La Petite Camille: Vietnamese Fill

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Who’s Camille? Beats me. Might be the French inspiration of the place, after all La Petite Camille (Greenbelt 5) specializes in Vietnamese-French fusion, and not cupcakes as the name might suggest.

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Sure the place is flooded with yellow and white furniture, a pleasant and proper domicile for those little Camilles, but the food is more of Vietnamese and where the heck is the French?!? Well as far as what we ordered, yep, it’s really Vietnam all over. No forks needed, just chopsticks (or hands) please.

I still question the French part, but with a fill of Vietnamese noodles, I had no time to process gastronomic fusion, nomenclature and whatnot and just had to dig in when the food came—or is it stab in?

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It’s funny how the appetizer, the Fresh Spring Rolls, came in last. The French influence is apparently absent in terms of the order of food service because they massively screwed up and served everything in reverse. Merde, eh?

Back to the Fresh Spring Rolls, because they came in last, we were already filled with the main dish noodles, and to spy more rice noodles popping from these carefully wrapped rolls was not too enticing. Still, with the hoisin sauce the rolls were made bearable. But having to shove that large a roll, when I was already full, was quite the challenge! If only they served that first, I’d have something better to write about.

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The Salt and Pepper Cuttlefish was served somewhere in the middle. I needed a few chunks before finally narrowing down its taste; it’s similar to the shrimp balls we eat in Chinise restaurants. You know that taste, right? Those awesome prawn balls that burst with crunchiness on the outside. That breading plus soft cuttlefish in the inside is La Petite Camille’s version. The sauce—we can do without. Better off with calamansi and soy sauce instead.

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The Stir Fried Rice Noodles with Chicken does not look appetizing but is greatly more delectable 10x over its looks. On the blander side—which greatly favors the health conscious—it’s got vegetables, egg and succulent chunks of chicken. A hungry person can finish a serving, which is what my brother did. Goes well with that cuttlefish for thatprawn-y flavor on the side.

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Pad Thai with Prawns was the other noodle dish. With the same noodles and toppings (more or less), I had a difficult time differentiating the photo from the previous dish. Then I realized that this has a siding of nuts—which they graciously set aside rather than sprinkle on top!

Having requested a mildly spicy serving was a smart idea because I did not need a water fest so far from home. The Pad Thai is (expectedly) sweeter and more flavorsome than the Stir Fried noodles. While I adore Pad Thai, having the latter as comparison makes me go for the Stir Fried Rice Noodles. Think of it as a toned down version of Char Kway Teow. Not bad huh. Still, the Pad Thai is great and “al dente” and so French-approved.

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4 dishes and 2 diners—so it would be accurate to say that the meal came with a large bill! With no time (or money) for dessert, it was all right. The meal was ultimately filling and I remember the first bites of the noodles were interspersed with Mmmm and “I need to take a photo of this!” 

Still, if the appetizer came at its properly appointed time, I’d have been more satisfied and at ease. Imagine having Hoisin for dessert. Weird.

Or is that how they eat in France? Oui?

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