Simon L.A. won’t let the end of dineLA Restaurant Week slow its offers of discounted special menus. The Sofitel’s restaurant will instead debut a Hanoi menu from next Monday to Friday. Sofitel executive chef Marius Blin recently had a chance to work with chef Nguyen Thank Van at Hanoi’s centenarian-plus Metropole Hotel, inspiring her to bring Vietnamese dishes to the restaurant.
The $22 three-course lunch menu offers Blin’s take on seafood and mung bean soup, deep-fried “nem” spring rolls, and an Indochine banana crème brulee. At dinner, $34 buys all of the above, but the “nem” rolls are replaced with beef three ways which, according to the chef, comes from a recipe once used to prepare tiger meat in Vietnam. The full dinner menu is below, while reservations can be made at Simon L.A. by calling (310) 358-3979. Alcohol is not included.
Simon L.A.’s
Hanoi Menu
Monday, OCTOBER 19 - Saturday, Oct 24, 2009
Dinner
A P P E T I Z E R S
Seafood and mung bean sprouts soup:
“Southern style”, hint of bitterness
Fresh Northern spring roll
Xúp hải sản vị canh chua Nam Bộ
Chạo tôm nướng sả Huế
E N T R É E
Beef cooked three styles:
Traditional recipe used to prepare tiger meat in the past
Công thức được dùng để chế biến thịt hổ ngày xưa
DELICACIES
Souvenirs d’Indochine:
Banana crème brûlée,
Bavi honey ice-cream and bee pollen
Ký ức Đông Dương,
Kem đốt vị chuối và kem lạnh phấn hoa mật ong
$34 (food only)
