Brass Spoon (已易手)

聽朋友介紹話呢間好得,點知個湯牛味係重,湯也有一種醇厚,不過就完全冇鮮味,應該係湯骨用了進口急凍澳洲或安格斯牛骨,果d人牛味濃郁不過唔會有鮮味,河粉就比出面果d好,有煙韌感覺,唔會一夾就散,就算再嚟,都只會為個河粉

喺佢嘅專欄中, 張大導硬sell, 話佢認為全港最正嘅越南牛湯河呢期呢間嘢算好紅, 好多west man同竹升都仆住去話咩咩best pho in town, 當然上次bun chx伏過後今日唔咁有咁大期望Well... 個soup係有牛味, but唔鮮甜. 似牛晶(cow buillion/consomme)嗰啲味.well, 大導演心目中嘅number1, $88碗, 我自問未到佢嘅眼界, 唔識欣賞, 少有地飲淨啲soup. 不過, 啲牛肉係幾靚嘅.不過要講吓佢隻黃銅spoon, 似係gimmick多於一切, soup又畢唔倒, 河粉放兩條又跣返出嚟...well, 唔知大導演佢比呢個number1同個老闆係佢親戚有冇關係呢? 話時話, 表哥而家點?as well. 員工態度幾有性格, 只係朋友熟人先比笑容well, 我諗呢個地方, 都係比較適合西人

早前大銀行朋友看雜誌, 得知金鐘附近開了聲稱全港最好吃的越南餐廳. 身為越南控的筆者, 約了同事們一起試菜. 平日中午十二時多到達, 已有一條五六人的人龍了. 全因地方狹窄, 只有大約二十個座位, 湯河又不切外賣, 要吃則只好等等等.店內走著簡約路線, 樓底很高又帶點chic,筆者頗喜歡. 是次點選了生熟牛肉河.不久侍應送上食物, 賣相不錯, 但分量偏少. 試一口湯底, 很清亦帶牛味, 不錯. 再試一口河粉, 不得了, 這可是筆者吃過最幼滑的河粉,那種細滑是前所未有的, 較在越南吃到的更滑, 大讚! 生牛肉也很不俗, 同樣是口感滑溜, 跟一般肥牛不同, 軟軟的又香牛味, 又一驚艷! 相比之下熟牛肉便很普通了.果然名不虛傳! 這可是筆者暫時在香港吃過最好吃的越南牛河.

店舖小小，但經常見人龍。難得假期，黎排下隊先！由於客人人數多，只能坐在bar檯。餐廳以剔格仔的形式選擇自己喜愛的牛肉粉，再可選擇牛湯油及配料，包括蔥及芫茜。加了扎肉！ 好期待它的出現。特級牛肉扎肉河粉nomnom指數(5最高分)HO其實香港有很多選擇，要特出也有一定難度。先說湯底，很清淡。湯有牛骨的香味，但不會太濃，淡而有味。如果可再甜一點，會與越南的更似。牛肉沒有太多脂肪，薄薄的，很滑很稔。不知道普通牛肉會否同樣有驚喜。扎肉白色的，跟一般見到的不同。雖然它很薄，但咬下時很彈牙。聽說是豬肉自製的。只可惜它只有2塊！很滿意這午餐，份量雖然不多，但質素真的不錯

牛河湯底：湯底清甜甘香！河粉：又嫩又滑！頂級牛肉、牛根、牛丸好好味！ 好好味，清咗！我一D都唔覺得口渴。真材實料所以唔需要落味精。 自家製足料清補涼 皮薄香脆越南春卷，加自製甜酸魚露好好味呀！

