Fûhn (The L. Square) (已結業)

主打提供北美的越南粉，名字除了代表越南粉的讀音外，也取其中文及英文的諧音，吃「粉」之外，門口也貼著 "lets have some fûhn" 的字句，名字滑稽有趣～餐廳以田園工業風格裝飾，乾淨俐落這餐的一大特色是可以嚐到多種香草～店員便為我們遞上一整杯的香草，裡面至少有五六款香草，色彩和味道皆獨特，可按自己的喜好逐一放進湯裡，亦可整大棵加進湯裡，會為湯帶來清新又新奇的不同味道～個人非常喜歡這種手繪畫，漂亮又易明～隨香草之外也有越南粉的另外三寶 — 魚露和銀芽、青檸、辣椒。這裡的湯粉都有不同的份量選擇，而普遍的份量都比較大份。我們選了的這款「特式牛湯粉」更比一般的大份，最細份量的已是 L。這碗集六樣牛配料 — 生牛肉、牛坑腩片、牛筋片、手打牛丸、牛腩邊和牛栢葉。除了牛栢葉較細之外，所有都很夠牛肉香，生牛肉用上安格斯牛肉，肉質嫰滑～湯底為了放金邊粉而被沖淡過，但牛味依然出色，非常清甜。湯粉是用北美常用的幼身金邊粉，非常滑，而且把牛肉湯透徹地吸收了～米紙煙韌薄透，包著米粉、鮮蝦、生菜、青瓜和甘荀。雖然米紙包得有點散，且本身的味道淡，但點了特製的花生海鮮醬即令味道昇華～在香港不是到處都有牛

今日行開先知道原來銅鑼灣L Square 開左甘多間新餐廳，朋友帶我去試geh係Fuhn。Fuhn位於L Square 一樓，環境尚算闊落，最埋邊仲有幾張近窗卡位檯。我地兩個人叫左一個香茅雞扒金邊粉，一份蝦米紙卷，一個飯，再追加左兩條春捲 (撈檬同飯都可以追加小吃)。飲品方面有好多選擇，朋友試過咖啡沙冰話好正，今次就叫左兩個新鮮椰青。Fuhn 特別之處就係俾你選擇芬geh大小， 分別有Regular，Large 同埋特大。見到附近geh人一個人食都係叫Regular，但係我自己比較大食所以就膽粗粗揀左Large (結果送到黎發覺真係好大份LOL)。 上野食速度好快，椰青超甜超fresh，超級解渴。由於我叫左湯粉，侍應就囉左一大束新鮮香草過黎，俾我自己摘d葉放落個湯入面。香草除左九層塔lee d 比較常見geh 選擇之外，仲有d好特別geh草。餐牌上面有圖畫曬唔同香草geh樣同埋功效，等你揀個陣有d野可以參考下。放左d葉落去個湯d味唔同左，香d同埋味道層次豐富左。個湯粉好好食，下次黎會再叫過。朋友叫個geh飯有幾個餸，分別係香茅豬排，牛油雞翼同埋一個唔記得meh名堂geh肉，我每樣試左少

朋友介紹想我黎。一入到黎餐廳好大好舒服！座位亦都好舒服！打開Menu可以散叫可以叫set 因為我好貪心想每樣牛既嘢試，就叫左一個特色湯河。有齊晒六款嘅牛製品：生牛肉牛丸牛坑腩牛腩邊牛柏葉等等，滿足晒貪心嘅我 ！牛坑腩非常林，牛丸好彈牙，牛柏葉夠爽！生牛肉一入口即溶，河粉幼細吸湯一流！ 湯粉啱晒我口味，成個特式湯河都好鬼正！仲有一杯香草，有8款香草俾你選擇，可以放入自己嘅湯河度有特色嘅香味。Menu亦好細心，每款香草都有詳細介紹，一定唔會揀錯啦！ 之後叫咗一下牛油雞翼牛油味夠香亦都炸得好香脆，我最鍾意食牛油雞翼架啦！呢度亦都冇令我失望！ 然後加埋一杯鹹檸七，$150內已經可以落樓，呢個質素來講真係好抵食啊！

I’ve passed by this place quite a few times ... but was a little hesitant to try it ... as lots of pho places in Hong Kong isn’t good.We ended up  giving it a try one night. Not sure, where I hear this, but fuhn has the taste of Canadian  pho. So I was really looking forward to it, as another place in HK mentioned this and was totally not up to par. Went in and LOVED how they have the sizing. Their price was quite reasonable as well. We ordered 2 pho and a pomelo and shrimp salad.  the table is

