Skip to main content
logo
Food Advertising by

Dinner at Restoran Vnam Kitchen


My neighbour introduced me to this Vietnamese restaurant and so we dropped by last weekend to try it out.   It was packed when we arrived but managed to get a table after waiting for a while.  I was rather amused by the footnote on the menu which caught my eye  ......."If the food is delicious, tell your friends.  If the food is not delicious, please tell us"!
The proprietress of the restaurant was a gusty lady with very good PR.  She apologised to customers for late service, thanked them vehemently for patronising her restaurant and reiterated that they return for more.
When the food came, I clicked away and also checked with the waitress about the ingredients.  I also asked the lady boss about the sauce that went into my dried vermicelli/mong.  She was a bit surprised that I was so inquisitive and also noticed that I was taking shots of the food.  So, I casually told her that  I would like to post her restaurant's food on my blog.  She also mentioned that her husband, the chef had been specialising in Vietnamese food for 12 years in the States and they have outlets in the Klang valley as well. There's an outlet in Wooley Centre, Ipoh Garden but there's not much variety there.
When we asked for the bill, guess what ...... she told us that the pot of tea was complimentary as an appreciation for blogging her restaurant's food and we only paid 18.40  rgt for the scrumptious meal!




Ain't this teapot cute? ..... short and stout.   Imported from Vietnam along with ......


the tea, also from Vietnam.  The tea tasted fine unlike the normal jasmine or pu-er.


Appetiser  .... Cabbage, carrot and chicken shreds, mixed with some tamarind powder, a bit of sugar, topped with roasted peanuts, chopped spring onions and red chilly.  Tastes a bit like kerabu minus the [email protected] 6 rgt.


This is real appetising, light and refreshing!




Chicken noodles in soup .... flat noodles resemble our local 'hor fun' but this is a bit chewy, with slices of deep fried chicken.   Toss in the basil leaves and bean sprouts, yummy, especially the soup. [email protected] 5.90 rgt.



This is my order, dry rice vermicelli with spring roll.  The sauce to go into this bowl of goodies .... Vietnamese fish sauce and some lemon juice [email protected] 6.50 rgt


The flat noodles and  rice vermicelli are all imported from Vietnam as they're not available locally.



Restoran Vnam Kitchen
32 Jalan Seenivasagam
30450 IPOH
Tel : 05-2542633

Comments

  1. The restaurant looks very pleasant and comfortable. I like the teapot.

    ReplyDelete
  2. i will go and try, Cheah.. long time didnt take viet food.. hope they open in the afternoon.. can go with Elin for our lunch! :p

    ReplyDelete
  3. Angie, yes the teapot is very cute, just like the kiddy song 'I'm a little tea pot short and stout, here's my handle, here's my stout ....

    Claire
    Yes, go try out with Elin, they open for lunch I think. Call them first and see whether you can book a table, very 'laku'. Viet food not heavy.

    ReplyDelete
  4. I love the chicken salad dish. Looks very appertizing indeed. Or maybe can try to make my own. hehe... Hope you're having a nice day!
    Cheers, Kristy

    ReplyDelete
  5. Beautiful tea pot...love it. I love Vietnamese food, especially the one in soup and eat with a big wooden scoop. So kind of them to give you the tea free :D

    ReplyDelete
  6. Vietnamese cuisine with lots of veggie, likey~~ :)

    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

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.