The Anam Cam Ranh’s fine dining restaurant The Colonial has launched a “boundary-pushing” degustation menu characterised by innovative combinations of Vietnamese and international ingredients, flavours and textures. The Anam Cam Ranh’s chefs Duy Anh Nguyen and Banh Thanh Toan have created the new six-course menu with optional wine pairing at The Colonial, replete with an open kitchen, grand piano, and courtyard with a canopy of established gardens. The affair begins with an amuse-bouche comprising a giant clam with sausage and daikon jams, miso cauliflower sauce, herbs and salmon roe, as well as Vietnamese beef tartare with caramelised cashew fish sauce, crispy garlic and betel leaf. Following a starter of Hokkaido scallop ceviche with pink pomelo, yellow tangerine, Wakame cracker, kimchi broth and imperial caviar, a soup comprising poached buttermilk Black Cod fish, ponzu caramelized onion, green chilli kosho and creamy caviar relish sauce is served. After Alaska lime sorbet to ...
Curating content that showcases the luxurious lifestyle from premium brands, including fashion, travel, and fine dining