On the edge of Thainatown is a welcome sight of casual dining Vietnamese in this part of Pitt Street. If you’re wondering about the namesake of this venue, it’s the pre 1945 name (Tonkin) of Hanoi, Vietnam.
The sugarcane prawn (Chao Tom) was typically served at banquets of weddings and other special events in Vietnam.
The texture is a soft past like but airy substance of prawn, wrapped around the sugarcane and grilled similar to a mediterranean Kofta.
It’s a casual vibe that would attract the working commuter and travelling visitor.
The plating is simple without fuss, like the salt and pepper calamari which isn’t the best but still far from the worst with its light batter that doesn’t overcome the squid.
Both the calamari and sugarcane prawn rely on the dipping sauce, though are still pallateable on their own unlike the seafood spring roll.
The filling was hard to decipher and while it was good for a vegetarian spring roll, I couldn’t make out the seafood in this at all.
If you’re less likely to experiment and want to play it safe, it would be impossible to fault their pho, especially now as we gear up for peak soup and winter warmer season.
The couple who run it are very personable from the number of visits dining in with smooth pick ups on Ritual. It’s not fine dining, it’s a labor of love from the couple who run the cute little shop in the city metro.
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