影片
港铁佐敦站 A 出口, 步行约3分钟
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营业时间
星期一至日
11:00 - 23:00
公众假期
11:00 - 23:00
公众假期前夕
11:00 - 23:00
以上资料只供参考，请与餐厅确认详情
My wife and I are just temporarily in Jordan for a few weeks while our apt in Mong Kok is being fixed. We each ordered a Pho. My wife ordered the Lemon Grass Pork Chop. I ordered the raw beef, but got the beef brisket. The Lemon Grass Pork Chop was cooked perfect and tasted amazing. My wife’s noodles were delicious and the broth was flavorful(although not the best broth I’ve had, but a good one)My Beef Brisket was chewy and extremely fatty, more so the fat wasn’t rendered so it was not tasty. My noodles and broth were both delicious. The interior was what we would call in America, “a whole in the wall”, but as we Americans know, these places can be real hidden gems.This place had really friendly service, was clean, and the food wasn’t 5 stars, but still really delicious. I also love how this is a local owned and family run restaurant.
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系附近行完街， 开openrice 见到呢间越南餐厅冇乜差评， 就入黎食la叫左个 全日餐 C . 好似好抵食咁 又有粉面， 又有鸡翼串烧同春卷鸡翼炸得好香，个调味做得好好， 春卷都炸得好脆 , 里面好多馅 , 几好食个串烧牛都唔差 , 好juicy 唔干 本餐重点： 生牛肉河 一上枱就有阵味 , 似系啲牛， 𠮶种牛味，跟住啲粉又有少少味咁 好奇怪，一啖我都食唔落 其实啲小食就ok 嘅 , 唔知点解个pho 炒哂车 真系一啖都吞唔落， 𠮶阵味。。唔知系咪天气太热定点
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喺佐敦地铁站附近想食越南野随便search 最近的一间店。细细间餐厅小店，十零个位，家庭式经营（见到店主个囡做紧功课😂)。******************************OpenRice 见唔到好多食评，本身唔系太有期望。晚餐set $70几蚊有牛河，三只鸡翼两条春卷，平到咁我以为自己眼花！！生牛河好食冇投诉，牛肉(依个价钱嚟讲)正常质素。鸡翼同春卷即炸！！春卷重要好好食，问店主原来佢系自己包，真系好有心******************************晚市坐唔满，冇人等位。但佢咁平又好食，希望多啲人识佢，加油
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千祈千祈千祈唔好外卖！上次外卖，一时又话无单，一时又话另一个伙记接咗，我去到佢先话即做俾我。今次再俾多次机会佢，仲衰！先系透过openrice外卖自取下单，再打电话去确认，我去到餐厅又取消我张单，要求我用现金俾正价。我本来已经网上付款无带现金在身上，所以提出用八达通俾，又话机坏咗，门口贴有八达通支付宝微信支付的贴纸，却话所有都唔收，只收现金，结果要我去提款再回来取餐。不能使用优惠之余，仲制造麻烦！无下次！
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Wandered here for lunch on a Friday. At 12.30pm, there were no customers in the shop, but plenty of food delivery orders on the front table already. A promising sign, that they are doing a good takeaway business.I ordered the fresh beef pho ($45), and you can add a hot drink for $3. The bowl was satisfyingly generous, and what stood out was the complexity of the broth. Strong notes of anise and cinnamon, heavy on the sugar, it had a deeply herbal aroma which went fantastically with the silky pho noodles and finely sliced beef. The bean sprouts were topped and tailed, and the onions finely sliced, which showed attention to detail. The one downside was that no thai basil was provided, only spring onion. But...I will return if only for this delicious, addictive soup.
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