Luxury in a Bowl: $170 Pho in HCMC’s Landmark
Ever wondered what luxury tastes like? In the heart of Ho Chi Minh City’s iconic Landmark 81 building, it tastes like a bowl of rich pho, adorned with gold and priced at a staggering $170. Let’s dive into the culinary adventure that’s creating waves internationally.
The Evolution of Luxury Pho
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Rewind six years, and Anan Saigon was the talk of the town. Being the first restaurant in Ho Chi Minh City to be graced with a Michelin star, they had introduced a pho priced at $100. This culinary masterpiece had become the most expensive pho in Vietnam, garnering international attention.
The New Pho Sovereign
However, records are meant to be broken, aren’t they? Oriental Pearl Restaurant, perched on the 66th floor of the Landmark 81 building, has unveiled its version of the gourmet pho, pushing the boundaries of luxury dining.
Delving into the Gourmet Ingredients
The Golden Touch
Chef Le Trung’s bowl boasts a piece of pure extravagance – gold leaf. While this element adds no nutritional value, it’s a lavish decoration used globally, giving the dish a regal touch.
A Taste of Wagyu
Wagyu beef, with its buttery and rich flavor, sits at the heart of this dish. Revered worldwide, the beef in this bowl is meticulously sliced to perfection, complementing the soup’s richness.
The Truffle Twist
Directly from the Australian heartlands, the truffle mushrooms, valued at an impressive VND45 million per kilogram, offer a unique depth to the flavor. Each bowl contains approximately 10 grams of these sliced delicacies.
Foie Gras and Ribs
The pho also features the smoothness of foie gras and the deep flavors of simmered spare ribs, enhancing its overall essence.
A Chef’s Perspective
Crafting the Perfect Bowl
Chef Trung, with his team and culinary director, put a significant amount of thought into the dish’s creation. “The objective was to use top-tier, delicious ingredients while preserving the spirit of traditional Vietnamese pho,” Chef Trung remarked.
Preserving Vietnamese Tradition
Central to the dish is the broth – the soul of Vietnamese pho. The blending of luxurious ingredients with a broth, simmered for 48 hours with traditional ingredients like ginger, anise, and cinnamon, ensures an unparalleled taste. To top it off, deep-fried dough sticks, herbs, garlic vinegar, and chili sauce accompany the dish.
Customer Experience
First-time Gourmet Pho Diners
Luu Ngoc Thuy, a visitor from the Mekong Delta province of Soc Trang, shared her delightful experience. Without prior knowledge of its virality, she was drawn to the pho due to its “interesting ingredients.” She was particularly impressed by the broth and the wagyu beef, likening its quality to what she had in Japan.
The Viral Sensation
The dish’s popularity has skyrocketed, not just because of its unique blend of ingredients, but its strong presence on social media platforms.
The Demand Surges
The initial offering was limited to three bowls daily. However, after gaining substantial media attention, the demand grew exponentially. Jaron Guggenheim, the hotel’s culinary manager, mentioned that they’ve upped the servings to ten bowls per day, meeting the soaring demand.
In conclusion, the $170 pho bowl in HCMC’s tallest building isn’t just a dish; it’s an experience, a blend of tradition and luxury, proving that food isn’t just about sustenance, but also about pushing boundaries and creating memories.
FAQs
- Where can I experience this luxury pho?
- At the Oriental Pearl Restaurant in the Landmark 81 building in Ho Chi Minh City.
- What makes this pho so special?
- Apart from its price, it boasts ingredients like gold leaf, wagyu beef, truffle mushrooms, foie gras, and simmered spare ribs.
- Is the gold leaf edible?
- Yes, gold leaf is edible and is often used for decorative purposes in luxury dishes around the world.
- How is the pho broth prepared?
- The broth is simmered for 48 hours using traditional ingredients, preserving the essence of Vietnamese pho.
- Are they serving the dish daily?
- Yes, due to its increasing demand, the restaurant now serves up to ten bowls daily.
