• Sheraton Colombo brings Vietnamese flavours to Colombo Kitchen with phở, bánh mì, regional mains and sweet finishes.

Vietnamese food has a particular lightness to it. Fresh herbs, bright acidity and broths with layers of flavour play a major role, while even richer dishes tend to retain a sense of balance. For diners more accustomed to the heavier flavours of South and Southeast Asian cooking, this makes Vietnamese cuisine an interesting change of pace.

Sheraton Colombo’s The Soul of Viet Nam, running at Colombo Kitchen from 11 to 20 September, offers Colombo diners an introduction to some of these flavours, with visiting Chefs Yen and Dat from Marriott Resort Danang, Non Nuoc Beach Villas joining the hotel’s culinary team.

Presented in collaboration with the Embassy of Viet Nam in Sri Lanka and supported by Vietnam Airlines, the promotion arrives at an apt moment, with direct air connectivity between Sri Lanka and Viet Nam creating greater opportunities for travel between the two countries.

A taste of the streets

Some of the most enjoyable elements of The Soul of Viet Nam are its live stations, which bring a little more interaction to the experience.

There is a bánh mì station where diners have the iconic Vietnamese sandwich assembled fresh, alongside a summer roll station. The latter is particularly well suited to the character of Vietnamese food, bringing together fresh ingredients in a simple format where texture and freshness take precedence.

The phở station is another welcome addition. Few dishes are as closely associated internationally with Vietnamese cuisine as phở, and having bowls assembled to order allows diners to personalise them while enjoying the broth fresh and hot.

Together, these stations form the strongest introduction to the promotion. They are also useful for diners relatively unfamiliar with Vietnamese cuisine, offering accessible entry points before moving on to the mains.

Keeping things focused

The Vietnamese main course selection is relatively concise. Among the dishes featured are Hanoi-style turmeric fish, lemongrass chilli chicken, tamarind-glazed crab, stir-fried glass noodles with crab, and seafood fried rice.

There is enough here to sample several different proteins and preparations, although a broader selection would have allowed the promotion to explore more of the regional diversity highlighted in its premise. Colombo Kitchen continues to operate its wider international buffet alongside the Vietnamese offering, so The Soul of Viet Nam functions more as a focused showcase within the larger buffet than a complete takeover of the restaurant.

Of the mains, the Hanoi-style turmeric fish is one of the more interesting inclusions, particularly because it moves away from some of the Vietnamese dishes already familiar to international diners. The seafood dishes similarly add some variety, while the lemongrass chilli chicken provides a straightforward option for those looking for familiar flavours.

Across the selection, the cooking is pleasant and approachable. The flavours are generally restrained rather than assertive, and there were moments where a little more intensity would have helped individual dishes leave a stronger impression. Vietnamese cooking often depends on the interplay between herbs, acidity, sweetness, heat and savouriness, and a stronger expression of some of these elements would have given the experience greater character.

Ending on a sweet note

Dessert proved to be one of the more enjoyable parts of the evening. Among the Vietnamese additions were a layered coconut cake and Queen’s pudding, both of which were well executed and provided a satisfying end to the meal.

The layered coconut cake in particular worked well, with coconut lending itself naturally to a dessert that was rich without becoming overwhelming. Alongside the live stations, the desserts were among the stronger parts of the promotion.

A wider selection of lesser-known dishes, or even more context around the dishes being served, would have helped turn dinner into a deeper exploration of Vietnamese food.

An introduction to Viet Nam

The Soul of Viet Nam works well as an introduction to Vietnamese cuisine rather than an exhaustive journey. There is plenty to enjoy, particularly at the live stations and dessert counter, and the presence of visiting Vietnamese chefs gives the promotion a welcome connection to the cuisine it celebrates. The broader Colombo Kitchen buffet also means diners are not limited to the Vietnamese selection, making for a substantial dinner overall.

As Sri Lanka and Viet Nam become increasingly connected through travel, there is also value in seeing Vietnamese food given a dedicated platform in Colombo. The Soul of Viet Nam opens that conversation pleasantly, even if it leaves plenty more of the country’s food culture waiting to be explored.

The Soul of Viet Nam is on at Colombo Kitchen, Sheraton Colombo, from 11 to 20 September, from 7 p.m. to 10.30 p.m. The buffet is priced at Rs 8,888 nett per person, with savings of up to 30% available on selected cards.