2017 VANCOUVER DINE OUT 第四激

Jan 31, 2017 試第四餐Dine Out.  朋友見 House Special Vietnamese Restaurant的Meun幾特別, 所以選了這間位於Yale Town的越南餐廳.  這餐廳是走高檔現代路線, 集法國與越南的Fusion 菜式.

Appetizer:

Bánh Tét - Vietnamese Festival Cake - Traditional sticky rice cake filled with homemade Vietnamese sausage, mung bean, pork belly, egg. 雖說這個節日餅內有很多餡料, 但我只吃到普通一個糯米餅及旁邊的咸酸菜, 不像餐牌上說得咁豐富.

Goi Buoi - Chicken Pomelo Salad (GF)

Cabbage, pomelo, traditional Hainanese chicken, mint, peanut, chili sauce, scallion ginger sauce, sticky rice crostini. 海南雞柚子沙律,幾清新的配搭.

Goi Bach Tuoc - Da Nang Octopus Two Ways (GF)

kohlrabi, compressed melon, pickled rind, chargrilled fish sauce octopus, and deep fried octopus, sesame balsamic vinaigrette. 因為份量實在太少, 吃不出八爪魚的兩種煮法,只吃到燒的味道, 不過都幾好食.

Main Course:

Beef Wellington

Green onion pancake pastry, hoisin, sriracha caviar, pho reduction glaze 這個好吃, 酥皮脆而不油. 但吃不出海鮮醬, 士拉差及牛肉湯等味道.

Canh Chua Sablefish (GF)

Taro stem, marinated Sablefish, tomato puree, paddy herb extract, chili oil, canh chua broth 越式酸辣湯+魚+白飯, 怪怪的

Chicken Kiev Panko crusted Vietnamese herb stuffed chicken breast, cassava puree, microgreens 這個雞卷好吃,很脆.可惜底部燒焦了!若走高檔路線,不可能拿出來給客人吧!旁邊的通菜亦非常爽脆.

Dessert:

Passionfruit Custard Meringue Meringue sphere with passionfruit custard and coconut whip cream, on smoked paprika graham cracker crumble with yuzu and chrysanthemum gelee

整晚最亮点竟是甜品, 原來小圓球是可以打開的.

雖然吃不出小圓球的柚子及菊花味道, 但內裡的椰子忌廉及百香果奶凍就唔錯.

Lychee Rose Sortbet (GF)

Rau Cau Jelly Bar: Layers of condensed milk & goji longan; with lychee & sparkling wine sorbet, and mango coulis 荔枝雪芭很好吃, 但龍眼杞子糕就無乜味.

因朋友想試其他菜試, 我們一行五人, 只叫了3個Dine Out Menu, 另外加了其他食物來試試.
Prawn Mango Salad Roll - 正常沙律卷一條,只是加入了芒果.

Satay Fried Rice - 米飯唔靚, 是碎米,炒得亦不夠乾身,不試也罷.

Duck Noir 法式鴨胸做法,但加入了血腸.