The chef honed his skills in Melbourne, Australia for six years, so charcoal grill cooking is his strong suit. Although concise, the menu is nothing short of spectacular. Chargrilled meat and poultry abound, alongside seafood options. Vịt tiềm, whole duck prosciutto air-dried for 14 days, seduces with a buttery texture and robust umami, while abalone stuffed chicken wings put on a textural extravaganza. Cosy, casual vibe.