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November 1, 2006
5.0What a place! The decor inside is really nice and modern, definitely a step up from Vung Tau II in Milpitas. The waitstaff was very helpful in selecting dishes for us try as “house specials.” They are also very aware of when the kitchen has your food ready and when they should deliver it to your table so that you’re not overwhelmed with dishes all at once like you would be at a Chinese restaurant.
Pork egg rolls that come with lettuce you wrap it in. Then you dip it in some fish sauce and then let the yums commence!
Red curry with chicken (or shrimp), mixed seafood served with rice. If you like curry, I don’t think you’ll be disappointed with this one.
Lime cured red snapper mixed with banana blossoms, celery and onions. Great Dish! Kind of like a ceviche salad only with full pieces of snapper instead of bits and pieces.
Sea bass caramelized with garlic, fish sauce and served in a clay pot. Definitely another winner of a dish, the only thing is that the sea bass steak could have been a little bigger at this price.
Even though the sticker price is pretty high, the tiger prawns are huge and you get 10 of them. The sauce itself is the real winner though as it’s sweet but complex.
These dishes from the Vung Tau Restaurant menu are contributed by Menuism users directly, as part of a restaurant review, or as part of an image upload.
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