BEP Vietnamese Kitchen 越灶 (已結業)

BEP在中環的扶手電梯側, 不難找。在這裡吃午餐最大的挑戰是有可能要等位, 而且人數也不算少。不過, 總比威靈頓街的分店易等。開業有一段時間裝修變得有點舊, 座椅上有漬, 再加上店子小, 樓底矮, 多少有點髒亂的感覺。比起食物, 更令人在意的是服務。當天到達之時店內滿座, 但稍等數分鐘就有兩張相鄰的兩人枱空了出來。店員宣稱兩張枱不能合併, 問我們想三人坐二人枱, 還是想多等一會要四人枱? 不虞有詐之下, 我們選擇了後者。但用餐到一半, 竟發現那兩張宣稱不能合併的枱其實是活動的! 而且當它們再度空出來, 店家是有把它們拼起給予一行四人的顧客! 要知道因為他們的不公安排, 我們的等候時間是延長了十分鐘以上, 其間比我們來得遲的數對二人組合都比我們早入座。如此沒有理由地厚此薄彼(還要給我們全程目擊), 實在令人不滿。午餐可以在a la cart menu 上點麵和小食, 也可以點午市套餐。套餐的話是一份小食加一碗麵, 價錢HK$88+10%, 中環也是「唔話得」。不過吃過之後就覺得小食不算吸引。脆腩肉乾身又有點硬, 底下的沙律菜含有薄荷葉、九層塔, 以醋汁調味, 倒是清爽香口。同事就說脆皮雲

After moving back to Hong Kong from Melbourne, I have always been looking for good Vietnamese pho in Hong Kong. If you are from Melbourne too you know why! Whenever there's a new Vietnam pho place opened, I am always happy to go ahead and try if it's comparable to the ones we had in Aust. After a few years of hunt, this place finally stole my heart!It's my second visit, the first time was back when they were newly open. Their menu offers all the traditional items with no fusion / localized items

For starter, we shared a Beef and Chicken satay with a peanut sauce. Then, I had a Beef salad: spicy (yet not too spicy that you cannot eat it!)My friend had a vietnamese soup. It was very nice. The restaurant was full for lunch so we had to wait a little ( like 5 minutes, not very long). The wait staff was very attentive and efficient.We will definitely come back to try something new.

朋友介紹蘇豪區有越南野食, 中午就去試下啦. 位置隱蔽, 新式西式餐廳多個似越南餐廳, 中午個午餐, 頭盤 主菜, 我就是左個牛丸湯, 香茅 雞撈 檬粉， 湯 清而不淡，牛丸好似真係手打咁好味。 雞就好新鮮熱辣仲， 一咬仲好多汁.$100 食到個有質素的越南餐， 值得一試

When I first heard about Bep, I was excited. There's Vietnamese food I'm OK with in HK, but there's nothing I really like.My enthusiasm was tempered, however, when I discovered that it's the same people who did Nha Trang, which I loathed. But you never know...My hard heart softened somewhat upon seeing an old friend at the table. Non-Americans may not understand the strong American feeling that Huy Fung brand Sriracha ("rooster sauce") IS Sriracha. Unlike the "authentic" stuff exported from Thai

位於中環士丹頓街的Bep Vietnamese Kitchen，原來是芽莊的新副線。餐廳装潢主要是用木，时尚雅致。開放式的廚房，沙律、烤肉和香草都是新鲜配備，吸引著我们的味蕾。食物款式多，包括越式三文治、米纸卷、湯檬、多款撈檬、越式碟頭飯等等，具高檔茶記風味。Fresh Lime, Mint and Cucumber with Sods ($36): 梳打加入青瓜、薄荷葉，香料味太重，不討好。Vietnamese Iced Coffee ($38): 咖啡味香濃，混入糖漿，味道比較甜。炸軟殼蟹卷($78):薄薄的米紙卷包裹著香脆軟殼蟹，賣相不錯，伴上新鮮的沙律菜伴碟。香茅炒牛肉撈檬($68):配料份量較多，除了牛肉，還有紅蘿蔔、蘿蔔絲、芽菜、花生碎等等。牛肉鮮嫩鬆軟，再加入酸甜汁攪勻，開胃好味。河內魚餅撈檬 ($68):魚餅煎得香脆，微焦，配料有酸蘿蔔絲，酸甜開胃。再加入酸甜汁攪勻便可進食。

I've been a loyal customer of Nha Trang for several years, first in Wellington Street, then in Wu Chung House and in Times Square. Tonight I decided to dine again in the original restaurant, and I've been surprised to find it remodelled into Bep. Unfortunately, the change turned out to be for the worse: the decoration is cheaper, the menu badly shrunk (what? no more curry beef brisket?) and the staff incompetent and rude. Gone is the old pho: in the present incarnation the slices are half inch t

與芽莊同屬一個集團，怪不得餐牌似曾相識。一句話概括，就是好味抵食！在SOHO裡面要找到人均150晚餐都可以吃得飽飽，坐得舒服，環境很野蠻HIP的不太多。食物方面，最推介的是墨魚餅，一客有四件，炸得表面香脆，裡面是很濕潤的墨魚肉，吃得出一粒粒的墨魚在裡面，口感跟味道都相當不錯。番茄蟹檬是每次去芽莊都會點的，所以這次也點了，味道一樣。週六晚去，六點多到達已有八成滿。之後就開始要等位，戶外設有吧檯，點一杯越南咖啡邊喝邊等位也不錯。

