泰國菜和越南菜是兩種長期在香港得不到足夠重視的菜式，兩者在香港都極為流行而且喜愛者眾，可能就是因為太流行了，街頭巷尾總有一家在附近，惡性競爭底下，大家都打價格戰，食物質素、服務和用料選材等等都被犧牲了。不過近年隨着多家主打精緻和講究的泰國菜和越南菜館冒起，這個情況開始改變。今天我們先談越南菜，維港薈酒店The Market自助餐將在10月5日至18日期間請來原籍越南的客席廚師吳翠生坐鎮，為自助餐提供越南美食，正是大啖越南美食的好時機！
透過這次合作，吳師傅把各種食材包括香葉、魚露、水藕芯、檳榔葉（和台灣朋友愛的檳榔不同）等等都從越南運來香港。
早前試食時筆者十分喜愛幾款從未見過的佳餚：燒檳榔葉牛肉卷帶有獨特如同紫蘇和薄荷混合的香氣，配牛肉吃能減去膩滯感覺；鑊仔煎薄餅是法式Crepe的越南變奏，用上多款海鮮配合香口薄餅爽脆可口；安南藕苗蝦沙律的水藕芯清鮮甜美，在沙律中輕易搶鏡成功；配合越南粉超濃牛湯吃的越南油炸鬼，吸滿了牛肉粉的湯汁，想起也流口水呢！
現今對自助餐的想法改變了不少，與其見到一些到處都有的美食，遇上不常見具特色的佳餚往往更開心。The Market的自助餐一向口碑和性價比都高，預早兩三星期訂位是平常事，我覺得單單為了這一系列越南菜而去也值得，其他就更是額外的bonus了。
The Market
地址：香港九龍尖沙咀東科學館道 17 號2樓
電話：3400 1388
（感謝Amy邀請）
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