Cô Thành

营业中

休息中

Indulging in the culinary delights of this fusion Vietnamese restaurant was an absolute delight. The phenomenal service provided by the attentive staff enhanced the entire dining experience. The delicious food surpassed all expectations, leaving my taste buds in awe. The pork baguette sandwich was a standout, boasting a perfect fusion of flavors that transported me to gastronomic heaven. The spacious and modern design with a touch of nostalgia added a touch of elegance to the ambience, creating

去咗太古廣場做完嘢之後，已經三點幾，即刻搵一間餐廳食午餐醫肚。朋友建議試吓呢間正宗越南粉。聽聞老闆去咗越南試食過啲越南粉10分好味，決心將正宗嘅味道帶返嚟香港。間舖頭門口細細地，但係入咗去之後其實個店舖面積非常之大，裝修同PP真係一啲都唔夾，好似真係去咗越南嘅小食店，但只係個裝修設計唔夾姐，但係環境都係新淨同埋乾淨嘅！我就叫咗一碗越南海鮮粉 ，湯底非常濃郁鮮甜，而且碗粉份量十足，有兩隻魷魚十分淋身，兩隻大蝦，兩件好大舊嘅豬腩肉等等，雖然價錢唔平，差唔多$120一碗，但係份量用料都係足，值唔值得就見仁見智。我喺香港暫時未食到有相似未到嘅越南粉。

It was a very disappointing service. I went there for lunch with a friend. We noticed that there was no one at the reception to lead us in. Seeing that there were many empty seats inside, we went in and took an empty table. When we wanted to order, a waiter accused us very rudely of walking in and taking a seat that should have been reserved only, saying, 'THAT'S NOT OKAY.' The table had no signs indicating that it was reserved, and while other staff members saw us come and sit, they did not rem

每一次去PP都有一部分開心係因為可以食呢間越南河粉，應該係暫時我食過嘅Top 1，當然價錢都係Top 1😭🤦🏻‍♀️-環境佈置幾得意，係門口見到就覺得好地道。講真每一次無論幾點入面都幾full下，應該係PP打工族飯堂黎～-河粉來講，我試過幾種都覺得好讚！尤其係加左通菜，再加埋油條，嗦曬d湯底精華！-再推介一道每次都會叫嘅小食，叫bo la lot乾上下，係檳榔葉包住牛肉炸嘅卷物。幾香口又幾特別，不過有d人可能會唔鍾意個香葉味道。-a，最近去發現佢d整埋網頁圖片餐牌，點餐容易好多，唔錯👍

呢間餐廳係中環舊舖既時候無試過😅搬到Pacific Place 仍然保持越式小攤檔既風格🛺但係就比較闊落 味道方面選擇幾豐富同埋幾地道🪭 唯獨係價錢不親民 同樣既食物係越南1/5價錢一定食得到🤣⭐️ Bun Bo Hue 🍲招牌既湯河有牛肉牛腱肉丸等材料🥩 牛肉口感幾淋而有牛味🐮 牛肉清湯底配上魚露 香草同辣椒有越式既風味🌶️各種口味好平衡⭐️ Bun Rieu 🦀呢碗嘅主角係蟹肉豬肉餅🍘 湯底比起肉湯帶點海鮮感🌊 蕃茄嘅濃郁卻不會破壞湯底既鮮甜感🍅⭐️ Cha Gio 🫔帶點豬肉同芋頭嘅風味鹹鮮度值得一讚🍠但係炸得比較油而且以小食黎講價錢偏貴🌝⭐️ Che Ba Mau 🥤碎冰加上椰奶同蔗糖好有熱帶街頭既風味🌴甜度濃郁加上啫喱同紅豆口感好豐富好有東南亞色彩🫘

前排去The grounds hk搞嘅聖誕活動，可以坐喺「草地」睇大電視電影，並外賣Basehall食物▶️ BÁNH MÌ THỊT GÀ NUỚNG Lemongrass Roasted Chicken Baguette｜香茅烤雞越式法包Lemongrass roasted chicken, pâté, mayonnaise, spring onions, cucumbers, pickles, cilantro, Vietnamese baguette配料有青瓜、醃蘿蔔、大量芫荽、洋蔥醬汁用蛋黃醬，好彩唔係落咗好多因為本身嘅鵝肝醬好足料重味雞肉厚身，微微炸到脆邊，唯一比較乾身可能外賣關係，法包唔夠脆口🙁扣分以呢個咁進取嘅價錢，可以食到更好更多料高質嘅越式法包所以….. overpriced

