You may have a tinge of deja-vu. Same white-walled space,same cosy neighbourhood feel,same thoughtfully prepared modern Vietnamese food.
The revamped Anchovy is much like the original,but there’s plenty of newness to be found. Take a sought-after seat at the bar for chef Thi Le’s banh khot,the tiny turmeric rice flour pancakes topped with fish head floss.
Delicate prawn and pork dumplings bask in a broth headlined by white pepper,and a claypot of hand rolled tapioca noodles arrives at the table still sizzling;pierce the yolk on top to create a DIY sauce.
The wine list is smart,the cocktails clever,and co-owner Jia Yen Lee is a delight to rope into conversation about what’ll drink best with the bold flavours coming out of the kitchen. The first Anchovy was beloved for a reason. If the packed room is anything to go by,diners are glad to have it back.