Why Expensive Restaurants Give Small Portions! Fine Dining Explained!!

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Why Expensive Restaurants Give Small Portions! Fine Dining Explained!!

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THE MONKEY GALLERY

1. BÚN ĐẬU MẮM TÔM NGỌC HÀ
ADDRESS: 225 Lê Quang Định Street, Ward 7, Binh Thanh District

??BÚN ĐẬU MẮM TÔM THẬP CẨM: Fry tofu, young rice pork cake, blood sausage & cartilage sausage. Assemble all on a plate together with herbs, cucumber & vermicelli. Serve with shrimp paste sauce.

? PRICE: 57.000VND / $2.5 USD
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2. MẮM DIỄM
ADDRESS: Kios 295, Lê Tấn Kế Street, Bình Tây Market

??FERMENTED MUD CARP PASTE
? PRICE: 50.000VND / $2.16 USD
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3. JOHN ROBERT POWERS VIETNAM
SOCIAL: https://bit.ly/JRPVietnam
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4. THE MONKEY GALLERY
ADDRESS: 91 Mạc Thị Bưởi Street, Bến Nghé Ward, District 1
SOCIAL: https://bit.ly/TheMonkeyGallery

?PORK JOWL WITH RUBBING SHRIMP PASTE: Season pork jowl with sesame oil, pepper and fish sauce then grill it for 8 minutes. Plate with fermented chili paste, rubbing shrimp paste, herbs, green mango & fermented shrimp.

?COW SMALL INTESTINE X MISO YUZU HOLLANDAISE: Season the chopped small intestine with a fermented paste mixture. Grill it for 5 minutes and stick it in the rosemary branch. Place it in a container made from a grilled onion. Top up with miso hondae foam & pepper.

?AUSTRALIAN OYSTER: Cut open the oyster. Put it on a bowl full of stones, add oyster cream, apple and lime on the oyster. Add some zest and top with apple foam.

?SHUMAI X BULOT X CULATRO: On a plate, pour balsamic mushroom sauce & place fermented shallots. Add culatro pesto & place shumai. Sprinkle some fried onions on top along with garlic foam & laksa leaf sauce.

?MIYAGI SCALLOP X DASHI X CHU LAI SEAWEED: Chop up scallon and soak in ponzu dressing and miso oil. Place on a plate with kaffin cream, kohlrabi, scallion, scallop dashi, Chu Lai seaweed, cilantro and dill. Garnish with flower petals and squeeze lime on top. Complete with laksa sauce & sea grapes.

?JAPANESE SHIITAKE X STRACCIATELLA X OLIVE OIL: Grill shimeji & shitake mushroom. Add grilled items on top of stracciatella cheese with truffle oil, coriander and pepper.

?VEAL SWEETBREAD X GREEN CURRY X HERB: Saute the veal sweetbread with butter, garlic and thyme. Grill the common bean for 5 minutes. On a plate, add green curry, melted butter, common bean, pepper and the veal sweet bread. Top up with coriander & chiffonade lime leaves.

?PATAGONIAN TOOTHFISH X CASSAVA X SOY BUTTER: Broil the already-seasoned toothfish for 5 mins. Stir-fry the spinach with garlic, pepper & salt. Torch the fish & sprinkle pepper on top. Plating: Place cassava puree, spinach and toothfish on plate. Top with butter foam and herbs.

?LONG AN DUCK X CHU HOU X DAIKON: Saute the dry-aged duck breast. Place Japanese radish on the plate and sprinkle Japanese pepper on top. Continue adding Chu Hou, duck breast, tamarind sauce and garnish with scallion and other herbs.

DESSERT OF THE DAY

? PRICE: TASTING MENU – 3.000.000VND ~ $130.00 USD for 2 guests

#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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?ABOUT BEFRS:
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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?CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCERS » Huỳnh Hà My & Khoi Chung
PRODUCTION ASSISTANT » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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Why Expensive Restaurants Give Small Portions! Fine Dining Explained!!

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