The interior had a warehouse vibe with exposed brick and air ducts. We were seated at a booth and ordered a bottle of 2020 Monte Tondo Frizzante from Soave, Italy. This slightly frizzy rosé was delightful and paired nicely with our meal. I liked the pretty peacock design on the label.
We started with the Chicken Liver Pate that had a Vietnamese twist with calamansi marmalade, pink pepper, rau ram herb, and served with toasted baguette. This dish was plentiful and more than enough for two people. It was my favorite item that we ate.
The Grilled Sea Scallops were served in the shell, topped with uni & chili sate butter, meyer lemon, and chives. I loved the presentation, but the scallops were a bit chewy to me.
Keith wanted to the Le Fried Chicken Wings with makrut leaves, pickled red onion, peanut, and money sauce. Another large portion with lots of familiar Asian flavors.
For our main course we chose from the pasta section. Keith ordered the Squid "Bolognese" Spaghetti with housemade fresh squid ink pasta, slow cooked ground squid & cured pork fat tomato sauce with chrysanthemum, shiso, crispy dried squid, meyer lemon, and fermented chili. He liked it very much.
I enjoyed the Manila Clam & Rau Ram Sausage Linguini braised with white wine & garlic, fennel, Hanoi shrimp paste, and meyer lemon. The blend of sausage and clams were comforting and overall we enjoyed our meal at The Pig & The Lady.
Total Rating: 3.98
Food: 4, Price: 4, Service: 3.5, Ambience: 4, Accessibility: 4.5
