Vietnamese Food Festival @ Renaissance Kuala Lumpur Hotel

Craving for Vietnamese cuisine? Head over to Renaissance Kuala Lumpur Hotel's 'Vietnamese Food Festival' for its authentic and mouthwatering Vietnamese delicacies specially curated by Guest Chef, Nguyen Minh Phuc, the Executive Sous Chef from JW Marriott Phu Quoc Emerald Bay, Vietnam along with his team of culinary experts. Tantalise your tastebuds with delectable dishes accentuated with a bouquet of fresh herbs and spices offering a myriad of intense flavours and fragrances.

With over 15 years of experience under his belt specialising in Vietnamese cuisine, Chef Nguyen will be showcasing his speciality dishes such as pomelo salad, green mango salad, bun cha ha noi, baked whole snakehead fish in bamboo and more.

From 11 April to 20 April 2019, TEMPTationS, the hotel's all day dining restaurant will transform to the streets of Vietnam at dinner time offering guests a truly authentic dining experience. Not to mention, guests can get up close and personal with Chef Nguyen and watch him in action at the live cooking stations set up in TEMPTationS. Focusing on precision and using only the finest and freshest local ingredients, diners will be treated on light and modern flavour with sophisticated presentation.

We were treated to a selection of appetizer to tease our tastebuds. My personal favourite is the flavourful shrimp paste rolled on a sugarcane stick.

Banh Xeo Hoi Ann (Hoi An)
The platter consists of Hoi An pancake, chicken, shitake mushroom, wood ear, spring onion, bean sprout, salad leaves and herbs.

Wrap all the ingredients in rice paper, roll them up and dip in the sweet & sour fish sauce before savouring them. The pancake was really tasty and bursting with flavour.

Goi Buoi Tom (Tien Giang)
Light and refreshing, this salad offers a myriad of flavour, sweet and savoury with a hint of herbs and a little spicy kick.

Cha Ca La Vong (Hanoi)
An iconic Hanoi dish, the grilled seabass was tossed with dill, bean sprout, spring onion and chili before serving on a bed of vermicelli.

Cooking demonstration by Chef Nguyen.

Mien Xao Cua (Hai Phong)
Simply divine, the sweet and succulent crab meat, mushroom, celery, egg and laksa leaf adds a depth of flavour to the vermicelli.

Bo Xao La Lot (Northwest Vietnam)
Succulent and tender, the beef tenderloin sauteed with onion, chili and piper lolot leaf was done medium well.

Ga Kho Gung (Hanoi)
Perfectly simmered, the chicken was tender and flavour packed with aromatic ginger and lime leaf.

Su Hao Xao (Northern Vietnam)
Refreshing and crunchy kohlrabi stir-fried with carrot and dill.

Canh Hai San Chua Kieu Mien Nam (Southern Vietnam)
Rich and bold in flavour, I really enjoyed this delightfully sweet and tangy Vietnamese seafood soup which was generously laden with shrimp, squid, fish, pineapple and topped with fresh herbs.

Che Long Nhan Hat Sen (Hue)
Soothing and nutritious, lotus and longan sweet soup.

Stand a chance to win a 3 Days 2 Nights stay at JW Marriot Phu Quoc Emerald Bay, Vietnam when you dine at the restaurant during the promotion period. To qualify for the contest, guests shall 'Like' and 'Follow' the Hotel and TEMPTationS's Facebook as well as Instagram pages @renaissancekualalumpur and @TEMPTationS. 'Like' the contest post, name one of your favourite Vietnamese dish, tag 5 friends in the comment section and submit a screenshot of the dining receipt to rhi.kulrn.fb@renaissancehotels.com before 20 April 2019. The lucky winner will be announced on the Hotel's Facebook and Instagram page on 22 April 2019. For more information, kindly visit here.

Thank you, Chef Nguyen, for such a marvellous meal. The Vietnamese Food Festival will be running from 11 April to 20 April 2019 at TEMPTationS and is priced at RM138nett per person for dinner. To discover more or to make a reservation, please call 03-2771 6692 or email rhi.kulrn.fb@renaissancehotels.com.