Cost of Living- Vietnam

[Mfg Eng]

Holy cow I just came back from dinner. Tonight was a full blown Michelin starred restaurant. One star. This was my major treat dinner this trip.

My ex introduced me to fine dining in 2008. The incredible complexity of flavours was beyond even that Cusine Wat Damak in Cambodia. Had the pig’s ear salad and brazed beef. Damn near licked the plates it was that good. When a first bite of a dish creates so much saliva that it almost runs out my mouth then it’s top shelf. Im going back in two days. Odds say a third time as a one star restaurant in Toronto will skin me at least $230 plus tip tax in. Here is the amazing part- two dishes plus one beer was 460,000 dong (about $25CAD)

 

[Mfg Eng]

It rained again tonight after the sun went down. Not as bad as yesterday though. A local told me they get about 2 meters of rain per year here. 6 fucken feet of rain! 6 feet!

From late June until late October in Hanoi 6 damn feet of rain. He said they get about 5hrs of sunshine per MONTH during those days when it happens both children and adults are “when the sun comes out we all dance in the streets and celebrate”

That 1 star Michelin restaurant offered me a raincoat gratis I declined saying this is amazing how warm the rain is. Locals were hiding from it

Edit: Things have changed, it’s pouring rain just like yesterday. I literally rang out my shirt and socks again.

 

[Mfg Eng]

I had to go back to that Michelin 1 star rated restaurant for lunch. It is such a treat to eat incredible food but when at an amazing price it just takes the cake.

I mentioned previously that Michelin does not give out stars like popcorn, they need to be earned. Additionally they also need to be maintained. Just because there is a fee to get into the Michelin system doesn’t mean a restaurant can just have and keep one. Michelin has a reputation and like anyone with a great reputation doesn’t want it tarnished in anyway so restaurants can lose their rating. Michelin sends covertly diners at random times and the restaurant does not know who they are. This way it ensures the restaurant treats everyone equally.

For lunch today I had the chicken salad with brazed pork belly and shrimp.

The salad was amazing fresh. Crunch and texture are but just a part of the word “fresh”. If you have ever been to a garden, picked a carrot out of the ground, washed it and ate it you will know what I mean. Every single ingredient tasted like it was in the ground minding its own business yesterday morning and now it’s on my plate hours later.

Every detail was perfect. It is about every detail for Michelin starred restaurants not just some or most. Right down to how they place the food in front of me, turn the bottle label towards me crossing one hand behind. Everything. The floor spotless regardless they were turning tables everywhere. As soon as one sip below half way on the water glass happens no less than 30 seconds no more than 60 seconds they are topping it up to 80% so the glass is full but not too full. That water is cold enough so it chills the 40% to the perfect drinking temperature. The s
Details.

Do the waiters, maître D, sommelier and others communicate amongst themselves NEVER speaking only using hand and eye signals like Chiado in Toronto- no. Chiado is a 16-18 table restaurant catering to 1.5hr dining experiences. Tam Vi is a 70+ minimum table restaurant catering to the Southeast Asian style of 40 minutes.

This being said here was lunch- 368,000 dong ($19.36CAD tax in, 60,000 dong (3CAD) tip)


Here shrimp are hand selected to size and shell thickness. They are fried extremely quickly and carefully. 30 seconds too long and the flavour will be slightly nutty and burnt. 30 seconds too short the head and shells will not crisp up like potato chips. You eat them whole, do not peel the shells off- it removes flavour. The fat of the pork belly is crispy on the outside but when you bite in it’s actually liquid fat on the inside! It pops like a grape when you bite in.

I hope everyone that comes to Vietnam- Hanoi tries this place. It’s worth the long wait in line or reservation days in advance.

 

[Mfg Eng]

My nose has been running like a river and sneezing tablespoons out at a time. Heard COVID was running through Hanoi before I came here last week. Wouldn’t be surprised if I got it. No sick feelings at all so it’s nothing that bad, just wondering though.

Another thing I am seeing all over are these European/Russian guys in their 20’s with broccoli haircuts. Really, really bad ones though! Shaved skulls 1in above the ear then the same line completely around the head with a shaggy mop on top like 3in long. It looks like they can scrub washrooms with it.