Fusion of Chinese Techniques and Vietnamese Ingredients

The restaurant's most captivating feature is its "fusion of Chinese techniques and Vietnamese ingredients." The chef expertly blends the delicate knife skills and heat control of Chinese cuisine with the unique spices and fresh seafood of Vietnam. Dishes like roast pork flavored with star anise and Sichuan peppercorns are paired with crisp local herbs and rice paper, while steamed fish with Vietnamese lemongrass and fish sauce retain the light and elegant flavors of Chinese cuisine while infusing it with the fresh aromas of the tropics. Each dish is presented with ingenious plating: porcelain, bamboo, and slate are juxtaposed, embracing tradition and modernity. The wine list is also exceptional, featuring imported reds and whites, as well as signature cocktails infused with Vietnamese coffee, lemongrass, coconut, and other elements, completing the dining experience.