Pho Up (已結業)

早前，有好姊妹告訴我，在中環荷李活道新開了一間越式餐廳 <Pho up>！正是位於馬莎對面，門面有粒大星星！惹人注目！色彩繽紛的燈罩，完全不似是一般的越式餐廳！店內播放強勁的英文歌，帶動氣氛！充滿活力！店員也好 young，正當我想叫店員拿杯水給我，他便拿了給我解渴，很醒目！供應：小食、麵、飲品及甜品…等，款式貴精不貴多！Noodle: Bun Rieu 蕃茄蟹肉麵 $88以為濃郁鮮美，怎料橙紅色的蕃茄湯比預期淡些小，蟹肉一球真材實料，這裡選用的麵，出乎我意料之外，並非用上檬粉，而是加入米線卻不算入味！個人覺得上環 <越蘆越南牛肉粉> 的味道更勝一籌！Snack: Cha Gio Chien 春卷 (細) $40兩件春卷一開為四小件，方便易食！內裡的餡料包括：香菜、甘筍、豬肉、粉絲…等，外層香脆，餡料豐滿！滋味無窮！Pandan jelly, coconut granite, coconut Ice cream 班蘭啫喱椰青冰椰子雪糕 $55起初，我見到網上的相片，以為是特飲，這是賣相討好的甜品！班蘭跟椰子兩者口味好夾！絕對是最佳拍檔！由上而下細味品嚐！

Pho Up話明Pho Up就當然係要叫Pho啦，牛河，肉料同河粉都唔錯但牛肉湯底就真係有些不好，色水是對版的，但味道確實不行飲落比較似水，要加返啲辣招魚露調返個味道朋友叫了個番茄蟹粉麵呢個反而有點驚喜湯頭夠濃，蟹肉份量都夠湯飲落有啲似飲近lobster bisque一樣，呢個可以返食小食方面叫了牛油雞亦，春卷，豬頸肉牛油雞同春卷味道係唔錯不過同樣地炸得唔夠脆身豬頸肉同樣地如果面層可以燒內啲，濃多小小整到脆身小小會更好。總括來講經過可以一試，有進步空間，希望下次再食既時候會有改善。

老媽子深居簡出，這日，決定帶老媽子，潮蒲中環半山。我們乘中環至半山扶手電梯，至荷李活道停下，左看看，右望望。最後，沿荷李活道，一直向元創方方向前進。沿途，老媽子被不少富個性和特色的店舖，甚至乎街頭牆壁上的塗雅所吸引，駐足觀看和拍照。 中午時份，肚子開始餓了。對面街，看見耀眼的大星星 - PHO UP。素知「PHO」解作「越式牛肉粉」，老媽子喜歡吃牛肉麵，決定走過去一試。 這一壺熱青檸茶Lime Tea$35，是專程為老媽子點選的。熱茶、青檸切片和糖漿以閃閃發亮的鐵壺、鐵杯和鐵兜盛載奉客。侍應送上時，窩心地提點我們要小心燙水，切記斟倒或飲用時，要拿著壺耳或杯耳。 自行把茶倒入載有青檸切片的杯中，再隨個人喜好，加上適量糖漿，攪拌後，即可飲用。呷一口，清香甜蜜滋潤無比，啱晒寒冬飲用。 相反，小妹點的這一杯黑古勒突的越南滴漏咖啡Vietnamese Drip-drop Coffee$38，香濃芳香萬分，然而，即使加入煉奶，也是苦不堪言的﹗幸而，咖啡苦後回甘。 白瓷碟，繪有熟悉的大公雞圖案；鐵匙，刻有蓮花。 先來一碗牛油果豆卜沙律Avocado and Tofu Salad $88，

近年中環開左一間又一間越南粉麵店，間間都索價近百，成行成市開到好似日本拉麵店咁多。今次食呢間位置喺荷李活道，冇記錯前身就係日本拉麵店，可見飲食業真係唔易做，潮流呢家野話變就變。三款湯粉，見呢度有米線食都糾結左一陣，因為上次喺九如坊食嗰間有好印象。最後都係決定要返牛肉河😛有啲人好執著牛河就要全部牛肉，但越來越多地方做嘅牛河都唔止生熟牛肉咁簡單。呢碗牛河有生牛肉片、牛丸、牛腩、牛尾。先講個湯，有色但只係咸咸地，唔算好濃牛味，河粉夾起唔易斷，掛湯力都ok。生牛肉仲見到係未熟嘅👍🏻雖然唔係滿佈雪花，但食落竟然非常嫩滑！牛腩用上和牛，炆得好腍，兼且肉味特濃，牛尾用少少黑椒炆煮，唯質感稍靭，牛丸質素都唔錯。$88唔加一，絕對唔平，但食物質素、味道、裝修都對得住呢個價錢，又加上早前喺附近另一家牛肉粉嘅唔愉快經驗，更顯得呢一間物有所值。

Usually I　don't like to eat Vietnam food but my friend insist to try so we went there during our lunch time.When I saw  the menu,i think it was a bit expensive compare to other tho restaurant.We ordered beef and pork noodles, together with spring roll.Beef soup base for both bowls were very warming on a cold day.Though it a bit silly to say, but it really has very strong  beef taste,making the noodles more juicy,since it used slow cooked method to cook the beef, it was very soft ,keep the origin

今日試試新開的越南粉。點了牛肉、豬肉及海鮮河各一。當中豬肉及海鮮河尤其出色，下次必定再食！😋難得是女侍應服務態度極好，非常細心有禮，實在是近年很少遇到的服務。😍

Walking down the Central-Mid-Levels Escalator, it’s hard to miss the big, bright red and yellow neon star hanging from the window of Pho Up, a brand new restaurant in Hong Kong’s SoHo District that comes from the same team as the beloved bar 65 Peel. The star is appropriate given the restaurant’s prime location on Hollywood Road, but it also represents the flag of Vietnam where the majority of the menu dishes come from.Yes, there’s obviously pho, Vietnam’s most popular export with a savory beef

近日中環新開咗一間小店，主打正宗越南菜🇻🇳⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀曾於米芝蓮三星餐廳工作既主廚，得到好友啟發，並結伴到訪當地取經，最後將一碗念念不忘既Pho😳😳研究透徹后，再加入自己的獨特元素！⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀希望於眾多越南餐廳中，煮出自己最欣賞的風味！ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀💘💘💘快人快語💘💘💘 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀*️⃣Pho Up不但用料講究，連三文治的越南麵包也從越南進口，而且手法創新，希望從越南菜傳統之中提取最精華的部分，再糅合新式煮法，創出自己的風格😍😍 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀*️⃣值得留意的是，他們的和牛腩有別于一般越南餐廳用湯不停熬煮數小時的方法，而是採用了真空慢煮的方式，所以能夠鎖住牛腩既肉汁，咬開依然粉嫩，食落依然多汁，入口即溶！ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀💘💘💘慢慢品，快快評💘💘💘⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀1⃣慢煮和牛湯河💲88 (推介👍🏻)*️⃣Supreme beef needle💭湯底好濃而且河粉幼身口感彈牙😝💭標榜絕無未經，真材實料！💭生牛肉好薄身而且唔韌😳😳💭和牛腩幾乎入口即融

If you know me, I have an obsession with stars or anything that shines.Well this place just got my attention after shopping at Marks and Spencers.The decor is nice and bright with a green and orange theme.Looking at the menu, it was nice and defined yet concise because you have noodles, salads, drinks etc and dessert.As I wanted to try everything, I decided to order a noodle, banh mi, salad and dessert.Started with drinks.The Avocado smoothie is a must for me, it was nice how it wasn't too sweet