Little Saigon is owned and run by Scotsman Clark Martin, 44, who is behind Highlander Bar and the tapas bar Octapas, both also located in Clarke Quay.
He noticed that the area lacked a dedicated Vietnamese restaurant and decided to fill that gap earlier this year.
And so far, business at the restaurant, which cost more than $400,000 to set up, has been brisk and improving every month.
There is indoor and alfresco seating, and live music every night.
About 60 per cent of clientele is local, while the remaining patrons include tourists and expatriates.
These include everything from beef salad to sugarcane prawns and beef phở.
Most dishes are priced between $15 and $25 each.
Diners can also sip on Vietnamese-inspired cocktails ($15 each), made with ingredients such as chilli, Vietnamese mint and tropical fruit.
Block E, Clarke Quay 01-02, River Valley Road, tel: 6337-585
5pm to 1am (Sundays to Thursdays), 5pm to 2am (Fridays, Saturdays and eve of public holidays)