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2015-09-10 2739 瀏覽
I came here to trash the pho, but it looks like everyone else beat me to it!I went to Viet. Kitchen with reasonably high expectations. I'm a fan of Chom Chom, and this is an operation of the same people, so I am told. Further, before Chom Chom was a standard restaurant, it was a private kitchen, and I've heard rumors that they did good pho (although I've also heard the opposite). Anyway, we came here for lunch on a weekday around 12:30. Probably not the best idea, and we had to wait 20 minutes f
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I came here to trash the pho, but it looks like everyone else beat me to it!

I went to Viet. Kitchen with reasonably high expectations. I'm a fan of Chom Chom, and this is an operation of the same people, so I am told. Further, before Chom Chom was a standard restaurant, it was a private kitchen, and I've heard rumors that they did good pho (although I've also heard the opposite).

Anyway, we came here for lunch on a weekday around 12:30. Probably not the best idea, and we had to wait 20 minutes for a table, which we shared (with some wonderful people, by the way). The host was very efficient and friendly.
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One of the first disappointments was the menu. There aren't a lot of options regarding the pho: beef, pork, chicken. No raw vs. long-cooked meat, no beef balls, no weird cow innards. But whatever, beef it is.
Huy Fong sriracha
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Those who know me know my brand-loyalty to Huy Fong sriracha. It's on the sweet side, but it's nicely balanced with a real heat from the red jalapenos it's made from, and a satisfying stank from fermentation. Having the good stuff on the table indicates to me that the restaurant cares about quality.
Limes & Chilis
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Also on the table: limes and chilis. Both important components in my opinion. Just fyi, the chilis here aren't very hot.
Sole Rice Paper Rolls
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The lunch set (about $120, if I remember) comes with an appetizer. Both my wife and I got the rice paper roll with fried sole. It's hard to fault rice rolls, as I largely consider them a vehicle for sriracha, but the softness of the fish is a texture mistake, I believe. A better version, which you find frequently elsewhere, has softshell crab, which is firmer and crisper. Unfortunately, the other appetizers didn't seem that great either.
Beef Pho
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Phinally, we get to the pho. Broth-wise, I shall quote my wife: "it doesn't taste like pho." It's a very sweet broth, and there's definite notes of beef in there, and a little bit of ginger maybe. But it's not richly aromatic with anise and cloves or anything, and the beef flavor isn't that deep. Candied beef is what I'd call the flavor.

The noodles are the awful mushy kind. There's some cilantro and basil, but no green onions and no bean sprouts. The beef is terrible. First, there's not a lot of it, but that may be a selling point. The main issue is that it's extremely fatty. Some of my "beef slices" were just fat slices.

It's time to be brutal. This is unacceptable. There are random, 7th floor pho joints in HK that deliver better quality for far less.

