One of the restaurants that are part of the complex in Allenby Gardens, Destination Saigon fittingly specialises in serving Vietnamese cuisine. Service was quite efficient with our dishes not taking long to arrive after we placed our order.
The broth of their Signature Beef Pho had the degree of spiced flavour we expected and the slices of rare beef and brisket were tender. We also liked that the rice noodles were cooked al dente. Asian herbs, hoisin sauce and chilli sauce were provided to add extra elements of flavour to the dish but be careful with the chilli sauce as it packed a potent fiery punch.
Signature Beef Pho (Photographed by Jonathan Phoon)
We liked that the lemongrass beef we chose for the Vermicelli Bowl had sufficient lemongrass flavour to make eating it a satisfying experience. The various vegetables and rice vermicelli noodles added an element of freshness and roasted peanuts helped to provide some crunch. The Noc Chum sauce used to dress the dish was not too watery and had a good amount of tanginess.
Lemongrass Beef Vermicelli Bowl (Photographed by Jonathan Phoon)
Their Caramelised Ginger Chicken with Steam Rice is one of a range of dishes suitable for a single diner, consisting of a smaller portion of one of their main dishes accompanied with rice. The chicken was tender with sufficient ginger to give the dish its distinctive gingery flavour. In addition to rice, the dish also came with tomato, pickled vegetables and chicken soup to make it a complete meal by itself.
Caramelised Ginger Chicken with Steam Rice (Photographed by Jonathan Phoon)
Another dish suitable for a single diner is the Stir-fry Lemongrass Chicken with Steam Rice. While the pieces of chicken were not as tender as the Caramelised Ginger Chicken, it was still enjoyable to eat with the various vegetables still having a bit of bite. The sauce the ingredients were tossed in had enough lemongrass flavour to make the dish well deserved of its name.
Stir-fry Lemongrass Chicken with Steam Rice (Photographed by Jonathan Phoon)
We also tried a couple of dishes that we usually enjoy in Malaysian and Singaporean restaurants. The first dish was Laksa. The chicken that we chose for our Laksa was cooked just right and the pieces of tofu did a good job in picking up the flavour of the broth. The Laksa broth notably had a bit of a sweet flavour and did not have the rich, creamy coconut taste of the laksa that we like.
Laksa (Photographed by Jonathan Phoon)
The second dish was Crispy Noodles. The seafood option that we chose had seafood that was fresh and the sauce they were cooked in added a delectable savoury flavour to the dish. There was a generous amount of crispy noodles to provide contrast, which was at is best when mixed into the sauce before eating it. We thought the amount of crispy noodles was too generous and the sauce a little too salty.
Crispy Noodles (Photographed by Jonathan Phoon)
Great as a snack or to sate your appetite while waiting for your main dishes, the black fungus included in the filling of the Pork Spring Rolls gave them a bit of a chewy texture. The spring rolls were also fried sufficiently to give them a lovely golden brown colour and crispiness. Accompanying the spring rolls was a dipping sauce that tasted similar to the Noc Chum sauce that came with their Vermicelli Noodles.
Pork Spring Rolls (Photographed by Jonathan Phoon)
Coming in a serving of five, the flesh of their Fried Chicken Wings was juicy and contrasted nicely by the crisp coating. The process of marinating the chicken wings in a garlic and soy sauce was what gave the dish its delectable umami flavour. The flesh that can be bitten off the wing tips was particularly tasty.
Fried Chicken Wings (Photographed by Jonathan Phoon)
The white décor of the restaurant gave it a bright and clean feel. Parking is not a problem as the complex the restaurant is located in provides convenient off-street parking. We got a discount off our total bill by booking our table on EatClub.