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This eclectic, pint-sized Vietnamese restaurant seats just five guests along its ceramic counter. On the menu is a selection of colourful Vietnamese dishes with a Japanese twist. The classic bánh mi overflows with layers of house-made pâté, pork, fresh herbs and pickles. The dashi-braised pork bowl, on the other hand, is served with fragrant jasmine rice, namasu (Japanese pickles), a soy-marinated egg and a fistful of Vietnamese herbs. Ingredients are mostly organic and locally sourced, aligning with the store’s philosophy.