Our favorite is the Special Beef Combo Noodle Soup ($8.90), which comes loaded with slices of fatty brisket, and beef balls (freshly shipped from Vietnam weekly).
Stepping into Saigon Alley brings one into a modernised yet rustic restaurant, with concrete walls filled with graffiti.
A bite of the Lot Leaf Beef Roll ($10) fills our mouths with flavourful and juicy minced beef.
The Spicy Australian Sliced Beef Noodles ($14) is one of the signature dishes.
Next is the Durian Alaska, Pandan Sponge, Kaya ($18) for Durian fan.
Mao Shan Wang Durian was used, a pity the desserts seems to use artificial Pandan flavouring.
Hailing from the central city of Hue, the Sliced Beef Noodles showcases a broth made from beef bones and brisket that have been boiled for 8 hours.
Moc Quan’s Banh Xeo (.50), a rice-flour crepe gilded with turmeric and studded with shrimp, mushrooms, sliced pork and mung beans.
Moving to the Sharing Plates, we tried a total of 5 items.
First is the tender Thai Grilled Pork Collar ().