The kitchen operates a dual-beverage program centered on cà phê đen and cà phê sữa (dark roast Vietnamese coffee served black or with sweetened condensed milk) alongside matcha and hojicha preparations, bridging two tea traditions. The format serves the Queen West corridor's growing appetite for specialty coffee and tea without the third-wave ceremony, direct, accessible rooted in Vietnamese café tradition rather than Melbourne-style craft. Vietnamese coffee is a slow-drip, high-caffeine ritual; here it anchors a menu built for repeat visits, not Instagramming. · No website yet.