Cuc Gach Quan

Fresh fruit juices at "Cuc Gach Quan" come prettily presented in tall glass bottles with rolled up leaves as a stopper.
Their green-hued "Golden Apple" is what I know as "buah longlong" and is very tart but easily balanced out with the warm sweetness of the amber-toned natural honey served on the side. I am partial to the passionfruit myself and liked it with plenty of said honey as well.

It doesn't look terribly exciting but this was my favourite dish at this restaurant.
The pristine looking rolls are actually steamed shaven sheets of succulent bamboo shoot. Wrapped within each is a bit of pork. I found this very tasty dipped in the chilli-flecked fish sauce.

Got dinner rolling at this rather fancy restaurant (I spotted more expats than locals here) with some spring rolls, both fresh and fried, plus a lovely, gently-seasoned banana flower and chicken salad.
I just wish this restaurant wasn't so "romantic" or "energy-saving" (a.k.a. dim). A couple of us were practically eating in darkness 😂