What's inside the 13-dish Central Vietnamese feast priced at over 2 million VND in Ho Chi Minh City?

Enjoy Vietnamese cuisine in a high-class style

This was the first time Ms. Hang (District 8) came to Mien Saigon. On the weekend, Ms. Hang had to postpone her appointment to Sunday because the restaurant was full on Saturday. As soon as she sat down, the staff invited her to have a drink and introduced her to the seasonal menu. At this time, the restaurant had just launched a 13-course menu inspired by Central cuisine .

Only about 20 minutes later, the first dishes were served. The interesting thing about Mien is that sometimes diners are served many dishes at the same time, instead of each dish being brought out one by one like in high-class restaurants with European cuisine style.

Diners can sit and dine in a private, cozy space.

The first three dishes to appear were marinated pork, mussels and squid rolls. All were typical Central Vietnamese appetizers. Many people often think that Central Vietnamese food is salty and spicy, but in Cambodia, the dishes are adjusted to suit the taste of diners, while the characteristic salty taste of fish sauce in each dish is still retained in a subtle way.

In particular, at different times, diners will be served a seasonal dish that is not on the menu. Some diners say that this "secret" dish makes the meal more interesting, sometimes even more attractive than the main course.

Pickled pork, fried dough sticks with mussels, and squid-wrapped pancakes are the first three appetizers.

At this time, diners like Ms. Hang were invited to enjoy the duck breast bon bon salad. The freshness of the vegetables, the mild sweetness of the bon bon balanced with the rich aroma of the duck breast, is a perfect combination, helping diners "gain momentum" their taste buds, before moving on to the main dish.

The meal with the main dish of ginseng meat is balanced in harmonious flavor.

One thing that makes many people like to choose Mien is that the high-end menu at the restaurant has enough rice, soup, savory dishes, and stir-fried dishes. In particular, diners can also enjoy ginseng meat, one of the less common ingredients in everyday cuisine.

Dalat persimmons, Hue lotus seeds, Nha Trang lobsters or Tra Que vegetables are all carefully selected local ingredients.

Sam fowl is roasted, the meat is firmer than chicken but more succulent and fatter than duck, eaten with rice wrapped in lotus leaves, lotus root soup with stir-fried dishes, and pickled dishes, making the flavor of the meal balanced just enough.

The restaurant has only 22 seats.

Mr. Quoc Trung (27 years old, District 10) said he had enjoyed high-class cuisine at many restaurants in Ho Chi Minh City, but in Mien, he had a special feeling because from the architecture, interior of the restaurant to the dishes, everything was imbued with Vietnamese style.

"The spices are introduced as being taken directly from Tra Que vegetable village and transported continuously, so the flavor is very fresh. I think this is a very important point, besides the main ingredients," Mr. Trung shared.

This customer arrived at 7pm when all the seats were filled. According to Mr. Trung, the tables and chairs here are much larger than most high-end restaurants he has ever experienced. This gives him and his friends a comfortable dining experience for 2-3 hours.

Cambodia's space is imbued with Vietnamese culture.

However, the special thing is that the restaurant space only has 22 seats. It is known that this space has been edited many times. The restaurant representative said: "Because of the desire to bring a high-class culinary space but still retain the Vietnamese quality, the restaurant accepts to have only 22 seats to ensure the best experience for diners."

The restaurant’s interior is entirely made of wood, giving the feeling of an old three-room house. Between each table is a piece of woven curtain used to separate the space so that it is private enough, but not too stuffy.

At Mien, there are tables suitable for groups of 2, 3, 4 and even 6 guests. These are unique 3-legged oval tables with seats arranged opposite each other for newly dating couples, or large semicircular chairs so that diners can sit next to each other intimately.

Small, cozy space but still ensures privacy.

Near the kitchen is the largest table with 6 seats. With this size of table, the restaurant cannot combine tables, so if the restaurant receives a reservation from a group of more than 6 people, it will have to refuse.

In particular, the open kitchen space allows diners to easily see the chefs working.

Mr. Trung added: "I am satisfied with this space, the generosity of the area helps diners like me feel comfortable in a luxurious atmosphere while still maintaining a cozy atmosphere."

Cambodia

Address: 50A Dang Dung, Tan Dinh Ward, District 1, HCMC

Website: https://miensaigon.com

Phone: (+84) 768 060 060

Tuesday - Sunday | 18:00 - 23:00

Photo: Restaurant provided

Source: https://dantri.com.vn/van-hoa/co-gi-ben-trong-mam-co-mien-trung-13-mon-gia-hon-2-trieu-dong-tai-tphcm-20241220003114233.htm