Vietnamese cuisine

The chefs are Vietnamese and the food ingredients are strictly selected and imported from Viet Nam. To offer customers a savoury treat, the soup stock is prepared overnight with more than ten spices, so it is recommended to taste the soup before the noodles. There are two types of spring rolls, the fried one and the cold one. Both of them taste refreshing with no greasiness. Pork chops are just pork chops. It is the spices that give them a Vietnamese soul. Bun Rieu (Crab Noodle Soup) and Bun Ga Ri (Chicken Curry Noodle Soup) feature various side ingredients, including the Vietnamese specialty pig blood, which together make a bowl of multiple delicacies. Mixing fried spring rolls with rice noodles has been unimaginable, until there is the tasty Bun Cha Gio Tron (Rice Noodles Mixed with Spring Rolls). Bun Dau Man Tom (Vietnamese Platter) is a platter full of Vietnamese rice noodles, cha lua (Vietnamese sausage), tofu and cucumber. Enjoyed cold with shrimp paste, it will drive the summer sultriness away. With the made-to-order approach adopted, every diner is guaranteed to be able to eat fresh and safe.

Bun Ga Ri, Bun Rieu, Bun Cha Gio Tron, Bun Dau Man Tom, Goi Cuon, Cha Gio Tom Thit (Fried Spring Rolls), Com Suon Trung Op La (Rice with Pork Chop and Sunny-Side-Up Egg)