Hilton Colombo Residence launches ‘Vivacious Vietnam’ food promotion

While it is only of rational opinion that Vietnamese cuisine should be in a league of its own, most often it is confused with its neighbours in Thailand, Malaysia or sometimes Japan, when Hilton Colombo Residence announced its ‘Vivacious Vietnam’ food promotion it was both a fondness for Oriental offerings as well as unveil to Colombo about what sets Vietnamese food apart from its neighbours and underscore the vivid flavours, fabulous aromas and unimaginable taste of Vietnamese delicacies.

The Hilton Colombo Residence will be taking you on a culinary journey to Vietnam from 30 June to 9 July 2011 – 10 days of authentic and rich Vietnamese cuisine and culinary talents of guest chefs Vu Nhan Hien and Nguyen Van Truong Giang at the Union Bar & Grill (UBG). Diners will be offered a fantastic spread of Vietnamese to alternate between lunch and dinner during this period offering a buffet that would comprise of appetizers, soups, hot dishes, action stations and desserts.

Chef Vu Nhan Hien has been working as a Demi Chef at the Equatorial Hotel of Vietnam and has won awards for the spheres of “hot cooking,” his passion – seafood and won a gold medal at the MLA Black Box culinary challenge in the year 2009. Nguyen Van Truong Giang has too has won many awards to credit his culinary abilities making this duo a perfect match to complement each other’s talents.

This authentic buffet will comprise of widely sought after delicacies of Vietnam to live up to its theme of ‘Vivacious Vietnam’ – amongst the appetisers will be mini rice flour cake, fresh spring roll with stir-fried beef or pork and seafood paste on sugar cane. Apart from this, divine baby papaya with beef, clam salad, sliced banana flower with grilled duck salad, squid salad, kang kung with prawn and meat salad and sliced banana flower with chicken meat are sure to delight you.

The array of soups will vary from sour fish soup, stuffed winter squash with prawn meat, and vegetable with pork spare ribs, green spinach leaf with prawn, sweet corn and crab meat soup.

The steaming hot dishes served during this period will encompass stir fried pork with sweet and sour sauce, stir fried tiger prawn with black pepper, deep fried fish with tamarind sauce, grilled beef with sesame, grilled chicken with honey, stewed pork spare ribs with carrot and white beans, steamed fish with spring onion and ginger, stir fried prawn with tamarind sauce, stir fried noodle with seafood, stir fried green spinach leaf with beef.

A few other mouth-watering dishes would include stewed beef with carrot, stir fried kang kung with garlic and fish sauce, grilled pork spare ribs with lemongrass, stir fried prawn with cashew nut, grilled beef with lemongrass, and braised river pike with black pepper.

Deep fried prawn, rice noodle with deep fried spring roll and grilled pork, deep fried squid, deep fried sweet potato with taro and prawn fritter and Vietnamese pan cakes will grace the action stations and live cooking stations.

It gets better with the authentic Vietnamese desserts in store with deep fried banana cake, chilled longan with lotus seed, baked cassava cake, and sweetened sweet potato with coconut milk, mung bean and sago with coconut milk, steamed taro and glutinous rice with coconut milk.

The ‘Vivacious Vietnam’ promotion will commence on Thursday, 30 June for dinner until the Saturday, 2 July 2011 between 7 p.m. and 11 p.m. at the rate of Rs. 2,250 nett per person. The Vietnamese buffet lunch will be available on Monday, 4 July to Wednesday 6 July 2011 between 12 noon to 3 p.m. for Rs. 2,100 nett per person. The UBG will be back in action for dinner on Thursday, 7 July to Saturday, 9 July 2011 between 7 p.m. and 11 p.m. for Rs. 2,250 nett per person.

For reservations and further inquiries, please contact Victor on +94 (0) 77 2301387 or Sampath on +94 (0) 77 3438869. The UBG can be contacted on +94 (0) 11 5344644 extension 635.