King Street's vegan credentials owe a lot to this Vietnamese kitchen, which has drawn crowds to its Newtown dining room since 2015. Everything is plant-based, but the cooking chases the herbal brightness and depth of proper Vietnamese food rather than apologising for what it leaves out. The pho arrives with a clear, star-anise-scented broth; lemongrass 'chicken', shaking 'beef' and crisp pancakes stand in convincingly for the originals. Rice-paper rolls come loaded with mint and perilla, and the caramelised clay-pot dishes are a reliable winter order. The space is compact and unfussy, service brisk, prices gentle by inner-west standards. Lunch runs Thursday to Sunday, with dinner seven nights. For many locals it is the default proof that vegan Vietnamese can be a destination rather than a compromise.
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