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2015-09-10
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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 f
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.
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.
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.
Also on the table: limes and chilis. Both important components in my opinion. Just fyi, the chilis here aren't very hot.
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.
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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