影片
港铁金钟站 F 出口, 步行约6分钟
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电话号码
24552499
开饭介绍
呈献令人耳目一新的越南西贡风味，主打柴火香烤美馔，配以精选葡萄酒，让食客置身明亮开扬的环境，感受法式小餐馆的脱俗魅力。
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营业时间
今日营业
12:00 - 15:00
18:00 - 22:00
星期一至三
12:00 - 15:00
18:00 - 22:30
星期四至六
12:00 - 15:00
18:00 - 23:45
星期日
12:00 - 15:00
18:00 - 22:00
公众假期
12:00 - 15:00
18:00 - 22:00
公众假期前夕
12:00 - 15:00
18:00 - 22:00
以上资料只供参考，请与餐厅确认详情
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Came for lunch and ordered a lunch set including a salad and main course charged as 248 + 10% without any drinks. Environment is fine but Service extremely bad. Won’t visit again.
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价钱贵而且超级难食，而且毫无服务可言！中午经过见到环境不错，想起同一位置以前的越南餐厅人满为患，但很久没有来星街一带竟然这间黄金位置的餐厅变得门堪罗雀？看到有食评说是米芝莲厨师开的店，心想午餐也不会贵得太离谱吧？首先进入餐厅招呼入座的女性服务员已经毫无笑容，然后递上简单的菜单看到两道菜越式午餐已经要248再加10%。点了青木瓜沙律，个摆盘已经不开胃，味道也是平平无奇。再来是猪颈肉捞米粉，猪颈肉分量不算少但真的是又老又不入味，米粉有一种很难咬断的韧性感觉有点奇怪，比起很多街边小店还难吃，这也能算米芝莲？两道菜加起来近300元竟然都不包任何饮品，当然毫无服务意识的服务费也是收得莫名其妙，当是花钱买教训吧🥲。
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This Vietnamese restaurant is located on Wing Fung Street in Wanchai, just adjacent to PP3 on the uphill road. With plenty of plants on the flowerbeds outside, the blue frame glass doors allow the daylight in, the restaurant offers a nice chic brasserie ambience to diners.Seated at a table on the side, the rattan chairs are comfortable and what attracts the attention is the neat tiled floor and the large mural on one of the walls. It is a popular spot in the neighborhood, packed during lunch hours, with also lots of people hang out after work before dinner.I have a cocktail to start. La Vie Boheme ($138) is a concoction mixing gin, French fortified wine, elderflower, grapefruit, lime, and sparkling wine. Refreshing and a bit fizzy, the cocktail is a nice aperitif to get the dinner started. My wife has a Young Coconut ($78) which is also good.For the food, we start with Goi Ga ($128). It is a salad made from shredded cabbage, chicken and Vietnamese herbs, seasoned with ginger nuoc cham, with prawn chips on top. The nuoc cham sauce is very good, amazing and complex in taste, bringing the flavors of the ingredients to the full.We also have Cai Trang Xao ($98), a simple dish of wok fried cauliflower, mixed with black bean, chilies and pickled garlic. The cauliflower has the right texture, well-cooked with still a nice bite, with the black beans giving some savory taste and a bit of kick from the chilies.For the main course we have Tom Nuong ($208), grilled tiger prawns drizzled with garlic burnt butter and seasoned with some kaffir lime leaf. The prawns are fresh, with the meat firm and delicious, and the butter has a nice garlic note but not feeling excessively greasy. Tasty.The restaurant has a few signature rice paper rolls, and we picked Heo Nuong ($308), with USA pork collar, lemongrass, and caramelized fish sauce. My favourite dish, the pork collar has a nice char, delicious in taste and not dry, with the other vegetables and ingredients helping to balance, and the fish sauce magically combines all the flavors together seamlessly. Must try.It is probably too much but we did order also Banh Xeo ($208), a type of omelette with a crispy wrap enfolding pork belly, soft shell prawns, beansprouts, and spring onion. Eaten together with lettuce and nuoc cham sauce, the different texture of the different components make it interesting, and again the nuoc cham weaves its magical flavors throughout.Service is good, but we can use more explanations of the dishes which can help to elevate the dining experience. Total bill on the night is $1,370 which is reasonable. A good place to enjoy Saigon cuisine near PP3.
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