行過諗住試下，成百蚊碗麵，叫左應該最signature果個應該冇死啦，點知原來搞唔掂喎，最招牌個米線連兩片生牛肉都浸唔熟，果湯熱麵唔熱下，sorry應該冇下次！

🍜BÚN THAI $138一上枱就聞到香味，有蝦🦐、魷魚🦑、牛肉片、豬肉丸🍡，足料豐富，牛肉大片但偏靭，要食先，浸得耐會更難咬，豬肉丸比平時大粒😝，湯底唔錯重蝦味，大大碗，麵系米線🍜，如果想要傳統的河粉，可以揀pho😉.✨之前系位於中環，近年搬左入金鐘，環境佈置仿大排攤，枱同枱距離近，比較嘈唔系咀岩傾計，菜式有改良過唔系正宗，價錢偏貴，但係可以一試

懷念越南旅行嘅人可以係到食番越南食到嘅味道haha工作日午餐去食，Pho Tai Bam（$198） 係我最愛，牛骨湯底好香，面容易食得黎唔會馬上斷到無口感，半熟牛肉嫩滑美味有牛肉香，大炸兩打卡靚但麻麻haha，side dish 青木瓜沙律同花生粒又香又清新，好味過串燒同埋春卷，而去到最後連杯Drip 咖啡都係越南飲嘅風味  非常美味嘅working lunch ，唯一可惜就係環境真係好嘈，同旁邊一臺非常近，傾唔到乜嘢，要快快食完快快走去cafe 坐，亦因為甘，12點半左右滿座但係唔駛等好耐就會有位

放假日到金鐘太古廣場行街，突然見到一間越南餐廳，感覺好特別就決定入去試吓😋 ～POH Tai Bam 🔺金邊粉幾好味😋特別在有條油炸鬼 ～BUN THAI 🔺海鮮有蝦、魷魚、牛肉片和肉丸，味道都ok ～SIMM TÔ DÙA 🔺Coconut Smoothie ～TRÀ DÃO CHAMH SÃ 🔺Lemongrass peach tea總括嚟講味道普普通通🤣價錢偏貴

📍Cô Thành (金鐘)金鐘金鐘道88號太古廣場L1樓123號舖太古中心城中心越南餐廳，店員會用英文安排入坐和點餐，大約8:30pm 入去，有多款食物已賣晒🍲POH Tai Bam $138免治牛肉碎，不是一片片牛肉，加上大量香草，旁邊有油炸鬼，份糧比較少🍨Kem Chuoi $58雪芭好好食椰子味，沙冰感覺，有兩球，表面加咗青檸皮和花生碎😀夏天消暑必食🍹soda muoi $50🍹soda Chanh $50歡迎follow ig : eating_and_working_in_h#金鐘#Admiralty#金鐘美食#香港#hongkong#食好西#相機食先#hkfood#hkfoodie#食好西#相機食先#手機食先#香港好去處#週末好去處#越南#粉麵#快餐#soda#drinks #雪糕#icecream #越南粉麵#eating_and_working_in_h_金鐘

Arrived and the receptionist ignored me for the longest time. I had to wave down another waitress inside.Ordered the pho tai bam (classic beef pho). When it arrived, the beef was minced and it looked like a bowl of vomit. Upon eating it, the soup base was super salty and as I kept eating, I started tasting a bloody metallic taste in my mouth (from the raw beef). I told the waitress and she just said ‘it’s like that for everyone’ in a rude nonchalant manner. Then she made a face and walked a

根本不是傳統越南菜，用米線而不是檬粉，所謂的越南扎肉笑死人，再加一粒香港肉丸，以及一塊硬到咬吾開既肉片。湯淡而無味。餐牌全用英文扮高級，成堆材料堆曬出嚟，不知所謂。只係一家不好味的米線快餐店，大家千萬要小心。而且仲成$150一碗米線，不知所謂。

係pp度，呢間餐廳算平。今晚叫咗海鮮牛肉湯米線。料有蝦、魷魚、牛肉片同肉丸，湯底唔錯，米線份量一般。另加春卷，係有豬肉同芋頭，五件要一佰元，都唔平，不過食埋會飽D。

🍜bun bo hue 呢款越南米線睇落好似好普通，但係食落就覺得用好多心機去整，而且大部份材料都係出邊未食過。碗麵入邊有兩塊肥牛、一塊坑腩、兩粒牛肉丸、一條窄肉、上面仲有啲菜苗。坑腩煮得有咬口，但唔會話太硬太林，而且非常入味，正！嗰個扎肉係我食過咁多越南菜之中最好食，佢唔似出邊啲越南餐廳扎肉只係得薄薄嘅一片，佢將扎肉嘅size變細但係成條上，食落嘅口感完全唔同。牛丸應該係自家製， 兩粒size都係唔一樣，而且非常但口。唯一覺得有進步嘅地方就係嗰兩片肥牛太肥。🥖bang mi 越式法包，個包脆度啱啱好，唔會話太硬或者太林，啲材料放入麵包之後令到個包入邊軟出邊脆，口感非常之好。一邊有煎蛋番茄青瓜鹹牛肉同芫荽，鹹牛肉雖然有啲鹹，但係所有材料都比較清新，減低牛肉嘅鹽。好食😹