Grilled lemongrass pork chop brushed with a shallot and anise glaze and drizzled with scallion oil, served with fried egg, white rice, pickled carrots, daikon, chilli sauce and nuoc cham sauce.

A grilled lemongrass chicken leg brushed with an orange cinnamon glaze with fried egg, white rice, pickled carrots, daikon, chilli sauce and nuoc cham sauce.

A coconut and turmeric omelete filled with beans, onions, bean sprouts, mushrooms, shrimp and pork. Chef’s Recommendation: Cut the crepe into pieces, wrap it in lettuce and herbs then dip it in our nuoc cham sauce.