But that's not even the issue. This is the Chom Chom people. Y'know, the place where hip young Hong Kongers start drinking at 4pm. There's decor on the walls. They paid some designer for a stylish logo. This shouldn't be comparable to random HK pho joints. It should compete with the upper echelon Vietnamese places in the city (like, I don't know, Chom Chom). But it doesn't even try. That's the thing. It's not like they don't know what goes into making good pho. They just don't care. They're trying to sell the office zombies on the image, because they can't be bothered with substance. But y'know what? Unacceptable.
題外話/補充資料: Unacceptable.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2015-09-10
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20 分鐘 (堂食)
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2015-08-26 1607 瀏覽
店子位於商業大廈的地下,雖然不算是十分癮蔽,但亦非處於大街之上,要不是友人介紹到,都不會懂得跑到這裡來。鋪面裝修實而不華,感覺很大眾化。炸得香脆而肉嫩的雞翼,沾上滿滿的焦糖,比普通用蜜糖的更有層次,而且已經去掉一條骨,很方便地一隻、一隻、一隻⋯同樣是焦糖,個人認為焦糖跟雞翼會比起三文魚更夾。但焦糖汁用來拌飯,又香又甜,頗有新意!以煲仔飯來說,這個沒有飯焦,所以瓦煲大慨只是裝飾吧。蟹肉炒飯跟一般的水準差不多,炒得乾爽,比起其他炒飯,這個較不油膩,不過蟹肉份量略嫌不夠多。豆腐沙律凍凍的,配合著各種蕃茄,酸酸的很清新。而且還加入了魚露,所以味道不會太淡。河粉很滑很薄,湯加入了莞茜等的香料十分怡人,薄切的生牛肉依然保持鮮嫩。在越南菜中加入三文魚他他造菜式,真的有新意!喜歡上面的三文魚籽,很新鮮,三文魚亦很肥美,不過個人認為越式香料跟三文魚不太合襯。雲告的皮實在是又薄又滑,內裡的鮮蝦彈牙爽口,沒有用過多的調味,所以雲吞的鮮味很突出。其實椰汁和青檸味都不太突出,就是很普通的燒雞,肉質不算很嫩,但燒得很香!越南菜又再FUSION了日式天婦羅,真夠意思!軟殼蟹天婦羅炸得香酥鬆脆,特別在還加入了莞茜去炸
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店子位於商業大廈的地下,雖然不算是十分癮蔽,但亦非處於大街之上,要不是友人介紹到,都不會懂得跑到這裡來。鋪面裝修實而不華,感覺很大眾化。
焦糖雞翼
$78
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炸得香脆而肉嫩的雞翼,沾上滿滿的焦糖,比普通用蜜糖的更有層次,而且已經去掉一條骨,很方便地一隻、一隻、一隻⋯
焦糖三文魚煲仔飯
$168
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同樣是焦糖,個人認為焦糖跟雞翼會比起三文魚更夾。但焦糖汁用來拌飯,又香又甜,頗有新意!以煲仔飯來說,這個沒有飯焦,所以瓦煲大慨只是裝飾吧。
蟹肉炒飯
$98
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蟹肉炒飯跟一般的水準差不多,炒得乾爽,比起其他炒飯,這個較不油膩,不過蟹肉份量略嫌不夠多。
車厘茄豆腐沙律
$78
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豆腐沙律凍凍的,配合著各種蕃茄,酸酸的很清新。而且還加入了魚露,所以味道不會太淡。
半生熟牛肉湯河
$88
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河粉很滑很薄,湯加入了莞茜等的香料十分怡人,薄切的生牛肉依然保持鮮嫩。
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在越南菜中加入三文魚他他造菜式,真的有新意!喜歡上面的三文魚籽,很新鮮,三文魚亦很肥美,不過個人認為越式香料跟三文魚不太合襯。
蒸鮮蝦雲吞
$78
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雲告的皮實在是又薄又滑,內裡的鮮蝦彈牙爽口,沒有用過多的調味,所以雲吞的鮮味很突出。
椰汁青檸串燒雞
$78
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其實椰汁和青檸味都不太突出,就是很普通的燒雞,肉質不算很嫩,但燒得很香!
軟殼蟹天婦羅
$88
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越南菜又再FUSION了日式天婦羅,真夠意思!軟殼蟹天婦羅炸得香酥鬆脆,特別在還加入了莞茜去炸,增添它的越南風味!而炸過的莞茜已經沒太濃烈的草青味,所以不吃莞茜的朋友都能夠接受。
西貢之夜
$98
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不明白它為什麼叫西貢之夜,跟西貢有關係嗎?
這杯用上獨家的越南咖啡豆濾製,再加入伏特加,咖啡本身有強勁的可可香,再外加了糖,所以會偏甜。上面的椰子泡沫,超輕盈,同時又帶椰奶的濃香,好想再多要一點!
pineapple freeze
$98
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這個是眾COCKTAIL中,酒精含量最少的,用原個菠蘿呈上,賣相先聲奪人。喝下去,其實就是甜甜的菠蘿汁味,酒味不重,面頭的泡泡很綿。不要看它原個菠蘿大大個的,其實內裡的飲料不多,很快我就喝完想再要第二杯了!
Vietnamese Affagato
$68
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用這裡獨有的越南咖啡豆,做出這affagato。
軟滑的咖啡雪糕,再澆上咖啡,自然是甘香濃郁,帶點可可的醇香,教人回味!
Sweet Basil
$68
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除了獨有的越南咖啡Affagato,這個羅勒雪糕亦甚新奇!
個人頗鍾愛羅勒的味道,但一般只用少量作香料提味。現將其製成雪糕,質感柔滑,整球雪糕都充滿羅勒獨有的香氣,味道很是突出,過了良久仍有股羅勒香氣徘徊於口腔。
總括不論前菜、主菜,還是甜品,這個地段,這樣的價錢,質素實在令人有驚喜。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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When I first visited Viet Kitchen, I was pumped for the beef pho, having read some good reviews. I was ultimately a tad disappointed because it wasn’t really my kind of pho. While the beef soup base was outstandingly full of flavours, it was the soft pho and beef cuts that I didn’t love too much.But pho aside, their other dishes, especially some of the new items, turned out to be good surprises. They’re not traditional Vietnamese choices at all, but are delicious and definitely interesting to tr
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When I first visited Viet Kitchen, I was pumped for the beef pho, having read some good reviews. I was ultimately a tad disappointed because it wasn’t really my kind of pho. While the beef soup base was outstandingly full of flavours, it was the soft pho and beef cuts that I didn’t love too much.
But pho aside, their other dishes, especially some of the new items, turned out to be good surprises. They’re not traditional Vietnamese choices at all, but are delicious and definitely interesting to try.
Salmon tartare
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Salmon tartare – HK$108 *must order*
This salmon tartare reminded me not to take authentic-ness too seriously as I’m certain the chef had no intention of serving traditional Vietnamese dishes, rather modern food with influences from different cuisines. With that in mind, this new item on their menu doesn’t taste very Vietnamese-like, but had strong Asian herby tastes to it. I loved the taro chips too! It’s a refreshing dish to kickstart the meal.
Caramelised chicken wings
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Caramelised Chicken Wings – HK$88
Our group had many compliments for the caramelised chicken wings in general; the meat was juicy and the skin was a little spicy and very flavourful – much more sophisticated the typical garlic butter wings. That said, I personally was not super wow-ed by the dish and enjoyed the other starters even more.
Soft shell crab and coriander tempura
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Soft shell crab and coriander tempura – HK$88
Deep fried coriander? A first for me. I love coriander and was excited to hear about this dish. But don’t worry if you’re not a coriander-lover, as the coriander taste is quite mild after being fried in batter. Plus they serve it with Sriracha mayo which neutralises the coriander taste even more. The soft shell crab was pretty good too. Some may complain that there’s too much batter, but if you love fried stuff or tempura like me, it’s a must order!
By the way, that salad on the side of this tempura is not to be missed! It’s crunchy, fish saucily tasty and refreshing.
Claypot Salmon
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Claypot Caramel Salmon *must order*
New on the menu, this claypot salmon was easily my favourite dish at Viet Kitchen and unexpectedly so. The salmon fillet was cooked perfectly to medium rare, leaving the meat smooth and juicy. It was served atop al dente rice with a very pleasant and complementary sweet sauce. We all agreed the sweet and salty mix was a surprisingly good combo. It’s 100% a must order and my favourite dish here!
Basil ice cream
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Basil ice cream – HK$68
Ordering basil ice cream definitely made me feel adventurous and interesting for trying something ‘so different’. The basil flavours are quite strong and are complemented/layered well with a strawberry sauce. Order it if you are curious but it’s also skippable and not the kind of dessert that will force the birth of your second stomach. Instead, they also have a coffee affogato, where they use their own in house Vietnamese coffee – potentially even more interesting!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2015-08-06
用餐途徑
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推介美食
Salmon tartare
Soft shell crab and coriander tempura
Claypot Salmon
等級4
2015-08-14 1447 瀏覽
到了中環一帶對換外幣以作外遊之用。比預期早了完成任務,故比就可以鬆動一點時間去慢慢嘆個午餐....完全沒有任何頭緒要吃甚麼。存在點即興的意味走進這間越南菜店....以這黃金地段來講,一個湯粉午市套餐,包有一碗半生熟牛河加一道小食焦糖雞翼,要索價接近百大洋已不是一個很過份的消費了....焦糖雞翼的賣相絕對是趕客的,但味道卻甚是不俗 ---- 雞翼是屬於一條骨的袖珍貨色。外皮因有焦糖黏著的關係所以色澤是跡近似焦黑;皮仍是帶脆而肉也是剛好熟很夠嫩滑。肉本身下有底味這一點亦令小弟加了分。調味上也是屬甜酸的一路吃後自然甚開胃,可恨的是碟中就只有三小隻,實在有些到喉唔到肺的感覺....Pho的水準事實上是不差的 ---- 湯色澤不深蠻清澈。入口不算十分甜帶丁點酸味同樣頗讓人醒胃;最重要是喝畢後良久喉嚨仍是保持原好證明沒有多附加了甚麼東西下去;河粉是屬於薄身的不太散亂頗見滑溜;牛肉則主要有切成片狀的以及牛腩兩款,前者甚軟嫩但就沒有甚麼味道,後者相反帶點鹹而寅地也略為偏韌....不過若相比之下,小弟還是認為配角比主角更令人留下深刻的印象....
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到了中環一帶對換外幣以作外遊之用。比預期早了完成任務,故比就可以鬆動一點時間去慢慢嘆個午餐....

