David Thai, a Vietnamese French, Chef
of Ana Mandara Resort is a person who very much loves Vietnamese
dishes. To him, Vietnamese food is a treasure with a variety of
vegetables and spice good for health like mint, fennel, perilla, etc…
And he is in the habit of cooking, combining European dishes with
Vietnamese spice to make new dishes. As a result, the dishes he
prepared are always unique, which makes many people feel surprised
because the course looks familliar but new to everybody.
Recently,
David Thai and winemaker Andy Mallett combine their expertise to
deliver a night of Vietnamese colonial charm with a five - course
dinner of innovative Vietnamese food complemented by selected wines
from Andy Mallett from South Africa.
Andy is a 3th generation South African. He started in the wine business 18 years ago. And now he works as General Manager for the Asia Pacific Region of Distell Company, the largest South African wine and spirits company. He knows that Ana Mandra is a world – wide famous resort and he would like to introduce visitors here selected wines from South Africa, made from the grapes of unirrigated, north – facing vines between 8 and 19 years’ old at the time of harvesting. These vines grow in decomposed granite soils and clay subsoil, at altitudes of 135 m and 475 m above sea level, with those at the higher levels cooled by False Bay breezes. Mr. David Thai said, this is a good chance for him to introduce the importance of red wine in a meal and gastronomy (which wine is an ideal companion to which dish). Five courses he introduced to visitors could be enjoyed with five different kinds of red wine. For instances, Mini crispy crab roll with chili dip is an ideal companion to Uityk Sauvignon Blanc; Seafood in caramel and pepper is served with Alto Cabernet Sauvignon, South Africa. And Nougat is served with Lord Neethlingshof, etc…
What is special about the night of Vietnamese charm is the courses prepared by David Thai. Spring roll is always a course most people like. He has exploited perfectly this traditional dish. The spring rolls he prepared are crab rolls, not shrimp rolls as in traditional recipe, which makes them a special flavor. Or seafood in caramel and pepper contains not only seafood but also eggs that attracts fellow dinners
David Thai said, he would deliver “night of Vietnamese charm” once a week so as to spread and honor Vietnamese foods – one of features attracting international tourists.
Andy is a 3th generation South African. He started in the wine business 18 years ago. And now he works as General Manager for the Asia Pacific Region of Distell Company, the largest South African wine and spirits company. He knows that Ana Mandra is a world – wide famous resort and he would like to introduce visitors here selected wines from South Africa, made from the grapes of unirrigated, north – facing vines between 8 and 19 years’ old at the time of harvesting. These vines grow in decomposed granite soils and clay subsoil, at altitudes of 135 m and 475 m above sea level, with those at the higher levels cooled by False Bay breezes. Mr. David Thai said, this is a good chance for him to introduce the importance of red wine in a meal and gastronomy (which wine is an ideal companion to which dish). Five courses he introduced to visitors could be enjoyed with five different kinds of red wine. For instances, Mini crispy crab roll with chili dip is an ideal companion to Uityk Sauvignon Blanc; Seafood in caramel and pepper is served with Alto Cabernet Sauvignon, South Africa. And Nougat is served with Lord Neethlingshof, etc…
What is special about the night of Vietnamese charm is the courses prepared by David Thai. Spring roll is always a course most people like. He has exploited perfectly this traditional dish. The spring rolls he prepared are crab rolls, not shrimp rolls as in traditional recipe, which makes them a special flavor. Or seafood in caramel and pepper contains not only seafood but also eggs that attracts fellow dinners
David Thai said, he would deliver “night of Vietnamese charm” once a week so as to spread and honor Vietnamese foods – one of features attracting international tourists.
Author: Khanh Hoa