近期大熱既越南菜，我今次就簡左呢間係銅鑼灣既...入到餐廳感覺幾好，多種顏色既 colour wall mix埋一齊，光猛得黎又帶點warm既感覺。係 menu見到有款前所未見既飲品-->蕃茄沙冰！聽起黎非常有趣，原來飲起黎仲超正！！新鮮既車厘茄仔打成蓉再整成沙冰，又唔會做到超冰的那種感覺，飲後覺得超自然既甜，清新！！又解喝~超愛這杯飲品！越南炒金邊粉非常有鑊氣熱辣辣送上，有蝦，豬頸肉，蛋絲，青紅椒。。。仲有煎炸過既九層塔。食出來更香更惹味~金邊粉炒到好乾身！爽彈既麵條入哂味，如再想刺激點可再加「時拉差」甜辣醬，真係無得輸~份量又夠哂大碟！軟殼蟹紙米卷薄薄地覆蓋包住，香脆既軟殼蟹好鮮味！加點點花生沙嗲醬作調味更豐富既口感。一份四件好好味呢！！

Had rather high expectations but didnt have a good overall experience.Decor and design is rather poorly executed and not really clean. Some glasses on our table were sitting here with food stains on them...The pho totally failed to impress. Not hot warm, beef so so. Noodles were ok and soup base rather too salty. The bowl looked big but it's mainly filled with water...Spring rolls order was some kind of misleading with the portion saying 6 pieces that actually are a portion of 3 pieces cut into

放左工,突然好想食越南野,搵到Fûhn, 就即刻過黎食啦。時間仲早,未算好多人,所以唔洗等就位啦。一坐低,員工同我講岩今日開始轉左新menu. 心諗,咁好彩,等我睇下先.新Menu幾靚, 一開始有講解唔同份量適合啲咩人食.由於我自己一個,又想食啲小食,一於跟佢最尾個個,要個regular啦.之後個頁好詳細咁講解唔同香草既特性同埋用途,幾有心幾有用,長知識了.呢間越南餐廳幾特別,連wine呀,shooters呀都有.餐枱紙有講餐廳名既由來,都幾有意思幾特別. 點餐個時同員工吹左幾句.原來呢間餐廳係北美風既越南餐廳~風味會同一般既越南餐廳有啲唔同.不過佢地既廚師都係越南食廚返黎,所以手法都係正宗既。另外聽佢地員工之間係用英文溝通既,幾特別.員工都特別介紹隻是拉差醬係正宗既,一定要試下.之前好似有報導講過fuhn既水好特別,係奧地利水黎,經過特別處理之後,水質好好,夠衛生,飲都飲得安心啲.牛油果奶昔 $48見其他食家一致推介呢杯野食,一定要試下.一入口,不得了,實在太好飲.牛油果既味調較到岩岩好,同奶昔好夾,黎呢到真係一定要飲呢杯飲品.小食拼盤 價錢忘了好想食佢個小食拼盤,但我得一個人,試下

Lunch set $75 包湯粉、飯或撈檬。我試過咁多間越南嘢，呢個價錢可以喺其他地方食到高質素同好味嘅越南粉，睇報紙又話佢係北美風，正正係我想搵嘅，所以我好有期望。我叫左生牛肉湯粉，份量嚟講d 粉算多，但肉好少，個湯偏鹹同唔夠香，基本上除左鹹味之外食唔出其他味，可以話係最大敗筆，而d 粉又偏硬。最ridiculous 係張枱墊介紹配越南粉嘅唔同香葉，我以為間野好正宗，同埋好注重推廣正宗食法。點知上菜時淨係上左碗黃嘅芽菜（換完都仲係黃），辣椒同青檸，我問佢有冇香葉佢先肯比我，仲話因為唔係人人都鍾意所以係唔會主動比你，要問先有，跟手問我碗芽菜係咪即係唔要 🙄，我唔知點解問佢拎香葉會代表我唔需要芽菜lor。同埋有d 比佢平嘅地方都會自動比d 香葉，佢咁講我覺得佢真係好小家。仲有，雖然佢d 香葉成杯比你好似好多咁，報紙又話八款香葉任加，但其實得三款，連mint 都冇，同埋咁大杯一定係recycle比其他枱用ga la, 咁咪掂過哂傳嚟傳去？味道唔夠好又小家，$75 大把options, 我唔會再嚟幫襯。

