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.
Labels:

Comments

  1. Angie's RecipesJanuary 5, 2010 at 5:00 PM

    The buffet contains a fine selection of dishes!

    ReplyDelete
  2. Sokehah cheahJanuary 5, 2010 at 10:15 PM

    Hi Angie
    Yes, a great selection.

    ReplyDelete
  3. ShirleyJanuary 5, 2010 at 11:24 PM

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

    ReplyDelete
  4. My Little SpaceJanuary 5, 2010 at 11:46 PM

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

    ReplyDelete
  5. Sokehah cheahJanuary 6, 2010 at 12:36 AM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more