The lap of luxury With an all-day luxury dining menu and breathtaking, panoramic views of the Saigon River, ROS promises unforgettable riverside wining and dining. The venue’s modern setting and chic interior compliments the elegant menu which masterfully blends quintessentially Asian cuisine with the subtle art of modern dining. Diners can enjoy traditional Asian dishes including bibimbap, udon and tempura which have been invigorated and modernised by world-class chefs while marveling at the city views. The ‘Modern Drinks of Vietnam’ menu uses exciting ingredients such as lotus tea vodka, coconut cà phê, local brown rice wine and freeze dried durian yoghurt, making cocktails on the riverfront a truly memorable and unique affair and ROS a must-visit venue for foodies and cocktail enthusiasts alike. Bach Dang Harbour, 10B Ton Duc Thang Street, Ben Nghe Ward, District 1, Ho Chi Minh City, Vietnam. Tel: +84 903 796 236
Festive feasting Celebrate the Christmas season with Press Club’s festive menu created by renowned Michelin chef, Alain Dutournier. Warm the senses with a glass of Champagne Taittinger Brut Reserve on arrival and a mise en bouche of black scallop, oyster and truffle to follow. For the main course, enjoy either scallop ravioli with foie gras, steamed sole fillet with lobster mousse and cream oyster caviar sauce or roasted King French pigeon with royal foie gras, pumpkin flan, wild mushroom and star-anise infused porto sauce. For vegetarians, there is tartin goats cheese “crottin chavignon” with heart of lettuce and walnut dressing and for the sweet-toothed, a decadent hazelnut log cake with ice cream to finish. The New Year’s Eve dinner promises to be a truly French affair with a mise en bouche of King crab and mango jelly followed by pan-fried foie gras, braised lentil truffles and crispy wild mushroom ravioli or cream oyster soup with caviar and garden leaves. For the main, enjoy steamed lobster with cream sea urchin, champagne sauce, salmon roes and asparagus or grilled Wagyu beef with mushrooms, foie gras and beef tail cromesquis perigourdine sauce. With Brillat Savarin served alongside black truffle sweet and bitter shoots and a chocolate Valrhona cake with truffle ice cream for dessert, guests are ensured a meal of luxury from start to finish. 12 Ly Dao Thanh, Hoan Kiem, Hanoi, Vietnam. Tel: +84 904 067 686
22 epicurevietnam
