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steakhouse.asiasteakhouse.asia/saigon/wp-content/uploads/2014/10/theguide.pdftranslucent spring rolls, cupped in soft let- tuce and dark green basil leaves. Enter the crisp, charred

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Page 1: steakhouse.asiasteakhouse.asia/saigon/wp-content/uploads/2014/10/theguide.pdftranslucent spring rolls, cupped in soft let- tuce and dark green basil leaves. Enter the crisp, charred
Page 2: steakhouse.asiasteakhouse.asia/saigon/wp-content/uploads/2014/10/theguide.pdftranslucent spring rolls, cupped in soft let- tuce and dark green basil leaves. Enter the crisp, charred