Not specified in transcript — Review by FUNG BROS.
Not specified, Vietnam — Vietnamese
The reviewer celebrates the authentic Vietnamese funk and umami-forward flavors of this restaurant's dishes. Highlights include perfectly cooked prawns, creative pickled clams with homemade lemongrass-infused olive oil, and meaty cobia fish, all showcasing the chef's commitment to house-made ingredients and bold flavors.
What was great: The funk and umami flavors from the fish sauce, the half-set prawns cooked at 54 degrees, the pickled clams with lemongrass-infused olive oil, the meaty cobia fish, and the house-made pickling and infused oils
What could improve: Nothing mentioned
The Dishes
This Vietnamese restaurant showcases bold, umami-driven dishes that celebrate the essence of Vietnamese cuisine. The prawns are cooked sous-vide style at 54 degrees, resulting in a half-set texture that pairs beautifully with mum, the Vietnamese anchovy base that brings the funk and depth that defines authentic Vietnamese cooking. The clams are presented in a pickled preparation with a distinct European influence, drawing inspiration from pickled octopus but executed with Vietnamese sensibilities. The standout component is the house-made lemongrass-infused olive oil, which the chefs prepare themselves rather than purchasing pre-made versions. The cobia fish, a meaty and relaxed white fish, arrives with mum and represents a showcase for the shrimp's star quality, though the fish itself is impressive in its own right.
The Experience
The atmosphere appears to be a casual, chef-forward establishment where the focus is on quality ingredients and technique. The chef is engaged and enthusiastic about explaining the cooking methods and ingredient choices, sharing insights about sous-vide cooking temperatures and house-made preparations. The energy is relaxed and educational, with the chef taking time to explain flavor profiles and technique.
Value and Pricing
Pricing is not explicitly mentioned in the transcript.
Notable Moments
Man, you cannot have a Vietnamese restaurant without have having the funk, right?
They infused it, man. They make it themselves. We make our own pickling.
The Verdict
This Vietnamese restaurant delivers an authentic, umami-forward dining experience that celebrates the funk and depth of traditional Vietnamese flavors while incorporating refined cooking techniques like sous-vide and house-made infusions. It's ideal for adventurous diners who appreciate bold flavors and understand the importance of fish sauce and umami in Vietnamese cuisine.