I usually avoid wanton mees with orange-tinged char siew, but the one here didn't look super dry and cardboard-y plus I really wanted to try Vietnamese wanton mee.

What really sets this bowl apart from local renditions is the lemongrass-tinged chilli, which has a pretty gentle bite but lingers on the lips for quite some time. Shiok! I liked both types of dumplings: tiny deep-fried wantons and plump, generously-filled boiled ones in the soup.

While I would definitely order this again, I'm also keen to try the off-the-menu daily specials next time we're here (e.g. banh mis on Fridays)!