Meanwhile the dish made of goat tenderloin fired with Kim Son wine and served with mashed sweet potato used expensive specialties of goat tenderloin from Ninh Binh province and Kim Son wine. To eliminate the typical smell of goat the chefs used a new technique with the wine and heat. After the goat meat was seasoned it was sauteed in a pan with a little bit of cheese. It is also marinated with Kim Son wine and needs only be flash cooked before eating. The dish was served with mashed sweet potato
The soup made grouper and cooked with kadam fruit served with fresh rice noodle was a combination of seafood specialties and wild spices. The meat from the grouper is white and firm, and was cut into filets before being seasoned. The broth was made from the rest of the fish. Once it obtained the natural sweetness from the fish, the kadam fruit was added to add sourness to the broth. After seasoning, the fish meat was added, and cooked only five minutes. However, with such a short cooking time the ingredients do not fully blend in flavor. To improve the taste and smell piper lolot leaves were added. This dish was a successful test of the chef and it will soon be served in their restaurant.
Culinary artisan and professional judge Bui Thi Suong commented that, “The menu should receive compliments for the efforts used in exploring new values of rustic ingredients. Pennywort is commonly used make salad. Another common vegetable, morning glory, was also modified into a breaded dish. From this we have a new dish, which is pennywort deep fried with shrimp. However, the judge also reminded the chef to create good adhesion between the vegetables and flour. About the flour, the chef should have used tempura flour so as to be transparent and retain the green color of the vegetable. The goat was cooked well, but the meat needs to have strong seasoning to enhance the food. The soup tasted very good. The kadam fruit has a specific sour taste and the piper lolot added at the end did upgrade the dish to another level.”
Contestant team: Bai Dinh Hotel
Address: Gia Sinh Village, Gia Vien Commune, Ninh Binh province
Website: http://www.baidinhhotel.com
Bai Dinh hotel is located in Bai Dinh Pagoda campus which is one of the largest temples in Vietnam, and holds many records. The hotel was built with ancient architecture and elegant Asian features. The hotel is of 3-star standard with 55 rooms and a large conference hall that can accommodate 3,500 guests. While Bell and Chimes Cafe bar is the ideal place to relax in music and nature and enjoy a delicious drink then Bai Dinh hotel has a restaurant for 2,500 guests with two dining areas: one for vegetarians and one for common foods. The restaurant also hosts outdoor and natural buffet party with European style.