A flaky, hand-crimped crust packed to the brim with curry chicken and potato, sardine and egg, spiced fish otah or smooth sweet taro, each made fresh daily.
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Jun 27, 2026
A wet-style crab bee hoon built without MSG or chicken powder anchors the menu, its broth thickened only by the natural sweetness released from the crab itself.
Jun 26, 2026
Seven signature skewers share one platter for $20.90, while the torched salmon donburi finished in mentaiko sauce draws repeat orders from regulars.
Jun 25, 2026
The rolls are baked in-house rather than bought in, and the cold cuts and pâté are made on site, layered into more than a dozen Vietnamese sandwiches packed fresh to order.
Jun 24, 2026
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