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At this chic, boxy little bôite, the menu is stocked with small and large flavor-punched samplings. Start with a potent rambutan martini and a scattering of delicate rice-paper rolls, spicy crusted tofu and beef salad with quail eggs. Or go straight for the entrées--red snapper seasoned with turmeric, or sizzling Saigon crêpes stuffed with nearly everything (plus meatballs). Bill Yosses, the talented pastry chef from Josephs, is trying Asian-themed desserts; a recent visit revealed hits (rich, sticky jackfruit-toffee pudding) and misses (tapioca that tasted like stale basil-flavored gummy bears).

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