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.
Located on the fourth floor of The Reverie Saigon, Long Trieu, 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 special vegetarian set menu from The Royal Pavilion |
The menu includes steamed morel mushroom dumplings, double-boiled matsutake mushrooms with bamboo mushrooms and cabbage heart, stuffed whole tomato with assorted mushrooms, stir-fried cordycep flowers with celery, braised rice with assorted mushrooms and black truffle, and the double-boiled milk with coconut dessert.
This delightful Yu Lan feast costs from VND1,280,000 ($54) per person, and is served for lunch and dinner until September 19.
Vegetarian buffet in a Western and Asian style at Café Central An Dong
Café Central An Dong at Windsor Plaza Hotel will mark this year’s Yu Lan festival with a sumptuous dinner buffet of vegetarian delights.
Experience a variety of more 60 healthy and delicious vegetarian dishes in both Asian and Western styles, including appetisers, main courses, desserts, and even a live cooking station.
Try delicacies such as seasonal salads, pizza with six kinds of cheese and mushroom, pasta with a choice of tomato, cream, or pesto sauce, Asian noodle soup, along with both Western and Asian hot dishes.
The vegetarian buffet opens nightly from 6-10pm, from August 25 to September 3, and is priced at only VND350,000 ($14) net per person.
In addition, 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. Meanwhile, WMC Prestige members will receive a 10 per cent discount on their total bill.
The Go Green menu at Vietnam House
Vietnam House, a contemporary Vietnamese fine dining restaurant, will offer 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 peanut, wok-tossed gia lai wild edible vegetables with rooting shank mushroom, king oyster mushroom, carrot, and vegetarian oyster flavoured sauce, deep-fried egg tofu with rooting shank mushroom and tomato sauce, and wok-tossed assorted mushrooms with capsicum, onion, and vegetarian oyster flavoured sauce.