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2012-07-17
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ChomChom is a Vietnamese private kitchen in Central. The food is served in an open kitchen where diners can watch their food being plated while enjoying their meal. Chef Peter graduated from Le Cordon Bleu and he tries to bring the best of Vietnamese cuisine to us.Cuisine: VietnameseFood rating: 4/10*Service: 3/10 Ambiance: 4/10Price: HK$100pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin starsShrimp Rice Paper Roll (5/10)Th
Cuisine: Vietnamese
Food rating: 4/10*
Service: 3/10
Ambiance: 4/10
Price: HK$100pax
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin stars
Shrimp Rice Paper Roll (5/10)
The rice paper was smooth and tenacity, the prawns weren’t fresh. But the fish sauce compensated it, however, if fresh prawns were use, it would bring the dish to another level. The good thing about rice paper is they are always company with carrot and cucumber to give some texture to the roll.
Beef Pho (3/10)Beef Pho is always one of the most common noodles from Vietnam. Personally, I believe the soup lacked a bit of colour and flavour. More importantly, the beef wasn’t nicely sliced and fresh, while it was over cooked too.
After the starter I was really looking forward to the Beef Pho, was thinking it might surprises me, that it might able to do something better then Nha Trang! But no doubt about Chef Peter’s dessert skills, after all, he is graduated with Le Cordon Blue.
Give me a thumbs up if you like it!
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