WMC group offering vegetarian delights for Yu Lan festival

The Royal Pavilion, The Reverie Saigon

The Royal Pavilion, The Reverie Saigon, Long Trieu

Located on the 4^th floor of The Reverie Saigon, Ho Chi Minh City’s premier Cantonese fine-dining restaurant will feature a special six-course set menu featuring vegetarian dishes prepared from fresh vegetables and nutritious herbs. The menu includes steamed morel mushroom dumpling; double-boiled matsutake mushroom with bamboo fungus and cabbage heart; stuffed whole tomato with assorted mushrooms; stir-fried cordyceps flower with celery; braised rice with assorted mushrooms and black truffle; and for dessert, double-boiled milk with coconut. This delightful Yu Lan feast is VND1.28 million ($54) per person and is being served for lunch and dinner until September 19.

Café Central An Dong, Windsor Plaza Hotel

Café Central An Dong, Windsor Plaza Hotel

Café Central An Dong of Windsor Plaza Hotel in Ho Chi Minh City will mark this year’s Yu Lan festival with a sumptuous dinner buffet of vegetarian delights. Experience a variety of more than 60 healthy and delicious vegetarian dishes in Asian and Western styles, including appetisers, main courses, desserts, and even a live cooking station.

Try delicacies such as seasonal salads, Asian noodle soup, pizza with six kinds of cheese and mushrooms, pasta with a choice of tomato sauce, cream sauce, or pesto sauce, along with many other hot Western and Asian dishes.

The vegetarian buffet is open nightly from 6-10pm, from August 25 to September 3, and priced at just VND350,000 ($15) per person. The restaurant is offering a discount of 5 per cent for groups of 5–9 guests, and 10 per cent for groups of 10 guests or more, while WMC Prestige members will get a 10 per cent discount on the total bill.

Vietnam House

Vietnam House

Vietnam House, also in Ho Chi Minh City, is a contemporary Vietnamese fine dining restaurant that offers the vegetarian 'Go Green' menu, which features healthy dishes prepared with local seasonal ingredients. The menu includes Thien Ly flower salad with pepper elder, carrot, enoki mushroom, fried tofu, and peanuts; Wok tossed Gia Lai wild edible vegetables with rooting shank mushroom, king oyster mushroom, carrot, with a vegetarian oyster sauce; and deep-fried egg tofu, with rooting shank mushroom in tomato sauce; and wok-tossed assorted mushroom with capsicum and onion in a vegetarian oyster sauce.

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WMC Group restaurants offer vegetarian delights for Yu Lan celebration In honour of the Yu Lan Festival this year, WMC Group’s restaurants are presenting a series of vegetarian offerings in August and September, featuring a variety of specialities that are both subtle and plentiful.