Phoasia-viet nam, the founder of singapore, mr. Lu lilong, introduced shanghai five years ago, with the idea of bringing viet nam's delicious food to the world, spearheading the introduction of pure vietnamese food into shanghai to provide fresh, high-quality vietnamese food. Currently, phoasia has opened three shops in shanghai, and more will be opened in the second half of the year, expecting pure exotic food for the eaters. Phoasiaa, viet nam, with a local, experienced and famous cook, linh, brings four vietnamese flavors of plum, curry, french and original. "shrimp rolls" and shrimp is q, but the key is "meet rolls" by vietnamese air, made of rice, thin as paper, covered in pink shrimp. If it's hidden, it's tempting to eat it with secret sauce, rice rolls, shrimp q bullets. “trainhead powder” is also a representative vietnamese food. Traditionally, the bottom of the soup is the essence of the oxen, made every day for more than 10 hours of oxen, oxen and oxen, with a river powder mixed with beef, beefballs and oxen bands, which are rich and rare. The main character of the curry clam in vietnam is vietnamese curry, which, compared to thai curry, is not so choked, mixed into proper fresh coconut juice, and is fragrance. The clams are beautiful and worth a try。