BEP Vietnamese Kitchen 越灶 (已結業)

今日兩點後去到，唔係好多人。店舖小小，坐得幾舒服我地兩公婆至愛食pho, 佢叫咗pho combo x3 (即三餸), 我就叫pho combo x2 (兩餸)上枱熱辣辣，一個pho跟一碟配菜，份量一D都唔少味道除咗湯底咸咗D，同埋熟牛肉係厚切牛之外，整體有95分。好開心可以終於揾番似曾相識係美國食pho嘅味道

行遍整條街，來回數次都找不到這餐廳。直至問路於鄰近酒吧，才發現這hidden gem!一走入內，外國人居多。座位唔會太逼。我們order 生牛肉粉同春卷。生牛肉粉：湯底很清甜，有牛骨甜味。牛肉非常嫩滑，上枱時還是粉紅色，有肉味。河粉非常滑溜，晶瑩幼滑，掛湯力高。春卷：十分香脆，餡料除香菜以外還有蝦！味道不錯。這家越南菜是我食過的第二最好，因為安南實在太好食。而這小店性價比高，比芽莊，悅木同老趙的更好，推介！

We were seated at the counter infront of the open kitchen. A lady beside us was eating when some fresh herbs toppled on her table by some chef and she didnt even apologized to the lady. I ordered the viet crepe but they gave me the pork chop rice. Waiter didnt apologize and insisted i pointed the wrong menu to him. Food is not ordinary but not extraordinary. I have tried other authentic viet food from other resto with good customer service. With this said, I will never come back here again

Today having lunch with my boss and her friend, we had very nice and funny talk. Girl gossip is always nice. Because my boss friend already got the seats for us, and I don't the exact time of waiting for the table. When I walked into the restaurant, I saw a long long queue outsides. The situation was the same when we finished the meal. I guess there're more than ten people waiting(should be more). But luckily every customer finishes their meal very quickly during the peak time. Same as before, I

難得朋友就我嘅午餐時間，所以終於都可以同朋友出去食lunch。朋友揀咗呢間越南嘢，當我等位嘅時候，發現其實係芽莊嘅另一個品牌。價錢一般，唔係抵食，不過都係好食嘅。食咗個燒牛肉撈檬， 份量都ok， 而且都多牛肉，好多時撈檬都係菜多，肉得個幾片。味道都幾夠，就算未落魚露汁，食落去都好有味，好多時撈檬唔落汁係完全淡茂茂，呢個唔會。配菜好夠份量，面頭嘅醃蘿蔔唔會話太酸，亦都balance咗碟檬粉嘅油份。牛肉就煮得不過不失，唔係特別腍，不過都未至於韌麻麻。值得一讚嘅地方，就係佢哋用咗一個平底嘅薄身碗，咁樣落咗啲汁落去唔會漏晒落碗底，唔駛好似落咗好多汁，但係又食唔到咁。注意：中環係有兩間BEP，約人果時記得講清楚啦我就係去咗士丹頓街個間，但朋友以為我係威靈頓街果間，不過士丹頓街個間係會易搵位啲嘅

越南菜一直是太太最喜歡吃的菜系。但之前已說過很多遍了，要在本地找到平靚正的越菜館實在並不是一件易事來的....萬料不到是夜相當的幸運，給小弟倆在中環地段中找到了這間越南菜小店，兩口子在此吃到了一頓頗愜意的越菜....這裡主打的是一系列的越式小食及粉麵。若然要吃甚麼大菜的話便儘要失望了....來得這一類的小店，小弟檯上必備的，一定是一碗pho tai....一睇到放在粉旁邊的那一籃為數不少的金不換葉子、生芽菜及青檸便令我留下了一個不錯的印象。之後再看看湯的色澤，是並不算十分的清澈但呷下去卻覺味鮮而濃甜。嚐試喝多了幾口及後一直到回家途上都沒有出現喉嚨痕以及太咯的現象出現，由此可知這湯確是真材實料炮製全無額外妖邪味添加在內；河粉則咬下去帶微微韌勁吸湯力甚強是相當夠過癮；牛肉片份量甚足入口雪味不濃質地頗為軟嫩。在熱湯內灼熟的肉放進口細嚼，甚滋味也....太太較愛吃添加大量越式魚露的乾撈檬。故此就點了一碗河內魚餅撈檬....一眾魚餅塊圍在檬粉旁的擺位是甚有心思煞是好看。檬粉本身沒有甚麼好說的，但要一提是那用醮粉吃的魚露，味道是夠酸甜帶鮮而不過辣，由此這便讓太座胃口大開，將魚露一倒就是大半瓶了；魚

I have been a customer of this vietnamese restaurant for long, it has changed hands a few times in the past few years. This is a rather affordable vietnamese restaurant in Central and you will find a long long queue during lunch hour. This time I deliberately tried its Bun Rieu - crab meat noodles with tomato based soup basically. It is really not bad.  The soup is very rich with a lot of crab meat and herbs. if one likes chilli, you will surely love the ones the restaurant provides you separate

Everything is good at BEP. The portions are very fair and the soups are very tasty. My favorite is the Bun Rieu (Tomato soup with Crab). Their pho is also very good and their pork broth is very rich. It costs a little above average, but I'd reckon it over any other Vietnamese restaurant I've been to in HK.