有緣到中環吃飯，約了舊同事，被介紹到這所不甚顯眼的越南餐廳共進午餐。點了生牛河，牛肉味道不錯，夠鮮味，而且很滑。河粉不只是滑滑的，有質感，可以在口內留一段時間，經咀嚼後才吞下。而這次最特別的其實是這個脆肉沙津。見到的是很中式的五層豬肉，放在西式的沙津菜上。真的是一口中菜，一口西菜。感覺其實是怪怪的，不知道你又會認為如何呢？

吃這碗越南河粉其實祇是半個月前的事，再提筆再想起時，竟似仿如隔世。經過這店許多次，因為有伴，要等位，沒緣吃。那天，獨行俠，一推門，午膳時，滿是人，角落處，還可容我。午市套餐小吃是roasted pork belly salad, 我誤以為是roasted pork skin, 更虛妄的認為會是像泰式的脆卜卜豬皮，結局來到是烤五花腩肉青菜沙律，菜是片片也crunchy, 肉吃在口中卻是一廂情願滿不是味兒。生熟牛肉湯河十分討好，一大碗，粉不多，幾片肉幾絲洋葱幾段青葱，滿碗熱湯，我把附上的一碟芽菜薄荷葉徐徐放進湯內，每箸河粉也夾着爽脆的菜，湯頭清淡卻有肉味，邊吃邊看窗外流動風景，可以勾留多一回。可惜那越南咖啡不夠熱不夠濃不夠香。 

Being from San Francisco where you can get good pho basically everywhere, it can be pretty frustrating trying to find something that can even compare in Hong Kong. But finally we get a legitimate pho place with BÊP Vietnamese Kitchen in Soho - launched by the same group behind Nha Trang! Personally I think the pho at Nha Trang is just average at best but I've been seeing pretty good reviews for BEP so I decided to try it for myself.The menu has many standard Vietnamese appetizers and dishes but

或者因為我相信緣份。大多時候, 突地慕名而造訪的餐廳都是失望而回;反而誤打誤撞而發現的, 往往叫人最驚喜、最難忘。這個晚上, 相約了一位同嗜食的友人一同到soho覓食 原本, 打算到附近的一家墨西哥餐廳, 試一些特別的菜式。 友人比約定時間早了到達約定的餐廳, 突然發現旁邊這家新開的越菜人頭湧湧, 諮詢了我一下, 而我也不是對嗜墨西哥菜, 便在這家新開的越式餐廳取了張二人的桌子。餐廳挺寬敞, 但坐桌多, 坐位比同區的餐廳較為擠迫, 環境亦較嘈雜, 若是久別重逄,望要找個地方談天說地的話, 我便建議多走數步到附近的咖啡店了。鱈魚米紙卷 - 雖然個人也不常造訪越式的餐廳, 但用魚餡料的米紙卷也是第一次嘗到。米紙卷的份量不多, 只有少少的四舊, 但餡料一點也不吝嗇, 半透明的米紙煙靭度適中, 內裹滿是多款蔬菜絲, 竟異奇的與鱈魚配合, 鱈魚又滑又香, 整個口感非常豐富。 另外個人亦十分喜歡店內提供的越式甜酸汁伴另一款較少見的甜醬，把兩者一同拌在醬油碟中，甜甜酸酸的，再輕點偏淡口的米紙卷，實在是滋味無窮。一個小小的前菜除了為這家新開的餐廳, 又為越菜賺取了不少的分數。軟殼蟹米紙卷 - 賣相不

剛剛開業無幾耐，但我已經帶唔同既朋友去過幾次了，作為芽莊的姐妹店，我覺得呢間比芽莊更好。我食過番茄蟹肉湯檬，呢間有半個蟹，芽莊無，但個人覺得食蟹好唔方便，so我都系prefer芽莊既呢個湯檬，因為比較濃，BEP的湯比較清(忘記影相).香茅牛肉撈檬 - 個人認為都幾好食，牛肉份量都算多，但檬粉的份量好少，配菜好多，對女仔應該夠，男仔就應該唔夠食。個人首推超好味豬扒，無論越式碟頭飯定豬扒撈檬，都有1塊大大既honey grazed lemon grass豬扒，系我食過最好食既香茅豬扒，沒有之一。如果男仔，可以試越式碟頭飯，除了豬扒，還有2只蝦，1個煎蛋，同pickle salad。湯河，朋友有試過，話同芽莊差唔多。BEP有d菜式系芽莊無既，所以趁住中環間芽莊裝修期間，可以行扶手電梯上BEP食。

Date of visit : Monday 25th August 2014; 12:30pmNo. of diners : 2Average cost per head : $150Quality of food : 4/5Quality of service: 3/5Environment : 3/5Value-for-money : 3/5Overall rating : 3/5The first Vietnamese concept in Soho with such a nice decoration, so decided to give it a try.I was recommended to have the Beef Salad, it is mixed with onion, cumcumber and Cherry Tomatoes, love the dressing, they mixed well together.I am impressed by the soup, not too soup, not too salty and rich in fl

第一次來到這家soho小巷內的小店 旺中帶靜 看看menu 都同普通小型的越南餐館有著差不多的菜式 那我初到貴境就打算試一般大家都喜愛的pho 但我看到的這個 是牛爽腩！ 咁就要試下啦 湯底味道好味 牛肉又大件又軟 係河粉可以滑d 好味 而第2味我地叫左的 簡直係不得了 平時我唔鐘意食撈檬的 因為我又唔鐘意食nuts 又唔鐘意食芽菜 但一場來到 都係要試返一個有湯一個無湯嘛 呢一碗豬扒撈檬的豬扒 外脆內軟 咬落仲有明顯的蜜糖香味！而家諗起都流口水 推介