What’s a Vietnamese meal without some spring rolls! Hidden within the crispy brown batter was a filling of an interesting texture; tender, moist but not crunchy. My curiosity was piqued, which had me cracking the secret code from the staff.

So the spring roll filling was actually made of pork, carrot, radish, yam and some Vietnamese spices. That explains the tenderness of the mushy pork meat though I couldn’t really taste the carrot and radish. Dip the spring roll in the fish sauce with chili padi helped for an additional kick of spicy, savoury flavour.

One point worth commending was that initially we were served some burnt spring rolls by the new staff but was noticed by a senior staff and she took the initiative to change the entire plate for us. She was also open to feedback. Great service!

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