Creativity and determination are the earmarks of Executive Sous Chef Song Young Nam’s career, as he masters the art of planning and executing all catered events, from meetings to weddings, in the tradition of the hotel's popular catering service throughout 20 years of hospitality.

“Customers love to be impressed in both taste and presentation, so our job is to make it happen and innovate every day,” said Nam. Throughout his journey, the talented chef has always been a guiding mentor for many aspiring culinary professionals of Sheraton Saigon.

Excite your families with this secret sauce. The gentle and aromatic spiciness of black pepper combined with the natural sweetness of simmered vegetables have lured guests for years at the hotel’s Saigon Café. This sauce can be paired with various seafood options from lobster and crab to clams and prawns.

Ingredients:

- Celery: 100gr

- Onion: 150gr

- Tomato: 80gr

- Cinnamon stick: 30gr

- Anise: 20gr

- Water: 1 litre

- Minced shallot: 200gr

- Minced garlic: 150gr

- Crushed black pepper: 230gr

- Chicken powder: 100gr

- Seasoning powder: 120gr

- Sugar: 80gr

- Oyster sauce: 300ml

- Cooking oil: 500gr

Preparation:

- Combine celery, onion, tomato, cinnamon stick, anise, and water in a steamer, and steam for two hours.

- Drain the mixture to collect the essence.

- In a pan, heat the cooking oil and fry the minced garlic and shallot until fragrant.

- Add crushed black pepper and stir-fry until the mixture starts to boil.

- Pour in the essence (from step two) and add the chicken powder, seasoning powder, sugar, and oyster sauce. Stir until the mixture boils.

- Taste the sauce and adjust seasoning if needed.

- Turn off the heat and the black pepper sauce is ready to be served.  VNS