At West Midtown Vietnamese brasserie , Guy Wong’s new fall menu diverges from the classic traditional dishes inspired by his mother’s cooking to reflect Wong’s personal interpretation of Vietnamese food. Chili garlic prawns, anew entrée, features local Georgia prawns stir-fried with roasted garlic, onions and chili oil. Thit kho bowl brims with caramelized pork belly, pickled mustard greens, braised egg and grilled scallions. Wong’s take on drunken noodles, one of his childhood favorites, brings in Angus beef flank steak and fresh noodles from a mom-and-pop shop in Philadelphia’s Chinatown neighborhood. From 5-7 p.m. nightly, diners can snatch the banh mi bao appetizer filled with pork belly, carrot and daikon accented with cilantro and jalapeño, a dish Wong initially created while at Miso Izakaya, his Old Fourth Ward Japanese tapas and sushi spot. Traditionalists, take comfort. Wong is keeping the ones you love, including clay pot chicken, bo luc lac “shaking beef,” the fabulous pho noodles and his famous rotisserie half chicken with lemongrass, ginger scallion oil and jasmine rice. Makes mom proud -- and diners extremely satisfied. Dinner nightly, lunch weekdays; 404-439-9850. Photo credit Andrew Thomas Lee.