Brass Spoon (已易手)

生牛河真係相當有水準，生牛肉係靚既，有油分都又唔係太肥個牛骨湯鮮甜，清清地河粉滑得黎又好吸湯睇得出係食材方面係有用心機去配搭算得上名不虛傳既不過負責俾位個個女人既態度真係好差我地係未開門之前就去排隊, 諗住食頭輪本身我地3個人去，其中有個同事行開左負責俾位個個女人就話唔入得去我就同佢講啦，咁２位啦但佢直接唔理我地俾曬Ｄ位後面Ｄ人等到我同事番黎個時已經無位坐我話２位佢都唔俾我入我同佢理論佢仲要黑面

連續去左四次都無得食，未到六點已經sold out. 細問之下，該天四時已經賣完。今天我同hubby決定一開門就去試試。未到十二點，已經見到人龍，排了四十五分鐘，終於可以一嚐近日報紙雜誌同米芝蓮推介的越南粉。這小店有二十個座位左右，好似車仔麵形式剔選配料或麵食，也可隨個人口味增或減蔥油。生牛粉（$88）湯底很清澈，有淡淡的牛骨湯味道，香氣十足。無論是安南，悅木，老趙或芽莊的湯底都比它們的濃。生牛肉份量好少，是肥瘦適中的，肉質軟稔，牛味足的，是中上質素。全碗粉最讚的是河粉，這河粉超級滑溜，配上牛骨湯底，的確不錯！春卷（$55）一客有四件，配生菜一齊食。春卷炸得香脆，內裏是普通饀料，應該九成都是菜，而沾的醋比較酸。若果沒有傳媒吹捧的話，這牛肉粉是唔錯的，同芽莊、悅朩差不多，未致留下深刻印象；但相比利園安南，還是喜歡後者，牛味濃郁。但由於期望過高，這兒定價中上，又花了成個鐘等侯，有感名大於實。若果不用排隊，可以一試。

Brass Spoon, a Vietnam pho restaurant creates a wave of hype ever since it is mentioned in the new Michelin guide. We have been there 2 times before we finally able to sit down and try as previous 2 time we stopped by but come home empty as pho already sold out.After 45 minutes wait, we finally get it. We ordered our typical choice and raw beef pho and spring roll. The spring roll is good and crispy but similar to other places I have been before. The pho is also good as the broth is decent in

得知灣仔月街一號,食越南河粉的Brass Spoon剛得到米芝蓮一星，又見到做fitness的一位食家小姐去左品嘗過，當然極有興趣去試過究竟。剛好在平日碰到唔使排隊的機會，咪同個同事過來試下先。在門口排左一陣，佢d牛肉湯底和味已經一陣一陣咁撲過來，大有未食先流口水地步。放眼一看餐廳內，只得幾十個位，有bar位添。其實都無所謂，食越南河粉又唔會食你一兩個鐘頭，室內衞生乾淨便可以，Brass Spoon已達到要求。我地每人叫左個特級生牛肉粉、一杯青檸梳打，一齊share個蒸粉巻。河粉到，當然先飲個湯。嘩！靚湯底最緊要濃而清。湯底濃味唔難，最難係要清到見底。Brass Spoon做到了。牛肉鮮而不靱，河粉爽而有咬口，好。加埋佢自家調校的醋汁和少少新鮮青檸汁，味道更多layers，更立體化。唯一美中不足係唔夠多洋蔥、蔥和芫茜，雖然我地已經寫左要多份量。青檸梳打一般，雖然本身凍，可惜沒有冰，一會兒便變回室溫，呢到要改善下。不過，個蒸粉巻就好好。本身粉巻無太大味道，但裏面包含的肉所帶岀嚟的配搭，把肉的香味保留，肉的濃味溫和，更加上粉巻的黏韌性，一流！之前睇過張order紙，記得仲有其他嘢可以追加，

這篇食評一年前在我FB上分享過，知悉它得了米芝蓮，也來湊湊熱鬧😆先此聲明，這間位於金鐘月街的小店，是朋友姨甥女夫妻檔的心血，但呷了一口花十二小時熬製，濃而不膩，清芳鮮甜的牛骨湯，即使它已晉升長［龍］小店，仍不避嫌，忍不住説幾句。話說九月遊巴黎十三區，已驚豔於Pho那口清甜的高湯；我敢説，月街這一口，得其神髓卻更優雅，應得力於如city super級數的牛肉、牛骨，還有男主人兼主廚成長於法蘭覀歲月的味覺。日安不用憂鬱，唱一曲馬賽進行曲前，先來一囗打打氣👍🏻

45min wait despite we arrived at 1150 and the shop opens at noon. We ordered the premium beef noodles, spring rolls and steamed rolls. The soup base was good and tasted msg free but the so called premium beef was nothing to write home about. So so spring rolls and steamed rolls. It was a disappointing experience with the lackluster food and elbow to elbow seating with a $440 bill for two. The waiter kept rushing us whilst we finished off the sugar drenched coffee by giving us the bill before we

呢間係月街(即星街旁邊)的越南小館可能門面簡單 唔係好起眼但係內裡食物就非常好食最好味莫過於生熟牛肉河粉 ($85)牛肉好食 而個湯亦好夠味另外我亦叫左個蒸粉卷 ($55)怕春卷熱氣既人就最岩食啦個皮好薄 唔會太厚搞到好似淨係食緊塊皮上碟後即食 好新鮮啊! 另外附上個menu俾大家!

