Start off with a glass of Iced Vietnamese Egg Coffee ($4.90), that was originated from the streets of Hanoi, for that boost of sweetness with a smooth velvety finish before diving in straight for the Spring Roll Platter ($19.90) that is an essential order for me whenever I am dining in a Vietnamese restaurant. The platter comes with an assortment of fresh spring rolls that are packed with prawns, mushroom and tofu, deep fried ones that contain seafood and mustard lettuce rolls with grilled beef. There are two accompanying different dips which you can alternate to your liking.

Pho is like the iconic national dish of Vietnam, and you can get various interpretations of it across the country and beyond. The broth is boiled for hours and each slurp has to deliver a soothing and soul-comforting feel, while packed with flavours. I had the Wagyu Beef Pho ($15.90) which comes with a bowl of rice noodles in the restaurant’s slow-cooked bone broth, fresh bean sprouts, cilantro, basil, cut red chillis and a side of hoisin sauce and sriracha to be added into the broth for flavouring. The protein comes from the slices of wagyu beef that are hanging like a blanket on a clothing line, which you give it a quick dip into the piping hot broth before eating it. The other pho that we have tried is the Spicy Tiger Prawn Pho Soup ($15.90) which comes in a thick rich broth that might get a little too heavy towards the end.

To accompany the pho, the Signature Hand Pulled Grilled Spring Chicken ($18.80) is an excellent choice as the chicken is well marinated and has been butterflied before going into the grill to ensure that it is evenly cooked. The chicken dish comes with fresh vegetables, paper rice and a spicy herb salt for you to make your own grilled chicken spring rolls.
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✨ Paper Rice Vietnamese Kitchen
📍 5 Changi Business Park Central 1, Changi City Point, Unit B1-26/27, Singapore 486038
🌐 https://paperrice.oddle.me/en_SG
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