完全沒有任何頭緒要吃甚麼。存在點即興的意味走進這間越南菜店....

以這黃金地段來講,一個湯粉午市套餐,包有一碗半生熟牛河加一道小食焦糖雞翼,要索價接近百大洋已不是一個很過份的消費了....
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焦糖雞翼的賣相絕對是趕客的,但味道卻甚是不俗 ---- 雞翼是屬於一條骨的袖珍貨色。外皮因有焦糖黏著的關係所以色澤是跡近似焦黑;皮仍是帶脆而肉也是剛好熟很夠嫩滑。肉本身下有底味這一點亦令小弟加了分。調味上也是屬甜酸的一路吃後自然甚開胃,可恨的是碟中就只有三小隻,實在有些到喉唔到肺的感覺....
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Pho的水準事實上是不差的 ---- 湯色澤不深蠻清澈。入口不算十分甜帶丁點酸味同樣頗讓人醒胃;最重要是喝畢後良久喉嚨仍是保持原好證明沒有多附加了甚麼東西下去;河粉是屬於薄身的不太散亂頗見滑溜;牛肉則主要有切成片狀的以及牛腩兩款,前者甚軟嫩但就沒有甚麼味道,後者相反帶點鹹而寅地也略為偏韌....
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不過若相比之下,小弟還是認為配角比主角更令人留下深刻的印象....
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$120 (午餐)
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2015-08-04 1404 瀏覽
Happy Friday 又是我想外出走走的日子。在蘭桂坊漫遊,在眾多食肆中竟找不著心頭好,於是慢慢踱步到恒生總行附近,記起一家新開的越式餐廳,於是入內一試!酒吧設於中央,牆上掛上利用籐筲萁畫上大小不一的臉譜,相當有趣!最喜歡它的鐵閘和掛畫,感覺絕不老套,從摩登中又能散發出越式風情,「Viet. Kitchen」的裝潢確實有其吸引的地方!每張桌上均放有調味料,還有我喜愛的青檸和紅辣椒,可以自由添加,「Viet. Kitchen」大方的做法值得鼓勵,不過敬請切勿浪費!「Viet. Kitchen」備有越式風味的雞尾酒,老公和我分別選了 Viet Signature 和 Mekong Sling。Viet Signature 以 Rum、香茅、金桔和庶汁混和,感覺味道應該是蠻不錯的,可是真實的味道卻來得怪怪的,非筆墨盡能形容,或許是庶汁、金桔和 Rum 均富有強烈的個性,加起來才有點格格不入。Mekong Sling 入口 Gin 味濃厚,總體要比 Viet Signature 容易入喉,簡單的成份有 Gin、西瓜和藍莓。原來 「Viet. Kitchen」也設 Happy Hour 時段
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Happy Friday 又是我想外出走走的日子。在蘭桂坊漫遊,在眾多食肆中竟找不著心頭好,於是慢慢踱步到恒生總行附近,記起一家新開的越式餐廳,於是入內一試!
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酒吧設於中央,牆上掛上利用籐筲萁畫上大小不一的臉譜,相當有趣!
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最喜歡它的鐵閘和掛畫,感覺絕不老套,從摩登中又能散發出越式風情,「Viet. Kitchen」的裝潢確實有其吸引的地方!
桌上調料
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每張桌上均放有調味料,還有我喜愛的青檸和紅辣椒,可以自由添加,「Viet. Kitchen」大方的做法值得鼓勵,不過敬請切勿浪費!
Viet Signature, Mekong Sling
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「Viet. Kitchen」備有越式風味的雞尾酒,老公和我分別選了 Viet Signature 和 Mekong Sling。

Viet Signature 以 Rum、香茅、金桔和庶汁混和,感覺味道應該是蠻不錯的,可是真實的味道卻來得怪怪的,非筆墨盡能形容,或許是庶汁、金桔和 Rum 均富有強烈的個性,加起來才有點格格不入。

Mekong Sling 入口 Gin 味濃厚,總體要比 Viet Signature 容易入喉,簡單的成份有 Gin、西瓜和藍莓。
蝦片,薯條
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原來 「Viet. Kitchen」也設 Happy Hour 時段,侍應送來蝦片和薯條佐酒,味道不錯,只是薯條有點潮了!
酸辣鮮蝦沙律
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老公和我決定先來試點小食。我選了酸辣鮮蝦沙律,英文名稱為冬蔭,當然不容錯過我的至愛!

冬蔭的香氣做得頗傳神,入口酸味較重、辣味偏輕,以我的口味,或許可以來得更刺激;紫椰菜絲、火箭菜和紅蘿蔔絲的配搭不錯,與冬蔭味混合,不失惹味之餘,也能突顯沙律清爽怡人的本色。
軟殼蟹米紙卷
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軟殼蟹米紙卷是老公的選擇。米紙捲得不較扎實,入口帶點虛空;餡料中的軟殼蟹缺乏香氣,層次感亦不算鮮明,而且醬汁單調平乏,這是未能讓人感滿意的米紙卷!
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侍應溝通,得知 「Viet. Kitchen」有不錯的賣點,例如一次吃盡三款不同口味的迷你湯粉,和迷你手工啤酒等,不過在裝潢、賣點和味道三者上,我會更為欣賞擁有扎實廚功的餐廳,「Viet. Kitchen」加把勁吧!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2015-07-24
用餐途徑
堂食
人均消費
$200 (其他)
等級3
66
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2015-08-04 799 瀏覽
之前有同事講開公司附近有越南餐廳,今日就拉幾個同事一齊嚟。 嚟到已經係12:45, 要等好幾張枱。 侍應係我哋等枱期間,俾咗菜單俾我哋先選擇,老實講,選擇好少,而且價錢偏貴。 lunch set 係小食3選1及main course 5選1,當中有3款係湯河,一款係檬粉另一款係三文治,$98另收加一,嘢飲另加$22.我哋最後小食叫咗雞翼同米卷,跟湯河。焦糖雞翼偏燶,冇焦糖,仲要係3件半隻,有點小器呢個米卷反而有啲睇頭,仲幾好食唔太見有豬肉,得薄薄幾片,唔知係食材貴定係舖租貴呢整體同事們應為性價比唔高,咁就$108了!除咗坐唔太迫之外,選擇太少,質素唔高!
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之前有同事講開公司附近有越南餐廳,今日就拉幾個同事一齊嚟。 嚟到已經係12:45, 要等好幾張枱。
侍應係我哋等枱期間,俾咗菜單俾我哋先選擇,老實講,選擇好少,而且價錢偏貴。 lunch set 係小食3選1及main course 5選1,當中有3款係湯河,一款係檬粉另一款係三文治,$98另收加一,嘢飲另加$22.
我哋最後小食叫咗雞翼同米卷,跟湯河。

