asialife HCMC 1 - AsiaLIFE Magazine

The Snap CaféA kid-friendly cafe that caters to adults, too.By M. Khan. Photos by Fred Wissink.It’s got to be tough to beknown as “that kids café”—despite an extensive eveningmenu and a plethora of eventsthat do not cater to children.But shaking off that image asa kid-friendly place is perhapsThe Snap Cafe’s greatest challengeat this point.The café was started by DanSalter in late 2009 as he waslooking for a family-friendlyeatery and none was reallyaround—at least not as heenvisioned it. The former engineercum entrepreneur withinvestments in real estate wentabout building the café himselffrom scratch. Today the rusticcafé (which reminded me ofbeing in Africa with his highthatched bamboo ceilings,alfresco dining and longpicnic tables plus sofa lounges)exudes warmth—and a placewhere kids and adults can feelat home.The menu too has seen anevolution. Salter, who loves tocook, initially wanted a basicEuropean style menu, homecooking, but soon realised thatas the clientele expanded andreflected the various nationalities,the menu had to, too.Today he serves up an eclecticmix of the staples: the popularburger (140,000 VND), sausagesand mash (in vegetarian too,both at 140,000 VND), variouspastas (120,000 VND) and, thegreen curry chicken (130,000VND) and Pad Thai curry(130,000 VND) to name a few oftheir mains.The weekend brunch is a festivetime and the menu consistsof the usual suspects: a bigbreakfast can be had (The FullMonty at 120,000 VND) or youcan make your own; blueberrypancakes go for 70,000 VND.Other food items include sandwiches(the roast beef deservesa special mention at 80,000VND), soups and salads and,you guessed it, a kid’s menutoo. A special mention shouldbe made of the wines they sellby the carafe (lighter on pocketand head next morning) andthe dips and nibbles platter(70,000 VND).The Snap Café’s lusciousspace works in its favour, notjust as an eatery and play area,but for the several events theyhost—be it movie nights, TVscreenings of shows or majorsporting events, to privateparties. The generous spacecreates an intimate yet relaxedambience. The café is alsohome to several outlets whichwill welcome new additions inthe new year: thus far there’sa furniture outlet, a jewellerystore and Oasis Deli which hasa cold cut and cheese platteron the café’s menu too (130,000and 140,000 VND, respectively).Both Salter and ShawnBader, the manager, haveambitious plans for the spaceand café—expansion beingbig on the cards, especiallyfor the menu. They hope toinclude weekly menu specials,and branch out into differentinternational cuisines, Indianbeing one example. And witha creative chef at the helm, itseems possible—and the kidswill be alright too.The Snap Cafe32 Tran Ngoc DienThao Dien, District2Open 8 am to 11 pmHai LuaHai Lua translates as “hick”in English and the alfrescorestaurant on Ngo Van Nam inDistrict 1 prepares traditionalVietnamese delicacies in thesame rustic manner as thosewho reside in the countryside.With a history spanning morethan a decade from humblebeginnings on nearby Ly TuTrong, Hai Lua is a HCM Cityinstitution and has a reputationfor serving quality local fare—especially seafood. Pluckedlive from large tanks, the vastselection of marine life is as freshas can be.The new location—openedAn open-air Vietnamese restaurant serving country-stylecuisine. By Beth Young. Photos by Huynh Ho Quang.since last Tet—backs onto thenew Saigon Square and sportsan open kitchen at the forefront.Here, patrons can request adish (made easier for foreignerswith pictures and an attachedEnglish description), which isthen cooked straightaway in fullview. And judging by the mostlyVietnamese crowd, the chefs’prowess behind the wok can becommended.Adventurous eaters canchallenge their palates withsemi-hatched duck eggs (10,000VND each), field mice orstewed goat penis with Chinesemedicine (630,000 VND perserve). Otherwise, the slightlypeppery squid steamed withginger (125,000 VND) is a greatplace to start. Kept hot atop aburner, the muc, as its known inVietnamese, is tender and tangy.The Thai hotpot (205,000VND) is another main worthsampling. Absolutely burstingwith seafood—octopus,prawns, clams—plus strawmushrooms and morning glory,the spicy broth is seasoned withlemongrass. And sea cucumbermakes an interesting, yet not sotasty, addition.A definite must-try is thegrouper with soybean jam (pricesset at market rate). With mouthwide-open and sharp teeth ondisplay, the fish is a macabresight but the soft flesh that fallsfrom its bones is delicious. Mixedwith the sweet sauce, nuttysoybeans and vermicelli that sitson top, a visit to Hai Lua wouldbe remiss without ordering atleast one to share.With options like this Hai Luagives an authentic Vietnamesedining experience and a slice ofcountry life within the city’s core.10 Ngo Van Nam, District 1Tel: 3823 0306Open 10 am to 11 pm52 asialife HCMC asialife HCMC 53