芽莊越式料理 (Closed)

We were recommended to try the busy Nha Trang restaurant in central. Unfortunately even trying to beat the crowds for dinner we had a 15 mins wait for a table and once seated we basically had to share this (tables are very close to each other).Anyway, the food was delicious! We had Soft Shell crab rolls which was excellent & the stuffed squid to start. The latter was a bit dry, maybe could have been served with some lemon/lime juice. For main we tried the char grilled fillet, very tasty but the

On the one hand, there's always a line out front. On the other hand, I had heard from two friends that this place wasn't very good. I figured it was still worth a go, and when a friend of mine suggested it, we went.It wasn't terrible, but it wasn't good either. Other reviewers describe it as 'Westernized' but it struck me as the same sort of Chinese-ified Vietnamese that's all over HK. I suppose it doesn't matter why it isn't good.First up was the soft-shell crab roll. I wanted some Sriracha for

今日lunch這裡排隊的人不多可能是落雨的關係，拿了number不一會就有位。點了生牛肉湯河同set lunch嘅咖哩雞飯另加一個軟殼蟹卷。咖哩雞飯和軟殼蟹卷都很一般，吃了都不會記得它的味道那種。至於生牛肉湯河，落單時講好了洋蔥/蔥要另上但端來的還是一碗過，唯有「自動」將洋蔥撥走，洋蔥已全拿走了但牛肉還是生的，原來湯只是微熱並不足似灼熟牛肉。跟侍應解釋並要求要換熱湯和蔥另上，蔥是另上但誰不知生牛肉湯河變成了全熟牛河。。。問侍應這是否生牛肉湯河，束馬尾的她居然反問我牛肉不夠熟嗎？另一位狀似主管的侍應連忙走來拿走牛河又說再幫我換，最激氣的是其他侍應粉粉在後面討論並對我們投以奇怪的眼光。先是食物(湯)的問題然後是侍應(聆聽，態度)的問題。這間芽莊我是不會再來的，如果店舖繼續這樣經營，相信不久一定會在中環被淘汰的。由這店剛開業到裝修到現在，由最初食物和服務都出色而價錢又合理，到現在加了價後食物和服務反而往後退，是有點感慨，這好像是香港餐廳普遍的問題。

越南牛河是我許多最愛吃的食物之一，剛巧約了發型師下午剪頭髮，就早早來到了中環芽莊。平時要排長龍的芽莊因今天是星期六加上微雨的天氣，來到即刻有位，心情好開心哈哈每次來芽莊我都必點鎮店生牛湯河。比起其他越式食店，芽莊始終湯底和牛肉都比較出色。1. 我點了生牛肉河 ($48) + 菠蘿冰 ($36)湯底味道可以，生牛肉很嫩，河粉也滑，金不換和蔥都很多，增加了湯河的層次感，不錯不過水準比一年前有所下降。以前湯底更加濃郁！菠蘿冰雖標榜用新鮮菠蘿製造，但味道一般，菠蘿味不夠濃烈有待改進！

我食野好注重個調味同醬汁好鐘意食濃味同醋既野，好多時有我鐘意既汁會令樣食物由５０分加到８０分食越南野就好多時都會有依個情況今次要讚下個牛肉卷既醬汁係好似酸梅咁既味牛肉卷本身唔係好出色，少少硬咸咸香香咁個醬汁真係令到我食唔停口好味到要多一碟用黎點我個魚餅撈檬魚餅撈檬好大碗呀兩舊大大實實既魚餅唔算好香口，但食得出入面有碎左既唔同食材有馬蹄令到佢咬落爽脆，同時魚肉彈牙撈檬就平時有既越式香料都有齊最重要係佢既魚露醋汁我差唔多成樽落哂好開胃，係Ｄ咁潮濕冇胃口既天氣食就岩哂個樣好靚仔，個汁幾醒神，青ＢＢ，係嘩沙Ｂ味都幾辣下因為個墨魚其實冇咩味同埋過韌，好難咬得開入面既糯米有Ｄ怪，似Ｄ碎濕濕既米茸口感怪怪又唔夠香糯可以唔試整體黎講唔錯既，要喚醒你既味蕾就黎啦

