Randomness Guide to London Menu

Small Vietnamese restaurant near Surrey Quays Station, opened in March 2009.

It has seating for about 35 people inside, mostly at four-tops. The decor is clean and simple, with white walls set off by orange lampshades, dark red banquettes, and simple cafe-style tables photo.

Kake and bob visited on a Saturday afternoon in April 2009. There were a few other customers who came and went during our visit, but there was no problem finding us a table by the window. Heart radio was playing.

We started with Vietnamese spring rolls (£3.50) photo; these weren't bad at all, with plenty of vegetables inside as well as meat. They were freshly fried, too. Kake's only criticism might be that they were perhaps very slightly overcooked, with the wrappers being a little hard in places. Certainly better than the offerings at Royal Margin across the road, though.

To follow, bob had pork and pork skin rice (£6) photo. The pork was quite nice, properly chargrilled with a good barbecue flavour. The pork skin was interesting, but I don't think I'd order it again. It was chewy rather than crisp. The rice was fine.

Kake had grilled pork banh mi (£4) photo. This was my first ever banh mi, so I'm not an expert on what they should be like, but I was happy enough with it. The baguette was better-quality bread than the bog-standard fake "baguettes" you get in some places, and the crust was crackly but not too hard, which is the way I like it. The pork was moist and flavourful, the pickled vegetables were crunchy and only lightly pickled, and the pate had a decent bit of texture to it. My only regret is that there were no chillies included, as I believe there should have been.

At the time of our visit, they were still getting their takeaway menu designed and printed up, but they do offer takeaway, and in the future they hope to offer delivery too.

Accessibility: Step-free access to get in, but the toilet (a single unisex cubicle) is down one step.

See also:

• Kake's Flickr photoset including photos of the menu as of April 2009