We really underestimated the size of the Bánh Xèo, or crispy pancakes, served here. This must really be a group sharing size, and justifies the price for an appetizer.

These are Vietnamese style pancakes made with rice flour, tiger prawns, sliced pork, mung beans, bean sprouts and mushrooms, served alongside a dipping fish sauce and some fresh greens. I got a little confused at first as to whether the greens should be used to wrap the pancakes or to be sandwiched in between the pancakes since the greens were relatively smaller than each slice of the pancake. But it’s entirely up to you how you wanna eat it.

The overall flavour was rather complex to me; it actually felt like a murtabak with lots of different ingredients, especially stuffed with mung beans and bean sprouts. The mung beans were a little mushy, that created a soft texture that I felt was conflicting with the crispy pancake. Similarly, I couldn’t taste evidently the prawns as everything was masked underneath the taste of mung beans. It’s a little greasy too and gets jelak after a while, hence highly recommended to eat with those fresh greens and to enjoy as a sharing plate.