Xuân

Handmade bricks, high ceilings and floor-to-ceiling windows letting in natural light give this modern Vietnamese eatery the stylish and sophisticated feel of a New York loft. Vietnamese-American chef John Nguyen’s adept reinterpretation of Hanoi cuisine is evident in his flavourful 24-hour broths for chicken and beef pho, fortified with unctuous add-ons like chicken liver pâté and crispy chicken skin, oxtail and marrow, served with enticingly addictive house-made chilli and pickled garlic.

Tatler Tip

Check for daily specials, like the uni bún in a umami-rich seafood stock, or the grilled cheese banh xeo.