Cà phê sữa đá
Phin-dripped over sweet condensed milk, poured over ice. The one that started it all.
A little Saigon café in the middle of the mall — phin-brewed cà phê sữa đá, egg coffee whipped to order, and bánh mì built on house cold cuts and crackling bread.
Dark-roasted Vietnamese beans, dripped slowly through a steel phin. Strong, chocolatey, and made for sweet condensed milk.
Phin-dripped over sweet condensed milk, poured over ice. The one that started it all.
Straight phin coffee over ice, lightly sweetened. Bold, clean, no milk.
Egg yolk and sugar whipped into a warm, custardy cloud, spooned over hot coffee.
Vietnamese beans steeped overnight. Smooth and low-acid — add sweet cream if you like.
Mostly milk, a little coffee. Soft and sweet — the gentle one for first-timers.
Fragrant black tea with peach slices and a touch of lemongrass. Bright and not too sweet.
A great bánh mì is mostly bread and cold cuts. A great cà phê is mostly the bean. So that's where the work goes.
A light, airy Saigon-style roll with a shattering crust — thin enough that the fillings do the talking. Made for bánh mì, not borrowed from a deli.
Chả lụa, thịt nguội and pâté made in-house to family recipes. It's the difference between a sandwich and the sandwich.
Coffee grown in Vietnam's highlands, roasted dark for the phin. One day soon, from a farm we know by name.
“No need to drive into the city for a real bánh mì anymore.”What we hope you'll tell your friends

Look for the green counter and the girl with the bubblegum. Easy parking, stroller-friendly, and a coffee for the walk.
Order ahead for pickup at the counter, or have bánh mì brought to your door.