The tiger prawns arrive still sizzling in garlic butter. Just as you reach for one, a member of staff steps in, pulls on a glove and starts shelling. The meat stacks up on your plate and all you have to do is pick up a fork.
This is why locals bring visitors here. Salted-egg crab, Singapore chilli crab — every fiddly plate comes back to you ready to eat. Wear the white shirt. It will survive.
The room is built from bamboo, rattan and timber, like a Vietnamese village house lifted into the city. As the lanterns come on, there is no bad angle. The 2026 MICHELIN Guide lists this address.
Evenings fill with local families, so we hold your table before you arrive. A car collects you at your hotel and takes you back when you are done. Tonight, forget the booking and forget the ride.