Diners will find in Press Club’s early Spring menu dishes that recalls traditional New Year’s Days’ meals, such as chicken salad or scentful Chung cake. In addition, there are also dishes that often appear on weekends or holidays’ menu such as grilled Australian beef in betel leaves, scallop with Japanese sea urchin soup, fresh spring roll with Canadian lobster,…
The most special dish might just be the grilled Patagonia toothfish – the “white gold” of the Antarctic Sea – rich, white meat like grapefruit, sweet and fat but elegant, like an unforgettable charm. Or, it might be the “khau nhuc” braised pork of the Northwestern mountain ranges which the chefs have spiced across a whole day and sou vide for 8 hours so that the meat is tender and creamy that melt in your mouth. When served with crispy and sweet pickled radish and a piece of Chung cake, not even royal dishes come close.