First course: Fresh shredded green mango salad with scallops, mint leaves and cashew nuts served in a sweet vinaigrette dressing.
Second course: Deep fried Hanoi-style spring rolls with shrimp, pork, vermicelli and vegetables served with a side of sweet and sour fish sauce and red chillies.
Third course: King crab meat and spinach in a light seafood-based broth.
Fourth course: Grilled cod fish “cha ca”; roasted Wagyu beef medallions with foie gras and a semi-sweet fermented black rice sauce; sautéed “su su” vegetables with garlic (crispy green chayote stems and leaves); steamed sticky glutinous rice with shrimp wrapped in a lotus leaf.
Dessert: A traditional Vietnamese dessert consisting of lotus seeds, longans, and white wood-ear mushrooms served warm and in a light sugary syrup.