她第一推介這個蕃茄蟹檬粉, 湯底酸酸甜甜, 喝到蟹鮮味, 確實好味!
然後第二推介這雞翼(只顧吃, 沒好好記住名稱, SORRY)
另外一位同事想吃魚, 就隨便點了這個.
還吃了這些, 綠色那杯是薄荷梳打, 點的時候因為沒有圖片, 故此見實物時是嚇了一跳.
味道, 就是沒味道, 軟殼蟹本身味道是腥腥, 其他配料如此清淡, 根本不配.
雞絲金邊粉 -- 呢個已經算係正常 !
蕃茄蟹肉湯檬 -- 呢個備受推介既蕃茄蟹肉湯檬 , R 爆頭真係唔明點解推介 , 唔通係當晚大廚失手 ?! 上台只係暖 , 蕃茄味同蟹肉完全唔夾 , 唔合係咪唔夠熱 , 蟹肉無鮮味反而有少少腥味 ...
打開 Menu 見到張相最想試既釀魷魚 , 上台又係凍既 ... 
串燒拼盤 -- 無咩講 , 都係凍既 !!
軟殼蟹米紙卷 -- 名符其實 , 因為軟殼蟹真係軟架 , 凍到林架 !!
柚子蝦沙律 -- 呢個正常 , 因為沙律凍是正常的 !!
蝦多士 -- 大廚貫徹餐廳風格 , 都係凍既 ~ d 油仲 "益益" 地 , 好有趣架 !
札肉綠豆糯米飯 -- 賣相欠佳 , 不過係小妹全晚唯一推介之選 ! 其實味道唔算特別好 , 不過幾有越南特式 , 唔係因為有札肉 , 而係糯米飯加左椰汁綠豆 , 幾香 ~
由於唔太餓既關係，兩個人都只係叫左兩碗粉同埋炸魚餅。可能因為佢想我地盡快還枱既關係（兩個人用膳時間只限一小時！），生牛河同埋雞絲河唔駛3分鐘就到，以速度黎講簡直仲快過走快餐路線既「越棧」！
生牛河︰繼續貫切一貫水平，唔會因為人多就求求其其。牛肉上枱既時候重係有少少生既，唔會煮到熟晒咬唔開咁滯。而河粉就好腍好入味，但係卻唔會有一pat野痴埋一舊既感覺，即使食到尾聲，D粉浸喺湯裏面好耐都重可以一條一條咁分開，超正！
雞絲湯河︰呢個就一般啦，畢竟呢D都唔係乜野特別野。雞絲既份量都算generous，唔會求求其其係咁易落兩條雞胸切絲既雪藏肉就算！湯底亦都算入味，清清淡淡易入口之餘又唔會淡mou mou好似雞粉開水咁，絕對適合D怕肥同鍾意清淡既OL之流！
炸魚餅︰果然係一分錢一分貨！$65得四舊既魚餅完全食唔出用粉溝過既感覺，全程都係100%魚肉，正！雖然炸既時候用油偏多，令到入口既時候油lum Lum，不過卻因為咁令到入口咬落去既時候有咇一聲、香氣四溢既感覺。老實講間唔中一次就好，成日食真係好易變肥仔呀！
接近七時來到 門口人山人海
餐廳環境不錯 清新簡單整齊 帶些個性裝潢
蒸粉卷
軟殻蟹與青瓜生菜粉絲包成卷
釀魷魚 綠色的是酸味醬汁
蕃茄蟹肉湯濛是這裡的人氣菜式
香茅烤鯧魚配的又是酸汁
大概因為只有一小時用餐時間
椰青的甜與冷皆不足
六款食物連椰青 加上不遜的裝潢以及這地段的物價偏高
起初店員安排我們入座一張長方桌，我們看餐牌期間，好友發現附近有張圓桌剛剛埋單，並要求店員可否安排我們轉枱？店員也很合作，執枱後，隨即讓我們轉枱！ 
大家打開餐牌，十分煩惱食什麼好？！既然這是好友推介，全由他發辦吧！ 
香茅雞肉串燒 
越式蒸粉包伴扎肉
邊和燒大蝦柚子沙律
濱海伴豬扒
烤乳豬
總括而言！食物選擇多、質素有水準！而且價錢大眾化！又合大家口味！ 這次用餐體驗很不錯！怪不知那麼受歡迎！
評：＄98 既燒魚算大條，個汁好開胃同香，夏天食OK。兩人都食晒。8／10
評：沒有牛油味既牛油雞翼，同普通炸雞翼無分別。2／10
評：牛河是幻河，好味，D牛湯都不錯，牛肉一般，有四五片，有青檸同辣椒。＄55，貴不太，平又唔係平。7/10
評：＄32 烚通菜，都好大份。算係甘，有D 蒜同soy sauce. 7/10
有問題，無通知我要收齊頭數，無LA LA，SERVICE CHARGE計齊頭，未得我同意！！！！不是幾豪子，而是原則。所以大家以後要小心。（因為回家後才發現）
鮮茄蟹肉湯濛粉~~~個鮮蕃茄湯好香好濃！蟹肉都有好多喎！放下大量芫茜真係好好正
越式焗乳豬~~~味道做得不錯，皮唔夠脆喎，吃下兩件已經有點"漏"，肉質都唔太肥GOOD
食物質素整體不錯的！讚
是日比黃金時間早了一點到達, 因而不用等候便獲安排入座, 實屬驚喜。
首先被餐牌內這款手切上等牛柳河粉吸引著, 索價 $78, 比一碗標準版本牛肉河粉 ($50) 貴一半有多, 還要註明是「每日限定」, 實物來到時, 賣相令人相當失望。
對這款手切上等牛柳的第一印象是: 「碎得很」, 誰不知面層的已經不算碎, 躲在底層的是更碎, 而且每「粒」牛柳的厚度極為不一, 只想像到是「手亂切」版本, 當然生熟度也不一致, 怎能品嚐其「每日限定」的真正味道?
