Banh Mi or Get Out: Black Sheep group’s Le Garcon Saigon is getting a little brother next door, by the name of Le Petit Saigon. And there is only one food item you can order here: the banh mi thit (or pork banh mi).

Look & Feel: Bright and cheery, Le Petit Saigon has got one long wooden bench by the entrance, one counter to take orders, and that’s pretty much it.

On the Menu: You’re getting a banh mi thit ($88) here, or nothing at all — the recipe is faithfully based on the banh mi found in Ho Chi Minh city. The baguette-like breads are made fresh and delivered to the shop daily, and the fillings are a multi-textural combination of house-made pork floss, shredded pork, rolled pork belly, fromage de tete and chicken liver pate. Mayonnaise , pickles, chilies, shallots and fresh herbs make the icing on the bun. There’s also a simple of drinks on the side to go with the main course.

Meet the Chef: Chef Bao La is the face of Le Petit Saigon. But his mother gets credit for the fromage de tete recipe.

Great For: Quick lunch, sandwich fix.

FYI: Black Sheep group has got more than a dozen projects across town, besides the Le Petit Saigon and Le Garcon Saigon brands.

Check out Hong Kong’s newest restaurants and bars here.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.