Photo: The Reverie Saigon
Café Cardinal and R&J Lounge and Restaurant to both offer a selection of oyster dishes during March and April.
by Doanh Doanh
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The Reverie Saigon will take on a tour of the finest oysters from around the world in March and April at Café Cardinal, one of Southeast Asia’s most distinctive, all-day dining venues, which delivers an extensive menu of decidedly French recipes with deliberate detours into complementary Western and Asian cuisines.
The Muirgen oyster, found in Ireland and France, appeals to oyster enthusiasts for its sweetness and beige-colored flesh nestled in a meaty jewel, providing a rare gracefulness to the palate. Meanwhile, the Baynes Sound oyster from Canada has a gentle, sugar-sweet taste with a slightly crunchy bite and is perfect for a first acquaintance.
Naturally, Vietnam is represented by the classic Fine de Claire oyster from Nha Trang and Pacific oysters from Ha Long Bay.
Apart from enjoying the oyster natural on ice, Café Cardinal will also present a hot selection of oyster favorites. Guests can try Rockefeller (slow baked with organic parsley, shallot and bread crumbs), Mornay (gratinated with light homemade béchamel, French gruyere cheese and white pepper), or Fabrice (steamed with chopped organic tomato, capers and olives).
Meanwhile, the hotel’s preeminent purveyor of Italian cuisine, R&J Lounge and Restaurant, will also offer the world’s finest oysters in March and April, serving hot and cold dishes with its signature stylish twist. The cold selection includes oysters topped with burrata cheese, cherry tomatoes and balsamic dressing, and a daring combination of house-made lime ice cream and salmon roe.
Hot selections include Quattro formaggi (gratinated with parmigiano, pecorino, mozzarella and gorgonzola), Florentine (slow baked with spinach, pancetta and a light cream sauce), and Puttanesca (Cerignola black olives, capers and spicy tomatoes sauce).
- Reverie Saigon