芽莊越式料理 (已結業)

I called to make a reservation and was told by a very rude waitress that they did not take any reservations. Before I could even respond or say anything, she just hung up! I'd expect this kind of tone and voice from maybe a cha chaan teng, but certainly not a restaurant like this. So well done to that waitress. Thanks to her, the restaurant she works at just lost some business. I ended up making a reservation elsewhere, and even if Nha Trang had a table and was willing to take reservations I wo

Tried the TST branch awhile ago, which was pretty decent. Hence I was so shocked when my lunch was SO TERRIBLE.Order the dry mixed noodles "lo mong" with lemon grass beef. But guess what? The beef wasn't lemon grass viet style but it was chinese wok stir fry style which wouldn't be soo bad unless it wasn't SO oily with a puddle of oil swimming at the bottom!! I couldn't believe and the beef sort of "smells funny" as well.. gosh I'm so glad I didn't get terribly sick from the meal..Never again.

當日在中環收工，見到呢間好多人，又肚餓，入去食咗先。環境：座位比較窄，不過係中環，租又貴，ok啦。服務：比較不理想，因為"春卷"要"追"單先至來，個檬又係咁.......唉。食品青檸梳打 ($28) ~ 一般，但太熱天時，降溫必須。 咖啡($30) ~ 朋友話唔係咁正。(心急"飲"得太快，冇暘相)牛肉湯河~朋友話一般，ok啦。蝦卷~一般啦，不過大熱天時，清爽嘅蝦卷沾魚露，ok。香茅牛肉檬~15分鐘都唔嚟，要"催"先至有，味道?真係一般，冇乜香味，牛肉亦唔係咁好食。春卷~又係要"催"先至有，不過味道好，夠熱，加香菜魚露生菜包，好味，有以前係油麻地越南餐廳味道。2個人$267-，味道麻麻，唔係咁值。

在openrice見到很多好的食評,於是便與為食小妹妹試吃。十二時半到達已見到人龍，取票後等了約十分鐘便可入座了。由於十二時才吃過早餐，所以只有為食小妹妹點了主菜-蕃茄蟹檬，其他小食有- 蒸粉包，芽車快，蝦多士和各自要了一杯青檸梳打。先上飲品，由於天氣大熱了，一口飲啖青檸梳打簡直透心涼。食物很快的到了，芽車快賣相不俗，食落有爽的感覺。但沒有我們在西貢吃開的那麽好吃。根著便來個主菜，嘩！很大碗啊！簡直是二人份量呢！喝啖湯先-沒有想像中那麽濃啊！但有淡淡的蟹味。跟著來粉包-只可用「清」一個字來形容。最後上的是蝦多士。急不及待的一口咬下，弊！唔熟喲，真掃興，只好通知士應更換，但信心大失，幸好可以取消。最後結脹多謝 -$240，價錢相對算便宜了，因為這是中環呢！總結而言-沒有下次

炎熱的天氣，除了凍飲外，冷凍的食品也是一個不錯的選擇。於是一眾同事便來到這間越南餐廳，並一同選了同一樣的豬頸肉撈檬。豬頸肉是煙煙韌韌的，味道也不錯。有一點可惜的是檬粉不夠凍，久缺了消暑之效。隨餐附送了一柸凍檸茶，不需「桔」那個青檸，味道已經溶在茶裏了，相信是一早已調配好的，那青檸只是裝飾而己。味道算可以。

八點幾九點收工同朋友係中環食晚餐 見到排晒長㡣想試吓餐廳地方及氣氛唔錯兩個人叫左一個沙律 一個牛肉卷 一杯野飲 我地一放低碗筷就有侍應問嘢仲要唔要，之後合共問了2-3次，到最後收曬枱面既野 仲即問：＂啲野到齊啦呵，多謝＂於是連墊抬紙都收埋 九秒九攞埋張單給我哋但係由頭到尾我哋都乜叫埋單！ 趕客之道真係出神入化，無語倫比，無人能及我唸以後都唔會再嚟

I have been to Nha Trang in Central once and it was a while ago. Every time I wanted to go back, the long queue put me off. It seems like the queue is forever long, no matter what time you try to go there. So tonight, it took me by surprise that the queue was shorter than usual and we got the table after a little wait. Perfect.We got seated at the small table right next to the door, the table is very small and I wonder if we should order or not as I have no idea how it can fit in with all the fo

星期六約了朋友去長洲CAMP之前食個lunch先由於遲左起身...我遲到....朋友已先搵位了不過朋友就已經好心急WHATAPPS我叫我快D怕比人趕......我用9秒9快步過去一去到......哇!門口真係好多人.....驚驚由於我用9秒9快步過去好到已經熱死左....我地坐近CASHIER高枱本來都好地地.....不過一食左以下既好味蟹濛~立即便水人......汗顏!!!!!!!蟹濛好好味...由於要趕船,又多人,食得好快....好熱....不過都想再去,好抵食,又好味!

