Video
9-min walk from Exit A2, Sheung Wan MTR Station
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Telephone
28100850
Introduction
Chôm Chôm has been a SoHo neighbourhood mainstay since it opened in 2013, and now, over a decade on, the spirited, late-night corner stoop is reinvigorated with a menu of vibrant, flavour-forward cocktails, fresh bia hoi-style beer on tap and a tailored menu of satisfying, easy-to-enjoy Vietnamese street food-inspired dishes that bring all the frenetic, fast-paced energy of late-night Vietnam to life in the heart of SoHo.
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Opening Hours
Today
18:00 - 00:00
Mon - Wed
18:00 - 23:00
Thu
18:00 - 00:00
Fri - Sat
17:00 - 00:00
Sun
17:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Recommended Dishes
今日就去咗SOHO區試吓呢一間blacksheep集團嘅越南菜，餐廳地址位於卑利街58號，距離中環地鐵站都唔係好遠唔難搵到 附近亦都有好多酒吧頭盤叫左salt and pepper squid，配以一個沙律醬 魷魚炸得非常酥脆，亦都唔會有油膩嘅感覺，由於我哋叫咗prosecco，送酒嘅配搭非常合適魷魚食得出係非常新鮮，絕對沒有雪藏味 另一個值得推介嘅係short ribs lettuce wraps，佢係模仿生菜包嘅原理 好似一個牛肉生菜包咁，包埋一齊食佢配料就加埋洋蔥同埋花生醬 口感非常特別，值得推介
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3/5Seasoning is king here. Sauce amazing, flavour love it. Just need to balance abit more with the food.Wings no complain, crispy, juicy, nice taste. Duck roll my favourite of the night, crunchy deep fried roll, crunchy salad, firm filling, creamy sauce. So many layers and flavour yet balancing. Fish vermicelli I love the seasoning of the fish, meat didn’t get too rough. Sauce for vermicelli I actually love too, but is too many sauce too less noodle. So is like so heavy salty. Imagine drinking sauce. Pork belly typical seasoning, sauce is little blurry in my memory. The texture is almost hard and meat was little dry to me.
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“Chôm Chôm” 係Blacksheep 旗下其中一間餐廳，bookmarked 咗好耐想試，食完之後覺得未必會再去幫襯。我對越南菜認識唔深，多數都係食越南粉😂😂呢餐所有越南菜式都係辣同埋鹹。我自問都算食得辣，但冇諗過係辣到想噴火🔥嘅程度🥵雞髀肉串燒燒得好地地，無啦啦加咗勁多青椒醬喺上面，剩係得個辣字。“Drunken Clam Pizza”幾特別，個餅底唔係我哋普通食pizza嘅隻， 而係燒過嘅米紙，口感有啲似明輝蝦片😂服務方面職員十叫九唔認，有啲顧住自己喺度吹水。可能當時餐廳唔多人所以冇留意到我哋掛。老實講，呢間係我去過Blacksheep旗下嘅餐廳服務最差嘅一間。收得咁嘅價錢係中環區唔愁冇其他選擇囉。▫️VFC Wing (HKD118)▫️Drunken Clam Pizza (HKD148) ▫️Chicken Thigh Skewer (HKD118) ▫️Sate Okra (HKD88)▫️Thit Kho Pork Skewer (HKD128) ▫️Crispy Duck Roll (HKD128)▫️Gwei Lo Draught (HKD98)▫️Pineapple Spritzer (HKD68)
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[ Chôm Chôm | 中環 ]The restaurant is a located on the slope of Peel Street and exudes major bar vibes. The place gets busy after 7 and it becomes very lively and loud. A great place to catch up with friends or get drinks and snacks. —— —— Charred and Chilled Eggplant $148A very innovative and delicious dish. The amount of crab is very generous and it has a very fresh fishy taste which I enjoyed. The taste of the sea is a great friend to dill (an herb that partners with salmon for that delicious Nordic soup) and the warm, slightly grassy taste that it brings works wonders with the tender crab. The eggplant is charred THEN chilled, not two separate ways of preparing eggplant (charred and chilled respectively) as I thought. Nonetheless, it’s delicious and soft. However, the char is only evident in the area near the stem where the skin is. The flesh is shredded which made eating it with the crab easy and clean. I do want to point out that the sauce on the bottom is heavenly. So refreshing. It’s sweet but not saccharine. It’s tangy but not tart and just works great with the coldness of the dish. The incongruous soft boiled egg didn’t provide any extra flavor as it’s not seasoned but the creamy yolk was nice to use as a dip for the eggplant and prawn cracker. Speaking of the rain cracker, it taste the same as commercial ones from a packet. Embodying the same greasy after-taste too. It was lighter and better with the eggplant and crab which they intended it to be eaten as. The menu (and servers) says it has toasted peanuts but I cannot taste or feel it in any of my bites. I do wish I had that toasted crunch for my bites as everything was quite tender and soft. The ratio of crab to eggplant is 1:1 which I highly appreciated as they didn’t skimp on the meat but it honestly is not worth $148. This portion could maybe feed 2 people? I finished it alone easily. —— —— Sate Okra $78 Chef Logan’s favorite dish on the menu so naturally I had to try it. A fairly simple dish with grilled okra, crispy garlic and shallots, calamansi and lime juice. This has a similar spice as Szechuan peppercorn, a mild numbness that encapsulates your mouth. The chilli sauce is called ot sa te. The okra is cooked well so it’s tender but still crunchy. Loved the grill marks on it too. If you find the spice too much, you can always suck on the grilled calamansi on the side but beware that it’s very tart and sour 😆 10 pieces of okra, not a bad side. —— —— 推介 🤷♀️ try once 💬 Overall, most (if not all) of their foods are supposed to be bar snacks and small bites. Because of this, they should not charge such a high price for it. Although it is kinda understandable due to the flavors and ingredients used.However, the service is not that great. The staff mostly talks amongst themselves and they don’t have much knowledge about the foods and doesn’t seem to know customers’ need. 🗓 Revisit? ✅ / ❎ ⭕️
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A lovely black series menu that has a variety of siu siks! I absolutely love these menus, I really think you get a true taster of all the best dishes from whichever restaurant you go to…I do love my chicken wings, esp Vietnamese ed. ones, these VFC wings were so bomb, there’s just ultimately something about garlic and fish sauce that makes it so delicious tehe! The crispy duck rolls were pretty good too, kinda like a cheung fun heh.
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