7 āĻāĻŋāĻ¡ 27 āĻā§āĻ˛āĻžāĻ 2022
How to BEAT a LUXURY BUFFET!!! UNLIMITED SEAFOOD!!
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LUXURY BUFFET
1. JW CAFE, SUNDAY BRUNCH BUFFET
ADDRESS: No.8 Äáģ ÄáģŠc DáģĨc Street, Máģ
TrÃŦ Ward, Nam TáģĢ LiÃĒm District, HÃ Náģi
SOCIAL: https://bit.ly/JWMarriotDining
đROASTED LAMB LEG: Pour olive oil on the lamb legs. Rub seasalt and pepper on them. Place on the grill for 3 hours. Flip every 45 minutes. Spread a concoction of melted butter and garlic. | Bone in ribeye: Same process but it takes 4.5 to 5 hours to be fully cooked.
đŖTUNA SASHIMI: Slice the tunaâs back thinly. Serve with soy sauce, wasabi, white radish, perilla leaves, pickled ginger, lime and lemon cuts.
đģđŗGRILLED GEODUCK: Blanch the geoduck. Place it on the grill. Grill for 2 minutes then add scallion oil and ground peanut.
đGRILLED SNAILS: Grill the snails for three minutes. Add scallion oil.
đĻSTEAMED CANADIAN LOBSTER: Cut the lobster in half. Place it in the steamer for 10 minutes.
đFETTUCCINE PASTA WITH FOIE GRAS & TRUFFLE: Pasta: Mix 13 egg yolks with flour, sea salt, blended beetroot (red color) or spinach (green color). Roll it out and coat with flour. Cut into fettuccine shape.| The dish: pan sear the foie gras and heat up the green mushroom sauce. Blanch the pasta. Plate the foie gras over the pasta, garnish with slices of Burgundy truffle
đ¨KEM CUáģN (TEPPANYAKI ICE CREAM): Pour the vanilla cream base on the icing surface. Add many toppings. Chop the topping quickly then spread the cream flatly. Cut it into 4 portions. Roll it up, serve 2 rolls for each guest.
đ¸ PRICE: 1.690.000 VND / $73 USD
#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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đĨABOUT BEFRS:
Hey, Iâm Sonny! Iâm from the US but currently call Vietnam home. Iâve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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DIRECTOR OF PHOTOGRAPHY Âģ Nguyáģ
n Minh ÄáģŠc
CAMERA OPERATOR Âģ Nguyáģ
n TÃĸn KháēŖi
VIDEO EDITOR Âģ LÃĒ Anh Äáģ
PRODUCERS Âģ Huáģŗnh HÃ My & Khoi Chung
COLOR & MASTER Âģ Quà Nguyáģ
n
Selected tracks via Audio Network
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