自從芽莊四圍有分店，都好耐無嚟過，今日行過中環，便到此回味一吓我地點左幾款菜式，上菜速度都超快,只係上菜次序唔太好同枱面地方有限生牛肉湯粉: 失去從前的牛湯味道，生牛都算滑，粉是幼幼滑滑的，雖已無了從前星級般的味道，但水準也比一般食店高👍燒蝦柚子沙律；蝦是熱的，好有烤香蝦的味道，正！柚子是甜甜的，又甜又清新，配上腰果，咬落去有口感得來又juicy😍燒乳豬: 一點菜已被通知要等一會，唔緊要，看菜名已知要等，一上菜為之氣頂😡，這是炸豬脾🔥🔥🔥仲要內裏的白色豬油膏，有成三份一咁多，咬了幾口決定打包，反屋企慢慢挑走肥豬油膏才食😓不記得名的薄餅: 內部夾著無味的菜加豬肉，配有伴菜藍有薄荷葉，青瓜，唐生菜等，但此店service麻麻，完全無介紹過如何去吃法！相比之下，沙田分店的服務較佳滴漏咖啡: 不知是否練奶太多，得個甜字😓減梅七喜: 一般水準，梅勁鹹，無了梅應有的味道總括，每位二佰幾的午餐，應該有更好的選擇

I was the first to arrive in our party of three. The host said I could not sit at a table by myself if my party was incomplete. So instead she offered me the center island table, which seated about 10 people. In typical HK fashion, lots of people shared this long table. No big problem if you aren't looking for personal space. Very cozy.We ordered basically one thing from each flap of the menu. Including their spring rolls, paper rolls (shrimp and some other sort of fish), pho, Com Tam Suon Bi Ch

之前路經過幾次, 都有人排隊, 星期日七点未到, 只有兩三人排隊, 而食物又好似幾啱食, 心諗成日都有人排隊, 應該唔差得去邊啩,於是就試一試, 点知 ....... 兩人一共叫咗三樣食物及一杯飲品, 埋單$250.- 食物味道仲可以, 但服務態度就非常差, 可能我地唔係講英文啩 ! 整個点菜及進食時間, 大概一個小時, 点知我地一放低碗筷, 飲埋最後一啖飲品, 就有個女侍應走埋嚟問 : "啲嘢到齊啦呵, 埋埋張單啦, 出面好多人等繄", 我地都未及反應, 佢已經走開, 一分鐘之後, 張單已經放喺你面前. 全個過程完全冇一句"唔好意思或者介唔介意"之類有禮貌説話, 簡直係趕你走. 見到Open Rice 原來都有好多人有同樣遭遇, 佢地知唔知乜嘢見做客戶服務, 可能佢地主要唔係做我地d講中文平民百姓生意啩 ! 所以我地以後都唔會再去

There's almost always a line in front of this restaurant, so it's rather crowded at all hours of the day, but the line moves reasonably fast because it's not a slow food sort of place. The decor inside the restaurant is very bright and pretty—oil/acrylic paintings of scenes in Vietnam, and light colored tables and chairs. The seats and tables are rather closely spaced together, so that sometimes you get a feeling you're sitting in a stranger's lap and if you're sitting close to the window, you

之前在海港城吃過芽莊分店，中環午膳時剛好經過，又再試一下。友人早到，只能在門外等齊人才可內進，中環吃飯大多如是，冇計 地方淺窄，又想多做生意，唯有要食客遷就一下吧! 星期一至五例牌有午餐SET，點了越式雞扖飯 + 春卷撈檬，再加蝦多士 想不到午餐SET大大份，二份餐應夠3人吃 雞扖入味，春卷一貫鬆脆，二人吃嫌太大份，食量多 蝦多士以法飽塗上厚厚蝦膠，又是大大份，太多澱粉質

中午1點幾鐘去吃飯，注定都系要等位，於是就去左芽莊。門口如常排長龍，不過好彩，其實冇想像中需要排甘耐，大概12個號，都系排左15分鐘。好開心好快就可以入座。我叫左河內番茄蟹檬(我簡稱佢為”河蟹“檬)。因為天氣冷，真系好想吃碗熱辣辣的湯檬，於是就pick左呢款湯檬，夠特別。湯底酸酸甜甜，好好味。有幾片越南紮肉，湯底有D蟹殼，有一粒粒的蟹肉，有幾粒肉丸，口感很好，料很足。雖然比起同地段的其他越南粉，芽莊相對較貴，但系我覺得出品系最好，一飲個湯就知道系用心熬製。強烈推薦!

