If One Bangsar is indeed forced to close when its lease expires at the end of this year, we might lose one of the city's best Vietnamese restaurants.
Charcoal-grilled minced beef wrapped in wild betel. Fragrant and flavorsome.
A sampler of starters, mainly Hue traditional food _ prawn cakes, banana-leaf rice paste with minced prawns, tapioca rice cakes & spring rolls. Can't vouch for their authenticity, but they all seemed impeccably prepared.
Danang thick noodles, topped with prawns, chicken, sesame crackers & peanuts, served with mint, shredded banana flower & water spinach. Sounded like a complicated recipe, but it had a nice wholesomeness that made it taste almost home-cooked.
Tiger prawns broiled with rice wine. Plump, sweet crustaceans.
Hue noodles, buried and hidden beneath baby clams, starfruit, herbs & peanuts. Mix everything up for a nutritious, guilt-free noodle dish.
Charcoal-grilled snake fish. Fresh and tender enough to recommend.
Steamed seafood rice. We loved scraping out the succulent coconut flesh.
Can't leave without having the Vietnamese coffee.