Our wood hearth takes a main stage

BANH MI by day
COM TAM by night
One wood grill. Two words. Com Tam Three flavours to fall for. Starts fourth day of next week. Five pm onwards. Twenty sixth of March. We are bringing broken rice to Bridge Rd. Thursday to Saturday evenings from next week onwards
Sunny Fridays Have a banh mi Crispy pork belly Coconut pandan canele Banh mi for the office
Testing Dồi Huyết - Vietnamese blood sausage Dồi Huyết is Vietnam’s version of blood sausage, but it sits in a very different flavour lane compared to most European or even other Asian blood sausages. The key distinction it is herb-driven rath
Cooking over fire...the most basic form of cooking there is. Our Lao sausage and our turmeric chicken are ones that meet the flame directly for the heat and char 🔥 and the loaves of bread themselves
Sardines. Staff favourite. Saucy, moreish, very messy. Goes particularly well with our noodle salad, too. It's a flavour we grew up with - sometimes with rice, sometimes with banh mi, occasionally in a curry puff. In store, we cook out the aromatic
Ca Com, a banh mi shop on Bridge Rd but also the Vietnamese word for anchovies We cook things and pop them inside bread rolls slathered with mayonnaise and red curry paste. Some are adamant it's a Vietnamese tradition though the Laotians and Cambodi
Easing into the new year on Bridge Rd. See you next week.