ROASTED OSTRICH: Defeather and clean the ostrich. Place in a large container with a mixture of red wine, water, salt, pepper, garlic and sugar and let it marinate for 26 hours. Cut off it’s neck and wings and put aside. Rub and stuff the bird with garlic, herbs, basil, thyme, oregano and a secret Quan Ut Ut ingredient. Put the bird in the BBQ pit and smoke for 2 hours with jackfruit wood. After, pour more wine inside the tray with the ostrich and add onions, carrots, water, BBQ power and thyme. Finally, put a towel on the ostrich and cover it with foil. Place in the BBQ pit for 16 hours at 105C degrees. Take the cooked bird out and hand shred the meat for serving. Serve 200grams of shredded meat on a platter with house cornbread, pink coleslaw and mashed potatoes with the au jus gravy.

AU JUS GRAVY: Separate the fat from the Ostrich juices by putting the liquid in the fridge to cool and then skimming the fat layer, leaving the collagen and broth. Make a roux by adding oil to a pot and sautéing onions and flour together. Add the ostrich broth and mix slowly. Add flour until the mixture becomes thick.

GIANT DEVILED EGGS: Boil the giant egg in 1.5 hours, then take it out of the pot and let it cool in a bowl of cold water for 15 mins. Remove the egg shell and cut it into two. Scoop out the yolk and put it in a bowl with pepper, cayenne, salt, paprika, and minced pickles (cucumber and jalapeno), mayo and bacon. Put the filling in a plastic bag and squeeze it in the egg white. Top with bacon and jalapeno.

GIANT BUFFALO WINGS: Boil wings for 20 min then remove remaining feathers. Place wings in a fryer for 16 - 18mins until golden brown. Place the cooked wings in a big bowl with buffalo sauce. Garnish the wings with coriander and serve with blue cheese.

PRICE: Whole Ostrich - 12,600,000 VND/545.00 USD | Whole Egg - 500,000 VND/$21.63 USD | Roasted Ostrich Platter with house sides - 100,000 VND/ 4.33 USD