We were invited to have lunch at Aquaknox Restaurant last May 22, 2011. I’ve actually been here before and I noticed that it had changed quite a bit from the last time I visited.
For starters, the interiors now have a more Vietnamese theme. The tables are set up in such a way that it strikes one as more of a family restaurant. I remember it as a dark and ultra-modern bar-like place.
We were served complimentary bowls of prawn crackers while we waited for the food to come out.
Shortly after we were served Goi Cuon (P100, pictured above) which are fresh spring rolls filled with lettuce, lots of glass noodles, and a sliver each of steamed pork and shrimp. It came with peanut sauce on the side. Goi Cuon is ideal if you’re trying to lose weight like I am since it’s fresh, natural, and totally non-greasy. There’s not much taste without the sauce though so if you are allergic to peanuts like my husband is you might not enjoy it as much.
Next up was Chao Tom (P160, pictured above), prawn balls wrapped around a sugar cane stick with lettuce and glass noodles. I’m allergic to shrimp but I just had to try it. I was instructed to remove the stick of sugar cane first then eat the prawn ball wrapped in lettuce and glass noodles drizzled with the vinegar-based sauce. Too complicated for me so I just detached the prawn from the stick, dipped it in sauce, and ate it. Yummy! Very juicy and flavorful. 😀
Canh Ga Chien Voi Toi (P150, pictured above) are good old chicken lollipops served with vinegar-based sauce. I’m hard to please when it comes to chicken because it’s the meat that I like least but these were really crunchy and tasty. Yum!
Goi Buoi Voi Tom Nuong (P150, pictured above) or simply Pomelo Salad, is made up of shredded cabbage, carrots, cucumbers, and then topped with grilled shrimps, crispy shallots, and chopped peanuts with vinegar-based dressing. Pomelo wedges surround the salad. I found it quite refreshing. 🙂
We were also served Xoi, also known as Vietnamese Sticky Rice Plate. It’s basically sticky rice, the sort you use in kakanin or native Philippine rice cakes topped with your choice of viand. I loved Thit Heo Nuong voi Gao Nep (P160, pictured above) or grilled pork belly on top of sticky rice. Sinfully good! The sticky rice is quite heavy though so I just had a couple of spoonfuls.
The pièce de résistance was the Cua Rang Moui Toi or Chef Danny’s Garlicky Crab. The cost of the dish would depend on the market price of the crab. I loved that I didn’t have to do anything like shell it or whatever because the crab meat was already shredded on the plate and drizzled with lots of butter and garlic. You just have to pick up what you want to eat with a serving spoon. It’s soooo good.
I found all the dishes to be quite reasonably priced because with the exception of the crab, everything was actually below P200.
800 Arnaiz Avenue (formerly Pasay Road),
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