In a modern space so glossy you might slip off your chair, Sang Yoon is doing to the cuisines of Southeast Asia what he did to ground beef at Father’s Office. The spicy chicken pops are a lesson in the tingling effect of Szechuan peppercorns. A whole steamed fish (it changes daily) slathered in black bean ghee and topped with cilantro is promptly devoured. Sauces are house made. As at Father’s Office next door, beverages are as well thought out as the food.