Recipes
| Main ingredients (Serves one) | |
| Sea bass fillet | 40 gr |
| Prawns | 40 gr |
| Squid | 40 gr |
| King or jumbo scallops | 40 gr |
| Mangosteen sauce | |
| Limes | 2 fruits |
| Mangosteens | 3 fruits |
| Coconut milk | 4 tbsp |
| Coconut water | 1 bowl |
| Truffle oil | |
| Salt, pepper | |
| Other ingredients | |
| Yellow chili | ¼ fruit |
| Red chili | ¼ fruit |
| Green chili | ¼ fruit |
| Onion | ¼ tuber |
| Shisho | 4 leaves |
| Coriander | 1 sprig |
| Lemon grass stalks | |
Fusion
『 Bobby Chinn restaurant 』
Bobby Chinn restaurant owns the style of luxury, romance and subtlety with the familiar design of Fine Dining style of a lot of world-famous restaurants.
The cutting-edge cuisine displays classic Vietnamese aspects, together with North African and North & South American element allowing customers to revel in unusual flavor combinations.
Bobby Chinn is now highly anticipated from both local and international diners . Also, this is the only restaurant in Vietnam receiving the Wine Spectator Award of Excellence for seven consecutive years.
Tip
Seafood is cooked without fire.
Truffle oil is extracted from Truffle mushroom, which is healthful and nutritious.
After boiling squid, put it in a cold bowl to keep it white and crispy.
Image: Naoto Ohike
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Preparation:
Prawns, sea bass, scallops: clean & cut into big bite-sized pieces, keep separate; spice each with a little salt.
Submerge seafood with lime juice; leave for 10-15 minutes.
Decant lime juice, then submerge seafood with coconut water; leave for 15 minutes.
Boil squid within 30 seconds in a mixture of coconut water, a little salt, some drops of lime juice, coriander root, lemon grass pounded.
Cut squid into big bite-sized pieces and keep separate.
Squeeze mangosteen juice, add 4 tbsp coconut milk, 2 tbsp truffle oil, 2 tbsp lime juice, a little salt.
Blend steadily the mangosteen sauce until thick. Salt, pepper, lime juice to taste.
Chili and onion: cut in dices.
Shisho leaves: cut in thread-shape.
Combine the mixture of vegetables and seafood with the mangosteen sauce. Add some spices to taste.
Display in a dish or garnish with half a coconut and serve.
Bobby Chinn in Ho Chi Minh City
Kumho Plaza, 39 Le Duan Str., Dist.1, Ho Chi Minh City, Vietnam.
Tel: (08) 6291 7788
Kumho Plaza, 39 Le Duan Str., Dist.1, Ho Chi Minh City, Vietnam.
Tel: (08) 6291 7788
Bobby Chinn in Hanoi
77 Xuan Dieu, Tay Ho Dist., Ha Noi, Vietnam.
Tel: (04) 3719 2460 / 3934 8577
77 Xuan Dieu, Tay Ho Dist., Ha Noi, Vietnam.
Tel: (04) 3719 2460 / 3934 8577
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