I was introduced to this recently re-opened Vietnamese eatery by Burppler Dixon Chan who used to visit them regularly for their beef pho. Opened by a genial Singaporean gentleman and his Vietnamese wife who hails from Hanoi, the cooking here reflects the more delicate flavours of that city. When we were there for lunch, the place was about 90% filled with Vietnamese customers. If that's not a sure indication of how authentic the food is, I don't know what is.
They have medium and large sized bowls for hungrier folks but I went for a small ($6.90) of Pho Bo (beef noodles) which was more than sufficient for me. It had a good amount of blanched sliced beef and cooked beef in a broth that's concentrated with beefiness. Very importantly, a generous helping of fresh herbs was also present.
I took a sip of Dixon's order of Pho Ga (chicken noodle soup) and found it lighter but tasty too. It had a lingering fragrance that we later learned, came from the use of lime leaf.
We did the Hanoi thing and got a side dish of "you tiao" (fried dough sticks) for dipping in our soups. Makes perfect sense since the soups were potent with flavour.
On every table sits a squirt bottle of stingingly hot chilli and a jar of pickled garlic slices. I recommend dipping your beef in the former and adding some (or a lot) of the latter to get your bowl of noodles to higher "shiok-dom".