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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …