Recensioni
Adesso disponi di 1259 giudizi da 6 sito/i. Il punteggio medio per Au Little Saigon è 4.1, il che implica che gli ospiti hanno un'opinione molto alta di questo ristorante.
Recensioni da vari siti web
Excellent dishes very good cuisine I highly recommend
One word: gross. The nems the doughnuts and samoussas etc. are bought in frozen and then Frits then no interest as to buy them themselves in supermarket. The di...
leggere di piùtop nikel nothing to say very fresh homemade and that sees thank you and a bientot
Very good, my girl raffles chicken cashew, my husband Thai chicken and I spring rolls a delight.ideal to make a little pleasure
I tried, I wouldn't go back. Sure, it's homemade... A little too much, perhaps, is a family kitchen, not up to what you can expect. I found that on Paris it was...
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leggere di piùHouse kitchen excellent and varied. The boss is friendly. We go back regularly to take away dishes For the parties I recommend the true lacquered duck
Restaurant to be discovered absolutely. The nems are made home and are a real treat. As for calamar stuffed with shrimp, it's simply a Delight. And the Cantones...
leggere di piùOne of the best Asian cuisine in the region. Organic vegetables, meat and fish of the best possible quality and know-how make this place a must for taste and ta...
leggere di piùA little disappointment For lunch on the thumb without looking too much....
To avoid an anarch sold by not in grams the price will disgust you I will never go again
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leggere di piùFresh, quality and fragrant foods. Good advice. That's fine. We especially love the authenticity of dishes like the Bo Bun (possible to take it too), really del...
leggere di piùNothing like a culinary journey, recipes are appetizing! The restorer uses fresh products! If you do not know the true taste of coriander, I invite you to taste...
leggere di piùHouse kitchen excellent and varied. The boss is friendly. We return regularly to take away dishes For the parties I recommend the true lacquered duck
We treat a lot of dishes.
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