it was prepared the Vietnamese way; I much preferred this version since I’m not a fan of anything sour. The prawns was fresh & the slices of kiwi added a sweetish finish to the whole salad.
What is Vietnamese cuisine if the Vietnamese spring rolls wasn’t featured? The culinary team prepared their delicate spring rolls on the spot for us.
I’m a fan of Vietnamese spring rolls and the version here was faultless, complete with a nice dip.
Here is another amazing dish, both visually & in taste. This peacock inspired dish featured a “tail” that fans out slices of ….
….. a roll of some kind, wrapped on the outer layer with eggs, while the yellow middle is salted egg yolk. I have never tried these before!
It seems that birds are featured quite a bit here. This “bird” sports “feathers” of deep fried meat rolls that were crispy & delicious on its own, minus the need of any dip/sauce.
My tasting platter; a bit of the salad & half a spring roll which I ate dunked into the tangy Vietnamese dip. *Thumbs up*.
Next I sampled the ‘pho’ – Vietnamese noodles soup which base is usually made of beef stock. Basic ingredients for this includes the Vietnamese basil, lime, bean sprouts & parts of the cow which may include slim cuts of beef – steak, fatty flank, lean flank or brisket; whichever that you may prefer. Variations feature tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs.
My bowl of wholesome, delicious ‘pho’ with tender beef slices & bouncy beef balls was absolutely delightful with the aromatic & clear beef broth.
I’m certainly looking forward to sampling more Vietnamese cuisine when Royale Vietnam opens. My wish? I hope they serve Vietnamese baguette sandwiches – Banh Mi, as I have yet to try any!
Or does anyone know of any Vietnamese outlets in KL that serves those delicious baguettes??
LG7 Feast Floor Starhill Gallery, 181 Jalan Bukit Bintang, KL.
Tel: 03 2148 6151