French-Vietnamese visits Norfolk's Tatu

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May 9, 2011 – Nairobi is known for having a diverse selection of restaurants and cafes that cater to almost every palate.  Italian restaurants are common and now Chinese restaurants are popping up in nearly every neighbourhood.  However, Vietnamese cuisine has rarely made a lasting appearance in the Nairobi restaurant scene.

Chef Philippe Bischoff and Chef Mai Phuong Nguyen brings their culinary expertise and traditional Vietnamese flavours to the Fairmount The Norfolk.  From only May 10th to 14th, 2011 (6:30pm to 10pm) Nairobians will be able to indulge in French-Vietnamese dishes, which feature the fresh flavours of Vietnamese cuisine and the intricate preparation and precise presentation of the French.

Chef Bischoff has cooked in the best kitchens all over the world including: Egypt, UAE, Malaysia, Taiwan, Turkey, Hong Kong, South Arica, Saudi Arabia and Switzerland.  

Chef Mai’s experience includes working in kitchens in Vietnam, Thailand, Europe; and more recently, Egypt.

Don’t miss out on this rare opportunity to sample Vietnamese cuisine through the unique interpretations of Chef Bischoff and Chef Mai.

 

PHOTOBLOG

Photo Credits: Susan Wong

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Saigon Mist Cocktail: a mix of fresh juices (mango, passion and lime) and martini garnished with mint.  Refreshing!

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The Vietnamese Appetizer Tasting showcased re-worked staples of Vietnamese cuisine including Vietnamese Rice Paper Roll, Cha Gio (Fried Spring Roll), Vermicelli Salad and Mango Salad with Grilled Prawn.  

The Spring Roll was fried to a crispy golden brown, whilst the fresh mango salad was refreshing with hints of lime juice and it was spiced perfectly.  The Nuoc Cham (Vietnamese Dipping Sauce) was well balanced with flavours of lime, fish sauce, ginger and sugar.

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The Five Spiced Beef Tenderloin served with a side of sweet potato fries and greens incorporated French preparation techniques and Vietnamese aromas.  

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Mango & Sticky Rice with sweetened coconut milk was served with a side of citrus soufflé.  Sticky rice is an acquired taste, but I would encourage diners to try this pairing of white and black sticky rice as its chewy texture with the coconut sauce makes for an interesting and authentic Vietnamese culinary experience.

 

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Don’t forget to follow us on TWITTER @CFMlifestyle and @SusanLuckyWong (the author)

 

 

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SUSAN WONG

Susan Wong is the Editor of Capital Lifestyle, a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

  • Rozziesaka

    We must never again allow our country to go into the dark days of the PEV. Every Kenyan, young or old, has a role to play to ensure a peaceful Kenya. Kenya is one. We have nowhere else to go. 

    • boiyot

      I hope some leaders would listen to what you’re saying… Some of them seem to remember PEV just like it was a game because at the end of the day they didn’t get affected in any personal way. And with their loads of money, they can still convince a few hooligans to cause mayhem.
      God be with us…

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