From the streets, to the stone bowl.

24-hour beef bone broth, rare brisket, banh pho rice noodles, Thai basil, lime.

Spicy lemongrass beef noodle soup from central Vietnam, pork knuckle, shrimp paste.

Char-grilled lemongrass pork in a crackling baguette, pâté, pickled daikon and carrot, cilantro.

Fresh rice paper rolls with poached prawn, vermicelli, mint, served with peanut-hoisin sauce.

Grilled pork patties and belly, cold rice noodles, herbs, nuoc cham dipping broth.

Broken rice with marinated grilled pork chop, egg cake, scallion oil, fish sauce.

Catfish braised in a clay pot with caramelized fish sauce, black pepper, chili.

Crispy pork and shrimp spring rolls, lettuce wraps, herbs, nuoc cham.

Sizzling turmeric crepe with pork belly, prawn, bean sprouts, fresh herbs.

Turmeric noodles, shrimp and pork, peanuts, sesame rice cracker, light broth.

Sizzling stone bowl of rice, seasoned vegetables, bulgogi, fried egg, gochujang.

Marinated ribeye grilled over charcoal, lettuce wraps, ssamjang, scallions.

Soy-and-pear marinated short ribs, charred over open flame, sesame rice.

Aged kimchi stew with pork belly, silken tofu, scallion, served bubbling hot.

Spicy soft tofu stew, seafood, cracked egg, short-grain rice on the side.

Sweet potato glass noodles tossed with beef, mushrooms, spinach, sesame.

Chewy rice cakes simmered in gochujang sauce with fish cake and scallions.

Crisp scallion and seafood pancake, soy-vinegar dipping sauce.

Thick-cut pork belly grilled tableside, lettuce, perilla, garlic, ssamjang.

Chilled buckwheat noodles in icy beef broth, pickled radish, mustard oil.

Our signature: aged kimchi melted into beef phở broth, brisket, perilla, Thai basil.

Sesame-marinated ribeye, gochujang aioli, pickled daikon, cilantro on warm baguette.

Charred pork patties glazed with gochujang-fish sauce, cold noodles, perilla, mint.

Turmeric and mung bean crepe folded around bulgogi, scallion, and kimchi slaw.

Short ribs marinated in lemongrass, ginger, soy and pear, grilled over binchotan.

Stone bowl rice topped with caramelized clay-pot pork, nuoc cham, sesame, runny egg.

Vietnamese iced coffee, dark roast slow-dripped over condensed milk.

Hot Korean citron tea, honey-preserved yuzu, ginger.

Avocado smoothie with coconut cream and a touch of pandan.

Chilled cinnamon and ginger punch, dried persimmon, pine nuts.

Vietnamese draft lager, soju, lime, calamansi, soda.

Three pours of artisan rice wines, lightly sparkling, served chilled.

House soju infused with lychee, lemongrass, basil leaf.

Bottomless Vietnamese iced jasmine tea or Korean roasted barley tea.