An array of delights served up by Cay Tre’s chef, ahead of the Soho restaurant opening. Vietnamese Kitchen Manager Hieu Trung Bui sent his chef off to Vietnam for a couple of months to discover some new recipes. Among the dishes we enjoyed were Charcoaled Scallops served with Scallion Oil, Chilli and Toasted Peanuts; an incredible ‘Pork Belly Handbag’ which would do Louis Vuitton proud: a succulent Honey & Lemon Roasted piece of Pork stuffed with Curry Leaves and served with Chilli Oil and Fried Shrimps; and a Soft Crab Curry served with delightful Vermicelli Rice pillows. Cay Tre opens this week, on Dean St in London. Prepare to be nourished!
