Simmered Hemibagrus fish with pickled mustard greens
Stir-fried baby basket Clams, served with grilled Rice crackers
Sautéed Pork belly with fermented shrimp sauce, served with steamed Okra
Steamed Pork belly, served with white Eggplant & Shrimp paste
“La Vong” Fish cake, served with Rice noodles
Sautéed Eel with Banana shoot & Piper lolot leaves