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TRAVEL
35
timeout
HAUTE-BARBEQUE
at Dalat Edensee
D
alat Edensee, a resort and spa
hidden on the hilltop with
great views of Tuyen Lam lake
and the pine forest, is a desti-
nation in itself when it comes to dining
in style, especially the show-stopping
barbeque banquets.
Overnight guests and non-guests
alike are spoilt for choice with Eden-
see’s dining options, ranging from fine
dining at the romantic Reisling Restau-
rant, named after one of the most fa-
mous white wines in the word originat-
ing from the Rhine region of Germany,
where Edensee’s owner used to live; to
Nam Xuan Restaurant: a special loca-
tion for authentic Asian dining; to Eden
Lake Café for delectable afternoon tea,
coffee and home-made cakes.
But what sets Edensee’s cuisine
apart is its barbeque banquets, set in
either the Panorama Terrace, with ca-
pacity of up to 300 guests and a breath-
taking view of the shimmering emerald
lake, or nestled in the scented pine for-
est for you to immerse yourself and un-
wind in idyllic nature. A private haven
amidst the trees and a completely natu-
ral surroundings. A truly unforgettable
moment for those who experience it.
The resort has eight different men-
us for barbeque banquets served to
group of 20 diners or more, ranging
from VND590,000++ to VND790,000++
per guest, with meticulously execut-
ed dishes including robustly-flavoured
highland specialties as well as delicious
world fusion fare.
A quick glance at Barbeque Buf-
fet Menu no. 5, for example, which is
priced at VND790,000 per person for
a group of 20 to 50 guests, gives you a
mind-boggling selection of meat, sea-
food and vegetable dishes. Pace your-
self, because the starter page alone
boasts seven different choices, includ-
ing mixed Vietnamese chicken salad
with prawn crackers, squid stuffed
with mince pork, cold cuts and Viet-
namese hams. There is also a separate
soup dish for each menu, in this case
a tempting crab and asparagus soup,
as well as non-barbeque main courses
including stewed beef with mushroom
and black pepper, spaghetti Napolitan
and sried rice with sea food. But the
pièce de résistance is, unsurprisingly,
the mouth-watering array of barbeque
food: grilled tiger prawns, oyster with
wasabi and lemon, crab, grilled squid
with chili oil, grilled salmon in banana
leaf, clams grilled on their own or gar-
nished with spring onion oil, grilled
assorted Dalat vegetables, corns, po-
tatos and sweet potatoes. All this is
rounded off with assorted fruit and
Asian cakes for dessert.
If your group comprises carnivores,
you may want to opt for Menu no. 6
where meats feature heavily in the bar-
beque fares: including grilled venison
in chili and lemongrass, grilled lamb
rack & legs and grilled BBQ pork ribs, to
name but a few.
“We want to bring the tradition
of barbeque, well-loved in Europe
and other Western countries, to Viet-
nam,” said Tieu Nhu Phuong, owner
of Edensee Lake Resort & Spa. “With
such a wonderful setting and the fin-
est dishes made from the freshest sea-
sonal produce, an Edensee barbeque
is guaranteed to surprise and delight
our diners.”
For booking or further information,
please contact:
Dalat Edensee - lake resort and spa
Tuyen Lam Lake - Zone VII.2 - Dalat -
Lam Dong province
T: +84-63-3831515
Email: info@dalatedensee.com