Menu: 1 - Pancake with beef, salad with grapefruit and shrimp, spring rolls with crab meat;
2 - Soup with shrimp and “quả chay” - Artocarpus tonkinensis fruit;
3 - Duck breast with crispy skin, sauteed beef and pepper sauce;
4 - pancake with cranberries
Pancake with beef received compliments from the judges, but the salad with grapefruit and shrimp was rather plain
Captain Nguyen Doanh and other two members of Palm Garden Resort and Spa, Quang Nam province had a menu with beef, shrimp and crab as the main ingredients. The judges commented that the menu had a consistent structure, was well organized with appropriate portions, but did not have enough vegetables.
Team number 116- Flamingo Dai Lai Resort (Vinh Phuc)
Chef: Tuan Van Nguyen (captain), Nam Van Tran, Thanh Van Tran
Menu: 1 - Aloe vera rolled fresh squid, fish cake, salad with squid and tamarind sauce;
2 - Seafood with Gac fruit sauce;
3 - Grilled chicken with Zanthoxylum rhetsa seeds and chili with mashed sweet potato and lotus seed;
4 - Rolls with durian sauce and fruits.
The dessert of this team received compliments from the judge and it is one of dishes exuding the typical characteristics of Vietnamese food.
Although all the dishes received many compliments and were beautifully presented not all the teams could win the grand prize. All the chefs knew how to utilize all the ingredients that they had selected from their secret box, as well as the accompanying spices that they bought from the countryside market and the fruits used to decorate the foods.
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