The corner table gives a clear view of the restaurant. Noisier than usual, the long centre table has been booked for a private event, which doesn't seem like a regular party. There's a flurry of movement on the floor, a palatable excitement as a group of 30 goes about setting up bright red casseroles, wrought-iron deep serving dishes with name cards for each dish. There's spring rolls, pho, seafood noodles, crab salad to name a few.

Some hands carry bowls and pans into the kitchen for a last-minute finish in the oven. James Beard winner, chef Charles Phan's modern Vietnamese cookbook Slanted Door stands tall on the table. An energetic voice cuts the banter as the group falls silent for a few seconds, ringing in a laughter as they tease her calling her teacher. "Time to discuss the dishes!" the chirpy voice of Ruchira Hoon announces.