Please join us for VIGLO #2, hosted by Mimi Dinh, Taste Curator. Join us for a 5-course meal, highlighting some of Chef Mimi's most creative Vietnamese-Global dishes.

Amuse-bouche

chicharrón with edamame spread dusted with shiitake crispy crumbs

Yin Yang martini (dragon fruit / lychee / black sesame)

One

Deluxe Steamed Shumai Trio
seafood and pork shumai topped with shaved black truffle, truffle oil / with quail egg & fois gras / with jumbo lump crab & tobiko/ ginger sesame soy dipping sauce

Two

Crispy Duck on ‘banh hoi’

roast duck / ‘banh hoi’ (fine-woven rice vermicelli noodle, traditionally eaten at special occasions in Vietnam) / crushed peanuts / scallions / julienne cucumber / fish sauce vinaigrette made with pressed sugar cane juice

Three

Moringa Kimlychee Salad

moringa leaves (world’s most nutritious plant known for its anti-cancer effect) / daikon kimchi / lychee / julienne cucumber / carrots / red cabbage / zucchini / jicama / bean sprout / mint / radish / purple sweet potato crunch / yuzu fish sauce vinaigrette dressing

Four

Spicy Bun Bo Hue Ramen Soup Noodle

the best of both worlds: a perfect blend of Vietnamese spicy ‘bun bo Hue’ broth and Japanese shoyu broth / jumbo shrimp / nitamago egg / cha siu pork / Vietnamese coriander / Thai basil / Vietnamese cilantro / fresh bean sprouts / red cabbage threads / scallion / crunchy chili garlic & annatto chili topping

Five
Dessert

Green tea churros with chocolate ganache filling / green tea kit kat / Vietnamese coffee ice cream quenelle on fortune cookie crumbs / hot herbal Chrysanthemum tea