Down a path lined in bamboo trees, diners are led into a bamboo-clad room. The youthful chef Viet Hung and his team cook up a storm over the charcoal grills in the open kitchen and complement the grilled food with east-meets-west condiments and artful plating. Think octopus tentacles in a spicy, buttery tom yum sauce, or Hokkaido scallops in a brown butter hollandise. Choose counter seats to stay close to the action, or the al fresco dining area for the city’s skyline.