It’s quite rare that a restaurant in the suburbs can make you feel like you’re home as well as having that distinguished charm of being out and about – yet Miss Viet does just that.

If the name sounds a little familiar that’s because the first concept to this ‘family’ is Madam Viet, which proved to be a hit with both locals and visitors.

So, what can you expect to find at Bayside’s Miss?

It truly feels like a home away from home – with it’s soul warming soups, unique interior, the most comfortable chairs you will find, and those delicious favourites that make that night out feel that little more special.

Previously home to Blah Blah – Miss Viet along with its Big Sister Madam are certainly making their mark on Charman Road.

I sat down with owner and local restaurateur Phil Stubbs, to find out more about this new local.

1. Following the amazing success of Madam Viet – what inspired you to open a sister restaurant?

The success of Madam and the fact that the previous business had runs its course.

The choice we had was either sell it or – re-brand.

People now days are food specific and the previous business was mix and match covering too many bases and not anything specifically.

Madam seems to appeal to the 35 plus age group and we saw a gap in the market for the 18 plus age group.

2. The decor is really unique and seems reflect the idea of fusion – what that the inspiration?

Décor reflect the old world of French architecture, pressed metal/ dado/ chandelier/ ceiling rosettes combined with Asian florals and Miss Viet.

Credit must go also to David Votsis of Materiality who help with design and sourcing materials and Eddie Balic (local artist) who created Miss Viet and the Asian floral wrap.

3. What is the signature dish?

The signature dish is Miss V egg noodle soup with poached chicken and quail eggs.

4. What is the vibe guests can expect at the restaurant?

We want to create a relaxed yet sophisticated dining experience without the price tag.

It important to stimulate all senses in this industry, visual, upon walking into restaurant, sound, the music must be palatable to all, smell and taste of the food.

If you can satisfy these, along with good service, the business stands a good chance of surviving.