MY BEST MATES.........Part 1

Write less and let the photos "do the talking"....

Popular Vietnamese Restaurant

- Speciality type One
Egg Soda

Egg White, cream soda & Bandung

Coconut Juice

The flesh is thinly sliced & textured like "jelly"

-Speciality type Two

Seafood Salad

Seafood mixed with glass noodles, onions, lettuces,mint leaf etc. Taste spicy & sour. It's a very good appetiser

-Speciality type Three

"DIY" cold rolls

Step 1 - Soften the rice paper in the hot water provided. Lay the soften rice paper on the plate
Step 2 - Cut out the skewer sugarcane prawns & pork rolls in pieces
Step 3 - Put salad & Noodles & cut up sugarcane prawns or pork
Step 4 - Put the sauce over it
Step 5 - Fold the sides & roll everything up

Something like below??

Still, we will have some bad example too (for god sake, it's not me)

Miang Kiam from Danny's Thai


Betel leaf served with shredded coconut,paste, freshly diced cut lime, onions & grilled prawn


Important note : Wrap all ingredients and eat it together. You will feel "layers" of texture & taste.
When you put the miang kam into the mouth, you will 1st feel the fresh, soft betel leaf at the outer layer. Once you have your 1st bite, you will feel the crispy texture from the shredded coconut and a nice blend with the paste.
When you have the 2nd bite and if you happen to bite on the freshly cut lime, it brings you to another layer of fresh taste and plus the sweetness from the onions.

I REALLY LOVE IT!!!!

If you are interested to know where the places are, feel free to leave a comment and we will provide you the details!!