不過, 這裡的牛骨湯底是很讚的, 味道濃郁又鮮甜, 如果點選標準版本牛肉河粉 ($50)的話 (反正也是用同一湯底), 性價比必定大增。
芽莊牛油雞翼 ($56) 賣相不太吸引, 跟其偏淺的色擇有關, 想不到味道卻含濃厚的牛油味, 而且炸得香脆, 屬中上水準, 只略嫌油膩了一些。
又給餐牌內這款飲品的賣相吸引到。
誰不知這杯菠蘿冰 ($36) 的實際樣子卻跟餐牌上有很大出入, 令人失望, 整體味道跟一般食店無異, 不過要讚的是這裡用上的是新鮮菠蘿。
進食途中遇上小插曲, 就是突然被要求調位, 這種情況於這個檔次的食店實在有點不合理, 但店員卻提出贈送兩杯飲品給我們, 尚算是一個合理的處理方法。點選了這杯青檸檬茶, 甜酸度適中, 味道不錯。
We also ordered a
(muc nhoi thit), which consisted of a full squid, stuffed with pork and chopped squid, grilled and then cut into pieces sideways. The outcome? Almost identical to a Chinese style 肉餅, but with a more vibrant flavour due to it being grilled.
Next up were the(ca chien cuon), which proved to be an interesting change from the everyday prawn and avocado salad rolls. The sole fillet was deep fried and served with spiced mayonnaise, cucumbers, pickles and wrapped together in lettuce and rice rolls. The flavours were not too overpowering and so you could taste each individual ingredient, and alongside with the different textures- crispy, chewy, crunchy, soft- this dish was just how I imagined it would taste.
We also ordered Vietnamese steamed rice raviolis- a delicate dish consisting of minced shrimp and pork steamed in rice-flour sheets, topped with garlic flakes and Vietnamese sausage. This is another one of those dishes that my family never fails to order whenever we eat in a Vietnamese restaurant, and Nha Trang's execution of this dish did not leave us disappointed. The otherwise simplistic flavours of the fillings and the rice roll were given a tantalising kick when combined with the garlic (as well as the fish sauce provided for dipping).
The cabbage chicken salad also fared well with its refreshing combination of cabbage, picked radish, shredded chicken, bean sprouts, fried garlic and peanuts, all tossed together in fish sauce. The prawn crackers were also a nice addition to the dish.
For our mains, we ordered a bahn mi- which is basically a Vietnamese Baguette sandwich. Simplistic as it looks, this sandwich was scrumptious, with layers of three cold cut slices – salami sausage, pork knuckle sausage, and roast pork. To add an extra crunchiness to the sandwich, the bahn mi also has sliced cucumber, chopped cilantro (coriander), and shredded carrot and pickled radish tucked snugly in between the chewy layers. Finally, liver pate and mayonnaise are added to the dish for a more even, smooth texture.
Finally, we ordered a broken rice platter consisting of toasted rice, egg fritatas, shredded pork, and a lemongrass pork chop. The term "broken rice" refers to the fact that the rice in this dish is cut up into little bits, giving it a unique, stickier texture and a nutty, almost coconut flavour. The fritatas were nothing special but the rice definitely paired well with eggs, and the porkchop had the perfect proportion of meat to fat.
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