Having relocated in 2025, the restaurant occupies three connected shophouses that offer more space, a minimalist interior design and plenty of natural light. The Vietnamese home-style cooking is enriched with local herbs and produce; sauces and many other elements are made in-house, resulting in bold yet balanced flavours. Served with pork skin and fragrant herbs for a judicious marriage of texture and aroma, the banana blossom salad is a great starter.