A new restaurant from SoPi (South Pigalle) is offering a modern take on Vietnamese cuisine, steering away from commonly known dishes like spring rolls and other traditional favorites that have been frequently revisited in the past. Instead, the menu highlights inventive combinations, such as a yellow dish served with a sauce made from pineapple, coconut, and mint. This approach aims to bring a new perspective to familiar flavors while introducing unexpected elements that add complexity and depth to the dining experience. One of the standout dishes is a reinterpretation of bò tái chanh, a traditional raw beef salad seasoned with herbs and lime. At this restaurant, the dish is transformed into a grilled beef fillet topped with fried onions, retaining the essence of the original seasoning but presenting it in a new form. Similarly, the restaurant reimagines cha ca la vong, a Hanoi specialty featuring freshwater fish, by coating it in a sauce that blends pineapple, coconut, and turmeric, creating a vibrant yellow dish that reflects both the original and the innovation. The restaurant's approach has been described as a clever infusion of freshness that challenges conventional Vietnamese culinary traditions while maintaining a respectful nod to their roots. This creative reinterpretation invites diners to experience familiar flavors through a novel lens, offering a unique dining experience that blends tradition with modern flair. Access to full details about the restaurant and its offerings requires a subscription. The subscription costs 9.99€ for one year, with a monthly rate of 1.99€. The subscription is flexible, with no long-term commitment required and the option to cancel at any time.