Le Tonkin Vietnamese French Cuisine
We just grabbed three simple things: the spring rolls, the pho bo, and the cha ca la vong, the last of which is apparently some kind of special grilled fish. The spring rolls, while oddly dry in one part, at least were tightly wrapped. The pho, while in a shallow bowl (nor accompanied by any bean sprouts or basil), was still light and tasty. And the fish, while in just a few slices rather than a whole fish like I was expecting (especially at S$28, or US$16.50), was tender, fresh, and complete with a rich sauce that sizzled when doused over the hot black pan. In that sense, I liked this place better than the Indochine group, but to be honest, I'd much rather just wait for a plain and simple pho house rather than spending my money on anything as upscale and dimly lit as this place.