焦糖雞翼
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焦糖雞翼偏燶,冇焦糖,仲要係3件半隻,有點小器


米卷
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呢個米卷反而有啲睇頭,仲幾好食

辣豬肉湯河
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唔太見有豬肉,得薄薄幾片,唔知係食材貴定係舖租貴呢

整體同事們應為性價比唔高,咁就$108了!
除咗坐唔太迫之外,選擇太少,質素唔高!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
用餐途徑
堂食
推介美食
米卷
等級1
1
0
2015-07-31 682 瀏覽
有人介紹, 今晚我第一﹔次去. 一行四人, 其中三人都很能食. 全部四人都很喜歡甜品.餐牌上,除了應有之越南食品外,亦有不少西式一點的食品.老饕們都說吃越南菜最重要看它的生熟牛肉河.這亦不無道理. 從基本層面想, 如果某店其它菜都不怎麽樣,起碼有碗河粉好吃又能飽肚子. 此外, 生熟牛肉河中的所有成份:湯底, 河粉, 生牛肉,熟牛肉, 每樣都可以很講究,很考工夫. 要每樣都用心造好,才有–碗好吃的生熟牛肉河. 中上環那家賣牛腩出哂名而至富那名店,主要就是那湯底,那非常用心造的湯底而成就的.這店的生熟牛肉河過関, 它的牛肉真的比很多其它店子的好, 可能是用料肯落本吧!餐牌價約一佰元,不算很平,但在中環亦不算特別貴, 看它的用料及份量,亦可說是物有所值.我們亦試了越式三文治,用的是有點像﹔法飽脆豬飽的飽子. 吃歡吃飽類食品的要試.我平時較喜吃飯,所以亦點了蟹肉炒飯,一般喜歡較乾身的炒飯, 但這飯不夠乾身.這飯夠大碟, 但蟹肉不夠鮮味. 看价錢只收約–佰塊,亦不可能吃到特別鮮美的蟹肉罷!三文鱼他他, 配脆芋片,看出chef很有西廚功駕,造得很出色. 後來再試牛柳及黑毛豬, 更加suprise!
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有人介紹, 今晚我第一﹔次去. 一行四人, 其中三人都很能食. 全部四人都很喜歡甜品.餐牌上,除了應有之越南食品外,亦有不少西式一點的食品.
老饕們都說吃越南菜最重要看它的生熟牛肉河.這亦不無道理. 從基本層面想, 如果某店其它菜都不怎麽樣,起碼有碗河粉好吃又能飽肚子. 此外, 生熟牛肉河中的所有成份:湯底, 河粉, 生牛肉,熟牛肉, 每樣都可以很講究,很考工夫. 要每樣都用心造好,才有–碗好吃的生熟牛肉河. 中上環那家賣牛腩出哂名而至富那名店,主要就是那湯底,那非常用心造的湯底而成就的.
這店的生熟牛肉河過関, 它的牛肉真的比很多其它店子的好, 可能是用料肯落本吧!餐牌價約一佰元,不算很平,但在中環亦不算特別貴, 看它的用料及份量,亦可說是物有所值.
我們亦試了越式三文治,用的是有點像﹔法飽脆豬飽的飽子. 吃歡吃飽類食品的要試.我平時較喜吃飯,所以亦點了蟹肉炒飯,一般喜歡較乾身的炒飯, 但這飯不夠乾身.這飯夠大碟, 但蟹肉不夠鮮味. 看价錢只收約–佰塊,亦不可能吃到特別鮮美的蟹肉罷!
三文鱼他他, 配脆芋片,看出chef很有西廚功駕,造得很出色. 後來再試牛柳及黑毛豬, 更加suprise! 嘿! 竟然比很多吃排类的中高級餐廳還好!
我們還試了春卷,蟹卷, 都ok.  較特別的有caramel wings, 未食過. 還有–度中文叫蒸鮮蝦云吞,英文卻不叫'dumpling',而叫'shrimp ravioli'的食品 - 確实,它真是有云吞and ravioli feel,有新意.
餐牌只有兩款甜品, 非常嗜甜的我們, 本來有點失望. 因–般都貪心想多點選擇. 而且一般的vietnam餐廳,亦不会提供到我們喜歡的甜品. 真的又surprise, 那兩款homemade ice-cream, 真的很美味,很特別. 如果你己经在中環吃飽了, 想吃desert, you should try! 越南coffee ice-cream + cripsy coffee beans +caramel X basil mint ice-cream = satisfaction!!
我不特別推崇fusion, 不應單為fuse而fuse. 這店的名稱亦只是老老实实的叫viet kitchen, 但我很feel到它有western element, in fact, quite some good elements.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2015-07-31
用餐途徑
堂食
等級1
3
0
2015-07-29 1431 瀏覽
Very disappointingI came in with a craving of authentic Viet food and high expectation (given the 4.0 rating and its vibe and location ) but definitely feel disappointedSo I ordered a beef pho and it came with such a disappointing standard that I have to drop my chopsticks and write this review nowBroth - tasteless and have no trace taste of beef and herb. beef - weired texture. Noodle - very average. Almost the worst beef pho I have ever had in HK but came in pricey..$$98+10%?! Definitely not w
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Very disappointing
I came in with a craving of authentic Viet food and high expectation (given the 4.0 rating and its vibe and location ) but definitely feel disappointed
So I ordered a beef pho and it came with such a disappointing standard that I have to drop my chopsticks and write this review now
Broth - tasteless and have no trace taste of beef and herb. beef - weired texture. Noodle - very average.

