Tuesday, 30 September 2014


Located at the basement of One Raffles Place is Ngon, which means delicious in Vietnamese. With non la (the iconic Vietnamese palm-leaf conical hats) hanging from its ceiling, the place mimics a casual roadside dining in Vietnam. Having travelled across his country and sampled dishes from the north to the south, Vietnamese chef Lucas Dinh presents the best with many ingredients imported from Vietnam. To maintain authenticity, some items such as the meatballs and bánh cuõn are also handmade daily. Ordered a beef sliced phõ set that comes with a choice of coffee and lotus tea, and two deep-fried spring rolls. Beef was tender and thin flat rice flour noodles reminiscent of kway teow smooth, in an herbal broth I could not fault. Spring rolls, crispy on the outside with fillings I could not rave about, were perfect when dipped in the accompanying sauce. A tad oily, if I must nitpick.

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