This is a basic place, definitely not a wine and dine place. Not a place for a first date, unless you want it to be your last! The place is busy and tight. It is always heaving like a street market food stall.
The best way to start your food journey here is with the Special Noodles. It’s unlikely to win any awards for an innovative name but it will win over all of your senses. The warm savoury beef broth with a hint of salt, pepper and sweetness packs an intense punch and is brilliantly delicious. It is garnished with fresh holy basil, lime juice, garlic slices, onion and spring onions with a bonus of runny yolk egg. The pho (thin Vietnamese rice noodle) melts in your mouth. It comes with healthy portion of sliced beef and beef balls. The sliced beef (brisket, I think) is slightly chewy and gelatinous. The beef balls have a good bounce to them but would be perfect if only they where a touch smoother.
Next of the must-haves are the Vietnamese Spring Rolls, made with a crunchy and fluffy rice vermicelli wrap, which in my opinion are much better than the flat spring roll wraps. The filling is made from minced meat with black fungi, carrot and vermicelli. Dip them into the concoction of chilli and fish sauce…these rolls are addictive. Be warned!
There are of course many more items on the menu such as cockles, clams, avocado smoothies, Vietnamese rice dishes, no doubt I will definitely be back soon to eat there again.
You will normally find a long queue in front of the restaurant so visiting just outside of the standard lunch or dinner hours is highly recommended. I tend to go at 9.30pm and the queue is usually alright. As busy as this place gets, there is no compromise on the service – which is prompt. The food usually arrives so quickly often before you know it!
This place doesn’t charge for service nor GST but it is a cash only establishment. It also provides baby chairs, but space will be tight for a pram.
159 Joo Chiat Road
+65 6344 2005
Original article and photographs written and published by TwoStomachs.com
This version has been edited by Anna Hui with permission for publishing on OrdinaryPeople.ink