The shank is centered on the too- small plate, with the long bone extending skyward. Spaced evenly around the perimeter of the heavily sauced plate are onions, carrots and cherry tomatoes. After laying the bone down to get to the meat, you could take bets whether the inky pool of sauce splashes first on your clothes or on the tablecloth. This vegetarian offering is a spicy, sweet melange of squashes, cubes of tofu, pineapple, green beans and asparagus. The tender beef is cut into cubes, stir- fried and mounded on a lush bed of watercress.
Desserts are as visually appealing as the main courses.
An intense caramel sauce adds another interesting element. And few places tempt me to order something after dessert, but Ana Mandara practically begs diners to linger in the tropical paradise. The restaurant is so beautifully designed that diners will feel as if they're living in the lap of luxury, at least for a restorative couple of hours. One of the top wine experts in the United States, Larry Stone, who also works at Rubicon, has put together a somewhat esoteric but delightful list that enhances the Vietnamese food crafted by Khai Duong. With 130 wines, it's far from pretentious and perfectly designed for the creative menu.