Almost the worst beef pho I have ever had in HK but came in pricey..$$98+10%?! Definitely not worth it.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級2
20
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有驚喜既Viet kitchen and bugette!!!今日黎到干諾道中既一間新既越南餐廳食lunch午餐set係around $110包左main course可以揀越式法包,越式沙津(有冬蔭sauce 揀), 越式牛肉or雞肉湯河再加一個小食我地就揀左魚柳米紙卷同雞翼小食好值得一讚魚柳米紙卷既魚柳好滑仲要配上mayo sauce無得輸!雞翼炸得好味個sauce 甜甜地至於越式牛肉湯河比想像中大碗係個河粉差d唔夠薄身可能因為我食開香港d潮州河粉牛肉有厚切薄切兩種,我覺得都ok餐廳環境唔錯中環食越南又多一個選擇啦~
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有驚喜既Viet kitchen and bugette!!!

今日黎到干諾道中既一間新既越南餐廳食lunch
午餐set係around $110
包左main course
可以揀越式法包,越式沙津(有冬蔭sauce 揀), 越式牛肉or雞肉湯河
再加一個小食
我地就揀左魚柳米紙卷同雞翼
小食好值得一讚
魚柳米紙卷既魚柳好滑
仲要配上mayo sauce
無得輸!
雞翼炸得好味
個sauce 甜甜地
至於越式牛肉湯河比想像中大碗
係個河粉差d
唔夠薄身
可能因為我食開香港d潮州河粉
牛肉有厚切薄切兩種,我覺得都ok
餐廳環境唔錯
中環食越南又多一個選擇啦~
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2015-07-28
等候時間
10 分鐘 (堂食)
人均消費
$110
等級4
原來中環恆生總行旁(即聘珍樓的樓下)最近新開了一間越南菜餐廳Viet. Kitchen。如果不是朋友相約在這裡晚餐,我都沒有留意到呢。一踏進餐廳,目光就被牆上色彩繽紛的傳統越南麵譜,和相片中的處處越南街景吸引著,讓人感覺到滿滿的越式風情。餐廳入口旁是主要賣越式法包和簡餐的外賣部,主要是做午市上班一族的外賣生意,晚市沒有開。Viet. Kitchen的menu主要分幾大類:- small plates,沙律、米紙卷和小食等共有9款;- large plates,豬、牛、雞和海鮮類各一款;-mini pho和炒菜各有3款及飯類。-另外還有2款雪糕做甜品。這裡食物定價大多$80/份,以中環來說都算合理 。Menu上的二十多款食物大多屬於小碟,實在方便人數不多又想多吃幾款食物的我們。這夜我們一行5人就輕易開心掃了差不多半個餐牌。焦糖雞翼 ($78)是這晚我很喜歡的其中一道菜!雞中翼已經被去了其中一條骨,食起來方便得多。炸的火候得不錯,外層香脆但仍有豐富肉汁,每隻都帶點焦糖、烤蒜、魚露和香料的香,真的令人食完一隻又想再食。蒸鮮蝦雲吞 ($78),蝦肉加豬肉餡的雲吞,味道鮮甜,雲吞皮特別煙煙韌韌,
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原來中環恆生總行旁(即聘珍樓的樓下)最近新開了一間越南菜餐廳Viet. Kitchen。如果不是朋友相約在這裡晚餐,我都沒有留意到呢。
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一踏進餐廳,目光就被牆上色彩繽紛的傳統越南麵譜,和相片中的處處越南街景吸引著,讓人感覺到滿滿的越式風情。
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餐廳入口旁是主要賣越式法包和簡餐的外賣部,主要是做午市上班一族的外賣生意,晚市沒有開。
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Viet. Kitchen的menu主要分幾大類:
- small plates,沙律、米紙卷和小食等共有9款;
- large plates,豬、牛、雞和海鮮類各一款;
-mini pho和炒菜各有3款及飯類。
-另外還有2款雪糕做甜品
這裡食物定價大多$80/份,以中環來說都算合理 。
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Menu上的二十多款食物大多屬於小碟,實在方便人數不多又想多吃幾款食物的我們。這夜我們一行5人就輕易開心掃了差不多半個餐牌。
Viet. Kitchen - 焦糖雞翼
$78
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焦糖雞翼 ($78)是這晚我很喜歡的其中一道菜!雞中翼已經被去了其中一條骨,食起來方便得多。炸的火候得不錯,外層香脆但仍有豐富肉汁,每隻都帶點焦糖、烤蒜、魚露和香料的香,真的令人食完一隻又想再食。
Viet. Kitchen - 蒸鮮蝦雲吞
$78
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蒸鮮蝦雲吞 ($78),蝦肉加豬肉餡的雲吞,味道鮮甜,雲吞皮特別煙煙韌韌,原來用的是意大利雲吞皮,替代一般中式雲吞皮,這fusion雲吞效果相當不錯。蘸著鮮甜的魚露醬汁,真美味。
Viet. Kitchen - 烤黑毛豬扒
$218
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烤黑毛豬扒 ($218),肉質爽口juicy,香茅香很突出,推介!
Viet. Kitchen - 香茅辣椒炒蜆
$148
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香茅辣椒炒蜆 ($148),蜆仔都好嫩呢!雖然說是炒蜆,但煲仔內仍有清湯,除了香茅,青檸和羅勒的清新香味都很突出(辣度反而只是很柔和)。
Viet. Kitchen - 豬腩芒果串
$88
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豬腩芒果串 ($88),香燒豬腩配又甜又多汁的芒果,這個配搭感覺很適合夏日!
