The creativity and improvisation in using black box ingredients including lobsters, beef tenderloin, squids and strawberries in conjunction with available condiments collected in the countryside market in the competition’s premises, team No.62 from Indochine Palace Hue Hotel has won the prize for Best Creative Menu in the final round of TGSA 2016.
Table of team no. 62 – Indochine Palace Hue.
Sweet and sour squid salad with rice cake - panfried lotus bulb in Hue flavor.
Bean soup infused in basil, lobster 2 flavors.
Grilled beef 3 styles, side: trophical vegetable sticky rice and Japan mushroom.
Corn soup with pandan leave flavor - Grilled corn in cinamon - Potato cake in strawberry sauce.
By The Golden Spoon Awards