Chôm Chôm

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Now Closed

First time, always passed by and see long line up. Last minute dinner plan so we've decided to try our luck. Arrived there at 7pm on a Monday, only 3 tables left inside. The Saigon Sour was easy to drink, with a nice egg white foam. Between two girls, we ordered the squids and the garlic beef to share. The squids was perfectly done, soft and not over chewy. I am in love with their garlic beef, the baby garlic used was crunchy like nuts, but they are tiny garlic cloves. The beef was soft and tend

一顆外殼紅彤彤、毛茸茸、白肉帶核的果實叫紅毛丹，是夏天當造的水果，可是相對西瓜、荔枝、桃子和櫻桃的紅，我對紅毛丹的熱情，卻冷淡如水，已有好幾年連一顆紅毛丹也沒進過肚子了。在 Soho 附近也有一顆紅毛丹，人們對這紅毛丹似乎鍾愛有嘉，情況猶如樹熊對尤加利樹永恆不變的愛，還不時擁進懷中緊緊不放，盛況有如奧斯卡金像獎般熱鬧。不其然對這與別不同的紅毛丹產生好奇與興趣，星期二的黃昏決意找紅毛丹去。「ChomChom」越南語的意思是紅毛丹，不設訂位，人齊後方可入座，初來步到的我們因此錯失了不少光陰。三十多度的氣溫，在餐廳外等候，雖然大風扇拼命地轉動著，但還是悶納不堪，於是我點了 Saigon Sour 的雞尾酒，一於來個街頭暢飲的體驗。菠蘿、青檸、蛋白混合威士忌、酸中帶點澀，正好比喻久久仍未能入座的心情。另一位稍後抵達的朋友選擇了冰凍的越南啤，若然可將黏糊糊的身驅浸在冰盆中，會是更完全的選擇！最後一位朋友都來到了，再待客人用餐完畢騰出座位時，發現原來在外頭已熬了一小時，終於幸福地嗅到餐廳裡瀰漫著魚露的空氣。VFC 全稱是 Vietnamese Fried Chicken Wings。雞翼外層的炸漿

Spending a lot of time wandering around the streets of Hong Kong, in particular Central and SoHo, you get a sense for which restaurants are popular and which are struggling a little bit. I'm often amazed that one funky little dining spot might have a crowd spilling onto the pavement, while another will be empty all the time. With so many cool looking little spots about to try out, my list keeps getting bigger!I was recently contacted by a restauranteur I know in Brisbane who has some of the most

The ambience and decor are tasteful and well-designed, gunning (and generally reaching) modern and hip, but the food portions are small and way overpriced... in other words, your typical modern-era expat establishment. It's unsurprising, therefore, that you will find expats smoking and drinking on the front stoop, blocking all means of ingress and egress, and causing an overall smoky environment even on the inside. Again, this is par for the course for establishments in this area, so if that's y

呢間新派越南野一直都係我同我朋友嘅food list度，終於有機會試！舖位比想像中細，枱櫈放得密集，企係門口都聽到裡面好嘈，其實有一刻唔係幾想入去….雖然被安排坐靠窗位置，但真係幾嘈，坐得唔舒服。餐牌選擇極少，睇完第一轉其實揀唔到有咩想食。蝦+豬米紙卷一般，D餡正正常常，蔬菜都夾口，但唔沾醬汁係完全無味嘅，好彩塊豬唔韌。個米紙皮係有D煙韌，但有D位係硬嘅…VFC呢碟炸雞翼毫無疑問係全晚嘅highlight！外層炸得好脆，而且醃料落得好多好香，裡面亦好juicy，無炸乾晒！不過真係臨門一腳，發現有一兩隻中間唔係好熟….Shaking Beef用牛柳切粒，燒得岩岩好，中間仲有少少紅，食落好淋好多汁，都好香香料味，黑椒落得重手。醬汁方面酸酸地辣辣地好開胃，下面嘅arugula沾滿D汁好好食。Grilled Corn個樣就真係好吸引，但係個粟米唔夠香唔夠甜，就算燒得咁黑都唔夠味。燒得咁靚有D浪費，建議佢用靚D嘅粟米…另外叫左一個雞沙律，果個唔提也罷。同朋友各人叫左一杯cocktail，我果杯係有薑味嘅(唔記得叫咩名)，都ok啦。其實食物整體唔係特別出色，如果餐廳係主攻飲野傾計，亦唔見得好多特別

