The BBQ Dry Pho was pretty tasty but what I enjoyed most was the accompanying sauce that was citrusy and refreshing, reminiscent of som tam!
Dishes here are affordably priced, so if healthy eating is your new year resolution for this year and you've yet to get started on it, pay them a visit before your resolution becomes obsolete in 3 months time 😂
Then comes the Fresh Summer Rolls, sliced in half and standing to attention (somewhat) in their silky white skin. Packed with crunchy, sweet greens, tofu skins, pickles and mixed herbs and roasted peanuts, they do taste a tad bland on its own, so dipped it in the accompanying sauce to amp up its flavours!
The Banh Mi is a handful to deal with, where this huge length (though cut in half) of crispy baguette is overstuffed with tofu, banna ham and an insane amount of vegetation with basil taking centre stage. Prepped extra serviettes.
The Oyster Mushroom Fritters were absolutely addictive and I can see it going hand in hand with a bottle of ice cold beer. Lightly battered and utterly crunchy, this mushroom fritters were in a big, tangled mess with an amazing seasoning that'll make you go 'do you mind if I finish this?' 👅
With an increase in awareness for clean eating and sustainable ecological/environmental solutions, many people have started to include plant based meat in their diet. As an award-winning Vietnamese casual dining restaurant, they use fresh and raw plant-based ingredients to recreate traditional Vietnamese food that is as tasty as the original.
Spices, herbs and aroma are the magical components in making a good pho. Brewed for at least 3 hours, their recipe uses 10 different fruits and vegetables to imbue a natural sweetness into the rich liquid broth. They also add 7 different spices to recreate the traditional balance and lightness of a Vietnamese pho broth. Talk about dedication man.
Started off my meal with The Premium Pho, where the slippery rice noodles absorbed every drop of essence from the rich, savoury broth. With no beef protein used, flavour is given through stir fried oyster mushrooms, spring onions and various leafy greens that may be pungent to some (cues coriander like scent). Thoroughly enjoyed this bowl of noodles!
Ended off my meal with the tangy and refreshing Lemon Yuzu which got high praises from the group. It scored points aesthetically, in the shape of a lemon perched above a bed of cacao crumble and yuzu jam. Breaking apart the lemon shell, you’d find lemon mousse that’s not too heavy on the palate. Definitely a must order here!
Moving onto the mains, I chose what could possibly be the most non-Japanese dish in a Japanese environment. The Black Pepper Chicken features grilled chicken thigh which was not dried out, lying innocently on a pool of black pepper sauce with broccolini on the side for some added fibre to counter the protein heavy dish. Savoury and delicious, this goes perfectly well with the bowl of rice on the side, making this a well balanced meal that I believe Health Promotion Board will approve 😂
Take your pick from their affordable 2 or 3 courses set lunches. I started off my meal with their Salmon Carpaccio - thick, fresh and pink slices of salmon were seated in a puddle of cucumber lime puree and yuzu dressing, with a shower of pea sprouts, white radish, micro herbs and chilli oil for boosted umami.
Their wings are a good dupe of McSpicy, where you sink your teeth into the crunchy batter to get to the steaming hot, tender meat inside. It’s really finger licking good and would go well with alcohol 🤪
The mains all go very nicely with their sweet, sprightly and refreshing Aperol Slushie which helps to wash things down.
Then came the star of the meal, the famous XXL pizza that they are renowned for. The pizza had elasticity in the middle and slightly charred bubbles on the edges, promising a satisfying crunch to the crust. Dressed in Salmon & Kale with Umami Sauce on 1 side, the kale may look somewhat wilted in the heat but it was crisp and buried under a snowfall of salmon chunks and dressing. The Burrata & Prosciutto is a fail safe option and needless to say, was pretty bomb.
The Roasted Cauliflower may not sound as tantalising as their other dishes but never judge a book by its cover. It’s unassuming outlook of a cauliflower with wisps of charred ends on its florets sitting innocently on a pool of sauce made from Sumac, Yoghurt, Tahini, Garlic, Honey, White Sesame, Majoram, Oregano, Thyme, Parsley will leave you going mm and ahhs.
