Chill Vietnam Cuisine and Bar

營業中

休息中

A long overdue catch up at this relaxing Vietnamese bistro. 峴港鮮蟹肉炒飯：The Da Nang style crab meat and assorted seafood fried rice was very aromatic and tasted so delicious! There were loads of fresh crab meats, shrimps, and some chewy seafood bits- some sort of clams we guess, shallots, Vietnamese sausages, carrots and veggies. Fried rice was stirred with a tomato-based seasoning and we loved it. 白夏酸子鮮魚窩：It’s a seafood night so we had this good-looking tamarind fish pot. Boneless sliced white fish

呢一晚諗唔到食乜，去咗屋企附近嘅D2商場，發現左一間新開嘅越南菜，就決定行入去試下。餐廳裝修風格走文青風格，座位寬敞舒適，新開張事業期間免收加一，都幾抵食。兩個人叫左三碟餸，分別係炙燒虎蝦鮮芒米紙卷，白夏酸子鮮魚窩同家鄉燒豬腩肉伴檬。個人比較推薦炙燒虎蝦鮮芒米紙卷同家鄉燒豬腩肉伴檬，前者用料充足，虎蝦夠新鮮，爽口彈牙，而且食到炙燒嘅果一種焦香味，芒果鮮甜多汁，再加上其他配菜，令個米紙卷食落好清新，後者連一個石鍋上菜，令個湯可以保持溫度一段時間，而且調味好好，食到越南菜果種酸甜清新嘅味道，豬腩肉多而不膩，可能都有燒過下有種焦香嘅味道。總計兩個人賣單$294，免收加一之下都幾抵食，不過呢個係新張優惠，唔知會做幾耐。