Hyatt Regency Johannesburg will be bringing the Vietnam cuisine to Mzansi as part of its Vietnamese Week celebration between 03 and 12 September.
Two chefs from the pan-Asian Wox Restaurant in Dubai, Ma-khi Tan and Duong Bao Son will be showcasing their country’s cuisine in the hotel’s onenineone restaurant.
Chef Shaniel Dinna who heads up onenineone, says the Vietnamese Week is extremely exciting as he and his staff will have the opportunity to work with two of the best Asian chefs in the Hyatt Group.
“Guests can expect dishes that are not ‘predictable’ Vietnamese food, – but rather dishes that are eaten daily by people in the Vietnam.”
On the two Saturday nights, Saturday 05 and 12 September, there will be a Vietnamese buffet – which better reflects how Vietnamese people eat; tasting from many dishes rather than the conventional three course dining etiquette of the west.
“All the dishes, sauces, pastes, dips and condiments will be made from scratch by our visiting chefs,” Dinna said.
“All I can say is that the week promises authentic Vietnamese food of the highest quality.”
The key ingredients used in Vietnamese cooking are very similar to its closest neighbours, Thailand and Cambodia. Yet Vietnamese cooking has a distinct style all of its own. It tends to be less spicy, lighter, fragrant and fresh.
Meals are leisurely affairs, with many shared dishes served all at once. Add to that clean, balanced flavours and the liberal use of aromatic flavours, it’s a feast for the senses.
Seasoning is at the heart of this regional difference in character, with nuoc mam, a local fish sauce, used instead of soy sauce. And nuoc mam sauce, made with fresh chillies, garlic, sugar and lime, is served as an accompaniment to virtually everything.
Diners can expect the infamous crispy Vietnamese spring rolls, nem hai san, as a starter option and wok-fried prawns with tamarind sauce or the five spice stir-fried beef for main course. Dessert is a true testament to the exoticism of Vietnam with coconut and mango being firm favourites.