A new Vietnamese restaurant Little Saigon Bar & Restaurant, opened at Clarke Quay on June 25.
Resident chef Hoang Hong Dung serves up familiar favorites like the Cha Gio Tuoi ($14)—fresh spring rolls with herbs, vermicelli, shrimp and roast pork—as well as salads such as the Bo Bop Thau ($17), which comprises beef, starfruit, onions, laksa leaves, basil and roasted peanuts.
There’s heartier fare too including Dui Ech Chien Bo ($16), deep-fried frog legs with onion and butter sauce and pho bo ($18), beef noodle soup.
To wash it down, try cocktails like the Saigon Kick (vodka, lime juice, egg white, sugar syrup, strawberries and chili), The Star (gin with pineapple juice and mint), Ipho (white rum with lime and basil) and Pho Bia (dark rum with crème de menthe, orange and pineapple juice), all priced at $15.