Viet. Kitchen - 酸辣鮮蝦沙律
$78
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酸辣鮮蝦沙律 ($78),蝦肉爽甜,椰菜絲和紅蘿蔔絲等都很新鮮爽脆,加上醬汁酸酸甜甜頗醒胃。
Viet. Kitchen - 燒鴨米紙卷
$88
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這裡有龍脷柳、炸軟殼蟹和燒鴨有3款米紙卷,我們這次就選了燒鴨米紙卷 ($88)。燒鴨肉、米粉、青瓜絲和紅蘿蔔絲夾起來很清新,米紙卷的軟韌度亦剛好。
Viet. Kitchen - 味噌牛油粟米蘑菇
$78
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味噌牛油粟米蘑菇 ($78),黑椒太搶味了,比味噌和牛油味道都來得濃烈得多,有點奇怪。
Viet. Kitchen - 蒜香炒牛柳
$198
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蒜香炒牛柳 ($198),帶點中式牛柳的影子,醬汁濃甜帶蒜香,牛柳亦軟腍。這牛柳配飯夠perfect。
Viet. Kitchen - 蒜香薑蓉炒飯
$78
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這晚我們沒有點白飯,因為已經點了碗蒜香薑蓉炒飯($78)。蒜和薑蓉香頗突出,可惜飯粒炒得偏濕,不夠粒粒分明。
Viet. Kitchen - 羅勒雪糕配士多啤梨
$58
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這裡的甜品有2款自家製的雪糕,羅勒雪糕($58)和越南咖啡雪糕($58),口味都很越南風呢,未吃已經覺得很吸引。先說這款羅勒雪糕配士多啤梨。用羅勒來做雪糕,真夠特別!雪糕質感滑溜,清香的羅勒味相當特出,很有驚喜的雪糕呢~ 愛羅勒香味的朋友,不要錯過!
Viet. Kitchen - 越南咖啡雪糕配焦糖煉奶
$58
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越南咖啡雪糕配焦糖煉奶,雪糕質感同樣滑溜,咖啡香很濃,甜中帶點甘。吃這雪糕就如在喝杯飯後咖啡。我2款雪糕都超喜歡!
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不得不提是這裡的飲品選擇亦很豐富,除了多款果汁、汽水、啤酒和紅白餐酒外,這裡有鮮搾甘蔗汁和不少很有越南、東南亞特色元素的雞尾酒。愛咖啡的我選了杯Saigon night / 西貢之夜 ($98)。
Viet. Kitchen - Saigon Night
$98
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越南滴漏咖啡加上伏特加酒和自家製咖啡利口酒調配,上面還有一層椰香泡。 咖啡香相當濃郁,原來是用了來自越南的法式烘培咖啡豆。這杯雞尾酒飲起來絲滑順喉,又帶點淡淡的朱古力和雲尼拿香甜,很balance的雞尾酒,我好喜歡呢。我也嚐了一口朋友的鮮搾甘蔗汁,味道感覺比一般坊間的更清甜,也很好飲呢。開心在中環找到間味道食物和drinks都合口味、氣氛又好的越南菜餐廳,以後約食飯又多個好選擇啦。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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味道
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衛生
抵食
用餐途徑
堂食
人均消費
$400 (晚餐)
推介美食
Viet. Kitchen - 焦糖雞翼
$ 78
Viet. Kitchen - 蒸鮮蝦雲吞
$ 78
Viet. Kitchen - 烤黑毛豬扒
$ 218
Viet. Kitchen - 香茅辣椒炒蜆
$ 148
Viet. Kitchen - 豬腩芒果串
$ 88
Viet. Kitchen - 酸辣鮮蝦沙律
$ 78
Viet. Kitchen - 燒鴨米紙卷
$ 88
Viet. Kitchen - 羅勒雪糕配士多啤梨
$ 58
Viet. Kitchen - 越南咖啡雪糕配焦糖煉奶
$ 58
Viet. Kitchen - Saigon Night
$ 98
等級4
2015-06-06 1729 瀏覽
12時半來到,這新開的越南菜已滿座,人氣不錯。等位的同時,研究一下餐牌。座位不多,等了十多分鐘,被安排到吧枱。暗暗的,幾有氣氛,中環人又多一個happy hour的選擇。牆上放滿了畫了各式各樣笑臉的越南竹笠,很有特色,還有充滿越式地道風情的掛畫。入座前已點好餐,很快便上菜了。$98的餐有前菜和主菜,飲品另加$22。香芧脆豆腐賣相精緻但味道一般。帶厚豆腐微咸的黃豆香。除此之外,沒其他味,看來醬汁只作觀賞之用,而且不脆。龍脷柳米紙卷米紙卷反而不俗。龍脷柳煎得幾香,肉質嫩滑,輕輕一咬便散開。夾著青瓜和檸粉,爽口又清新。米紙卷的煙韌度剛好。越式三文治配薯條-黃薑龍脷柳雖稱黃薑龍脷柳,但跟米紙卷的龍脷柳無異,沒有吃到黃薑的味道。法包新鮮,外層很脆,又不會太硬。酸菜,青瓜跟香草,帶來一陣清新。龍脷柳配上Sriracha mayo,帶點辣,愈吃愈滋味。比一般沙律醬偏稀,避免了三文治過乾的問題,但要小心滴到身上。不太好薯條,卻一條接一條,吃個清光。薯條很細,不夠薯仔香,還要腍腍的,可是沾滿了誘人的辣椒調味粉。那小辣的感覺,讓人吃上癮。檬粉沙律-焦糖豬肉汁不夠多,夠味,但偏乾。檬粉帶點爽口,清新之選。質
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12時半來到,這新開的越南菜已滿座,人氣不錯。等位的同時,研究一下餐牌。
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座位不多,等了十多分鐘,被安排到吧枱。暗暗的,幾有氣氛,中環人又多一個happy hour的選擇。牆上放滿了畫了各式各樣笑臉的越南竹笠,很有特色,還有充滿越式地道風情的掛畫。
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入座前已點好餐,很快便上菜了。