I'm a fan of BEP and I came here to eat the tomato and crab noodle soup one night by myself. The food was good with lots of tomato and crab meat but what impressed me more this time was the service. So I didn't have enough cash on me when it came time to pay the bill and they don't allow credit card unless it was over $200. I was surprised when they let me walk out of the restaurant with no strings attached to go to the ATM and when I came back, the staff even apologized for the inconvenience an

河粉好爽。湯底好味。牛肉質素高，有香濃的牛肉香味。而且牛肉的數量也不少，正好能伴你完成整碗牛河。沙律菜乾淨，沒有枯萎啡色的情況。只是洋蔥切得太粗生。本人愛吃薄如紙的洋蔥。

是日,來接朋友下班...她雖然在中環上班了近半年時間,但由於住在很遙遠的天水圍,所以下班也沒有什麼機會在中環吃飯;所以我們開始沿著半山手扶梯覓食...看到了這間外表風格獨特的餐廳,其實在中環,大部份每一間餐廳都有自己的風格,但是它很罕見地在6點多時就近客滿,所以就因為好奇心而選擇了這間餐廳。我們只點了二道料理,價格都大約7、80左右,所以也猜應該不小份量,加上二個女子,怕點太多吃不完浪費食物。第一上菜的是燒茄子蝦沙拉其實就大約5吋碟,份量很精緻,茄子火候適中,不軟爛,配上蝦肉碎、少量蒜香油(我們有先備註少醬),口感很有層次不單調,味道也很清新開胃。燒牛肉捲一樣很細緻,牛肉口感不老硬,厚香黑胡椒味配上粉絲、黃瓜、生菜,香葉...味道整體非常惹味,恰到好處。雖然不飽肚但也嘗了鮮,原本想點串燒,但是看見二邊隔壁桌點了串燒都沒吃完...就也沒再加點,轉戰甜品去。 

荔園重現當然要去捧場, 入去前先去醫肚。隨便的走進這家BEP 越南餐廳, 原來這家都是芽莊旗下。BEP 氣氛比較causal, 餐廳以高枱椅為主, 格局有些似越南快餐車的感覺。日式拉麵店般的open kitchen, 師傅在客人面前煮越南粉, 頗有氣氛。雖然同屬芽莊, 但是食物種類比芽莊少很多。以麵食為主, 另外有數款小食。生牛肉河$70每次去越南餐廳必叫的, 這裡的生牛河面上放了不少洋蔥, 賣相一般。生芽菜、香草及青檸份量多頗有睇頭。湯頭牛肉味濃郁, 但食完幾口渴。牛肉嫩滑, 有些河粉痴在一起, 熟透程度不太均一。香芧牛肉檬$68香芧味不太重, 牛肉燒得不太香口。味道一般。豬頸肉$70玫瑰香味比較重, 令豬頸肉味道偏甜, 少了份炭燒香味。總結: 無論環境及食物, 同集團的芽莊比BEP好多了。

Vegetarian friendlyThe vegetarian/vegan community in Hong Kong is growing. More restaurants start serving vegetarian friendly dishes. Choices in BEP kitchen are not plenty, yet enough to satisfy my growling stomach. Be aware of the long line during weekdays lunch.Rau CuonHerb rolls, banh hoi, roasted peanut and mix vietnamese herbDo not expect higher than your ordinary rice paper rolls. It has a strong scent of Vietnamese herb. A love-or-hate dish. You may need a second thought before placing or

中環最近多了兩家BEP 分店，初時只是知道是越南菜館，這天來光顧時，才發現是「芽莊」的年輕版！連裝修也完全轉了路線，碟子變得七彩繽紛，花款十足。午餐時段有套餐選擇，當然亦可自選餐牌上的食品。和同事各點了套餐，前菜+生牛河粉。There are 2 BEP Vietnamese Kitchen opened in Central recently. It’s a modern version of Nha Thang! The interior design changes and so as the plates and name cards. All the plates are in a colourful collection. Set lunch are provided during lunch hours, but of cos, you can select from the a la carte menu. We ordered 2 set lunch today with appetiser and Tai beef pho noodle soup.前菜，燒脆腩肉沙律

I've been looking for delicious pho for quite a long time in Hong Kong and finally i got it in BEP. The soup is sweet, and very fresh, with all you can add herbs and sprouts and a whole lime cut into 2 half. Not expecting too much on the quality of the beef, both the quality and quantity satisfied me, not overcooked with an acceptable little chewy texture. The taste and texture of pho is the same as Nha Trang's - the michelin recomended restaurant - since BEP is actually undering the Nha Trang g