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2017-09-01
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It has been a while since we had our “dinner for two”, finally we can make time to meet and I have been craving for a good Banh Mi (Vietnamese baguette) in Hong Kong after my Viet trip early this year so I suggested to go visit a newly opened viet resto in Central.While there was a queue for 3 , two of us could manage to fill in the last table at the counter for 2, i wanted to try both the noodle and the Banh Mi so we decided to order two bowls of noodles and then a Banh Mi to share, together wi
It has been a while since we had our “dinner for two”, finally we can make time to meet and I have been craving for a good Banh Mi (Vietnamese baguette) in Hong Kong after my Viet trip early this year so I suggested to go visit a newly opened viet resto in Central.While there was a queue for 3 , two of us could manage to fill in the last table at the counter for 2, i wanted to try both the noodle and the Banh Mi so we decided to order two bowls of noodles and then a Banh Mi to share, together with some beer.
也有一阵子没有吃过好吃的越南法包了，我们没有好好坐下来吃饭，就来这家上环新贵吧，位置在九如坊前江仔记位置，因为下大雨，人没有很多，门口有3个人在等，我们俩幸运地可以立即入座，是吧台呢
The Banh Mi ($88) was made fresh in front of us at the counter , they spread some Pâté and mayo then they add in the assorted cold cuts (i dont know all those names, but they look familar to those i had in HCM city) then pickles, cilantro, spring onions and fish sauce to follow before they serve, the chef that prepared the Banh Mi asked if we like it , and we realise that the pork floss can be added upon request. Similar to my fav one in Banh Mi Huynh Hoa , they replaced lard with their homemade mayo which added a little bit of acidity on the bun, i didn’t like that additional fav, rather than that it was the real deal, i will remember the pork floss next time though, and perhaps i will bring some chili for them to add in for me. If the one in Banh Mi Huynh Hoa is the authentic one, then i would say it is a 85% authentic one in here!
除了主食，我们先点了一个越式法包Banh Mi（$88）分享！微暖的面包，涂上肝酱，蛋黄酱，各式切肉，再加上腌菜，莞茜和鱼露后切半奉客（也可一开三）用上自家调的蛋黄酱醋味有点重，除此之外其实真的甚有胡志明市殿堂法包店Banh Mi Huynh Hoa的影子,厨房那位负责人笑说肉松可以特别要求加的喔，要是再加上点辣椒，再把蛋黄酱换上薄薄的猪油，大概就可以重现那份美味了吧！
We both had Bun Bo Hue ($98) as our “main course”, while beef is the key! Unlike everyone is going after Pho Bo for viet cuisine, they decide to sell something differently to stand out from the crowd. A sightly spicy beef broth topped with noodles, some fatty beef, beef ball, a sausage and beef brisket, they topped with lemon grass, fried garlic and spring onion before they served.
I have to admit we are not a fan of that thick cut meaty beef brisket, and the beef ball for us is a little too fluffy , unlike those I had in viet before, that sausage however was the highlight of the dish and the toppings was a key to success for this soup. I guess I may try something else for main in the future if I come back next time, but I would say this noodle was nicely done.
没有如大部份越南店子都做牛河，这里做的几款汤粉没有很常见到，两只牛魔王也各自点了顺化牛肉粉（$98）微辣的牛肉汤底加上檬粉，生牛肉，牛肉丸，越南香肠与炆牛腩，最后加上柠檬叶，炸蒜与油葱酥，实在很丰富！
汤头不错，檬也没有过淋口感合宜，牛丸肉质太松所以不是很对味，那件厚切牛腩很有咬口炆得入味我却偏好薄切，或许给我一件多点油花的会好一些吧！那条越式香肠各生牛就是锦上添花，再加上那堆配料，是合心意的。
The Saigon Special ($48) was smooth enough, I wasn’t a fan of beer but tomorrow is my day off so let’s chill for a bit with beer啤酒（$48）就不说了，我不是个常喝啤酒的人，但明天要放假，就来一瓶跟身边人啤啤佢就好。
I think we were a little too talkative so at the end of our meal the owner came and asked if we liked the food, we had a short chat about vietnamese cuisine and I think this guy has been working hard out to make their production more on the authentic side, he is passionate about what he is doing and willing to take comments.
The bill turns out to be around $420 , oh yeah you can have the Banh Mi in Tim Kee for half of the price and cheaper deal in somewhere else, but for this price point , location and quality I would say it is a place that worth to come.
也许是我太多话了，离座前负责人走过来问我们食物水准如何，和他聊了一阵子，原来他也有另一家店，同时也是个爱吃之人，知道他们的风格是朝著做传统风味的方向走，实在很难得，希望他们早日埋班做出更多好吃的料理吧！为了那个Banh Mi我是会再回来的喔！
价格在这区是中等吧，价钱比渡船街添记是高，但可以好好地坐下享受晚餐，也加上在店中见到那台越式车仔档，那份诚意就足以让我再回来吧
张贴
