Zagat

with a watercress-ginger sauce

with chicken, vegetables and glass vermicelli

marinated in lemongrass and chili paste, with sauteed onions, coriander and peanuts. served with shrimp crackers

vermicelli, bean sprouts and mint, wrapped in rice paper with a peanut sauce

with chicken, shrimp, bean sprouts, shiitake mushrooms and fried shallots

stuffed with asparagus and shiitake mushrooms, with pimento-plum sauce

of sliced filet of beef, rice noodles and bean sprouts

with scallops, shrimp, coconut milk and rice vermicelli

with lemongrass vinaigrette and fried ginger

thinly sliced filet of beef with basil, mint, lemongrass, crisp shallots and a spicy oil-free dressing

with napa cabbage, carrots, pear tomatoes, orange, apple, coriander and a vietnamese vinaigrette

marinated in a teriyaki plum sauce.with sauteed vegetables and lily bulbs, in a bonito lemongrass broth

filet of sole with coconut milk, cabbage and lime leaves, steamed in a banana leaf

with a spicy sweet and sour pimento sauce on a bed of sauteed fennel

marinated in a black bean chili paste, with a sesame, ginger soy broth on a bed of bok choy

sauteed with lemongrass, asian basil and peanuts, garnished with sweet potato crisps

marinated in five spices, with zucchini, baby corn and asparagus

with grilled baby corn, carrots and asparagus. in a light sate sauce

sauteed with long beans. diced fresh tomato and basil

sea scallops, prawn, shrimp, baby squid, mussels and cabbage. in a lime leaf and galangal sauce

indochinese style with dried baby shrimp. black mushrooms and vietnamese sausage

sauteed rice with shrimp, green peas and egg

steamed with crushed yellow beans and fried shallots

with scallions and fried shallots

with garlic and straw mushrooms