Clean, fresh, and simple are the key words to describe owner-chef Lien Yeoman’s approach to her native cuisine. Two cheerful rooms — painted yellow and blue — are usually crowded with a faithful clientele. If you don’t know your bo xao cay ngot (spicy beef) from your nom du du (green papaya salad), the staff willingly gives advice. On Fridays (bookings essential) Lien creates her special Hanoi-style bouillabaisse.
The restaurant is licensed, but you can bring your own bottled wine (no beer or spirits) for a corkage charge of A$3 (US$2.40) per person. Cooking classes run from time to time; call for a schedule. The restaurant also does takeout.