Life Resort Da Nang cuts ribbon on new Senses restaurant (Viêt Nam)
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Life Resort Da Nang cuts ribbon on new Senses restaurant (Viêt Nam)
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Catégorie : Asie Pacifique - Viêt Nam - Gastronomie
- Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 15-10-2010
Resort's new restaurant debuts liquid nitrogen ice cream, a first in Vietnam
Life Resorts Da Nang officially opened its flagship eatery, Senses, last week with a new chef from New Zealand, a new menu and a tableside spectacle that's part-magic, part-chemistry lesson and wholly edible.
The 300-seat restaurant commands a spacious, high ceilinged venue, featuring an open show kitchen on one side and views of the mountainous Son Tra Peninsula and the East Sea through a bank of expansive windows.
The dining venue's mix of wood and subdued stone, its tables and plush bench seating and its assertive overhead posts and beams create a setting that is at once relaxed and inspiring.
"As much as we wanted to set the stage for a fine meal, we aimed to design a space as memorable as any in the region," said Chris Duffy, general director of the Life Resorts. "Once you've been here for a meal, you won't soon forget."
Especially if you've indulged the restaurant's signature dessert - ice cream brought forth from liquid nitrogen. But... first things first.
The hotel's cuisine trades on its seaside location, offering an array of selections including oysters shucked to order, live surf clams and prawns steamed table-side over hot rocks, as well as local sea bass.
The restaurant's standard cut of grain-fed Australian Angus steak weighs in at 250 grams trimmed, a good 25% - 35% more generous than the typical restaurant cut. Additional selections off the farm include pan-fried duck breast and Australian lamb cutlets.
Senses' Mediterranean selections run the gamut from penne pasta and pappardelle, to risotto, as well as 11 kinds of classic pizza and 11 styles of gourmet pizza, including one five spice 'pho' pizza.
After dinner, the restaurant's food fare kicks into higher gear when diners order liquid nitrogen ice cream. Contrary to the chemistry in its name, liquid nitrogen ice cream is a natural alternative to typical commercial brands.
Can all that nitrogen be good for you? No worries, said Executive Chef Shane Brierly: "Nitrogen makes up 78% of the air we breathe. We enjoy nitrogen gas with every breath."
Moreover, he said ice cream produced by liquid nitrogen eliminates the unnatural stuff that commercial ice cream makers add to the primary ingredients to keep the treat freezer stable and smooth. In the West, an ice cream produced by liquid nitrogen called Dippin' Dots has won a mass following of new fans.
Prior to Life Resorts, Brierly spent two years in the south of Thailand, including a stint at the Centara in Krabi, and almost five years in the Middle East and Central Asia where, in Kazakhstan, he started using liquid nitrogen for his ice cream.
The new resort is owned by Hoang Tra Travel and Trading Co. and is managed by Life Resorts.
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