Garden barbecue experience to remember

At one with nature: Fresh air and beautiful views attract diners out of doors at Organic Restaurant. — VNS Photos Khieu Thanh Ha Cooked to perfection: A selection of food is prepared to order on the outdoor barbecue.  Organic Restaurant Add: Tap Ninh Hamlet, Gia Van Commune, Gia Vien District, Ninh Binh Province Website: emeraldaresort.com Tel: (030) 36583 333 Price: from VND160,000 for food and VND40,000 for a drink Hour: 6.30am-10pm Comment: Outdoor seating and delicious creamy desserts.

Barbecue food beside the pool at a rural resort in Ninh Binh Province, about 90km south of Ha Noi, proves to be a sublime experience, reports Thanh Ha.

Since I was small I have dreamt of a day when I would enjoy a barbecue party in a garden next to a swimming pool.

In movies, such scenes always made me feel warm and happy.

I finally experienced it for myself at the Organic Restaurant of the Emeralda Resort and Spa in Ninh Binh Province, some 90km south of Ha Noi.

The rural restaurant was located in a small, Vietnamese-style building with leaf-covered roofs, many doors and large windows.

Although there was also an in-door section, I of course chose a seat outside with a view of both the swimming pool and the garden after queuing up for my food.

It was a big party so I had to wait a little while before eating. I took the opportunity to have a look around and found it difficult to decide what to pick up first.

The managers of the newly opened Emeralda resort invited experienced chef Pham Van Truong to take charge of their kitchen.

The Hanoian native, who has been working in this sector for about 15 years, made cooking seem like an art.

I found myself going around and around the food tables just to take pictures instead of thinking what to eat.

Traditional barbecued meats formed the bulk of the offerings, including beef, pork, chicken, shrimps, squids and fish.

But here Truong asked his staff to decorate the food so beautifully that at first I dared not disrupt the arrangement by taking a piece.

Instead, I poured myself a small bowl of asparagus and crab meat soup.

It was hot, light and sweet. Most importantly, the green asparagus, long recognised for its medicinal properties, was an unusual and welcome addition to typical barbecue fare.

Even just the sight of the asparagus cast a positive glow over the party in comparison with other restaurants.

The beauty of the decoration and the great smell of the food made me feel more hungry and I returned to my seat with a very full plate.

Marinated: Squid in banana petals are an example of the presentation skills of the restaurant's chefs.  Wide choice: Different kinds of meat and seafood to suit customers' tastes are on offer.

I was especially excited about the shrimp wrapped in Australian beef, which Truong said was rib-eye steak sliced thin and marinated with spices.

It was a perfect combination of two kinds of food, because I could taste both sets of flavours in just one bite.

I would also suggest another rolled dish: enoki mushrooms wrapped in chicken, which looked like a bunch of flowers.

My third choice was the squid marinated with onion, garlic, lemon grass, chilli, pepper, salt, chicken fat and Korean paprika powder. The mixture of so many ingredients gave the dish a delightful aroma.

At the barbecue I also enjoyed a great range of salads.

The traditional fresh spring rolls and vegetables mixed with fruit were among my favourites.

After a large portion of meat, the vegetables made me feel healthy and balanced and could begin to think about the creamy desserts I had glimpsed in the corner of the restaurant.

I took pieces of cheese cake, tiramisu and cream brulee and all three were perfectly delicious.

After the wonderful dessert I could not pick the best dish of the day, simply because everything was great and priced at VND620,000++ (US$30++), including free flow soft drinks and house wine.

And because it was a restaurant in the garden next to the swimming pool. — VNS