The homemade Ba Ria shochu
Chinh's mother's recipe from Ba Ria: crystal sugar and sticky rice fermented in dried wild bananas — the homemade shochu the bar's guests keep naming in reviews.
The house shochu
Vietnamese and Japanese shochu
The listing's full name states the counter plainly: Vietnamese shochu, Japanese shochu and whisky — a deep shelf for an eight-stool room.
How the counter runs
One person, every night
Chinh works the counter herself every night the bar is open. There is no team to rotate — if the bar is open, she is there.
On prices
The bar publishes no price list online and lists no phone on Google Maps — come to the counter in opening hours, Mon–Sat 19:00–23:00, and ask Chinh.
