Set in a residential building, Hervé Rodriguez's restaurant has an open kitchen, and an intimate atmosphere that makes it just the place for a romantic dinner or low-key social gathering. The tasting menu, which changes every three weeks, sees various cooking techniques (eg molecular, dry aging and preserving) applied to the best of Vietnamese produce. To cleanse the palette between dishes, diners are served a series of small bites that range from acidic to fruity and icy.