Chômchôm has been around for quite a while, we've been dying to try for too long. Firstly because we love Vietnamese food, I mean who doesn't? Secondly it was one of the most highly anticipated restaurants on our to-go list because everyone's been telling us how good it is and how it is better than Bêp (One of our fave Vietnamese restaurants), which turned out to be false, Bêp FTW! I seriously don't understand why people like it that much, maybe the chef just wasn't in the right mood that day, m

Went to Chom Chom to try out their Hanoi Happy Hour. This cozy restaurant is located in Soho, Central. The place here is not so big, but good enough for causal dining! In fact this is quite a sweet place to go! Me and my friend were talking about coming to this place to try out their VFC for such a long time, and finally we are here!We ordered this South China Iced Tea, it is a bit like Long Island Iced Tea, but this is non-alcoholic and in Vietnamese style! It is full of the flavour of lime and

Chôm Chôm ，一個頗特别的越南餐廳名字，原來越南語的意思是紅毛丹，而其發音近似嘴嚼食物時的聲音，用來做餐廳名，很有心思呢！這裏的大廚  Peter Cuong  Franklin 是越南人，在越南出生，十二歲時被收養到美國，長大後到法國藍帶學校學習廚藝，回越南後，將傳統越南食物以新穎的手法改良和包裝，令人眼前一亮。最近，他又將越式廚房和酒吧把越南獨特的 Bia Hoi 街頭小食文化帶到了香港蘇豪區，香港人實在有口福，而每樣小食的份量適中，可多點幾款試試。約了俊男美女友人來試，我先點了杯 Vietnamese Iced Tea， 充滿薄荷和青檸味道，清爽怡神，而友人點了越南啤酒，也很消暑。 Coriander Lime Shrimp Salad青檸蝦沙律，以火箭菜，水菜，紅洋蔥，芫茜和鮮蝦作材料，用青檸汁和辣椒油等撈一撈，醒神開胃。Prawn Scotch Egg Scotch Egg 是一個很古老的食物，已有二百年歷史，本是用香腸肉包著烚好的蛋，外面再上麵包糠炸，而這個 Prawn Scotch Egg 是以蝦膠代替香腸肉，加了芫茜，蔥和芝麻，炸得香脆、惹味，蘸點Nuoc Ch

八月十三日 (星期三)這晚約好了食友前往人氣越式餐廳ChômChôm飯聚，天公卻不做美，雨就是一直沒停過，放工時份雨勢就更大還以為如此天氣會影響餐廳生意，誰知遠遠已見到門外擠滿了食客，幸好友人先佔了枱只見週圍餐廳人丁單薄，就是這裡特別旺場，心想，今次應沒去錯地方對此餐廳很有印象，因為其店名之發音夠特別ChômChôm在越南語中是指紅毛丹，那為何要用ChômChôm呢? 原來是大廚Peter覺得這發音似咀嚼的聲音，夠貼題聽說這裡前身是豬肉檔，地方不算大，座位也算不上十分寬敞不過，這裡就是能營造熱熱鬧鬧的氛圍，加上可以邊吃邊喝，的確能給中環打工仔一個放鬆心身的機會!坐下來，先來一杯Pho-jito來解解渴聽名，不難理解這應是mojito的越式變奏版在清新的青檸薄荷中，又帶着充滿越式風味的香茅，隨後而來更帶點辣勁味道十分特別，也為大家開展了胃納餐牌就如筆記薄般，其中很多款式也未曾於傳統越式食店找到大廚在傳統的越南菜中加入了西方飲食元素，再配合其創意，實行將傳統越菜現代化真的充滿新鮮感，好! 就試試水準吧食物共分六大類，Small Bites,Salads,Rolls, Large Plate

