Ricky Dinh, a veteran of many kitchens along the Asia on Argyle enclave in Uptown, brings something fresh to this restaurant set on the outskirts of Chinatown. Vietnamese seafood is the specialty here, and you’ll find market-fresh shellfish — razor clams, sea snails, giant Pacific oysters — in a variety of preparations. Our faves are the oysters grilled on the half shell, topped with sizzling scallion oil, peanuts, and fried shallots, and served with a brilliant spicy dipping sauce. Dinh also makes some of the city’s best pho, with rare beef tenderloin and fresh noodles. The vast menu, full of treasures, bears many revisits.