Eric @ericfoodreview

18-hours cooked pork belly. Vietnamese baguette, pork belly slices, pickled carrots & jicama, cucumber, mayo, coriander and sliced chili served with fried wonton skins.
The main highlight was the baguette, mayo and pork. The baguette was super crunchy. The mayo tasted like a creamy mayo with slightly spicy kick. The pork was superb. Super tender and melting in my mouth

It's drier than the first time I ate it, so I asked for extra sauce. It tasted like normal tofu. But, from my experiences I do learn that texture matters just as much as flavor. This tofu had superb texture. This time, silky would be understatement. Super soft and clean. To cover the bland taste, you definitely need the sauce. That's why I asked for more. It's sticky, sweet and very oniony. If I had to choose between this and their famous Samsui Chicken, I'd choose this without any doubt. I can get that kind of chicken somewhere else, but that silky tofu, nowhere.

Pho with australian sliced beef, Brisket and meatballs. I chose this one so i could taste all the toppings. The broth was rich and salty. The noddle was good, clear and bit chewy. Meatballs and brisket tasted so so but the sliced beef was a completely different story. Super tender, super soft, not chewy at all, and had natural sweetness to it. If you happen to come here, order the Pho Bo Tai (Pho with australian slice beef) and you're all good. The Lime Lemongrass had super strong ginger taste, I ain't gonna recommend it unless you're ginger holic. The Goi Cuon Tom (springroll) was good. Check my feed, I've already posted it. Compared to most vietnamese restaurant, this one is cheaper.

Shrimp summer roll served with peanut sauce. Huge sweet shrimp, lots vermicelli, mint leaves, carrot and juicy tuber/jicama (bangkoang). It tasted good, fresh, sweet, and earthy. The fermented peanut sauce, it really amplified the flavor, gave it a much more umami kick. I tried their goi cuon tom, bahn mi and pho. Everything were ridiculously good.

Before I tried it, I did ask lot of people bout this dish and most of them said it's overpriced. Ignoring their warning, I ordered one. Like I always told ya, trust nobody but your tongue. Yup, to sum it up, I'm such an ask-hole 😈
It's one of the tastiest things I've ever had. The coating was thin and crisp but the beef was almost raw. How could they do that, amazing perfect texture. They served it with a hot flaming kind of pan, so you can "cook" the katsu as you please. If you have balls to eat raw food, I'd suggest you NOT to use that. It's insanely good. The texture of the steak was so light, yet the flavors were so fragrant.
1 more thing. They also served it with 4 kinds of sauce : tonkatsu, garlic, soyu and sesame dressing. I'm not quite sure why they put three of them into 1 plate and separate the sesame dressing alone. Maybe the sesame one is for salad? Am I right? If I'm right then I'm gonna say "screw the rules!". Infused with the smooth creamy sesame-y taste made the already heavenly good katsu into the next level.

It's an unique interesting dish, where else you gonna find chicken rice in a glass like this. You know, sometimes when you eat salted egg kind of dish, you barely taste the salted egg, but not this one my friend. They really coat the chicken with the salted egg sauce. Strong taste of salted egg and it did kick the back of your tongue, in a good way though. It's definitely value for money.