We started off with the house speciality of mini pancakes. Cripsy flour bases topped with a fresh prawn, a yellow soft paste thing (later learnt it was sweet mung bean paste) not unlike custard, a fish sauce based dipping sauce and coconut cream. Weird combination it sounds but in the mouth we get salty, sweet, crispy, creamy and soft altogether which in its own way works. I don't think I could eat a whole plate of these myself and even sharing one serve between two was probably a bit too much but I did enjoy starting off my meal with this little taste sensation.
Spring rolls were up to scratch and enjoyable. We also enjoyed the sugar cane prawns which was mammoth sized.
Our main courses were honey chicken and a beef hotpot. The beef hotpot was very well flavoured and the gravy was tasty with the steamed rice. The honey chicken took ages to arrive and was a bad choice but then again I'm married to a gwai lo who likes that sort of thing. It was a bad choice because the batter was too thick and the sauce too bland; it just tasted of sugar.
The restaurant was busy and bustling but we felt looked after enough. It was a nice enough meal and I wouldn't have a problem returning. Having said that it doesn't beat Pacific BBQ House for a dishes plus rice meal and for pho I'd still go to I Love Pho.