With a whole-new selection of sharing appetisers, signature mains, zingy curries and citrus-infused flavours, the new menu at Hoi An is perfect for Abu Dhabi’s warm days.
Located in Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi, the Vietnamese restaurant is known for its authenticity, particularly for the stocks that form the base of the traditional pho noodle soup which are concocted for several hours.
For this season, Ta Van Ninh, chef de cuisine at Hoi An, has introduced a variety of new dishes including the classic wagyu beef and vegetable stew, lotus-leaf wrapped ginger seabass and spicy curry noodles with fragrant chicken. Shellfish fanatics can opt for the coconut prawns served with fruit salsa, baked oysters or fresh whole Canadian lobster with lemongrass and kaffir lime leaves.
Those looking to sample the diversity offered in Vietnamese cuisine can enjoy a five-course set menu with the chef’s favourites for AED 340. For an additional AED 240, the Chef’s Creation menu includes wine pairing.
Reiner Lupfer, executive chef at Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi, said: “We believe that the elements of wellbeing and healthy living are easily incorporated into Vietnamese cuisine, which strikes the fine balance between hot, spicy, sweet, sour and exotic flavours. This is an art, and to maintain this balance we use only the best ingredients.
At Shangri-La, we source fresh produce like lemongrass, lime, ginger, chilli, honey, coconut and seafood from Asian markets and local farmers to support sustainability. With our new menu, we want to give our guest dishes that are great in flavour and texture and can be easily shared. Vietnamese dishes can be consumed daily as they are light and easy digestible.”
A highlight of the new menu at Hoi An is the sharing plates selection, which features fresh rice paper rolls, duck sausages wrapped in betel leaves, grilled shrimp skewers and pan-fried scallops. Showcasing the calibre of the kitchen team are the crispy lobster ravioli, duo of crab with pomelo salad, wok-fried foie gras and yellow fin tuna tartare. The sharing options are available at AED 208 for a selection of three, AED 318 for five dishes and AED 388 for seven dishes.
For mains, Ta Van Ninh recommends signature dishes like the tiger prawns in red curry served in a pineapple shell, steamed whole seabass wrapped in a banana leaf and the orange blossom duck breast.
Hoi An is also home to a wide selection of traditional soups, rice and noodle dishes as well as its choice of desserts. The fruit spring roll served with ice cream and a drizzle of chocolate sauce acts is a perfect end to the meal at this popular dining destination.
For bookings, please call 02 509 8888.