係街到等位嘅時候，鋪頭傳出一陣陣牛肉湯嘅香味非常吸引，裝修都好有特式，一班後生仔好努力咁serve每一個客人，感覺係一間有誠意嘅餐廳。滿心期待試佢地嘅牛肉pho. 一嚟到碗麵嘅賣相都OK, 一試，真係有啲失望。$85一碗pho我expect可以每個點做得好啲啲。牛肉份量唔多，粉嘅咬口好好,最最最重要嘅牛湯底只係合格，唔係好夠牛味同甜味。春卷都OK，但以$55二條嘅價錢同其它鋪頭比，有啲比下去，青檸梳打以泰國玻璃樽嘅梳打水溝非常夠氣，但係點會無加冰......作為一間以Pho為主打嘅鋪，好多人嘅expectation一定較高，充心希望brass spoon可以係湯底方面做好一啲，今時今日做食真係好難，加上同區已經有幾間出名嘅或新開嘅越南食店，要係咁多競爭對手下突圍而出，真係要改良進步。

早喺舊年萬聖節過後不久已發現灣仔月街新開咗間越南餐廳「Brass Spoon」 ，即時更拍下門面照片，諗住約埋屋企人週日走去食晏，又或者閒日去食晚飯，無奈食店逢週日休息，週一至六o既截單時間仲要係傍晚六點半咁早 ，故一直都未有刻意去幫襯。點知猴年到臨，表哥上咗黎拜年，並極力推介店子廚房煮出o既越南湯河可以話係全香港最正嗰碗，XO仔同一時間又收到世交好友虎兄o既短信，內容一樣係對此碗湯河讚不絕口，結果上星期六就決定同父母一試新店 。週六中午十二點九左右到步，食店門外已企滿人龍，橫街窄巷亦泊滿私家車，三人等咗八、九個字後先有位坐，年過花甲o既雙親腿力有限，入座時已見面帶難色 。輪候期間，年輕溫文o既男服務生每人預先派咗張點菜紙，格式就好似日式拉麵店嗰啲咁，只係拉麵換上越南湯河及檬粉、及加插咗越式小食同特飲。門前黑板所示，食客亦可點選每日鮮製o既越南三文治。既然店子正門o既落地玻璃窗上掛有大大個「Pho」字，表哥同虎兄兩個又異口同聲推薦湯河，我地當然係揀食越南湯河啦！靚靚媽咪胃口超細，小肥就叫咗碗加底加料o既，好等二人一同分享  。單睇餐單，估計一個人叫齊食物及飲品，平均消費過百冇

近期人氣越南phô, #brassspoon for lunch, 所有嘢都只是比average好少少，但價錢就貴好多，兩個人埋單$44x，位於唔貴因人而異，但個人覺得一啲都唔值！湯底：其實唔差既河粉：太軟身呢個所謂超級牛肉粉：啲牛肉只可以形容為超級普通，連追加都只係得四小片👎🏾春卷：咁又幾好嘅，又唔太油身越南咖啡：恕我不懂欣賞 服務：絕對的好回頭指數：😪絕對有更多好選擇

由於某潮人名星推介於是興致勃勃去試下。雖然餐廳以牛肉粉作主要招來，而本人是不吃牛肉的，但想總應該會有其他選擇吧！是有的，但不多！餐廳以車仔麵形式點菜(看看點心紙，一碗粉的價格是$80+，隨即令我對其寄望甚欣!!!) 客人可以因應個人口味挑選牛肉的生熟度、湯的濃度、配料的多少。朋友選擇了主打越式牛肉粉，而我⋯⋯本來一心想要一個豬或鷄湯河，但怎樣找也找不到想要的⋯⋯原來除了牛河，只有撈檬！(而我是不太吃撈檬的) 無奈之下唯有叫個香茅鷄肉撈檬。 食物很快便送到，先拆解下雞檬——份量來說，有一半是蔬菜(生菜、芽菜、莞薾、蔥等)，另一半就是香茅鷄肉加檬粉，如果是餓着而來的話恐怕會不夠飽。味道方面，雞肉頗嫩滑及惹味但不大有香茅味，粉亦都好軟熟易入口，汁的甜酸度亦剛剛好，蔬菜算幾靚幾新鮮。 牛肉粉的評價也不錯，朋友以'tender'來形容，而食完喝完湯之後也沒有出現口乾的現象，那湯底該是真材實料。最後來一個越南咖啡，越式咖啡從來都是偏甜，而它的甜度亦是可以接度，ok!總括來説，食物質素算是交到功課，餐廳裝潢設計頗有特色，配合brass的主題，但是環境較擠迫而座位是「搭枱」的，所以並不屬於「慢

