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2019-09-15
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We decided to try out this Vietnamese restaurant conveniently located right beside the Tsim Sha Tsui MTR exit, as we wanted to relive our memories in Hanoi. Food and drinks came very fast, with the longan slush served to us first. We were surprised that there were so many longan fruit and lotus seeds filling up half the cup, but remember to stir it evenly before drinking! As for the red bean slush with coconut milk, it was sweet but not sickly, making it slightly different from the typical Hong
We decided to try out this Vietnamese restaurant conveniently located right beside the Tsim Sha Tsui MTR exit, as we wanted to relive our memories in Hanoi.
Lotus Seed and Longan Slush
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Food and drinks came very fast, with the longan slush served to us first. We were surprised that there were so many longan fruit and lotus seeds filling up half the cup, but remember to stir it evenly before drinking!
Red Bean Slush
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As for the red bean slush with coconut milk, it was sweet but not sickly, making it slightly different from the typical Hong Kong style with vanilla ice cream.
Starter Combo
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We ordered the appetizer combo, which was a good sharing size for the two of us. The friendly waitress told us that the fried spring rolls and steamed rice ravioli were wrapped by hand. Both were stuffed with lots of ingredients inside, and essentially the same thing except for the way they were cooked. The prawn cake was very thick, and you could dip it in a Thai sweet and sour dipping sauce or fish sauce for more flavor. The chicken wings were crispy and juicy, but it’s better to dip it in the sauces too.
Tomato Crab Meat Vermicelli
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The tomato crab meat vermicelli had a rich soup base, and it came with some big shrimps and meatballs that melted in our mouths. The texture of the noodles were quite slippery, making them a bit difficult to pick up (probably our chopstick skills need improvement) but easy to slurp into your mouth.
Grilled Lemongrass Fish
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The highlight of the night would definitely be the grilled lemongrass fish. The preparation time was 30 minutes as the freshest seasonal fish were only killed upon order. We had a Sabah grouper, which had big bones, super soft meat and a thick crunchy skin sprinkled with salt. Lemongrass was stuffed inside the fish, so it smelled really nice when the waitress helped to cut it open. We didn’t really need to dip it in the spicy sauce, as the fish had lots of flavor already.
Overall, the dishes here are all sincerely prepared and quite delicious!
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