這夜與朋友在中環即興相約吃晚餐，既然無book位，一於就去間不接受留位的餐廳，大家就想到這裡。當Chom Chom仍是間位於中環蘭桂坊附近的私房菜時已經到訪過，現在Chom Chom已經搖身一變成為Soho一間熱鬧的酒吧＋越菜食店，氣氛變得更輕鬆好玩。Pho是我很愛吃的越南菜菜式之一。現在Chom Chom 的menu上已不再有pho，但被我發現cocktail list上有一款叫Pho-jito ($98)，一於點來試試。原來是滲透了越南風味的mojito，香茅、青檸、薄荷等醒神味道外，還帶點點辣味，有趣。這裡小食有很多款，就算人數不多都可以多嚐幾款食物，真開心。蝦仁與烤豬肉條的越南紙春卷 (Shrimp and roasted pork rice paper roll, $88)，味道本身很清淡，蘸了魚露調出來的鮮甜醬汁後就好吃得多。青芒果和青木瓜牛肉沙律 (Mango and papaya beef salad, $88)，爽脆的青芒果和青木瓜，與香茅燒牛肉，十分清新的一道菜。接著就是些較香口的dish。我最喜歡的就是這越南式炸雞亦(VFC, $88)。雞亦炸得香脆，而裡面的雞肉

We were two people and we had:• Salt & Pepper Squid (Garlic, Ginger, Black Bean, Chili Mayo) - 88 HKD• Chicken Skewer (Lemongrass, Kaffir Lime, Chili Lime Salt) - 88 HKD• Shrimp & Roast Pork Rice Paper Roll (Vermicelli, Vegetables, Herbs) - 78 HKD<div style="line-height: 1.6;">• Mango & Papaya Beef Salad (Lemongrass Beef, Jicama, Herbs, Shallot + vermicelli, unlisted) - 88 HKD<div style="line-height: 1.6;">Everything was tasty and really balanced. The squid was the least complex

很少去一些不設訂位的餐廳，除非將食飯時間褪早，這一天，晚上六點便來到這裡。 星期日，以為蘇豪會很靜，但原來又幾多人，ChomChom門外的位置已有老外在喝酒。 Open bar 形式的設計，十分開揚， 鬼佬一入嚟會講"What a great place" ，因為地方夠迫（代表有氣氛），音樂夠大聲（代表可以哄到好埋咁講嘢）。 這裡是吃越菜，但留意返，這裡是沒有pho 的。想食pho 可以試些他們的pho roll ，河粉做皮，包住牛肉，皮薄餡靚。VFC ，Vietnam fried chicken wings， 最怕一舊舊炸粉那種， 這炸雞翼很贊，香脆、肉嫩，唔會dry ，炸得剛好。 本來想點餐牌內的salmon tartar ，但是日精選有beef tartar，便點了這個，配蝦片來吃也是不錯的。 Beef in Betel Leaf，有濃的咖哩和香料味，似乎有點過咸；同樣味太濃的就是cod fish。最後，再追加了一個燒粟米，是用事Srircha ( 是拉差)來燒的，辣辣的，幾香口，不過＄48 得兩舊，係咪貴咗啲？ Cocktail 是全晚最失敗，Pho-jito ，是Mojito

朋友介紹這店，以我這般喜歡試新餐廳的人，一定樂意試試。以一貫試新餐廳的方法，先問侍者推介主打或受歡迎菜式。剛巧大廚在旁邊，他推介了幾款，全部點來試試。Salmon Tartar 很新鮮，很好吃，用蝦片來盛着，是送酒的小食。VFC是炸雞，香口食品，又可用來送酒。Pho Roll是越式粉卷，賣相新派，但味道都是一様。Eggplant又是勝在賣相，也是用蝦片來伴吃。BBQ Pork Rib不夠稔，麻麻。原以為可以吃越南粉，怎知中午才有，吃不到。此店適合一班人來飲酒、聊天，真要吃越南菜，我還是去銅鑼灣的越南蔡！

Confession of 2 silly Asians spending ~$770 on "delicate" street style Vietnamese food.Another once and for all restaurant that I had ticked off the box for life and was over and done with it. This little place presents to us the up market "highlight of Vietnamese street food" (That I probably disagree with).We went there the night of the last day of CNY public holiday but the wait is within an acceptable range, i.e. 15 mins, which was way more reasonable than the regular 1.5 hours wait at Littl

My plans for local Chinese fare somehow often end in trendy, upscale fare. Take today for instance. We planned on some clay pot rice just down the road. But, oh wait, today is the day before the lunar new year. So yeah... it's trendy, upscale fare time.I never made it to Chom-Chom-the-Private-Kitchen. I heard their pho wasn't great, but I could say the same about every Vietnamese joint in HK. Now it's a Vietnamese street-food thing. I can't speak to its authenticity, since I never made it to Vie