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2019-07-27
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Third time here and the good news is Chef Que brought in a new manager that used to work for him. And what a world of difference from service perspective !!! Vicky was attentive, friendly and helpful. Menu had a few new dishes. And we tried a couple of them:Managatsuo (White pomfret) tartare - fish was tender and I liked the crispy fish skin that added texture to the dish. The dressing was refreshing and complex. Not your run of the mill fish sauce dressing. Tiger prawns green papaya salad - gr
Menu had a few new dishes. And we tried a couple of them:
Managatsuo (White pomfret) tartare - fish was tender and I liked the crispy fish skin that added texture to the dish. The dressing was refreshing and complex. Not your run of the mill fish sauce dressing.
Tiger prawns green papaya salad - great salad with again unique dressing that was just yummy. Shrimp was not overcooked.
Rest of the dishes were repeats and they were just as delicious. Loved the spring roll (crispy and not oily). Both the fried chicken and the grilled chicken were juicy, tender and tasty. The tacos skin was soft and the topping was true to bahn mi with pickled veggies. Cauliflower and pork floss went well together !! It gave the cauliflower extra layer of savory flavor. The beef brisket noodles was average. Meat was tender but I think it needed a bit more seasoning. It tasted kind of blend when mixed with the rice noodles.
Ice cream at the end was surprisingly “exceptional”. Didn’t ordered last few visits because I ordered too much food. They were all unique with a twist of texture by adding different elements to them. I fully appreciate the efforts and the creativity !
Ordered all three flavors to share amongst six of us. Loved the silky smooth banana panna cotta beneath the salted caramel ice cream (indeed salted). The pandan ice cream had intense pandan flavor. Loved the sticky rice honeycomb cake and the crispy puffed rice and basil meringues toppings. The sweet corn ice cream was true to its name and it was like having a corn on the cob without the cob .... the coconut mochi and the crispy tapioca chip added extra touch to the already very creamy ice cream !
Worth mentioning the new cocktails as well. A friend ordered the “Mekong Mary”. Never thought garlic and a dash of fish sauce would go well with vodka ..... 👍 I had a sip and loved it.
Service : Excellent
Ambience: Good
张贴
