The scene at this crowded, faux-French-colonial Vietnamese restaurant is still happening, delicious Pineapple & Ginger Martinis and bottles of ‘33’ beer. Spring rolls still arrive hot and crisp, with all their innards (mushrooms, cellophane noodles, chicken, carrots) individually tastable, and chef Huy Chi Le’s “Amok Cambodgien” is a textbook rendition: sole fish wrapped up in a banana leaf with a rich coconut-milk curry. Desserts straddle the East-West fence with equal aplomb, whether you pick roasted banana and sticky rice or a perfect French lemon tart.