Vietnamese Week, oneNINEone restaurant: 3 – 12 September

I enjoying visiting the oneNINEone restaurant in the Rosebank’s Hyatt Regency, as the food is always so great and the staff friendly. I must say, I don’t go as often as I would like, it is partly because I live in Fourways and partly because it is a treat, so suits special occasions than every day dining…but maybe I have the wrong perception.

I was very excited to hear that they would be offering a Vietnamese food promotion from the 3rd – 12th September. The menu sounds amazing and I have already booked my table for the 9th September! So will be sure to share what I eat on Instagram.

Vietnamese Food Promotion

I’m sure you are also wondering how did this week of Vietnamese food at oneNINEone come about. So, the Hyatt Regency Johannesburg is collaborating with its sister hotel, the Grand Hyatt Dubai. Two top chefs from Wox, the Asian restaurant in Dubai, Ma-khi Tan and Duong Bao Son, will be showcasing Vietnamese cuisine in the oneNINEone restaurant.

Chef Shaniel Dinna, who heads up oneNINEone, says the Vietnamese Week is extremely exciting as he and his staff will have the opportunity to work with two of the best Asian chefs in the Hyatt Group. “People can expect dishes that are not ‘predictable’ Vietnamese food, – but rather dishes that are eaten daily by people in Vietnam.”

On the two Saturday nights, 5th and 12th September, there will be a Vietnamese buffet – which better reflects how Vietnamese people eat; tasting from many dishes rather than the conventional three-course dining etiquette of the west.

“All the dishes, sauces, pastes, dips and condiments will be made from scratch by our visiting chefs,” says Dinna. “All I can say is that the week promises authentic Vietnamese food of the highest quality.”

Just be sure to book in advance, so you don’t loose out on the opportunity to try this incredible Vietnamese food!

Vietnamese Cuisine 

If you’re craving contrasting flavours, varied textures and exotic ingredients, think no further than Vietnamese. Relying on herbs such as lemongrass, coriander and basil, crunchy fresh vegetables and fruit, very little use of oil, the treatment of meat as a side dish rather than a main event, Vietnamese cuisine is widely regarded as being among the healthiest worldwide.

The key ingredients used in Vietnamese cooking are very similar to its closest neighbours, Thailand and Cambodia; yet Vietnamese cooking has a distinct style all of its own. It tends to be less spicy, lighter, fragrant and fresh. Meals are leisurely affairs, with many shared dishes served all at once. Add to that clean, balanced flavours and the liberal use of aromatic flavours, it’s a feast for the senses.

Seasoning is at the heart of this regional difference in character, with nuoc mam, a local fish sauce, used instead of soy sauce. And nuoc mam sauce, made with fresh chillies, garlic, sugar and lime, is served as an accompaniment to virtually everything. Diners can expect the infamous crispy Vietnamese spring rolls, nem hai san, as a starter option and wok-fried prawns with tamarind sauce or the five spice stir-fried beef for main course. Dessert is a true testament to the exoticism of Vietnam with coconut and mango being firm favourites.

Traditional Vietnamese cuisine is far from homogenous though, with the southern style defined by “green” aromas (an abundance of vegetables, fruits and fish); the central region boasting distinctive strong, bold flavours and the north, defined by its recognisable Chinese character.

Vietnamese Food Promotion at Hyatt Regency Johannesburg, image supplied by the Hyatt

Vietnamese Food Promotion at Hyatt Regency Johannesburg, image supplied by the Hyatt

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