When Gingergrass replaced Kinh Do, loyal patrons were pleased to hear that the outgoing owners had passed on their recipes and knowledge to the incoming proprietors.

Vietnamese salad rolls, two plump rice-paper rolls filled with sprouts, vermicelli and lettuce, accompanied by a hoisin-based dipping sauce. The sauce adds flavour to the remarkably fresh (though bland by nature) ingredients in the rolls.

Crab Rangoon, deep-fried, star-shaped pastries stuffed with crabmeat and cream cheese, they're rich and tasty.

Tom Yum, Thai hot-and-sour soup with shrimp and thinly sliced mushrooms.

Spring rolls—they're packed with shredded pork and are delicious.

The vegetable-tofu coconut curry is a beautiful rendition, laden with fresh, crisp vegetables, sticks of firm tofu, and a mild curry that even the most timid tastebud would enjoy.

The rice vermicelli comes in a large bowl, with a layer of bean sprouts beneath a tangle of noodles, over which the cut-up spring rolls and heavily hoisin-marinated shrimp are laid.

Open: Tues-Sat
11.30am-10pm