The Significant Other & I went to this restaurant last night for dinner. We had dined there once before, some time last year. We were not blown away by the food the last time but thought perhaps we had orderd the wrong dishes, and having seen all the people lining for it each time we were on the escalator going to Soho, we thought we would try it out again. The food is still nothing to shout about. We had the pho, cold pork belly, prawn salad rice paper roll, fish cakes and beef in pandan leaf

芽莊是新派的越南餐館，面積不算少，但有時客人過多，餐桌間幾乎沒有空位，蠻"熱鬧"。光顧多次因近公司，味道可以。雖然菜式不多，但以一般要求也算合格。服務就有点令人反感。服務員經常並賣力地替客人收走碗碟，就算碗碟內還剩餘食物，只見客人停口不吃，他們便會詢問客人可否取走，實在令人生厭的。感覺不爽耶！Lunch Set (越南蝦丸檬 + 凍Lemon Tea) - 蝦丸彈牙可口！檬粉做得不夠乾身。椰葉牛肉卷 - 是次肉汁滿瀉！ 正!撈檬汁 - 味道濃郁，也不會過酸，做得恰到好處，是配檬粉和生蝦卷的佳品。

是日跟朋友Fab吃lunch, 地點由友人決定. 來到中環的芽莊, 哈哈, 其實筆者吃過其尖沙咀的分店, 印象中有點over priced. 週日中午一時多, 等候五分鐘左右便可入座. 場內九成以上也是外籍人仕, 只是一間越南餐廳然而, 真有趣. 點選了河內生熟牛肉河(HK$48), 香煎釀墨魚, 脆皮蝦卷撈檬. 大概等了十分鐘, 侍應便送上食物. 河內生熟牛肉河的分量頗多. 試一口湯底, 牛肉味中也帶點清甜, 不錯. 再試河粉, 有點失望, 不是越南最正宗的那種, 始終不夠當地的薄, 口感一般. 再試牛肉片, 非常普通,未能媲美越南當地的水準. 碗上放上數片九層塔, 增加了整體的表現. 友人的香煎釀墨魚和脆皮蝦卷撈檬, 賣相也okay, 未知味道如何, 但眼見朋友是吃清的, 應該可以吧.

依幾日全城講緊米芝蓮,當然要去試下係咪真係有名有實先~咁岩朋友黎中環搵我食LUNCH,咁就順便去試下啦!好在朋友早到,當然係排隊拎位先,我去到已經可以直接入去叫野食,SO GOOD佢同我講都唁太多人,可能2點人潮已散,但入面都好FULL我地點左五樣野,上菜速度都好快,只係上菜次序唔太好先上生牛肉牛腩湯粉再上燒大蝦撈朦,但唔記得影相再黎滴漏咖啡燒蝦柚子沙律最後攘魷魚筒上生牛肉牛腩湯粉好大碗,我都食唔晒,可能我地兩個人叫得太多野啦~牛肉幾好,牛腩都幾林, 唔錯滴漏咖啡好特別,要滴晒先飲,唔洗加糖,佢一早已經加左娻奶O係低,只要一攪就OK~燒蝦柚子沙律最驚喜,開頭見賣相一般,覺得太多柚子,幾乎全碗都係,加幾粒腰果,心諗點食,夾唔狐嫁,西柚O係我心目中係苦加酸,點知一食落口,無得頂,西柚好甜好清新,配埋腰果出奇地夾,再加佢地D沙律汁,GOOD, 下次都會因為佢而再幫襯攘魷魚筒都幾好,可能太飽關係,再食令我更加飽,佢配個醬酸酸地,唔錯,但如果唔食酸野GE人就唔好叫,因為個醬真係幾酸