Eat Beat

Colorful flavors of modern Vietnam

Photo provided to China Daily

3. Modern Vietnamese cuisine is being offered in Kerry's Kitchen through Mar 15. Guest Chef Quan Pham Ngoc, a native of Viet Tri City, the capital city of Phu Tho province in the northeast region of Vietnam, will be on hand to whip up authentic Hoi An delicacies for guests to enjoy. Hoi An, as a thriving port from the 16th to 19th centuries attracted many merchants from the Middle East, China, Japan, India, France, Thailand and Portugal to trade and exchange goods. Consequently, the city's cuisine has an illustrious blend of flavors. A common element shared is the use of very little oil, the freshness of the ingredients and heavy use of herbs and vegetables such as lemongrass, ginger, mint, lime and basil leaves. This cuisine appeals to many as one of the healthiest cuisine in the world. Diners can discover appetizers such as trio of cold Vietnamese rice rolls, spicy seafood salad with avocado dressing. In the hot dishes section, savor creations such as grilled duck foie-gras sausages, grilled black Angus beef tenderloin skewers, and steamed crabmeat. Of course, the popular must-have dish will also be featured: The Pho bo Viet Nam (traditional Vietnamese soup with beef or chicken). While Vietnamese usually finish their meals with fruits, there are some delicious desserts for the sweet-toothed diner. The dessert counter will offer delightful sweets such as deep-fried and roasted banana with sago pearls and coconut milk, chilled mango soup with coconut icecream), Vietnamese-style creme brulee and yellow mango sticky rice with vanilla ice cream and peanuts.

Through March 15: buffet lunch 238 yuan per person; buffet dinner 288 yuan per person; Sunday buffet brunch 498 yuan per person with free-flow champagne and wine and complimentary access to Adventure Zone for one child. All prices are subject to 15-percent service charge. 010-8565-2333; 1 Guanghua Road, Chaoyang district.