39
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Telephone
2891 1177
Introduction
餐廳由移民美國的越南華僑開設,裝潢帶點法國風情,更特別從越南引入碎米飯。 continue reading
Good For
Drivers Friendly Dining
Opening Hours
Mon.-Sun. 12:00-23:00
Payment Method
Visa Cash
Other Info
10% Service Charge
Signature Dishes
越南碎米飯 藕苗蝦沙律
Review (81)
Rising Gourmet 2013-10-25
266 views
(Please scoll down for English)▓ ▓ ▓食   物▓ ▓ ▓燒雞撈檬 $56 ★★★☆☆☆☆☆☆☆燒雞金黃吸引,惟乾涸,味也一般。祖母廚藝不巧也大概能輕易烹成。聽聞芽莊所用並非正宗檬粉而是瀨粉。正宗不正宗,反正就是索然無味、粗嚡。連傳說中的「幾條痴埋一齊」的絕境也出現了。金歐燒蝦卷 $56 ★★★★★☆☆☆☆☆所謂「金歐」,越南語意謂「沙律卷」。沾唇,微涼室温,咬下,米紙撕裂、米粉蝦瓜菜擠滿一口。蝦經多種香料醃過,怎麼還是淡淡的,但淡得頗清新,份量應增加。香煎釀墨魚 $78 ★★★★★☆☆☆☆☆原隻墨魚筒,內釀冬菇粟米肉餅。墨魚軟熟煙韌,肉餅實在平凡。只值$40。西貢牙車快 $68 ★★★★★★☆☆☆☆牙(雞)車快(沙律),千絲萬縷的菜絲,配上碎薄荷葉和酸汁,醒胃。有雞肉作葷點綴一下,整個充盈起來。▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ 環境/服務/衛生/其他 ▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ 裝潢設計法式。醒目的綠白色調,品牌功夫做足。位置不太舒適,午膳時分嘈雜。位處胡忠大廈2樓扶手電梯旁,12:00nn 抵達,店子還是半空。不消十五分鐘,門外已駐集了十多二十人了(也許是旁邊大家樂剛結業之故)。入座。侍者溫吞兼店面偌大難以兼顧,手揮得酸了才有人搭理。上菜至少候五分鐘。醋瓶的奶樽設計得體不會漬班班,但碗碟都耗損得很。是次整體評分(10個㊣為滿分):㊣㊣㊣㊣▓ ▓ ▓FOOD▓ ▓ ▓Grilled chicken vermicelli $56 ★★★★☆☆☆☆☆☆The chicken looked appetizing, but tasted dry and average。Seems like even my grandma can make this。Have heard that Nhaa Trang never use authentic vietnamese vermicelli, but ordinary Hong Kong/Chinese style noodle.  Authentic or not it just taste rough and extremely flat.Some strands even stick together, looked awful.Grilled prawn roll $56 ★★★★★☆☆☆☆☆It's served in room temperature.  Rice paper stuffed with vermicelli, prawn and assorted veggie.The prawn is said to have been marinated but still taste thin, but thin in a good way.Need more prawn in it.Stuffed Cuttlefish $78 ★★★★★☆☆☆☆☆A whole cuttlefish, with corn, dried mushroom and porkCuttlefish is chewy, but the stuffing is really so-soThis dish worth only $40 I reckonChicken Salad $68 ★★★★★★☆☆☆☆Veggie shredded to very thin, like it. Like the mint leave too.Accompanied with the chicken energized the dish▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓Environment / ServiceHygiene & Others▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓ ▓French style decoration.Nice branding---eye-catching, signature white & green color toneSeat and table not so comfortable, very noisy and crowded in lunchtimeLocated right next to the escalater of Wu Chung House 2/F, half-empty at 12:00.In less then 15 minutes, long quene appears (may due to the just closed-down Cafe de Coral next door)The restaurant is large but not enough waiters, waved my hand till soreServing is not speedy, take at least 5 mins to get on the tableDesign of the vinegar bottle very hygenic, but the bowl and plate are wear and tear badlyOverall score(10 ㊣ is prefect):㊣㊣㊣㊣ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Novice Gourmet 2013-10-21
62 views
已經是第三次到芽莊吃飯了。灣仔的這一間面積都算唔小,就算是週末的午餐時間也無須等位。照舊和朋友一人點湯河 一人點撈檬,搭配來吃。湯河是一貫的清新,雞肉和牛肉搭配的很好,湯也夠香。撈檬這次選了魚餅,看起來就是大塊的魚肉球被切成一塊塊的,肉質夠彈牙,口感也很好。撈檬其實就是沒有味道的粉絲,需要自己加入調味料才行,酸酸甜甜的調味料更能帶出碗中蔬菜的清香,是不油膩又很滿足的一餐。而且每一份的量都很大,所以我和朋友兩個人才吃到一半就飽了,另外我們還點了蝦膏高麗菜,蝦膏味道並不算濃,蔬菜倒是很多種而且煮的比較軟。椰青中的果肉很薄,果汁比較多,是不錯的選擇。總之這一餐非常滿足,是非常飽肚的滿足!偶爾來一餐清新的越南菜也是不錯的! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Rising Gourmet 2013-08-30
44 views
今次一個人到芽莊,品嘗了一碗。生熟牛肉湯河是招牌菜色,果然名不虛傳,河粉幼滑,牛肉鮮嫩,入口溶化,我認為湯河最重要的是湯底。我在越南胡志明市旅遊時,當地人告訴我湯底是用牛骨,豬骨及雞骨用x成,加入花椒八角等香料而成。芽莊湯底非常清甜,散發香料味,香料能增強胃口,消滯去濕,醒神。還有湯河不可缺少的是大量的芽菜及切成細絲的洋蔥,再加入新鮮金不換丶青檸汁,辣椒粒, perfect! 沙律芽車筷主要有棷菜絲, 青木瓜絲,芽菜, 是很有益的raw food, 有大量纖維, 生食能保持維他命等營養, 再配以醃制的烤雞絲,及魚露青檸汁等調味, 既開胃,可口又有益! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)