Chill Vietnam Cuisine and Bar

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今晚相約朋友來到她心儀已久的越南餐廳Chill Vietnam Cuisine and Bar吃晚飯，餐廳裝修優雅，座位舒適，環境幽靜，與友人一邊輕鬆談天說地，一邊享用美味的晚餐。我們點了無限添飲的優質有氣水、礦泉水、越式芝士咖喱農夫包(牛柳)、峴港鮮蟹肉炒飯和越式芋圓椰汁凍。越式芝士咖喱農夫包(牛柳)：打開圓圓的農夫包蓋，金黃的芝士半融化在農夫包面，非常誘人，包內是滿滿的浸在香濃咖喱汁的牛柳粒、洋蔥絲和馬鈴薯粒。農夫包外皮酥脆，吃起來有嚼勁，牛柳肉質軟腍嫩滑，沾著海量的香濃微辣咖喱汁來吃，很滿足！峴港鮮蟹肉炒飯：熱氣騰騰的峴港鮮蟹肉炒飯一上桌，香氣撲鼻，立即覺得飢腸轆轆，絲絲蟹肉舖滿飯面，還有軟滑帶子粒，軟腍扎肉，爽口蝦仁，九層塔，材料多樣，炒飯顆粒分明，大大一碟，分量十足！越式芋圓椰汁凍：滑嘟嘟白雪雪的椰汁奶凍公仔，頭上有一朵三色堇，置身在藍色的浴缸沐浴，浸泡在色彩繽紛的芋圓、西米、紅豆、芒果、士多啤梨、脆片中，又可愛又香甜！

A long overdue catch up at this relaxing Vietnamese bistro. 峴港鮮蟹肉炒飯：The Da Nang style crab meat and assorted seafood fried rice was very aromatic and tasted so delicious! There were loads of fresh crab meats, shrimps, and some chewy seafood bits- some sort of clams we guess, shallots, Vietnamese sausages, carrots and veggies. Fried rice was stirred with a tomato-based seasoning and we loved it. 白夏酸子鮮魚窩：It’s a seafood night so we had this good-looking tamarind fish pot. Boneless sliced white fish

呢間餐廳好高人氣，全場滿座咁濟。餐廳裝修用咗暖色系嘅植物裝飾，營造出自然和諧的氛圍~🦐桔仔芥露燴虎蝦（4隻）$158大大隻的彈牙虎蝦，搭配多款沙律菜作伴碟，桔仔芥露的酸味提味，讓整體口感更加清新。 🦀峴港鮮蟹肉炒飯 $118炒飯配料非常豐富，包含新鮮的蟹肉、蝦仁、魚片、八爪魚酥等，味道香濃，份量足夠。🐰越式芋圓椰汁凍 $68椰汁凍以可愛的玉兔造型呈現，非常吸睛。裡面有紅豆、馬荳、芒果及芋圓等配料搭配口感滑嫩又唔太甜嘅椰汁凍，美觀又美味，是一道令人賞心悅目的甜品~