駱克道 The L. Square. 銅鑼灣這座大廈有很多餐廳選擇，今晚就來咗呢間新開既 Fûhn 越南餐廳試下他們的特式牛湯粉 $98（生牛肉，牛坑腩片，牛筋片，那打牛丸，牛腩邊，牛栢葉）- 好好味，牛坑腩好淋，好入味，有香濃牛肉味，湯口好香甜，再加入餐廳提供的香草，更顯清新。非常推介。另外，要推介既係手打炸蝦餅 $88 - 蝦餅吃到啖啖爽口彈牙蝦肉牛油果奶昔 $48 - 入口時有濃濃既豆奶味，但就無乜牛油果香，味道幾得意，可以一試，因為牛油果奶昔好少見。鮮蝦米紙卷 $58 柚子鮮蝦沙律 $68 - 都是去越南餐廳我會常點的菜式，蔬菜都好新鮮，唔錯唔錯。較特別就喺一大杯香草，全部新鮮貨色，目測估計有6、7種。總結： 餐廳環境裝修簡潔明淨，食物質素很好，價錢在銅鑼灣區來說叫合理。朋友仔如有興趣都可以去試下

最近好旺！！ 就一於同旺夫慶祝一下先！難得今晚咁開心, 就叫左個SHOOTERS先, 呢杯SHOTS of FUHN, 入口酸酸地, 酒香再配MINT, 多重口感, 勁開胃呀!店主介紹之下, 叫個個和牛PHO, 係用上日本佐賀牛既, 其中「佐賀牛」站「黑毛和牛」的首牛, 霜降肥美，油花豐富, 分佈均勻。浸一浸就擺入口品賞, 果然肉質柔軟，入口即溶，而且肉味濃郁，令人一試難忘!而PHO 爽夾滑, 有美味湯既加持, 令大家飲湯飲到停唔到口~~小食就叫左個炸軟殼蟹, 食落味道有D 似黃金蝦, 炸出來的軟殼蟹熱辣辣之餘，更加鬆脆無比, 配上微辣的芥末汁，味道更佳！

今日經過銅鑼灣廣場 ，發現旁邊多了一棟新大廈叫L. Square，成幢大廈都係餐廳，就揀咗一間越南菜試吓。餐廳裝修好簡潔，感覺舒服。本人對「越南生牛肉湯粉」情有獨鍾，餐廳更採用美國安格斯牛肉，非常吸引。諗都唔使諗，即刻order左一客。比起一般生牛肉，的而且確與別不同，肉質更柔嫩，無「鞋」口。餐廳最令我感到意外，是傳統越南湯粉配料，是另外上的，而且個 presentation 相當精美。餐廳還提供各款配料嘅繪圖、名字及簡介，非常有心思。「越式滴漏咖啡」也是我的至愛，香濃咖啡配甜甜的煉奶，正！

foods mediocre. soup has some flavor but far from authentic. if they actually used more herbs and spices it could imrpove. appetizers are just greasy. everything could improve if they decided to actually use a bit more seasoning or at least salt. prices are a rip off for the appetizer platter. the so called fish sauce for the spring rolls is just chilli flavored lemon water.

I went to Fuhn for dinner a couple nights ago. As a Vancouver local, my standard for pho is quite high, and the essence of any pho is the broth. Their broth was complex and tasty, matching perfectly with the noodles. The noodles were not overcooked like many other pho restaurants in Hong Kong. We ordered the appetizer platter as well, the chicken wings and spring rolls were great, but it was the shrimp cake that left me craving for more. We got lucky and found out they were about to launch a dee

之前睇見報道提及過呢間鋪頭，知道佢嘅水機係專誠從外地訂購回港，有指湯嘅味道比夠突出。由於今晚得自己一個人食晚餐，所以只點了一個生牛肉湯河粉。當碗粉送上枱時，我即時試了個湯，未知是否水質經過中濾，顏色比較清澈，湯嘅味道比較細緻，都有淡淡的肉味，感覺新鮮，又不會太油。初時店員只提供了芽菜、青檸及辣椒粒，我放入碗粉內，味道好似爭啲啲，最後要加埋啲紫蘇葉、九層塔、薄荷葉及魚腥草等，生牛肉湯粉嘅味道即刻返晒黎，濃郁好多。不過，我嫌啲金邊份有點硬，可能是個人問題啦。比較起錦麗嘅生牛肉湯河粉，係兩種不同嘅味道，前者較清淡，後者比較濃郁。相信有不同捧場客。雖然我只點了一碗湯粉，但店員也有奉上清水一杯，態度亦十分友善，沒有白眼我。

I saw a segment on TV talking about this restaurant, how the owner is enthusiastic about eating Pho or "Fûhn" as they spell it here.  That segment talked about how infatuated he was from eating Fûhn in Canada and how when he tried the Vietnamese Fûhn restaurants in HK, they were missing a certain something.  So as the background story for the restaurant goes, he endeavours to recreate the flavour and tastes he likes spending over $100,000 on importing the water, believing water to be the key com