This classic Sichuan dish of La Zi Ji is executed beautifully at BOAF. The meaty chunks of chicken are fried to a crisp perfection and perfumed with the aroma of Sichuan peppercorn and garlic.

The pig's ear is thinly sliced and served with the most wonderfully chewy arrowroot noodles in a refreshing vinegar and chilli oil concoction. One of my favourite dishes at BOAF.

The hiyamugi noodles have a similar texture to somen, and are tossed in a mildly spicy and nutty sauce. The pickled mustard stem gave life to the noodles. The seasoning on the chicken was not to our liking though.

The pasta is full of savoury richness from the pork lard and hae bi hiam. Although this is super addictive, I would recommend sharing so that you can try the skewers here.

This modern Japanese skewer joint features yakitori classics like grilled chicken heart / liver / gizzard / wings etc but is also popular for its innovative items with local elements such as the four ton chawanmushi, nasi lemak onigiri, bacon and lychee skewers, and hae bi hiam pasta.

The soft, slightly bouncy fishballs are very fresh, and it's the perfect accompaniment to the meepok tossed in a mixture of chilli, chai poh, scallion oil and vinegar. Expect longer waiting time if you're there after 10am

Authentic Vietnamese BBQ pork noodles and Vietnamese pancakes. The BBQ pork is tender and charred to crispy perfection (sometimes a little Chao Tah) and the pancakes taste as good as the ones I've had in Danang. The food here is value for money especially if you're using Burpple Beyond.