Bao and Ey Doan are sat at a table on the second floor of their favorite weekend dining experience, a chic, cavernous brick-and-beams pizzeria located inside a 130-year-old French colonial building in downtown Ho Chi Minh City.
Bao has ordered them one of Pizza 4P's' signature dishes, a Parma ham, burrata cheese Margherita pizza, though he admits to dithering over two other unusual and yet-to-be-sampled creations on the menu — one seaweed and calamari, the other smoked cheese seafood in spicy tomato sauce.
"If you take a look on social media, you'll see a lot of people calling this the Japanese pizza place," says Bao, as Ey glances down at the open-plan kitchen below, where a team of chefs are busy twirling dough and shoveling mouth-watering creations in and out of three wood-burning ovens with long-handled peels. "That's a bit misleading — it's a unique fusion. There's really nothing else like it."