{"id":1358,"date":"2020-06-23T13:54:05","date_gmt":"2020-06-23T13:54:05","guid":{"rendered":"https:\/\/graziamagazine.com\/me\/?post_type=articles&p=1358"},"modified":"2021-04-25T12:45:57","modified_gmt":"2021-04-25T12:45:57","slug":"the-stay-safe-supper-club-indochine","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/me\/articles\/the-stay-safe-supper-club-indochine\/","title":{"rendered":"The Stay-Safe Supper Club: Indochine"},"content":{"rendered":"

\"\"When you think of Indochine, you think: cool, edgy and ahead of the game. Well, when it comes to safety, they\u2019ve followed the exact same mantra.<\/p>\n

After the usual temperature checks and sanitiser on entry we\u2019re lead through the stunning Vietnamese-inspired decor to our table by staff wearing custom-made black face masks, with an understated embroidery that instantly makes you want to join their club.<\/p>\n

The bigger seating areas have been cleverly divided by a barely-there perspex and the hand sanitiser on each table comes in the most opulent decanter we\u2019ve seen. So far, so safe.<\/p>\n

The cutlery is brought over on a tray under an ultra-violet light, one that would show up any particles present on any of the tableware.<\/span>Then comes a showcase of next-level attention to detail: the cutlery is brought over on a tray under an ultra-violet light, one that would show up any particles present on any of the tableware.<\/span> And this process is carried out every time the cutlery is changed between courses and definitely adds a sense of comfort to the whole experience.\"\"AMOK CAMBODGIEN (STEAMED SEA BREAM IN BANANA LEAF),\u00a0SEA BREAM CARPACCIO, ESCARGOTS, VEGETABLE SUMMER ROLLS,\u00a0HANOI CRISPY CHICKEN (WITH LEMONGRASS CHILI PASTE)<\/span><\/p>\n

Onto the food, and it doesn\u2019t disappoint, especially if you like mind-blowing flavours: tangy sea bream carpaccio, the obligatory escargots smothered in garlic and herb butter and intricate vegetable summer rolls for starters, followed by Hanoi crispy chicken where you can add your own quantity of ginger, lemongrass paste and spices as you go, and steamed sea bream in banana leaf with coconut lemongrass custard for mains.<\/p>\n

But make sure to leave space for dessert, because every option looks like a winner.\u00a0After much discussion, we opted for the magnificent passionfruit tart, don\u2019t be misled by the name as this is a huge dessert served with a delicious mango sorbet, we also ordered the honeycomb and chocolate ganache, served with caramelised hazelnuts, mango coulis and a five-spice banana ice cream which is worthy of being a dessert in it\u2019s own right.<\/p>\n

The atmosphere at Indochine is much of its charm and the mix of R’n’B and Motown classics being played kept us as entertained as the beautifully prepared dishes.<\/span>The atmosphere at Indochine is much of its charm and the mix of R’n’B and Motown classics being played kept us as entertained as the beautifully prepared dishes.<\/span><\/p>\n

CALL NOW<\/span><\/a> or <\/em>BOOK HERE <\/a><\/span>Find Indochine at DIFC Gate Precinct Building 3, Level 2 – Dubai<\/em><\/p>\n

Photos: Instagram and supplied<\/em><\/p>\n","protected":false},"author":28819,"featured_media":1359,"template":"","format":"standard","categories":[225,293],"yoast_head":"\nThe Stay-Safe Supper Club: Indochine - Grazia Middle East<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/graziamagazine.com\/me\/articles\/the-stay-safe-supper-club-indochine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Stay-Safe Supper Club: Indochine\" \/>\n<meta property=\"og:description\" content=\"When you think of Indochine, you think: cool, edgy and ahead of the game. Well, when it comes to safety, they\u2019ve followed the exact same mantra. 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