Flamingo Dailai Resort takes second prize

Thứ ba, 06/10/2015 15:57

With an impressive 4-course menu in which most of dishes displayed the colors of the northern mountainous region, Flamingo Dai Lai’s chefs convinced artisans and culinary professionals of The Golden Spoon Contest.

Chefs: Tuan Van Nguyen (captain), Chef Nam Van Tran, Chef Thanh Van Tran .

Captain Tuan Van Nguyen was born in 1984 in Ha Tay. After finishing food processing industry at Hanoi Tourism College, he gained rich experience in regional cuisines of Vietnam, while working in top restaurants in Hanoi, Hai Phong, Quang Ninh and Danang. With 10 years experiences in the profession, he is currently vice chef at Flamingo Dai Lai kitchen.


Menu presented to the contest: Tam Dao chayote soup with pork buns; “Dong De” eel rolled and grilled with “Tam Duong” pineapple sauce; “Dai Lai” chicken soup seasoned with apple wine and served with stir-fried noodles; Fried banana with three colors served with stewed plum and fish egg flavored bread.


Once they learned the information and contest rules, chefs discussed with each other to prepare a unique menu displaying the northern mountainous colors in order to convince the artisans and culinary professionals of The Gold Spoon Contest. It resulted in a four course menu with impressive names.


One of appetizers is a delicious soup made from well-known agricultural products from Tam Dao - chayote. Fruits and tops are selected, chopped then drained. When chicken broth is boiled, chayote is placed in the pot, then potato is added and seasoned. Besides soups, appetizers they also had a unique variation of Italian ravioli. To prepare this, first make a crust of flour, egg yolk and olive oil. What is unique is the mixture in the middle, which is made ​​from pork, spices and mozzarella. Next, the mixed of pork is stuffed into the crust and then it is steamed or boiled


Dong De” eel rolled and grilled and served with “Tam Duong” pineapple sauce is a dish that introduces two local specialties. Eels from the highlands area have firm texture and typically a yellow color. After the eels are washed take out the bone and slice ​​, marinate with spices and roll. The mixture in the middle consists of meat, black fungi, mushrooms and magenta mediocris Dandy. The eel when rolled is tied using green onion; the rolls are then sautéd quickly to allow the meat to firm before grilling over charcoal fire. Sauces are made from all the pineapple, a little burned caramel is used to decorate the base of each eel roll, the rest are marinated and pureed before boiling on a small fire until the sauce thickens.


Chicken soup like Dailai chicken (wild chicken living in the hill) demonstrated the necessary expertise as well as skillful processing techniques. Chicken was prepared briefly and the thighs boned and separated. The rest is used for cooking broth. The broth has Assam apple wine also fresh Assam apples, a little Chinese dates for medicinal purposes, wolfberry, lotus seeds andCampanumoea javanica blossom. The pot of broth is boiled on a small fire to imbue the sweetness of the chicken as well as the flavor of the spices. Now the chicken thighs are marinated with spices and a little Chinese medicine before being rolled and steamed. To eat the chicken the thighs are sliced and put into the broth.

What is unique and also very complicated of this dish is processing the noodles that are served with it. All stages are completely handmade. It is called “Mì lao xao” because one of its components is a leaf called lao xao. The creator of this noodle dish is from an ethnic minority group named Sán Dìu. The young leaf of “Lao xao”; a wild tree with purplish red leaves. These are dried on a pan then immersed in water for 5 to 6 days. The water is boiled until its color is changed to black, then it is ready for use. The liquid is used to mix with flour and egg whites before rolling out the dough quite thickly. The chef then slices ​​the dough into noodles and boils them. The noodles are pure black in color and look very attractive.



Dessert dishes include fried plantains with three colors, and stewed plum and Japanese cherry cake. Bananas, dragon fruit, and mangoes are coated in flour and fried. When chopped they will highlight three colors. Plums are stewed with wine and the sugar creates a mix between sour and sweet tastes. Meanwhile the Japanese cherries are blended and drained to get the juice, then added to ice cream to bring an rich aroma and natural sweetness.

In order to create the menu to win over the judges, Flamingo Dai Lai’s chefs experienced moments of high stress and concentration. Here are photos of those moments:





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Name of contestant team:Flamingo Đai Lai Resort

Address: Đong De, Ngoc Thanh, Phuc Yen, Vinh Phuc;

Website:http://flamingodailai.com

Flamingo Dai Lai Resort is located in the middle of the majestic mountains and lakes, which is well known as a romantic sightseeing location. It has been honored as one of top 10 world's most beautiful resorts.

Coming to Flamingo Dai Lai Resort, visitors will enjoy the green spaces and being close to nature. Visitors also have the opportunity to enjoy special dishes. In particular, Wings Bamboo Restaurant and the Opera Hall Conference Center with its unique bamboo architecture and open space overlooking the Thien Yen Lake. With a capacity of up to 250 guests, the Charm Palace restaurant is located in the middle of the Keo Hill area and enjoys a quiet natural space. The Beach Restaurant is located in the woods has a vast lawn and on the artificial beach you’ll find the Flamingo Beach Club. This offers a large space and fresh, unique dishes. The Forest restaurant located in the service center of Forest Resort is a new attraction for tourists who want to enjoy the quiet elegance of pine forest. Located in the heart of the green grass covered hills, the cellar and bar employs chic architecture, allowing guests to enjoy the blue skies and a full view of the lake and surrounding scenery of the Thiền Hills. Bamboo Wings’ cellar stores, preserves and displays hundreds of wines from many countries. The Hilltop Bar, located in the most beautiful part of the resort, provides guests with stunning views of Thien Yen Lake. The outdoor bar at the Flamingo Beach Club has the easiest going atmosphere. Customers can chat and enjoy the scenery over Dai Lai lake at any time of the day.