生牛河 Raw Beef Noodle牛滑湯清甜精煉河粉煙韌滑溜 唔會有粉粒感牛肉新鮮Fresh beef, chewy & smooth rice noodle in purified & sweet beef broth蒸粉卷 Steamed Pork Roll粉皮幼滑透薄豬肉雲耳餡香口，不含蝦，適合對蝦敏感人士Pork pork & black fungus rolled in thin & chewy rice sheet

終於有機會嚟試下！坐低才發覺對面係唐英年太太（一人前）。大家面對面坐、唐太好nice先微笑、跟住問我係咪唔識點order? 佢話佢係第二次嚟、仲話我只要叫一碗粉、唔介意的話請我同佢share 佢碟春卷、佢話反正佢一個人都食唔想浪費食物！認識我的人就知道我係「惜食」之人！當然恭敬不如從命！我就教佢如何混醬沾牛肉食（辣椒醬+海鮮醬美國越南華僑的食法）。呢餐本來一人前變咗兩人前！今日真係出門遇貴人兼有食神、真開心！😜不過、呢碗越南粉、牛肉正、湯底則一般、最唔明當時下午未到三點唔係好忙、碗湯竟然唔夠熱？金邊粉有少少「痴」口！😳原來呢間係名人食肆！食到一半見楊其龍和女伴、埋單離開時又見到阿B（鍾鎮濤）兩公婆！😜😜

最近在控制體重，出去吃飯儘量去健康而且有提供份量比較小options的餐廳，連我最愛的拉麵也換成了越南Pho(笑），感覺湯底比較輕一點沒有豬骨濃湯底那麼邪惡。禮拜六晚上去了一家同事介紹的越南河粉店試試看，餐廳離地鐵金鐘站F出口大約5分鐘步行路程，不難找。店鋪很小，裝潢簡潔現代，除了中間有一張長木桌子外就是窗或牆壁旁邊的高凳位，很乾淨。同事說之前晚上來吃會有越南粉賣完的狀況出現，所以我們6點鐘就到，大概坐了一半人。這邊吃粉是像吃日式拉麵一樣，在點餐紙上畫自己想吃的東西。我選了生熟牛肉粉（$85）另加牛筋（$12）。因為食材簡單，要比較哪家的越南粉好我覺得是看河粉，湯底和牛肉。這家的河粉真的給了我surprise, 粉條很滑很滑，可以直接吸到嘴裡哈哈！而且煮得時間剛剛好，不會太軟，還有點嚼頭，非常好吃！牛肉肥瘦適中，不會很hai身！湯底是比較清的那種，味道適中不會很鹹。不過在哪裡吃越南粉感覺吃完都要喝很多水，應該多多少少放了味精（笑）。我另加的牛筋煮得超級淋，入口即溶那種，牛筋可以煮到這種境界好厲害！小食我們點了春卷（$78），炸得有點太油，幸好配了生菜可以包著一起吃。這家餐廳雖然在金鐘P

星期六大少比老細捉左返公司，得返自己一個就梗係要食好啲 諗諗下就諗起呢間店。之前睇完雜誌介紹，同大少放工諗住過黎食，但點知當時過到黎已關門，原因係放暑假中，個刻真係“O”左。今日終於一試 呢間店主要食生/熟牛肉湯河。生牛仲有特級生牛揀。佢地既點餐紙好似日式拉面店咁，可以按自己喜好點選配料份量(蒽洋蔥莞茜)，亦都可以追加生牛牛丸牛筋牛柏葉扎肉及河粉。是日午餐:::碗特級生牛肉河粉+熱啡(注: 配料正常份量，沒額外追加)其實我自己好鐘意喝生牛河個湯底，所以碗粉一黎到第一時間就係先喝了一口湯。湯底唔知點解總覺得少左一個味，但都ok既。生牛同啲河粉都好食。唔知係自己大食左還是遲左食午餐，河粉份量有啲少，所以食完之後都仲有些少空虛感。下次經過呢頭都會再過黎食，但就一定會追加河粉。

朋友介紹，話算是香港其中一間做得出色嘅越南粉。不過我想在香港都好難找到間好吃嘅越南粉，湯底有啲咸，可能是用了些調味粉，咁咪蓋過了啲牛肉應有嘅香甜味。一碗上等牛肉粉又要加牛丸，加牛栢葉，再加這個那個，變成一碗特別牛肉粉，嘩嘩，加加埋埋咪要成173元，好貴呢，我都係覺得澳洲嘅Pho 特別牛肉粉十分抵食，都係成為AUD13本人不推薦，都係去返天后吃囉

The food here is really nice. Portion sizes are decentWe overheard staff complaining about their conditions at work (late payment of salary, boss debating every little thing and being tyrants) Morale seemed really low. Management didn't seem to have a positive relationship with staff. Everyone looked unhappyNot sure I'd return as nobody wants to hear that when they come for a meal with friendsThe decor was to my liking though, very modern

Have been here multiple times and still like it more than the competition nearby.  I have noted some reviewers find the soup on the lighter side of their expectations, but I enjoyed it as it offers a cleaner taste and certainly not the MSG enhanced flavour - I once asked at a cha chan tang if their soup had MSG in it and the reply came back "we most certainly add MSG to the soup and everything else".  I had several permutations of the pho with various ingredients,  I must admit I did not detect

被稱為全香港最好食越南粉 但係我覺得只是soso 個粉係ok 但其他野就一般，$129個美國牛同$88 既口感差唔多湯底比起來感覺少左個味但係我相信只會食一次唔會食第二次個地段有點僻而且又貴