French-Vietnamese visits Norfolk's Tatu


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.



Photo Credits: Susan Wong


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


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.


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


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.






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



(Visited 32 times, 1 visits today)