越色牛肉粉餐廳 (Closed)

海南雞飯賣相十分好，味道亦很好，食完好滿足。生牛肉湯粉湯底好好味，炒菜亦好好食。肉碎飯都做得好好。碳燒豬扒飯做得有心機，但肉做得略甜，有舊三色蛋，精致。全店最唔好，係服務態度，叫落單，十世都唔應你，或應完你又好耐先招呼你，幫襯過幾次，都有兩次落漏單同錯單情況。又登龍街搬咗過係，係坐得舒服咗，啲食物賣相高級咗，但服務搞唔掂。

最近又焗又熱又濕攪到個人都冇咩胃口因為想食D開胃少少既野男友就提議不如食越南野喇餐廳比較新，所以裝修幾靚而且坐得都幾舒服食物選擇都夠多唔鍾意食湯粉，都有小菜或者炒粉麵可以揀牛油雞翼 $50/2隻牛油雞翼雖然係小食應該上枱先不過估計佢係即點即炸，需要d時間所以佢係最遲黎既一個菜雞肉嫩滑，再加埋d牛油同蒜香成件事好邪惡但又好好食唯一缺點真係油多左少少健康/清淡既朋友就未必岩喇海鮮冬蔭公 ~$80無咩胃口所以想飲冬蔭公刺激下但係呢個冬蔭公對我就真係太太太刺激喇辣同酸都好重，飲落口會嗆喉因為太刺激，所以都飲唔到酸同辣既層次同埋唔太覺有海鮮既鮮味生牛肉牛丸河 ~$50芽菜九層塔比得好爽手唔會孤孤寒寒比得兩條生牛肉亦比得多而且質素幾好，牛味幾重牛丸相對就無咩特別啖湯都幾清甜，不過應該有味精豬頸肉濕炒河河粉落左好多炸蒜所以未上枱就已經閒到好香河粉唔會炒到爛哂碎濕濕個獻食到尾都冇變水，唔錯不過小公主最鍾意就係佢落左好多菜如果我再番黎食，應該係會為左呢個河粉龍眼水(凍) ~$25龍眼水本來味道已經好淡仲要落左勁多冰，所以係愈飲愈淡早知飲杯凍檸茶仲好食物唔算好有驚喜不過勝在價錢合理同坐得舒服服務並都唔錯店

之前因登龍街的越色關門大吉，失落了一輪。也試過四出尋訪地道的越南湯粉，可惜無果。今見越色重開，觀察了一段時間，決定來証實一下傳說中的"越色湯粉"是否復活!簡單答案:是!先說服務; 確實是大有進步。如果10分滿分，它是由舊舖的 -3, 進步到今天的5。冇錯，笑容是絕對欠奉的; 但最衰還是那疑似老闆的整天一副老K臉。食物方面，越色春卷依然如舊好吃。饀料配搭得宜，味道清新不過濃，且切得很細緻；春卷炸得火候剛好，脆而不燶。唯一的是少了兩件，但價錢一樣。主角湯粉，沒錯了!就是這種味道!! 越色的味道 - 牛骨肴了十幾小時的香濃湯底 （可惜湯底稍嫌不及以前那麼濃厚），配以煮得剛好煙韌的金邊粉及嫩滑的牛肉，有嚼勁的勁香牛腩。。。一切一切，都勾起無數美好回憶。總括來說，值得再來。

A few days after having pho with godbro XO at another restaurant in Causeway Bay, I was back in the area doing some more Chinese New Year shopping at a Chinese confectionery shop.  After I was done shopping at the confectionery shop on Pak Sha Road, I was a bit hungry and remembered that there's a pho restaurant on Lan Fong Road that I saw while getting off of the minibus earlier, so I decided to give it a shot.The restaurant was quite crowded when I arrived a little before 5 in the afternoon, s

在銅鑼灣的越南餐廳越執越多, 最近終於有間新開越南餐廳。「越色」 間面設計有些似百老匯, 入內牆上都掛上二次創作的電影海報, 設計獨特又搞鬼。餐牌以青檸及牛作主角, 設計清新又有活力。價錢在同區的食店比較, 真是經濟實惠。可是服務態度真是有待改善, 店員以男性居多, 問題是黑口黑面。小女兒貪玩倒掉水, 店員只是遞上幾張紙巾示意我們自己善後。另外, 沒有主動清理枱上食物, 而且眼神不太有善好似想請我們快快走。生牛肉湯河 $46小妹覺得生牛河及其湯頭是越南店的靈魂, 所以每次到越南店試下。這裡的生牛河呈上, 立即試下湯頭。味道不算濃郁, 但有牛味。可是多喝幾啖便開始口渴, 感覺味精重。試完湯頭的原味, 便把附上的配料(生芽菜、香葉、紅辣椒及青檸)加進粉內。牛肉不太嫩滑, 味道普通但勝在份量多。豬頸肉湯河 $58豬頸肉表面燒得香口, 沾上這裡的自家製醬汁令豬頸肉更加惹味。這醬汁越食越辣, 真惹味。牛油雞翼 $50雞翼炸至表面金黃, 表面灑滿炸蒜蓉粒, 賣相吸引。咬下去, 炸粉濕潤不夠乾身, 牛油皮不太香濃, 雞翼大隻但味道太淡味。難忘「越南菜」的牛油雞翼。原來這間「越色」是從登龍街搬過來的,

位於銅鑼灣的越色，源自於越南菜，這間越南菜非常著名？我看是方便吧。今天晚上和我的好友吃，可是店員在十時半左右，已經不太禮貌的語氣跟我們說話。十一時截單，零笑容，隊張bill過來，好過份。坦白說我知道香港的餐飲業不容易，長期掛着笑容，也許不是薪金範疇之內。但是不能店員、店長，任何職員，他們的臉上都沒有一絲笑容，反而帶點黑色顏色。難道香港的態度就是如此？實在不能夠想像，為何在味道方面，沒有味道！　色澤很金黃，但沒有咖哩味。麵太硬，太硬，我覺得唔係太過好食囉～銅鑼灣租金高企的地方，一碗咖喱金邊粉，不單味道不算好，還要容忍這樣的服務態度，給予80大元。 坦白說如果我是老闆我一定會把這間鋪頭的所有員工重新培訓

Was a regular visitor here when they were on Tung Lung street. Was missing this place, but when i knew they opened up again elsewhere in cwb, I had to come check it out. Decor looks nice and a refreshing upgrade from their old place. When I arrived, didn't even look at the menu, knew what I wanted. A classic bowl of noodles with steak, beef tendon, tripe, and beef balls. But what really makes a good bowl of pho is the soup, I believe. Anyways when my bowl came my mouth was alrea

Pho Vietnamese isn't a new restaurant. It's original location was on Tang Lung Street in the Causeway Bay area. It served Vietnamese at a very reasonable price. As I live near the Causeway Bay area, I usually eat here when I really don't want to try anything new.But then one day it closed and reopened again in another area of Causeway Bay. This time, near Lee Garden. Reopened it and completely renovated.Gone was the old tables and chairs that made you feel more like you were in a cha chan teng.