A lovely union between Tiong Bahru Bakery’s freshly baked baguette and Nonette’s house-made charcuterie; the #21 Đặc Biệt | Chef Special ($12) delivered the all-familiar flavours of the classic Viet-style sarnie. Stuffed with cha lua (Vietnamese ham), thit xa xiu (roasted pork loin), jambon thit nguoi (steamed pork belly), ruoc cha bong (pork floss), soy, chicken liver and shallot pate, daikon, pickled carrots, cucumbers, fresh chillies, and coriander; the combination was surprisingly light. The Vietnamese cold cuts were lean as well as tender. And their savoury pate which they have made in house tied it all together.