38
19
12
5-min walk from Exit E3, Sheung Wan MTR Station continue reading
Opening Hours
Today
11:30 - 22:00
Mon - Sat
11:30 - 22:00
Sun
Closed
Public Holiday
Closed
*Last order: 21:30
Payment Methods
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Other Info
Spot payment
Review (78)
This Vietnamese restaurant is located in Central Kau U Fong, and from the outside you would see an interesting decor, with a large sign on the outside of this old building, like bringing you all the way to the street side in Saigon. The interior also matches with the theme, with rough concrete walls, steel tables and stools, and even a food cart like those selling beverages on the street. It certainly brings about a local ambience to diners looking for authentic Vietnam food. After ordering our beverages, including Fresh Young Coconut ($50) and Fresh Lime Soda ($32), we had the appetizer for sharing. Nem Nuong ($78) is marinated pork sausage skewers, with roasted peanuts, fried shallots, fresh herbs and tamarind nuoc cham dressing. This is my favorite on the night, with the sausage very tasty, having great flavors and a nice mix of savory and umami. The herbs giving a refreshing balance to the meat, while the peanut provided the toasted nutty note with also a good bite. Then we had the Banh Mi Truyen Thong ($98), with the Vietnamese baguette having five types of pork charcuterie, pate, mayonnaise, spring onions, cucumbers, pickles and cilantro. The baguette is very crunchy, but the fillings are not particularly impressive in taste. I would say overall it is not bad, but in my opinion would be better to try out the roasted chicken baguette instead.My wife had the Bun Bo Hue ($118), with robust Hue style beef broth, roasted shallot and ginger, lemongrass, pineapple, beef brisket, beef balls, rare beef, cha hue pork sausage, fried shallots, fresh herbs and rice vermicelli. The taste is so-so, quite different than the other pho you might experience in other restaurants. But it seems to be a bit too oily, with the layer on the broth. Not sure this is the authentic local style however.For me I had the Bun Thit Ga Nuong ($118), with cold vermicelli noodle salad, lemongrass roasted chicken, fresh herbs, roasted peanuts, fried shallots, pickles and cucumbers, and nuoc cham dressing. The chicken is quite good, juicy and tender, full of flavors as well. The dressing is always the essence of this dish and I like the great balance of its sweetness and acidity. I let my wife sampled a piece of the chicken and she definitely prefered this over the beef vermicelli. After I ordered the dessert Kem Chuoi ($58), which is a banana coconut popsicle, with roasted peanuts and lime zest. The staff told me the dessert is on the house as they missed one of our order. While I cannot say I find the popsicle amazing, it is certainly interesting in taste. I think if they use more coconut cream to highlight its more intense flavors it would make the popsicle more tasty. But I certainly appreciate they make the effort to compensate for even a minor mistake.Service is good, not only because of the free dessert, but when my wife was eating her vermicelli, the staff came and offered her with a piece of tissue to put around the collar, to avoid the soup from spilling onto her T-shirt. A very thoughtful and caring gesture. The bill was $543, and I agree that it is a bit on the high side. The food has its good and bad, but overall still decent. The atmosphere is definitely fun and interesting, and seeing all the tables were occupied with people waiting it is apparent that the restaurant did have a big group of followers. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
工業風水泥牆設計、不鏽鋼摺枱、紅藍膠凳、路邊攤嘅開放式廚房,加上猛烈嘅陽光🌞;小妹覺得自己一秒穿越熱辣辣嘅越南街頭。。。呢間充滿越南街頭風情嘅小店,原來主理人跟胡志明市著名嘅「Lunch Lady」學師,將當地食譜帶到香港。為咗忠於 Lunch Lady,用嘅香料同調味都係黎自越南,而麵嘅湯底亦係自家慢煮而成。午餐set 配一個麵食🍜同小食,小妹揀咗 Bun Bo Hue 牛肉米線。湯底用牛骨、牛肉加燒過嘅薑、辣椒、乾葱頭同乾香草等等熬製,湯底算清而香。牛肉大大片選用🐄 澳洲牛臀位置,肉味濃質感嫩。牛丸爽口而牛味好濃,係令人想食多幾粒嘅牛丸;豬肉春卷條食落似紮肉,同濃湯一齊食都唔錯。米線加了香蕉花和通菜莖切成的幼絲,令整體口感更豐富。小妹好鍾意食越南春卷Cha Gio,呢款自家製嘅👍🏻!即炸上台,香脆辣口。餡料除咗豬肉仲加咗芋頭,令春卷多咗份濃香同芋泥沙沙嘅口感。跟餐得2條,有d唔夠喉🤣雖然幾好食,不過Set lunch黎講價錢偏貴🙈只可以間中食吓 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
上環行過九如坊往往會被街口嘅呢間裝修好特別大大隻越南文招牌嘅餐廳吸引到,但見網上評價都褒貶不一,遲遲未試,有次係個頭上堂經過終於試左...餐廳名‘Co Thanh’ 係以越南胡志明市街頭一間好出名嘅noodle stall 老闆娘madame Thanh致敬,人稱’Lunch lady’係hcm非常出名,chef就係跟佢學左三年然後將其味道帶嚟香港😺.如果你以為去越南餐廳一定係食pho,咁你就錯了,佢嘅招牌係($118)用上椰奶熬製嘅生牛肉,配合牛丸,春卷等配料,湯底係少少以叻沙味道嘅酸酸辣辣,飲落係幾惹味特別但驚喜不大,配料亦睇唔上要收成過百蚊一碗...至於粉,係用上濱粉類似米線嘅質感,都算爽滑彈牙.配左杯($32)umm...味道略嫌有啲淡😮無糖咁款😖.朋友叫了($118)雞肉pho,雞肉入口鞋乾身左啲😖湯係幾鮮但亦未算驚喜....反而最令我欣賞同驚喜位係佢餐廳刻意地 ‘不裝修’嘅裝修,整個環境打造成好似啱啱油完水泥好工業風,好raw嘅感覺,外牆都貼滿越南文嘅標貼,加上鮮明嘅鐵檯,紅膠櫈,經典嘅food kart,的確有令人去左越南嘅感覺,除左埋單個下🤡總括嚟講性價比的確唔算高,但無疑餐廳嘅裝修係幾有特色心思嘅,如果食物質素或價錢稍為調整相信會係一間出色嘅越南餐廳😀 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Cha gio ($78)春卷味道唔錯👌🏾 好脆口,包住既豬肉都好香。Bun Bo Hue ($118)牛肉湯底配牛肉丸同生牛肉,令到個湯好濃郁,但係麵同配料都好普通🥱Banh Mi ($98)估唔到越南style法包反而有驚喜,法包烘到好脆,夾左煎蛋同其他配菜,加左自製既醬汁,食落好fresh好爽脆🥰同之前係越南食過既有得比!餐廳復古工業風設計,室內舊舊既水泥裝修,再用大排檔既枱櫈,有種去咗越南既感覺😌 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2020-11-16
1081 views
路過兩三次這間越南粉店#被裡面一台越南粉車吸引了,講真裝修完全沒裝修,連椅子都是塑膠椅子點了兩份春卷,一份六小塊要78一個椰青要50,一般店最多45一碗吃也沒吃過的越南口味油油的放了椰奶牛肉熬出來的湯怪怪的味道,裡面一塊牛腩,兩顆丸子,一塊雞肉卷一樣的什麼,粉用的是米粉還不是越南粉,哎118以後再也不會去幫襯,人均快要200,中環大把好吃的啦!客戶也不是傻子,付錢吃東西也要看性價比啊 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)