由中環風塵撲撲的來到灣仔月街, 晴天霹靂地看到門口有長長的人龍! 大約是二十多個人在等待, 難道, 大家都是看了果籽之後才尋香而至的嗎。不過既然已經來到, 也就硬著頭皮等下去吧。生牛肉粉 HK$88 + 牛柏葉 $12/牛筋 $12/牛丸 $12/扎肉 $10Brass Spoon的菜單很簡單, 就是吃牛肉河。不過, 牛肉的等級有分普通和特級兩款, 價錢的分別都不小。另外可以自行選擇在自己的pho bo之中加添不同的配料, 在「剔剔紙」之上一目了然, 不難理解。而牛湯, 才是一碗PHO BO的精髓所在。花12小時煲出來的湯, 的確是比坊間的清澈很多。呷一口, 足以令我瞪大眼睛 - 真的非常清甜, 雖然已經有心理準備但還是覺得有一點的不可思議。牛湯的味道濃郁, 但湯的質感薄滑, 輕輕地經味蕾滑下到腹腔, 好飲。不停手地飲了好幾口, 才記起, 是時候下一點「牛湯油」了。牛湯油這碗金黃通透、拿在心中還是微暖的, 是在別的牛肉粉店都未曾見過的「牛湯油」。這油, 是在煮製河粉湯底之時, 浮在湯面之上的牛油, 店家將它分隔出來, 即成。本來我也在擔憂, 既然是油, 會不會是又膩又騷? 但事實是,

Today, my lovely colleague was kind enough to queue up for the chicken sandwich and while I normally wouldn't write a review for a takeaway, I must say this sandwich was awesome (and I am EXTREMLY picky when it comes to sandwiches!).The fresh white baguette was laced with a light mayonnaise and then generously stuffed with shredded lettuce, grated carrot, fine slivers of cucumber, copious amounts of still warm and deliciously roasted tender juicy chicken pieces and freshly chopped chillies and c

I have dined in once before. had pho and spring rolls, food wasnt bad, but defo dont understand the rave, the food was not authentic at all and definitely overpriced. For what it is there's a lot of other better choice in the area with much more authentic and tastey food, much better services and better dining environment. place was cramped and packed with little space to dine. The pho that I ordered had a pathetic portion of meat in it. The portion of herbs given was just stingy with little var

Ummm where's my raw beef? 🤔A chic pho place where you can customize your pho like most ramen shops with an order form. I got the raw beef (HK$88) with tripe (+$12) and beef balls (+$12), but I was disappointed with thin strips of fully cooked beef that I got for the price. Broth and noodles were pretty good but could be more flavorful as well. Also didn't think that the brass spoon was practical for eating soup noodles since it was hard to scoop anything onto a flat soup spoon - a little bit of

We got the last 3 seats when we walked into the restaurant at 12:15.  The place was bright and spacious and filled with the sweet aroma of beef broth.  We each ordered a bowl of pho with regular beef and other condiments.  Mine had beef balls.  The American beef they used was tender and the beef balls were tasty.  Noodles very silky and al dente.  Soup was flavorful and non-greasy, so all in all this was an excellent bowl of pho.  I'd say much better than the others I've had all around HK.  The

I have been to this restaurant quite a few times since the soft opening. I have since then recommended it to my friends. I like the beef pho a lot. It is not too salty but the beef soup is very tasty. Not the MSG type of tastiness but the kind of tastiness that you get by boiling the soup for many hours. The beef is tender and of good quality. Springs rolls are good too and by far much better than those I tried at other Vietnamese restaurants. The restaurant is clean and service is good. The men