Skip to main content

Hanoi - Dinner at Sen International Buffet





On our last night at Hanoi, we were taken to this place for a buffet dinner.  It was a huge place with a lot of X'mas decorations, very crowded, everyone was in festive mood and there was a lavish spread of food.  It was indeed a sumptuous dinner and everyone of us was full to the brim.  The price was RM50 plus 10% on week days and RM70 plus 10% on weekends.  For the amount of food served, the price was very reasonable.



Entrance to Sen International


A wide spread of food ..... hungry already!


Crepes with shrimps




Some rolls, resemble  our 'chee cheong fun', beef or chicken filling


Gosh .....'Dumplings Human'!!   Think what they mean was handmade dumplings or steamed buns/pau with meat filling.


Escargot ....... and other types of shell fish and 'kerang' too.



Lobster Gruel.... this was very tasty.  There was seafood gruel as well.


Salad Bar ..... there were Banana,  Mango, Seaweed salad and I liked the Jackfruit salad.


Grilled duck



Grilled Sparrow ....... crispy and tasty




Rolls with beef, chicken and pork filling ..... vegetarian ones also available



Different types of 'Pho' or noddles, dry or with soup, with beef, chicken or pork. 


A variety of fruits


X'mas Jelly !


Dessert  ...... Cakes, Tiramisu, Pudding ...



'Tong Sui' ...... Red bean, Black glutinous rice, Tofu Far


Our table of sweets........ there were so much food, a pity that I can't post all of them.  Oh, and there was a live band and singers too, belting out English and Vietnamese songs.



Out in the gardens, all in festive mood.


Snapped this before we boarded the coach back to the hotel ..... and with this, we bid 'Sayonara' to Hanoi!



Readers.... I hope you have followed me and enjoyed the trip to Hanoi as well.

Comments

  1. The buffet contains a fine selection of dishes!

    ReplyDelete
  2. Dumplings human!!!! After roast dog, I would be suspicious. Lol!

    ReplyDelete
  3. Whoa whoa, this is the exact place I would sit there for hours. hahaha.... Looks soooo yummy!

    ReplyDelete
  4. Hi
    Shirley
    They're meat dumplings.

    Kristy
    Yup, could've sat there for another hour or so, our group was always the last to leave at all meals!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju