As a party of five, we were seated towards the rear of their open kitchen to indulge in our senses with hearing, smell and seeing what's going on - and there's lots of action; the crackle noises of the woks being pressed against the hot flames of the stove, the loud concise chopping from expertly wielded chefs using their knives to dice up ingredients as they prep for a busy evening; as well as the medley of staff that is swarming in and out of the kitchen area into the service quarters with plates that pass us by with an increasing curiosity on what to have tonight.
From the small beginnings we venture off for a taste of Mekong in choosing their Vietnamese pork rolls with hoisin sauce. A chunky serve of freshly rolled pork rolls wrapped, sliced in half and visually it looks amazing - great wads of produce inside all combined to make a yummy start to the dinner. It was then accompanied with a Vietnamese favourite of work-fried tossed squid that was soft and tender to bite into and served with that tangy Nuoc Cham dipping sauce and vietnamese mint for garnish.
Then arrives the bigger share plates of noms noms - meaty meals of 300grams black angus sirloin that has been grilled and served with eggplant plus an additional spiced up sauce. As well as their roasted duck with cucumber, lychees and red nam jim become a quick feverish intake of aromatic flavoursome bites.
Then the Happy Endings... woah!
Desserts, people. The good stuff. We couldn't decide which one to have so we ordered all three to share around. Sharing the love, I suppose - haha! So here we had the medley of a passionfruit & vanilla bean Trifle with Thai whiskey infusion, their warming apple & walnut tart and finally the sticky-sweet black rice pudding with a side of caramelised banana and scoop of quick to become melted coconut ice cream on top.