Clean, fresh, and simple dishes have been the hallmark of this popular restaurant since it opened 12 years ago. Chef Thang Nguyen has been at the helm in the kitchen for the past 8 years, and the menu changes very little. There are two chic, cheerful rooms, usually crowded with a faithful clientele. If you don't know your bo xao cay ngot (spicy beef) from your nom du du (green papaya salad), the helpful staff willingly gives advice. The restaurant is licensed, but you can bring your own bottled wine (no beer or spirits) for a corkage charge of A$6 (US$5.40/£2.70) per bottle. The restaurant also does takeout.
- © Frommer's 2013
- Recommended 2010