After working abroad in Hong Kong, Chicago and Bangkok, chef-owner Peter Cuong Franklin has returned to Vietnam to open this restaurant in a lively market. He applies modern cooking techniques to authentic street food recipes to create enticing flavours. Whether you order the fresh tuna tartare, a roasted duck-mozzarella-herb mini pizza, shrimp and pork tacos, or bone marrow Wagyu beef phở, every dish is a masterclass of well-balanced flavours and textures.