Calle Velázquez is home to the new location of this restaurant specialised in fine Vietnamese fusion cuisine, by the Taiwanese businessman, Pedro Lee, and his usual team, made up of  chef, JiangHon Siang, and the maitre d’, Luis Durán.

The establishment has two floors, each with a surface area of 200 square metres. The traditional dining room is on the upper floor, whilst the lower floor has high tables designed for aperitifs, light meals and cocktails.  AS for the decoration, memories of the former Café Saigón, such as paintings and vases, are combined with vegetation elements, like vertical and horizontal gardens.  The elegance comes from the white and crude shades, materials such as wood, glass and iron, as well as lighting focusing on the table.  

The menu includes classics, such as Tom Yam Cum soup, duck dumplings with foie in  Szechuan pepper, or wok sautéed chicken with cashew nuts, which are joined by new proposals, such as carabineer stew in red curry and duck magret with curried aubergines, as well as some vegan dishes.