影片
港铁上环站 A2 出口, 步行约9分钟
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电话号码
28100850
开饭介绍
自2013年开业以来，Chôm Chôm 一直是苏豪区夜生活热点，将越南人在繁闹街头畅饮生啤的传统忠实还原。经历十多年岁月洗礼后，越夜越热闹的街角酒吧焕然重生，推出独具个性的调酒、不断更替的新鲜本地啤酒，以及由主厨 Logan Hester 操刀设计全新街头风味美食，将无拘无束的越南夜时光带回中环。
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营业时间
今日营业
18:00 - 23:00
星期一至三
18:00 - 23:00
星期四
18:00 - 00:00
星期五至六
17:00 - 00:00
星期日
17:00 - 23:00
以上资料只供参考，请与餐厅确认详情
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食家推介
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今日就去咗SOHO区试吓呢一间blacksheep集团嘅越南菜，餐厅地址位于卑利街58号，距离中环地铁站都唔系好远唔难揾到 附近亦都有好多酒吧头盘叫左salt and pepper squid，配以一个沙律酱 鱿鱼炸得非常酥脆，亦都唔会有油腻嘅感觉，由于我哋叫咗prosecco，送酒嘅配搭非常合适鱿鱼食得出系非常新鲜，绝对没有雪藏味 另一个值得推介嘅系short ribs lettuce wraps，佢系模仿生菜包嘅原理 好似一个牛肉生菜包咁，包埋一齐食佢配料就加埋洋葱同埋花生酱 口感非常特别，值得推介
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3/5Seasoning is king here. Sauce amazing, flavour love it. Just need to balance abit more with the food.Wings no complain, crispy, juicy, nice taste. Duck roll my favourite of the night, crunchy deep fried roll, crunchy salad, firm filling, creamy sauce. So many layers and flavour yet balancing. Fish vermicelli I love the seasoning of the fish, meat didn’t get too rough. Sauce for vermicelli I actually love too, but is too many sauce too less noodle. So is like so heavy salty. Imagine drinking sauce. Pork belly typical seasoning, sauce is little blurry in my memory. The texture is almost hard and meat was little dry to me.
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“Chôm Chôm” 系Blacksheep 旗下其中一间餐厅，bookmarked 咗好耐想试，食完之后觉得未必会再去帮衬。我对越南菜认识唔深，多数都系食越南粉😂😂呢餐所有越南菜式都系辣同埋咸。我自问都算食得辣，但冇谂过系辣到想喷火🔥嘅程度🥵鸡髀肉串烧烧得好地地，无啦啦加咗劲多青椒酱喺上面，剩系得个辣字。“Drunken Clam Pizza”几特别，个饼底唔系我哋普通食pizza嘅只， 而系烧过嘅米纸，口感有啲似明辉虾片😂服务方面职员十叫九唔认，有啲顾住自己喺度吹水。可能当时餐厅唔多人所以冇留意到我哋挂。老实讲，呢间系我去过Blacksheep旗下嘅餐厅服务最差嘅一间。收得咁嘅价钱系中环区唔愁冇其他选择啰。▫️VFC Wing (HKD118)▫️Drunken Clam Pizza (HKD148) ▫️Chicken Thigh Skewer (HKD118) ▫️Sate Okra (HKD88)▫️Thit Kho Pork Skewer (HKD128) ▫️Crispy Duck Roll (HKD128)▫️Gwei Lo Draught (HKD98)▫️Pineapple Spritzer (HKD68)
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[ Chôm Chôm | 中环 ]The restaurant is a located on the slope of Peel Street and exudes major bar vibes. The place gets busy after 7 and it becomes very lively and loud. A great place to catch up with friends or get drinks and snacks. —— —— Charred and Chilled Eggplant $148A very innovative and delicious dish. The amount of crab is very generous and it has a very fresh fishy taste which I enjoyed. The taste of the sea is a great friend to dill (an herb that partners with salmon for that delicious Nordic soup) and the warm, slightly grassy taste that it brings works wonders with the tender crab. The eggplant is charred THEN chilled, not two separate ways of preparing eggplant (charred and chilled respectively) as I thought. Nonetheless, it’s delicious and soft. However, the char is only evident in the area near the stem where the skin is. The flesh is shredded which made eating it with the crab easy and clean. I do want to point out that the sauce on the bottom is heavenly. So refreshing. It’s sweet but not saccharine. It’s tangy but not tart and just works great with the coldness of the dish. The incongruous soft boiled egg didn’t provide any extra flavor as it’s not seasoned but the creamy yolk was nice to use as a dip for the eggplant and prawn cracker. Speaking of the rain cracker, it taste the same as commercial ones from a packet. Embodying the same greasy after-taste too. It was lighter and better with the eggplant and crab which they intended it to be eaten as. The menu (and servers) says it has toasted peanuts but I cannot taste or feel it in any of my bites. I do wish I had that toasted crunch for my bites as everything was quite tender and soft. The ratio of crab to eggplant is 1:1 which I highly appreciated as they didn’t skimp on the meat but it honestly is not worth $148. This portion could maybe feed 2 people? I finished it alone easily. —— —— Sate Okra $78 Chef Logan’s favorite dish on the menu so naturally I had to try it. A fairly simple dish with grilled okra, crispy garlic and shallots, calamansi and lime juice. This has a similar spice as Szechuan peppercorn, a mild numbness that encapsulates your mouth. The chilli sauce is called ot sa te. The okra is cooked well so it’s tender but still crunchy. Loved the grill marks on it too. If you find the spice too much, you can always suck on the grilled calamansi on the side but beware that it’s very tart and sour 😆 10 pieces of okra, not a bad side. —— —— 推介 🤷♀️ try once 💬 Overall, most (if not all) of their foods are supposed to be bar snacks and small bites. Because of this, they should not charge such a high price for it. Although it is kinda understandable due to the flavors and ingredients used.However, the service is not that great. The staff mostly talks amongst themselves and they don’t have much knowledge about the foods and doesn’t seem to know customers’ need. 🗓 Revisit? ✅ / ❎ ⭕️
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A lovely black series menu that has a variety of siu siks! I absolutely love these menus, I really think you get a true taster of all the best dishes from whichever restaurant you go to…I do love my chicken wings, esp Vietnamese ed. ones, these VFC wings were so bomb, there’s just ultimately something about garlic and fish sauce that makes it so delicious tehe! The crispy duck rolls were pretty good too, kinda like a cheung fun heh.
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