My Tuesday passed by with memorable beautiful moments at the Teachers’ Day party. That was a day full of fragrant roses, hysterical laughter, lively music performances from my colleagues and the delicious food from Lang Viet restaurant.
Although, this was my second time joining this celebration for the Teachers’ Day, I still felt pretty excited and curious. The theme of the celebration this year was very sweet with the wooden boxes of flowers and pastel table cloths. I felt relaxed every time I caught sight of the beautiful petals. The combination of the flowers created a harmony and relaxation.
After some speeches, the food was served hot and quickly by Lang Viet restaurant. The appetizer consisted of French style spring rolls, shrimp salad and jambon rolls with grilled fish. The appetizer set was served on the small wooden table and the decoration was visually stunning.
The French style spring rolls tasted so delicious with the crunchy crust and the sweet buttery cheese filling. Each bite of the cheese rolls was tender and crusty, which left a strong impression on me. The salad used the special type of Vietnamese vegetables called “Bồn Bồn”, which had a crunchy and sour-sweet taste. The combination of that crunchy vegetable with the fresh big shrimps stimulated my taste. The creamy mayonnaise was polished on the jambon rolls with grilled fish to deepen the flavours.
Then we started to savour the main dish which was the roasted duck with honey and buns. The duck was quite tough but its skin was absolutely delicious and beautiful. All of the spices, especially sweet honey, were completely absorbed into the skin and the taste was unforgettable. I think it would be better if we drizzled some lemon juice on the roasted duck. The buns were so delicious that I could just eat them without the duck to savour the sweet taste of the buns.
Next was the fried shrimps with almonds. That was a great idea to sprinkle the almonds on the crust to make it more crunchy, beautiful and buttery. The rich nuttiness of the almonds enhanced the flavour of the fresh shrimp and created the crispy texture. The accompanied salad was a plus because it made me feel fresh after eating too much fried foods.
The bread and boiled beef thigh soup with green pepper were served hot, but they were not my favourite because the boiled beef thigh was too tough and the broth tasted quite salty. But anyway, it tasted better when I dipped the plain loaf of bread into the broth. The green pepper created a good taste for the soup.
The final dish was the Malaysian chicken rice. Inside the big chicken was the fried rice with many spices. The idea of hiding the rice inside the chicken was inspiration and stimulating. The fatness and sweetness from the chicken were absorbed into the rice, which created a distinctive taste. However, the skin of the chicken was so chewy that I gave up the chicken and just savoured the rice. The cabbage soup was served with salted eggs and it tasted quite good.
The dessert was a highlight of this party. It was the combination of flan and jelly. The crunchy and chewy texture of the jelly created a fresh taste. The sweet and fatty flavour of the flan inside the jelly made me feel so relaxed and pleased. The flan was smooth and had a luscious taste of egg, milk and coffee. It was a pity that there was only a small amount of dessert.
After the hearty lunch, we enjoyed some music performances and played some games. I totally fall in love with the party this year.