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7 pcs dimsum with mango noodle salad and 1 pc guabao

Rice with BBQ pork, sausages & salad and Vietnamese style baguette

Lotus or mango vegan noodle salad and 2 pcs vegan summer rolls with tamarind tofu

Tomyum noodle soup with seafood and 2 pcs summer rolls with smoked salmon

steamed dim sum with different fillings including cabbage, leek, kimchi, and pork siu mai, shrimp har gow, chicken wonton.
Served with seaweed mix salad as a side dish, and a homemade sesame dipping sauce.

Rice paper rolls filled with fresh cucumber, paprika, carrot & daikon pickles, rice vermicelli, salad, herb, and protein. Served with hoisin sauce and fried onion.
Choosing 2 fillings for summer rolls platter from below:
– Smoked salmon
– Chicken
– Champignon mushroom (V)
– Fried tofu (V)
– Shrimp

“Chinese Brunch”, “the Asian Tapas”! True, but we need to go further. Dim Sum is a part of the Yum-cha – drink tea, an important tradition in Cantonese-speaking regions such as Guangdong, Hong Kong and Macau. The cuisine refers to small portions of steamed, fried, baked, savory, sweet (you name it!) dishes served with an endless amount of scented tea. In Chinese, Dim Sum means “touching the heart”, which promises a delightful tasting experience.

“Chinese Brunch”, “the Asian Tapas”! True, but we need to go further. Dim Sum is a part of the Yum-cha – drink tea, an important tradition in Cantonese-speaking regions such as Guangdong, Hong Kong and Macau. The cuisine refers to small portions of steamed, fried, baked, savory, sweet (you name it!) dishes served with an endless amount of scented tea. In Chinese, Dim Sum means “touching the heart”, which promises a delightful tasting experience.

The technique of cuon – hand-rolling various ingredients in rice paper has been common in Vietnamese cuisine. The idea is similar to Japanese sushi or Mexican burritos that combine many ingredients in one single wrap, but the cuon – rolls are of smaller size and usually eaten as appetizer or light snacks.
The summer rolls are served with chilli-hoisin sauce mixed with fried onion. Customers can dip the rolls directly in the sauce or use the provided small spoon to put a little bit of the sauce on top of the rolls

Gua bao (traditional Chinese: 割包; simplified Chinese: 刈包; pinyin: guàbāo; Pe̍h-ōe-jī: koah-pau; literally: ‘cut bread’), also known as pork belly buns, ambiguously, bao, or erroneously as the bao bun (“bao” means “bun” so the translated name “bun bun” is redundant and “bao” in the Chinese language without any qualifiers is generally used to refer to baozi) is a type of lotus leaf bun (he ye bao) from Fuzhou, the capital of Fujian province, with similar variants found elsewhere with sizeable Fuzhounese communities. It is a popular street food in Taiwan which has led to the popular misconception that the gua bao is Taiwanese in origin.

The story of Banh Mi dates to the French colonization in Northern Vietnam during the 1900s. The term “Banh Mi” at first implied only the French baguette, however, nowadays it’s also understood as a sandwich – the French baguette stuffed with various condiments such as meat/tofu, sauces and pickles and vegetables.

When it comes to Vietnamese cuisine, everyone says Pho! The hype about Pho has been going strong in the Viet community for the past 100 years, and never ceases to spread to the other parts of the hemisphere. Why do the Vietnamese love Pho so much? There may not be a solid answer for that, but one thing for sure, every Viet grows up eating Pho and the tradition has been passed through generations. There is no such thing like Pho – a favorited food, comfort food, street food, and soul food that reflects the way of life in Vietnam

Tom Yum is perfect for cold winter days. Japanese noodles combined with the hot and sour Thai soup will be ideal if you want to try a new and different Asian cuisine.

Famous dish from the South of Vietnam. Tender BBQ pork served with mix salads, rice vermicelli and fish sauce. The dish brings you to Vietnamese countryside daily meals.

Rice noodle with fried tofu. This common dish is popular in many vegan restaurants in Vietnam.

“Teriyaki chicken and ramen” is the best combination without soup. Served with soya sesame sauce to bring out the fatty flavour of ramen.

Soya marinated beef mixed with pho noodle and herbs, come with a small soup bowl.

There are no Saigonese who do not know Com Tam! In Saigon, we are crazy about Com Tam. We can have it for breakfast, lunch, dinner, late-night and we can keep eating Com Tam again the next morning! The mixture between “Thinh – Vietnamese special ingredient”, pickle, fish sauce created the unique flavor for Com Tam that you could not find in any other cuisine.

We have been thinking hard to bring justice for our vegan customers, bringing the dish that is not less flavored Cöm dishes is a huge challenge for us! We decided that tamarind tofu will be served with rice and sesame sauce or ginger soya sauce. This will give you a wonderful journey until the last spoon of rice.

As a child, we can not wait till weekend for our Cöm with shrimp – the combination of fish sauce with shrimp, clipping with smoke salt, and lime juice. We hope to bring you the best shrimp meal with Cöm Bowl.