Lasted a little under four months, which is longer than Singapore Leaf's recent run. (And historically I think the record is a couple of weeks.) In the old days you could wait for a new restaurant to season because you could be sure it would last at least six months to a year, but no more. Consequently these days you have to run in the moment the grand opening sign comes up. And I feel fortunate to have eaten at both Singapore Leaf and Pho Ga Hai Nam. Oh, and Pho Ga Hai Nam's replacement, Thon Vy, opens this Friday.