|
|
|
 |
|
 |
 |
 |
|
Our Executive Chef Hoc Van Tran from Cantho, Vietnam creates delectable authentic Vietnamese cuisine, which delights the palate with his wonderful pairing of fresh seafood and meats with vegetables. He joined Le Colonial in 1996 at our Philadelphia location later moving to share his specialties here with us in New York. His artful use of herbs and spices accentuate the flavors of the food, bringing forth as a result delicate dishes which are visually appealing and vividly flavored while light in essence. Signature dishes include appetizers such as Cha Gio (Spring Rolls made with shrimp, pork and mushrooms fried in a delicate wonton wrap), Goi Bo (a spicy beef salad served with mixed greens, cucumbers and lemongrass) and Ca Bam (seared marinated monkfish with turmeric, peanuts, lemongrass and fresh herbs served with baked rice crackers). Entrees to rave about include the Ca Chien (Whole Red Snapper), Bo Sate (sautéed filet mignon with sate spice, stringbeans and yams) and Ca Hap (steamed Chilean Sea Bass served with cellophane noodles, tofu, scallions, ginger and mushrooms. |
|
|
|
|
