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It’s one of Chinatown’s liveliest dining rooms, with brick walls, long communal tables hewed from single slabs of mango wood, benches reupholstered with burlap rice bags, and a rotating display of fun, bright prints by local, young artists. The Pig and the Lady introduces you to a world of Vietnamese noodle soups beyond pho—such as one with oxtail, another with crab and tomato. But Chef Andrew Le also applies creative twists to Southeast Asian food for unique eats like a pho French dip banh mi—an absolute must with its melting slices of braised brisket, smeared with a bright Thai basil chimichurri and served with a side of pho broth for dipping. Everything is en pointe here, from the cocktails to the dessert.