Click, De­liver, En­joy

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Oi Vietnam - - Wine & Dine - Text by Michael Honcheaux Images Pro­vided by Saigon Kitchen Club

WHAT’S THERE TO EAT?

It’s a peren­nial ques­tion. For some, it’s an ex­cuse to dig into the new­est cookbooks or blogs for in­spi­ra­tion. But for those of us who hate gro­cery shop­ping, don’t feel com­fort­able with our cook­ing skills, or have zero time to plan (let alone cook!), the ques­tion causes a fair bit of anx­i­ety and stress. Don’t worry, Saigon Kitchen Club

of­fers fresh, healthy and de­li­cious food and, best of all, they de­liver it straight to your door—all you have to do is re­heat. Over five days, I was treated to their ex­cit­ing

ro­tat­ing menu and it was a de­light.

Mon­day

Break­fast: Grilled Tomato Sand­wich

A soft white bread sand­wich kicked off my culi­nary ad­ven­ture, filled with warm, crisp-skinned toma­toes. This clas­sic dish was done to per­fec­tion, the sweet­ness pair­ing nicely with the milder bread, mak­ing for a nour­ish­ing yet light and healthy break­fast.

Lunch: Ital­ian Grilled Pork With Herbs

The pork was ten­der, the sur­face lightly crispy while the mid­dle was juicy with­out be­ing wa­tery with a pleas­ant salty tinge. Din­ner: Morocco Cooked Chicken With Fruit & Wine

Fruit, wine and meat? It sounds like a recipe for a heart at­tack but I was over­joyed when the meal I re­ceived was del­i­cate and sub­tle. Far from over­pow­er­ing, this com­bi­na­tion was sur­pris­ingly del­i­cate and bal­anced.

Tues­day

Break­fast: Cae­sar Salad With Egg And Ground Chicken

A good start to the day. The salad leaves were crisp and fresh, the egg and ground chicken pro­vid­ing a nice tang com­ple­ment: A meal with equi­lib­rium, blend­ing lighter and heav­ier fla­vors. Lunch: Stir-Fried Beef With Mush­room & Cour­gettes In Shi­take Sauce

The beef was beau­ti­fully seared, the veg­eta­bles melt­ing on its sur­face to give a rich coat­ing to the suc­cu­lent beef be­neath. The cour­gettes and mush­rooms had a lovely firm tex­ture with just enough bite.

Din­ner: Aus­tralian Baked Fish

I wasn’t aware that there was an Aus­tralian way of cook­ing any­thing be­fore I re­ceived this charm­ing din­ner. The fish was easy to pull into strips, slightly flaky in tex­ture and pro­vided a

lot of char­ac­ter to my meal, meld­ing with its en­tourage of spices har­mo­niously— de­li­cious over­all.

Wed­nes­day

Break­fast: Brown Bread With Gar­lic But­ter & Be­tel Leaf Beef Top­ping

A hearty break­fast but not so heavy as to en­cum­ber my morn­ing. Black bread is an ul­ti­mate break­fast food, pro­vid­ing slow burn en­ergy for the whole day and a rich fla­vor, with a slight bit­ter tinge. Topped with gar­lic but­ter and be­tel leaf beef, I re­ally en­joyed the in­no­va­tive pair­ing and the dif­fer­ent fla­vors which came to­gether beau­ti­fully. Very rich. Lunch: Stir-Fried Chicken In Honey Sauce

White meats and honey are one of my fa­vorite com­bi­na­tions and this ren­di­tion was fan­tas­tic. A lovely light glaze to com­ple­ment the juicy chicken made for a won­der­fully sweet lunch, with­out drown­ing out the del­i­cate fla­vor of the chicken and veg­eta­bles. Din­ner: Mediter­ranean Pasta In Tomato Sauce

A clas­sic and for a good rea­son. Pasta in tomato sauce is a very pop­u­lar dish and I was re­minded why. The toma­toes were sweet and meaty, hav­ing been seared to lock in the fla­vor and juices.

Thurs­day

Break­fast: Black Bean Crepe With Straw­berry Sauce

The straw­berry sauce, like all the sugar-based treats to date on this culi­nary odyssey, wasn’t too sweet and let the crepe counter-bal­ance it. It is easy for a dish like this to suf­fer from an over­pow­er­ing sweet sauce that makes it hard to eat too much with­out getting lock­jaw. Here the bal­ance was more ju­di­cious. Lunch: Thai Cooked Pork Ribs With Honey And Gin­ger

An ab­so­lute de­light. The pork ribs weren’t the sort of fall away in fatty sliv­ers you get when you bar­beque it to obliv­ion. This pork re­tained some lovely bouncy, rub­bery meati­ness and it was a plea­sure to tear it from the bone with my teeth. The honey and gin­ger worked beau­ti­fully, com­ple­ment­ing the al­ready sweet pork. Din­ner: Samba Grilled Meat Balls With Veg­eta­bles

Spicy but not that spicy, th­ese meat­balls were a bit chewy but burst­ing with fla­vor. The tang of the meat and the fresh­ness of the veg­eta­bles syn­chro­nized for a har­mo­nious dish.

Fri­day

Break­fast: Veg­eta­bles Mixed With Tabasco Ground Pork

I’m into the ground meat thing now. It was good for break­fast on Tues­day and it’s good now. A fine, light break­fast that won’t feel like it’s weigh­ing me down for the rest of the day.

Lunch: Mex­i­can Baked Fish With Olives

More baked fish and I love it. This dish was none too light but very tasty and, once again, a fine tex­ture on the fish which is, af­ter all, so easy to ruin. Din­ner: Stir-Fried Chicken With Corn In Sin­ga­pore Chili Sauce

A healthy stir-fry with sliced cir­cles of corn and a mild chili sauce to ac­com­pany it. The chicken had a deep sa­vory taste that went well with the sweet corn and chili sauce.

At the end of my five-day culi­nary jour­ney I am de­lighted by the va­ri­ety of fresh and healthy dishes. If you’re a foodie with a busy sched­ule, this is for you.

To or­der sim­ply go to www.saigonkitchen­club.com and fol­low the step by step or­der­ing in­struc­tions. They have sev­eral pack­ages to choose from: 1) Body­build­ing: 3 meals (break­fast, full lunch, full din­ner) with 1900-2100 calo­ries for VND1,260,000/5 days 2) Lunch Pack­age: Set in­cludes 1 main dish, 1 salad/soup and a dessert (fruit yogurt or as­sorted fruit) for VND450,000 for 5 week­day lunch sets 3) For a full week, three meals a day for five days it’s VND880,000 per per­son 4) Male (VND980,000) & Fe­male (VND880,000) Diet Plans: Visit, www. saigonkitchen­club.com for more de­tails

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