$98的餐有前菜和主菜,飲品另加$22。

香芧脆豆腐
賣相精緻但味道一般。帶厚豆腐微咸的黃豆香。除此之外,沒其他味,看來醬汁只作觀賞之用,而且不脆。
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龍脷柳米紙卷
米紙卷反而不俗。龍脷柳煎得幾香,肉質嫩滑,輕輕一咬便散開。夾著青瓜和檸粉,爽口又清新。米紙卷的煙韌度剛好。
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越式三文治配薯條-黃薑龍脷柳
雖稱黃薑龍脷柳,但跟米紙卷的龍脷柳無異,沒有吃到黃薑的味道。法包新鮮,外層很脆,又不會太硬。酸菜,青瓜跟香草,帶來一陣清新。龍脷柳配上Sriracha mayo,帶點辣,愈吃愈滋味。比一般沙律醬偏稀,避免了三文治過乾的問題,但要小心滴到身上。
不太好薯條,卻一條接一條,吃個清光。薯條很細,不夠薯仔香,還要腍腍的,可是沾滿了誘人的辣椒調味粉。那小辣的感覺,讓人吃上癮。
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檬粉沙律-焦糖豬肉
汁不夠多,夠味,但偏乾。檬粉帶點爽口,清新之選。
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質素不錯,可以考慮外賣,更抵食。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2015-06-03
等候時間
10 分鐘 (堂食)
人均消費
$110 (午餐)
推介美食
  • 越式三文治
等級4
2015-06-05 2736 瀏覽
要在香港找到一間吃越南菜的餐廳不難,可是加上質素就真的廖廖可數了,不過最近發現中環靜悄悄地開了一間名叫Viet Kitchen的餐廳,掌廚的就是屢獲殊榮的主廚Peter Cuong Franklin,他以煮得一手好菜及獨特的創意,將越南菜昇華起來。店內的裝修很特別,有不少照片展現出越南這個地方人民生活的寫照,加上設有開放式廚房及中間位置的大酒吧,給人一種廣闊舒適的一面,不過最特別的是有一面牆上掛滿了大大小小的筲箕,還在上面晝上了不同的咀臉,很有趣。由於天氣炎熱,急需要一杯冰凍的飲品來解渴。看見這兒的雞尾酒很有特式,便點來了一杯充滿越式風味的【Viet Signature】,這杯由冧酒、鮮搾蔗汁、香茅及青柑橘調成的雞尾酒,入口已感到冰涼的感覺,酒味並不強烈,而且酸酸甜甜,很開胃,不過最醒胃的還是加入了香茅,令人如沐春風般。先來一點越式小吃開開胃,【酸辣海鮮沙律】的確夠酸也夠辣,用上爽口的椰菜絲,令質感更爽脆,而且那個酸辣的味道不但令人食慾大增,更能辟去蔬菜的草青味。接著來的是【燒鴨米紙卷】,米紙卷就吃得多,餡料不外乎都是大蝦、豬肉及軟殼蟹等等,可是這兒卻用上燒鴨,那股獨特的香味已令人垂涎
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要在香港找到一間吃越南菜的餐廳不難,可是加上質素就真的廖廖可數了,不過最近發現中環靜悄悄地開了一間名叫Viet Kitchen的餐廳,掌廚的就是屢獲殊榮的主廚Peter Cuong Franklin,他以煮得一手好菜及獨特的創意,將越南菜昇華起來。
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店內的裝修很特別,有不少照片展現出越南這個地方人民生活的寫照,加上設有開放式廚房及中間位置的大酒吧,給人一種廣闊舒適的一面,不過最特別的是有一面牆上掛滿了大大小小的筲箕,還在上面晝上了不同的咀臉,很有趣。
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由於天氣炎熱,急需要一杯冰凍的飲品來解渴。看見這兒的雞尾酒很有特式,便點來了一杯充滿越式風味的【Viet Signature】,這杯由冧酒、鮮搾蔗汁、香茅及青柑橘調成的雞尾酒,入口已感到冰涼的感覺,酒味並不強烈,而且酸酸甜甜,很開胃,不過最醒胃的還是加入了香茅,令人如沐春風般。
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先來一點越式小吃開開胃,【酸辣海鮮沙律】的確夠酸也夠辣,用上爽口的椰菜絲,令質感更爽脆,而且那個酸辣的味道不但令人食慾大增,更能辟去蔬菜的草青味。
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接著來的是【燒鴨米紙卷】,米紙卷就吃得多,餡料不外乎都是大蝦、豬肉及軟殼蟹等等,可是這兒卻用上燒鴨,那股獨特的香味已令人垂涎,加上滑溜的米線,實在好吃。
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如果我不說,許多人都不知道原來的是很喜歡吃雞翼的,可以一隻食二十隻中翼也可以。當我遇到這盤【焦糖雞翼】時,實在情不自禁地流露著發光的眼神,雞翼炸得很香脆,脆卜卜的,有著蒜香,也有著焦糖的甜味,入口味道複雜多變,不錯的。
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最後的頭盤是【蒸鮮蝦雲吞】,雲吞這個食物始終還是香港人做得好一些,因這個用上像意大利雲吞的做法,皮有點厚實,不夠薄皮,幸好惹味的餡料及醬料挽回不少分數,如不執重厚皮的,都值得一試的。
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來到【香茅辣椒炒蜆】,一打開蓋已聞到香噴噴的味道,看似有點清酒煮蜆的影子,可是味道卻濃烈得多,有著青檸、香茅及羅勒的香料的清幽香氣,但也有著點點辣味,令飽滿的蜆肉更為鮮甜味美。
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我等了良久,終於等到主菜的【烤黑毛豬扒】來到。惹味又清新的調味配合爽口彈牙,嫩滑多汁的黑毛豬扒,已是美味,加上烤得火喉實在非常之好,誠然是一道不得不試的佳品。
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【味噌牛油粟米磨菇】這個有趣的蔬菜組合,味道的確惹味,可是黑椒的份量下得非常多,入口已是非常燙口,我亦接受不了。
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最後以一碗【半生熟牛肉湯河】來分享,每人少少地,湯底相當清甜,富牛骨香,而河粉都很滑溜,牛肉的質感就非人人可接受,不過我卻很喜歡,有點像肉餅的感覺,十分鬆軟的,其實整體味道是不錯的。
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這兒的甜品款式很少,幸好是雪糕,所以點了【羅勒雪糕配士多啤梨】來作結,估不到羅勒變成雪糕後,味道依然強勁,十分清香,與奶味混合得很好,吃後更可清新一下味蕾。
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雖然不在人來人往的位置,但勝在味道好,加上價錢合理,是三五知己短聚的好地方。其實旁邊他們更設有外賣部,名為Viet Baguette,主打外賣服務,專攻越式三文治等簡單食物,為中環人士在午餐時提供多一個選擇。
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Viet. Kitchen

中環干諾道中41號盈置大廈地下G04及G06號舖

******************************

更多有趣的分享,請到

Facebook Page (facebook.com/jamel.food)

instagram (instagram.com/jamel_zysk)

