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We arrived at Nen Restaurant via a "Grab" car for our 6:30pm dinner ready to eat! Our waitress who went by the english name Michelle greeted us and made us most welcome!
Because we were all so hungry we decided to select the larger of the two menu tasting, called "The Journey". Here's a photo of the menu description of our meal:
The meal began with a series of Amuse Bouches
slices of amerella with a "moonshine" drink and salt along the edge of the glass
closeup of same
a puff containing an eggplant puree with a topping of salted pork.
Sushi? Nope! A leaf with a slice of blood sausage topped with jellied chili paste to look like roe!
bite sized closeup
rice puff cracker with seasoned pigs ear (really!)
closeup of the pigs ear shards.
We then moved onto a course called "Welcome to Da Nang" which was a wonderful soup dish with a deep fried prawn with foam:
Fried shrimp in honor of local "dragon bridge"
Blue sea, dragon bridge and apple foam for sea waves...
Then we moved onto a "fruit salad" course which had fruit as well as aged dried chicken that had been aged for 75 days!
fruit salad!
dry aged chicken on a noodle cracker
We then had a wonderful jackfruit ice cream and sweetened toasted coconut palette cleanser:
jackfruit ice cream with toasted coconut
Next we moved onto a "deconstructed" Mi Quang dish:
pesto with a tribute to mi quang stuffed with baby clams
This was followed by a dish of fermented sea urchin noodles with elongated cockle shellfish:
sea urchin wheat noodles and shards of elongated cockle
Then it was time for ANOTHER palette cleanser:
passionfruit ice with cubes of jellied something on top.
This course was followed by a serving of Pan Seared Duck Breast, Mango Gel and Viet Satay Chili Paste
sous vide duck that was then pan seared, mango sauce and viet satay chili paste.
Then we had a variation on eggs with corn sticky rice -- served in what looked like a birds nest :-)
corn sticky rice with "unborn" eggs inside chicken eggs!
And then another palette cleanser -- this time some coconut soup with various fruit items in it:
This was followed by a serving of beef pho:
beef pho with broth containing "peanut worm" (a rare seasoning item)
And finally our dessert, entitled "To The Ends of The Earth" -- popcorn and a white chocolate ice cream with mint and (believe it or not) a drop of garlic oil on top.
Strange but it worked:-)
Not to be "really done" we then had a post-dessert treat of a spoonful of coffee and a vietnamese coffee treat
At the end of the meal we were gifted a set of chef's notes on all of the main dishes that were part of our "Journey"
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