影片
港鐵中環站 D2 出口, 步行約4分鐘
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電話號碼
23579096
營業時間
今日營業
12:00 - 21:00
星期一至六
12:00 - 21:00
星期日
全日休息
公眾假期
全日休息
以上資料只供參考, 請與餐廳確認詳情
Exciting news! The beloved Pho Brass Spoon, once a Michelin-recommended gem for 8 years, has officially returned, now conveniently located on Wellington Street in Central . After missing out on their Pho at the Wan Chai location, we couldn’t pass up this opportunity to indulge!We enjoyed their signature Pho. The broth was slow-cooked to perfection, rich and clear, filled with the delightful aroma of beef bones. Paired with traditional Vietnamese flat rice noodles, it was less starchy than Chinese noodles, offering a smooth, elastic texture that held up beautifully. The Pho Dac Biet combo was packed with generous toppings: tender beef, beef brisket, beef tendons, and beef balls. For a luxurious twist, we opted for the premium raw beef pho noodle, which was absolutely divine!A special shoutout to Chef Sebastien Vong, the visionary behind this culinary experience! He created a new Grilled Chicken Bánh Mì, ensuring authenticity by creating the dough from scratch, delivering a deliciously chewy sourdough baguette. The Grilled Chicken Bánh Mì, filled with tender chicken, fresh veggies, and homemade sauce, was a refreshing delight.If you haven’t been yet, make sure to check out Pho Brass Spoon’s newest offerings! You won’t want to miss it! 🍜✨
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Brass spoon 終於開返係中環打工人午間充電站嚟或者飲完酒後食嘅comfort food生牛肉pho🐮($96)牛骨湯底清澈卻不失醇厚，鮮甜無比，靈魂在於每日現熬多時的牛筒骨湯。生牛肉，用熱湯澆淋至五分熟最嫩滑。記得先喝原湯，再擠青檸，加上辣椒，芽菜，九層塔🌿，令到味道更加有層次，河粉掛湯力不錯蒸粉卷▫️($61)帶有淡淡米香嘅味道，一定要趁熱食先可以滑捋捋柔軟熟嘅質感中間仲有少少碎肉同芽菜牛油雞翼🐔($40)即叫即炸保證脆度，咬開時小心燙口！蒜香牛油醃得入味，連吃三隻也不膩。不過size偏精緻青檸梳打🥤($35)酸度明亮剛好解牛湯的濃郁
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最近經過發現他們搬到面積更大的店舖，坐得更舒適，立刻和朋友來試馳名的PHO~🔹越式雞肉Pho這裡的湯底每天經過多小時熬制，湯底特別清甜，雞肉經過慢煮口感嫩滑帶微微煎過的香味，光吃雞肉都已經很滿足☺️河粉爽口度十足，「吸粉」吸得很開心😆🔹安格斯牛小排Pho散發濃濃牛香的牛小排Pho跟雞肉相比完全是另一個感覺，牛肉浸在帶甜的湯底吃的時候味道更豐富，牛肉和河粉一起吃味道更全面，還有爽脆的芽菜添加清新感，喜歡牛肉的話點這款是不錯的選擇，份量還很大呢。如果不太餓的話，可以點一份越南法包，份量很大，我吃半份已經飽了🤣法包裡面很多餡料，嫩滑的雞肉搭配微辣的醬汁，吃得特別爽，加上清新的青瓜夾在其中，添加了一份爆汁感。
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曾經8年獲米芝蓮推介嘅越式Pho Brass Spoon正式回歸今次選址係位置方便嘅中環威靈頓街之前無緣係佢灣仔店食佢地嘅Pho見佢地再開返即刻把握返呢個機會Pho火車頭 Pho l 日本A5和牛PhoBrass spoon 以慢火燉煮出濃醇嘅湯頭味道清甜不混濁 充滿牛骨香氣同時配上越南傳統河粉 相比中式河粉更少澱粉質感滑溜之餘更富彈性又唔容易斷開火車頭配料豐富:牛。牛栢葉。牛筋。牛丸想食得豪華少少可以揀日本A5和牛令湯底嘅牛香更濃蒸粉卷越式經典小食蒸粉卷香滑皮薄嘅粉皮包住惹味嘅豬肉冬菇餡味道香溢 看似簡單但絕不單調越式牛油雞翼炸得香脆金黃嘅牛油雞翼充滿牛油香 內裏雞肉充滿肉汁越式咖啡 & 椰青濃香而且充滿練奶香嘅越式咖啡再加上清甜椰青相當解渴
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曾多次獲米芝蓮必比登推介的Brass Spoon果然沒有令人失望！個人認為越南河的靈魂非湯底莫屬，這裏的安格斯牛小排湯粉($133)將頂級牛腱骨慢燉24小時，湯底濃郁醇厚、每啖都充滿牛肉的鮮香🐮 配上爽滑的越南傳統河粉，令人一試難忘🤩 想更豐富的可選火車頭($155)，除了生熟牛肉還有牛丸、扎肉、牛柏葉🍜 當晚亦很榮幸可以試到他們即將在Southside分店推出的燒雞越式法包，香嫩的燒雞配上自家製酸種法包，足料又美味🥖
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