San Ho Seafood & Vietnamese Cuisine
San Ho Seafood & Vietnamese Cuisine Hanoi Reviews
San Ho Seafood & Vietnamese Cuisine Mar 30, 2010
The restaurant is located in a French looking Villa with the interior decorated with some Vietnamese designs. The guarantee of fresh seafood is what lures us to this fine restaurant. We select our live lobster, crabs and snapper and were really excited about the food. We selected 3 bottles of Louis Roederer Champagne Brut followed by 2 bottles of Cloudy Bay Chardonnay.
We have high expectations when the Chef came to our table to demonstrate his showmanship in draining the lobster blood which is then used for the lobster terrine. It is a little salty but taste wise was still acceptable. Next we were served the usual must have of crispy Vietnamese spring rolls, followed by lobster which was fried and way overcooked. It taste chewy and lost most of the lobster taste. We were really disappointed. Then they served the black pepper crabs, which was decent. Coming up was the snapper, also deep fried which ended being overcooked. We had requested to steam the fish but they recommend their own cooking style for most of the dishes which turns out to be disastrous. What a waste to such fresh seafood. Then the last course was the lobster porridge which I didn’t take any picture of but was actually the best dish out of the whole lot. The dessert I won’t even care to mention.
Total for 16 of us, the bill came up to Dong $32,000,000. Well, it’s a company trip and boss paid for the bill but still it is overpriced for overcooked seafood. The food didn’t make an impression; it’s the bill that does it. We now called the restaurant the 32 million dong restaurant. Oh.. add another 3 million dong tips, make it the 35 million dong restaurant. ;)
Part of the Hanoi 2010 travel blog
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