Dining Guide

Vietnam

The Mona Lisa smile on the face of the gilded, larger-than-life Buddha overseeing the upscale dining room seems to reflect the satisfaction of Tony Lam’s patrons. At our last visit, a large filet of sea bass, grilled to a hint of crispiness with a moist, tender interior, came on a bed of young asparagus in a subtle truffle oil cream sauce with a garnish of garlic chips, chopped chives, shredded red cabbage, and parsley. Bo luc lac (“shaking beef”) was tender cubes of tenderloin with pineapple, yams, and green peppers in a peppery lime juice dipping sauce. Specials can be pricey but worth it.