Concept : An's House presents a "Chef Takeover" featuring Chef Nghiêm Minh Đức. The event showcases contemporary cuisine using local ingredients to evoke familiar memories and deep emotions.
Amuse-Bouche (Born & Grow) : Pani Puri filled with stir-fried corn and dried shrimp, served with avocado mousse, butter-seared tiger prawn, and ming aralia leaf. Paired with a Welcome Sparkling Wine (Chenin Blanc & Ugni Blanc).
Starters :
River Breeze : Japanese scallop tartare with calamansi, black sesame rice paper, basil oil, and mint gel. Paired with Dragonfly (Sauvignon Blanc & Semillon).
The Soil : Local wild mushrooms with lotus seed mousse, fresh turmeric, and crispy lolot leaf.
Main Dishes :
Peace : Amacore black cod with fermented sticky rice, pandan leaf, and rice paddy herb beurre blanc. Paired with Dragonfly (Sauvignon Blanc & Semillon).
Home : 36-hour sous-vide Australian bone-in short rib with red wine reduction, smoked eggplant purée, Thai basil, and cilantro root. Paired with Terras Do Cedro (Shiraz).
Dessert (Insight) : Young coconut jelly, taro and macapuno mousse, mulberry compote, pandan leaf, and crispy glutinous rice.
Price : VND 1,900,000 nett per guest.
Location : An Lâm Retreats Saigon River.
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