MANGORIENTICA: MANGO ROCKS the SEA

MangoOrientica : Mango rocks the Seas.
By Aly Abaquin

Hội An ancient town with beautiful landscape, ancient architecture and attractive lanterns at night, traditional specialties is always the destination for domestic and foreign tourists for sightseeing, relaxation and research. Plus lets put Chef Duc Mango Mango an added attraction to this town.

You might be wondering why this chef is now an buzz word and trail blazingly different in a completely enchanting town. He may not be ancient nor holy but making this once sleepy town a hip and becoming place for culinary adventure.

When you are done with your sightseeing duties in this acknowledged World Heritage town by UNESCO. You might want to step down to Mango rooms for some tasty Vietnamese food with a twist served California-style as preached by the chef himself.

A hidden treasure located in 111 Nguyen Thai Hoc, Mango Rooms, Hoi An. To get inside the restaurant you need to go to the gate facing riverside near Bach Dang.

Eclectic, innovative flavors, combining the best of Latino and Vietnamese cuisines is what Mango Mango is all about. It has won the hearts of many loyal and happy customers.

Now, we have a pleasure of meeting and trying this fantastic FUSION cuisine in HCMC as Equatorial Hotel is thrilled to be featuring Duc Mango Mango as the guest chef at Orientica for an exciting week of Latino Vietnamese culinary highlights.

Chef Duc spent his formative years in Texas before earning his stripes in hotels and fine-dining establishments. Fifteen years of dedication in honing his skills in cooking and the passion for fusion. From Latin America, Japan, New Zealand, Europe, and Australia he brings us his own blend of cuisines, serving up cool combinations of California infusioning it with Vietnam with a dash of PAN American style.

As what we have experienced in MANGORIENTICA.: Where the mango rock the seas.

As you well know Orientica has been serving fresh of the freshest catch of the day.

Seafood market marrying the mango latino so their offspring is a the blend of  MANGORIENTICO hybrid.

The best part about having your food is the introduction of the appetizers. This set the course of what is to come in any fine dining affair such as this one.

As we are greeted by the Green papaya salad with shrimps served with mango mojo.

The salad was entrusted in a martini glass all sweetingly tangy mix and dressed by a whipped mango obviously the chef’s alter ego. The Grilled peppered shrimps are succulently fresh as with the green or shall we say julienne papaya mixed in with onions, cilantro, lettuce and carrots as cocktail surprise. Exotic but not intoxicating which is a superb starter.

You are presented with food with great color and variety. You are anticipating to look forward to some delectable dishes with a visual appeal put together by the the artistan himself.

The TEMPURA squid with green pepper with the hint of wasabi is sumptuously crunchy And the squid not elastic but pleasingly chewy.
Chef Duc has the reputation of giving all his cooking creations a unique style, which makes us wonder is the plate a refection of his life. Making it life in a plate?

Well the next entrée the seared Tuna with mango salsa is his signature dish of Salsahsimi. No wonder why Mango rooms has a following for the taste of the tuna is fresh slicing in over a bed of mango salsa mixture of onions, red & green jalapenos, mango over banana leaf making each morsel delectably pleasing.
The taste lingers again and again in your taste buds as fireworks in display inside your mouth adding the hint of mango purée..

The green beans and the pickled carrots and papaya garnish are added colors in this masterpiece.

The dessert is the chocolate and fruit wrapped in wonton skin with coconut sauce. Makes a befitting finale as the Crunchy desserts washes away your palate with a chocolaty & coco nutty goodness.

This unique culinary event is a reflective of the eclectic and innovative taste that is now present in Vietnam. Fusion cuisine is becoming a norm.