Bredgy L.
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Vegetarian and Michelin-recommended? Ask me that a few years ago and I’d seriously doubt you, but I’d be instantly converted if you took me here to eat. The first thing your eyes feast on is the relaxed, inviting atmosphere, that’s climate controlled – a much-needed accommodation in the blistering Vietnam heat. The eye-catching appetizers are crafted with light, refreshing flavours that draw you in visually, as the big kids start rolling in. The polarizing salads are like two sides of the same coin, one is dressed with a salivating yogurt sauce that brings a creamy zing, complementing the scoop of raspberry sorbet that melts onto the salad, like an ice-cold volcano to deliver a fruity, sweet and tart depth on the salad greens, apples, oranges, and sacha inchi nuts. Meanwhile, the fried taro, bean sprouts, shimeji, enoki, straw mushrooms, carrots, cucumbers and fresh herbs bring a slightly hardier impression, with its bouncy and crisp mushrooms pairing wonderfully with the crispy root veggies and addictive passionfruit sweet and sour sauce, all served in an airy rice paper shell. Being such a versatile plant-based protein, my love for tofu is echoed by fried tofu, which started with the crispy egg tofu that’s tossed with a mouth-watering HK-style salty seasoning, decorated with tempura bits, crispy noodles and peanuts to triple-down on texture. The party in your mouth doesn’t stop there, as the herbaceous salt changed just enough while keeping the good parts – the tofu – to warrant another helping. The green curry, though? Not what you’d find at a typical Thai spot: sweeter and lighter on the coconut milk, which you’d totally appreciate if you were trying to be healthy and needed something tasty.