There i was one afternoon, eating at one of the busiest Vietnamese restaurant in Hong Kong. Not feeling very hungry, I did not order any noodles for myself but shared with ma. Ma had a bowl of BUN RIEU, that is HANOI TOMATO AND CRAB NOODLE SOUP, while dad had his favourite PHO TAI, with thin slices of beef in a hot tub of noodles and broth. We also ordered a CUA LOT CHEN CUON(soft shell crab rolls), a prawn toast and a BAHN CUON(Vietnamese Steamed rice ravioli). With these we were sufficed.Very

第一次吃, 生牛河可能失水準, 但從第二次起就越食越好味了, 價錢是貴了點, 加一後, $48, 但很大碗湯有很濃的肉味, 配上很滑的粉, 已接近我心中生牛河perfect的境界了, 會叫外子來一齊吃.....

一入店, 裝修不像越南店, 是歐式, 頗舒服.散叫了一碗生牛河, $42.00 (加一, $46)先嚐一口湯, 不太可口, 又不太難飲.有牛腩味, 加有豉油味, 徧鹹, 又有酸味 (應有魚露), 不太喜歡, 太不算差.粉是金邊河, OK牛肉夠嫩, OK有金不換, 有鵝蒂但湯底不太可口, 失敗之處.生牛河都是自己常去的兩間好味很多.評分: 60分

I love to eat at this restaurant, but I have to be discriminated first before i can enjoy the food.  There are many occasions that non-Cantonese speakers were treated differently from English or French speakers.  First, the rule of "everyone must be here before seated" does not applies to them.  Second, they can make "reservations" because they speak in English or are non-Asian.  Third, the staff gives the most nonsense excuse to further segregate your customers, like reservations only applies t

六點幾收工同朋友係中環食晚餐 朋友話佢食過呢間都可以六點半坐低 唔使等位 地方唔錯兩個人叫左一個前菜 一個生牛河 一杯野飲 唔知係咪我地唔係大客我地一放低碗筷就有侍應收曬枱面既野 仲即問：啲野到齊啦呵於是連墊抬紙都收埋 即係咩意思？五分鐘之後 一個非常有禮貌既侍應話：唔好意思 介唔介意埋左張單先？係我未答：介意 既時候 佢已經走左 我地當時只係坐左係呢間野三十五分鐘埋單只係用左三分鐘 再三分鐘之後侍應再黎話：唔好意思 因為有人訂左枱 唔知你地方唔方便...(走)前後我地坐左冇四十五分鐘如果一開始同我地講四十五分鐘要還枱 我有得揀 但唔係咁樣趕客走我以後都唔會再黎 佢地冇睇劉華個廣告既咩？定係因為我地兩個人只係食左百三蚊野就要咁對我地？

This place has gone downhill since I last ate here in early 2009. From 2007 to 2009 this was a staple - a standard, reliable, good value for money yummy place to eat. Been away for a while and was disappointed. Service:The waiter really annoyed me with a really petty stand he took when I was paying the bill. I was giving the exact money and he saw me counting out my gold coins to make up the last dollar. "Uh, sir", he said, "we don't take cents". I looked at him as if to say "huh"? "We don't ta

返工後難得找到時間跟父母過家庭日, 一定要回到這間當初阿媽介紹的食店... (加上成家人都愛越菜~~)在外地時知道裝修後地方變得比之前寬闊舒適, 就一定要再嚐試一下...3:00pm 入場都要等位, 冇計, 裝修後少左位... 又要係週日... 等左10-15 mins 就有位了地方幾好, 比以前好好多... 傾計唔會俾隔離聽到... 又冇咁逼人先黎碗生牛肉河粉, 價錢好像貴左$2-3 但份量好似多左...但係唔知係咪我鼻塞.. 唔係好聞到以前覺得好正ge 湯味, 但係d 肉同粉就真係多左跟住黎個紮肉雞絲糯米飯:之前冇食/見過, 一係就之前眼花或者係新野... 食落唔錯, 除左紮肉同雞絲, 仲有肉鬆係上面俾客人自己撈埋一齊同粵菜不同之處係少油少鹽... 味道幾淡口... 糯米中有綠豆有少少似食緊粽... 但又比粽子鮮味再上係一直都情有獨鍾ge 炸蝦卷撈檬:炸蝦卷係即叫即炸, 所以要等耐d... 但檬粉冇裝修前咁多... 而且冇左好多花生又多左d 紅蘿蔔絲... 口感差左, 因為花生為碗粉加入左"不同"ge 口感... 始終差少少.. 希望佢地會改善這一點~最後黎碟炸軟殼蟹:三個人食兩隻