Email 聯絡 (zysk@ymail.com)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
人均消費
$300 (晚餐)
等級1
2
0
2015-05-18 2937 瀏覽
I found out from other reviews that Viet's executive chef is ex-Chom Chom so I was very excited to try them out.  I ordered the Wok-fried Lemongrass Beef Baguette to take away for lunch and boy was I sadly dispapointed...the 'baguette' was more like a dry bread roll with a slightly cripsy shell and the beef did not have a single hint of lemongrass - maybe covered by the mildly spicy mayonnaise they used to cover the bun.  In fact, the beef tasted like a bland stir fry, definitely did not meet my
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I found out from other reviews that Viet's executive chef is ex-Chom Chom so I was very excited to try them out.  I ordered the Wok-fried Lemongrass Beef Baguette to take away for lunch and boy was I sadly dispapointed...the 'baguette' was more like a dry bread roll with a slightly cripsy shell and the beef did not have a single hint of lemongrass - maybe covered by the mildly spicy mayonnaise they used to cover the bun.  In fact, the beef tasted like a bland stir fry, definitely did not meet my Chom Chom expectations.  I'm still debating whether to give their salads or dine-in a try...maybe I'll have better luck next time. 
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2015-05-18
等候時間
10 分鐘 (外賣自取)
人均消費
$58 (午餐)
等級2
13
1
2015-05-17 2614 瀏覽
“Gotta grab meself some banh mi”, thought to myself one day. So I did.I decided to give Viet Kitchen another try due to its proximity. Last time I came here for its set lunch (sole fillet rice paper roll and beef pho, for the price of $98+10%). None of the dishes struck me as impressive. So I didn’t bother writing about them. I also remembered one of the waitresses was grumpy last time we visited (probably overwhelmed by the hangry Central lunch mob). Fortunately I had a different Experience thi
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“Gotta grab meself some banh mi”, thought to myself one day. So I did.

I decided to give Viet Kitchen another try due to its proximity. Last time I came here for its set lunch (sole fillet rice paper roll and beef pho, for the price of $98+10%). None of the dishes struck me as impressive. So I didn’t bother writing about them. I also remembered one of the waitresses was grumpy last time we visited (probably overwhelmed by the hangry Central lunch mob). Fortunately I had a different Experience this time round.

Yup, went for The Pork Experience ($58) from their takeaway menu. A couple of colleagues recommended this and I was glad I took their advice. The banh mi was assembled to order, thus no soggy bun if you consume it within a reasonable time.
The Pork Experience
$58
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Let me break down the banh mi layer by layer for you, from the top down. The banh mi bun was airier than its French cousin, la baguette, and with a thinner crust too! Just the way Asians (or just me) like it. The top bun was smeared with (what I think) sriracha mayo which glued the other fillings together with its signature garlic chili flavour. Then you’d find slices of deseeded chili (how attentive), shreds of pickled carrot (neither too pungent nor sour) and cilantro. These refreshing veg contrasted with the richness of the meat underneath. There were three diff cuts of pork products here: pork belly, Vietnamese sausage with chewy bits (pork cartilage?) and thin slices of pork knuckle. I was particularly impressed with the roasted pork belly which was roasted to perfection. The fragrance of the charred belly fat was detected in every bite. (Ah, how I enjoy the little fats in life.) You would find whole pepper corn in between the meat, which gave the banh mi a nice kick. Before being overwhelmed by the rich tasting meat and condiment, you’d get a bed of fresh lettuce and cucumber to balance it out. Followed by some creamy pork pate which gave the “comfort food” factor. Mmm mmm good!
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All these goodness assembled in 5 minutes, the friendly takeout counter lady who was also very professional, they even gave me wet tissue to go! Couldn't fault this (takeaway counter only), would come again!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2015-05-15
等候時間
5 分鐘 (外賣自取)
人均消費
$58 (午餐)
推介美食
The Pork Experience
$ 58
等級2
12
0
2015-05-14 2260 瀏覽
Hong Kong is full of great little Vietnamese restaurants, and the more exposure I have to this cuisine around HK, the more I actually desire to secure the travel visa, pack my backpack and hit the streets of Saigon or Hanoi in search of astonishing Vietnamese cuisine. Indeed, a glut of Vietnamese mainstays exists in HK, from Locomotive (Tai Hang) for pho and Saigon (also in Tai Hang) for banh mi, as well as BÊP and Nha Trang. Knowing this solid competition, one would hope that Viêt Kitchen would
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Hong Kong is full of great little Vietnamese restaurants, and the more exposure I have to this cuisine around HK, the more I actually desire to secure the travel visa, pack my backpack and hit the streets of Saigon or Hanoi in search of astonishing Vietnamese cuisine. Indeed, a glut of Vietnamese mainstays exists in HK, from Locomotive (Tai Hang) for pho and Saigon (also in Tai Hang) for banh mi, as well as BÊP and Nha Trang. Knowing this solid competition, one would hope that Viêt Kitchen would hit the mark, especially as a hip and urban casual mid-range eatery in Central. Alas, this was not the case.
We began with the Tom Yum Shrimp Salad (78HKD), a flavourless, spice-less dish that failed to make any impression whatsoever. @hangrywifey complained of the toughness of the shrimp, and that certainly was a problem; however, I kept searching for any kind of *hint* of tom yum, and failed to find it. What then, was the purpose of labelling it ‘tom yum’? Portion size was also a problem, as we were to discover throughout our meal.
Tom Yum Shrimp Salad
$78
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It didn’t get any better. The Soft Shell Crab Rice Paper Rolls (88HKD) hit the table but offered no reprieve from mediocrity. I couldn’t help but think, ’Flavour, where art thou?’
Soft Shell Crab Rice Paper Rolls
$88
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The final, and by all means most egregious of the disappointments experienced at Viêt Kitchen arrived via the Hue Spicy Beef and Pork Pho (68HKD). We love our pho, but the lack of the advertised ‘spiciness’ as well as the utterly chewy nature of the beef left us sublimely disappointed. Also, the pho was also extremely small. The *only* saving grace of the dish was the flavour of the pork. Finally, I was able to taste something while dining in this establishment!
Hue Spicy Beef and Pork Pho
$68
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The experience wasn’t all bad. The service at the restaurant was extremely courteous, and the interior decor was also very inviting and packed with artwork that was very obviously purchased in Vietnam, full of bright colours and lively in contrast to the grey walls. Unfortunately, the food flavour and value for money left us wanting. We left still hungry and my wallet was 330HKD lighter. Had we visited one of the many delicious Vietnamese restaurants already mentioned above, that would certainly not have happened. We will not return
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2015-05-11
用餐途徑
堂食
人均消費
$165 (晚餐)