Le Soleil – The Taste of Summer with Vietnamese Female Chef Do Thi Thuy Linh’s New and Exciting Menu

During these hot and humid days, Le Soleil’s Vietnamese Chef Do Thi Thuy Linh presents an array of dishes to stimulate your palate in this summer.

Born and raised in Haiphong, Hanoi in Vietnam, Chef Do’s Northern Vietnamese food is rich in taste compared to southern regions. “When the weather is humid and hot, Vietnamese meals focus on refreshing ingredients with an emphasis more on seafood.” Chef Do explains.

To begin the gourmet journey, be sure to check out 2 dishes made with fresh seafood. You should never miss out on the alluring main courses such as the Steamed Live Mud Crab with Young Coconut, Juice and Egg White ($698). Chef Do uses refreshing and sweet young coconut meat and juice, as well as egg white to simmer a whole big crab for a pungent delicacy authentic to the Vietnamese streets. Pan-fried Seafood Crepes and Pork Neck ‘Hue’ Style ($208) is another most loved dish, flavourful pork neck and fresh seafood are stuffed inside a thin crispy pancake, simply irresistible.

Dragon Fruit with Wax-apple and Pineapple Salad ($158) is the refreshing recommendation. Summer is the pineapple season, and it helps to increase the appetite, while the wax-apple tastes juicy and crunchy.

Other than seafood, indulge in the A4 Miyazaki Wagyu Beef Noodles in Beef Soup ($298), a new creation based on Chef Do’s traditional recipe. The soup base is simmered with beef bone for a long time to bring out the flavour and aroma, this dish will be served with sizzling hot soup poured into the Wagyu beef noodles in front of the diners. The perfectly balanced beef broth will let you enjoy till the last drop! In addition, the Poached Pearl Snapper in Tomato and Tamarind Soup with Vietnamese Vermicelli ($438) will give your tastebuds a wake-up call. Tamarind is a popular ingredient used in Vietnam, it contains a lively sour flavour and delicious kick of sweetness. Combining with the tender Pearl Snapper and sweet tomato, it’s an utterly refreshing dish to savour.

As a cooling treat on a summer day, Chef Do suggests the Sweetened Peach Gum with Chinese Honey Locust Seed Soup in Young Coconut ($162 for 2 persons) as the ideal completion of the meal. Peach gum is a natural and healthy food containing rich in collagen, while the Chinese honey locust seed and young coconut add a sweet note to end your meal.

Other must-try dishes include Rice Paper Rolls with Fresh Mango, Wax-apple and Spicy Minced Pork ($168), Braised Clams in Coconut Milk and Laksa Leaves with Garlic Bread ($258), Poached Prawn Young Coconut Soup with Spicy Green Pepper Sauce ($298) and Roast Pomfret with Lemongrass and Basil ($308).

Located on The Royal Garden’s third floor mezzanine level and overlooking the atrium’s greenery and water features, Le Soleil offers authentic and refreshing taste from Vietnam. For reservations, please contact 2733 2033 or visit https://bit.ly/3AJqZZg