May 7, 2008
Cuisine: French, Mediterranean
23 Han Thuyen Street
District 1, Ho Chi Minh City
Garden salad with roasted vegetables (35,000 VND)
Bagel toasted with Brie, caramelized onions and green apple shavings (67,000 VND)
Pasta with lamb, cashews, coriander pesto and Parmesan (95,000 VND)
When it comes to restaurants, I don’t believe in second chances. The world is filled with too much goodness to waste precious little space on unworthy morsels. That being said, I had to return to Au Parc for research purposes (I was assigned a piece about Saigon sandwiches for AsiaLIFE). My first visit was dangerously unspectacular, but luckily my second experience was a different story.
The Astronomer and I shared a garden salad with roasted vegetables to start and found it satisfactory. Salads can never be truly great, you know what I mean? For my main, I ordered a bagel sandwich with toasted Brie, caramelized onions and green apple shavings. Let me quote myself:
There’s something about toasted bread and gooey cheese that just couldn’t be anymore perfect. Au Parc’s toasted bagel with Brie cheese takes this classic combination up a couple notches with the addition of caramelized onions and green apple shavings. The tart apple cuts the Brie’s richness and the toasted bagel ties all the components together into one neat and satisfying package.
The Astronomer also scored. His pasta with lamb, cashews, coriander pesto and Parmesan was flavorful, nuanced and filling. Th lamb chunks were moist and seasoned lightly so that the lamb flavor really came through.
My brother and his girlfriend never fault the kitchen for bad meals; instead, they blame themselves for ordering poorly. Or vice versa.
The Astronomer and I ordered really well on this occasion at Au Parc.