Corporate dining: Vietnam DINING Its amazing street-food scene may be its prime gourmet


pull, but Vietnam is no slouch when it comes to catering for those who like to dine in style by Duncan Forgan


Halia Hanoi, Hanoi Whileyouwouldn’tquite rankHanoi’sfine- diningscene as international class, there’s certainly a growing contingent of highly laudable restaurants. Halia Hanoi is one such venue, having won a string of acco- lades and a loyal audience since opening two years back. Fusion is the prevalent ethosherewith freshAsianingredientsand marinatingtechniquesutilisedwith atten- tion to detail thatwouldn’t be out of place in Paris. Stand out dishes such as slow cookedduck breastwith chestnut stuffing and a tender poached cod cooked in foil withmushrooms and Chinese spices nail the briefwith nonchalant flair. INFO +84 4 3946 0121; www.halia.com.sg


Cuc Gach Quan, Ho Chi Minh City Despite serving some of the best Viet- namese food in the city in a serene con- vertedhouse,CucGachQuan’s locationon theouter limits ofDistrict 1 is oftenadeter- rent to short-term visitors. In common with many Vietnamese restaurants, the menu is tome-like. Saigon’s chefs could teachtheir counterparts in thewestathing or two about multi-tasking, however, and what is servedisuniformlyflawless.Home- made tofuis creamyandpliantandis sure to convince thedoubterswhile other high- lights includesoftshell crabandbeautifully texturedredrice.Anextensivewinelistand reasonable pricesmakeitevenmoreimper- ative to steer a course to this hidden gem. INFO +84 8 3848 0144; www.cucgachquan.com.vn


Square One, Ho Chi Minh City You can eat like a feudal lord for peanuts in Ho Chi Minh City, but the ParkHyatt’s signature dining venue is arguably the finest place for a blowout. The menuwisely eschews the ‘throwit all together’ approach in favour of a judicious selection of both western and eastern dishes. Grilledmeats are as good as anything you’ll experience in the finest steakhousewhile Vietnamese offerings are pimped out versions of the ones available elsewhere. Accordingly,the summer rolls (GoiCuon) are fresher than a breeze fromthe South China Seawhile the red grouperwrapped in pandanus leaf is a veritable giant. The open kitchen offers a ringside seat of the expertise on show while the chilled jazz beats and low-lit atmosphere add to an already alluring tableaux. INFO +84 8 3824 1234; www.parkhyatt.com


Waterfront, Danang Danang is changing fast and venues such as this are signposts to a more sophisticated future. TheAustralian-run Waterfront is fully deserving of its status as the place to be seen in the centre of the citywith fine bistro fare and great drinks combining with a sparkling riverside setting to create an appealing whole. There’s a paucity of non-Vietnamese eat- ing options in the city but the food at Waterfront is good enough to quell an appetite for variety. Western and Viet- namese sharing plates makegood accom- paniments to wine and cocktails, while dishes such as twice cooked pork belly with star anise and orange sauce up the ante further. INFO +84 5 1138 4 3373; www.waterfrontdanang.com


Ming Palace, Hanoi Despite a long history of (often fractious) contactwith itsnorthernneighbour,Hanoi has traditionally been short of top quality Chinese dining options. However, that doesn’t apply to theSofitel Plaza’sventure, which offers an array of delights fromthe Middle Kingdomto rival thefinestvenues in BeijingorHongKong.Lunchis heaven fordumplingloverswith the extensivedim sumbuffet featuringeverythingfromdel- icately steamedmorsels stuffedwith sliv- ers of scallop to decadent fried porkbuns. Dinner is an equally expansive affair and the lowlighting, contemporary décor and multiple seating optionsmakethe restau- rant as suited to intimatemeetings as it is to large gatherings. +84 4 3823 8888; www.sofitel.com


INFO 2012 ISSUETWO | WWW.EXECUTIVEPA.ASIA 37


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