As soon as we entered Tay Thuong and saw the wavy green and white DNA helix pattern on the walls, it became instantly obvious that we’d been there before. No other restaurant would replicate that design element, at least on purpose. They had to be inherited. And so they were, from the previous tenant, a more than respectable Vietnamese chicken specialist called Grand. The name Tay Thuong refers to a town in central Vietnam that’s depicted in painting. It’s also the hometown of the restaurant’s previous owner. Dennis Tran and Will Pham bought Tay Thuong, and based on our experience, they’re fitting successors.
Banh Beo Chen ($3.50) abound in Little Saigon, and Tay Thuong tops a good, delicate version of steamed rice flour pancakes with minced shrimp and crispy fried onions.[/caption]
We get the sense that even though Tay Thuong is already on its second owner, their combination of variety, value and flavor will last longer than its chicken-centric predecessor.