Possessing a view of Nguyen Hue Boulevard, Long Trieu restaurant is famous for its famous dim sum dishes, such as grilled char siu dumplings, Long Trieu brown rice rolls and Duong Chi Cam Lo.
The restaurant includes a luxurious main lobby that offers a unique culinary arts experience and 9 separate dining rooms, perfect for formal and private gatherings.
The distinctive interior design of Long Trieu Restaurant offers a classy experience, from the dragon made of Swarovski crystal decorated at the entrance, to the elegant interior designed by the famous Italian furniture brand Provasi that reflects the regal beauty of Asia in yellow and red tones bearing the bold imprint of Italian craftsmanship artful. The strong emphasis of sapphire, vermilion and gold throughout – reflected in exquisite Chinese wood carvings – contributes to creating an ideal venue for Saigon's most luxurious culinary experiences.
The menu at Long Trieu restaurant introduces the quintessence of traditional Cantonese cuisine , elevating the taste and art of food decoration, bringing a perfect experience to diners. These include the restaurant's signature dishes such as abalone, sea cucumber and bird's nest and many beloved delicacies such as roast suckling pig, Peking roast duck, honey grilled ribs and Hong Kong-style steamed grouper. The dishes at this Cantonese restaurant follow the consistent principle of preserving tradition but not outdated, creative but not forgetting the roots. À la carte menus and set menus range in price from one million to more than four million VND per set per guest.
Abalone is an attractive dish of the restaurant. Chef Wong Fu Keung said that this dish uses three-headed abalone. The sauce is unique thanks to the use of Yunnan salted pork thighs, chopped into square balls, making a fragrant sauce and creating a natural saltiness.
Chef Wong shared that molecular cuisine has recently been talked about a lot in high-end restaurants, but the Chinese have been applying this technique since ancient times. The essence of molecular cuisine is to change the texture of the dish from liquid to solid but still retain the taste. Tofu is an example, from soybean juice can be made into young tofu, old tofu.
A day after the awards were announced by Michelin, table reservations at the restaurant "exploded". The restaurant representative said that the restaurant was full until the weekend, the number of reservations increased by at least 30% compared to weekdays.
Address: 4th Floor, 22-36 Nguyen Hue & 57-69F Dong Khoi, District 1, Ho Chi Minh City, Vietnam
Phone: +84 (0) 28 3823 6688
Website: https://www.thereveriesaigon.com/restaurants-bars/long-trieu/
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Photo: Long Trieu Restaurant