To evolve in a space where the West meets Asia, where the two comes together for a

cuisine in a perfect balance of tastes & textures!

...
Artichoke from Da Lat with 'Nectar' Clam sauce and Ha Long Curry

Ingredients :

Artichoke leaves: 4 / Onion: 100g / Chicken stock: 350 ml / Clams: 15kg / Tamarind juice: 20ml / Fragrant mushrooms: 50g / Slices of pork sausage: 4 / Shallots, garlic, spring onion / Halong curry powder, com starch/ Pepper, salt, butter, fish sauce/ White wine / Coriander seed from Da Lat.                

Preparation :

Poach the artichoke for 45 minutes, shed its petals and cut the meat into small cubes.

Soup nectar :

Soap the fragrant mushrooms in tepid water for 10 minutes then wash and sliced them finely.

Saute the chopped onion, add the curry powder and continue to cook for 3 minutes, then add the mushrooms, the chicken stock and season with salt, pepper, butter and fish sauce. Continue to boil. Then mix the corn starch with a cup of water and add it very slowly to the soup.

Saute the chopped shallots, add the curry powder, clams that have been washed for 4 minutes and with wine. The add the nectar soup, tamarind juice and chopped spring onion. 

Fry the sliced pork sausage.

Put the artichoke meat and fried pork sausage in a bowl and add the soup nectar.

Serve hot.

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