Chôm Chôm

營業中

休息中

Okay. I think I found the best PHO in Hong Kong!I'm from California , San Jose to be exact and we have tons of awesome Vietnamese food and I'ven to vietnam before so I've tasted the best of the best and I heard that HK has no good viet food.I found a couple places in Tin Hau but they were inconsistent... Then I heard about CHOM CHOM. Came here with 3 people and we absolutely loved it! I had the BUN BO HUE (spicy beef noodle soup) and it was good! The broth was just right and I could tell tha

常說在香港做得似樣的越南菜店是越來越少 (就連老字號如"老趙"及"老許"水準也都大不如前了)，真是令人氣餒不已....最近聽聞在蘭桂坊商廈內的一間樓上舖賣的越南菜有着不錯的水平。自己就抱着一種"又不妨去試一下"的心態來去吃吃....這裡主力是做午市生意的，晚市則以私房形式經營，要集齊多幾個人才能打電話預約。看到高枱上放着晚市的set menu，驟眼看下去吃的並不算是很特別的菜式，但收費卻是每人頭差不多五百大洋....會不會是有點誇張及overpriced了?接着看見menu stand旁邊放了已一開四的青檸及切粒青紅椒各一小碗，再加上那小樽呈淡橙色而略帶少許混濁的魚露。將少許倒進小碟內試了一口，鹹與鮮並重，甚不錯....Set lunch可以選擇兩道或三道菜的，其實所謂三道即是頭盤加主菜連飲品而已。專程而來的我當然要連嚐三道。先來的是一杯Cold Lemongrass Ginger Tea。入口的確是如其名的夠冰凍而且含薑帶來的輕微辛辣及香茅的獨有香草香，吞進喉嚨時是有如一道清泉般，給人一種refreshing的感覺。不過缺點則是由於下了頗多的冰塊之關係，所以隨時間之流逝過後，味道就越

可能天氣關係，這日想吃口味較清新的越菜做lunch。想起這間新開的上樓越菜餐廳，便去試試。小小的餐廳裝修簡約以白、啡和藍色為主，地方整潔企理，第一印象不錯。座位不多只有約20個，大部份對著open kitchen，其他面壁，另在角落有一張小方枱可坐2人。座位算擺得密，如果坐滿都應該會幾逼。可能這時已差不多2點已過了lunch的peak hour吧，有很多位，我被帶到對著廚房又靠窗邊的位。真好，可以看到廚房預備食物又有街景看。這裡的午市餐單很簡單，全列在這張紙上。基本上可選前菜加主菜($82)，或前菜、主菜加飲品($91)，各有3、4種選擇。另可以再加雪糕、將主菜加大碼或多加一杯飲品。我就要了炸春卷做前菜、牛肉粉做主菜和cold lemongrass ginger tea做飲品。落單不久後店員告訴我由於我所選的前菜炸春卷數量不夠，可否給我一間蝦春卷。對我來說簡直是好消息那會介意，反正剛才我也有考慮過點哪款前菜。炸春卷餡有豬肉、冬菇等，熱辣辣很香脆。而我覺得蝦春卷口味更清新，相信我下次會點這個。蝦片很鮮甜又脆，好吃！沙律也不錯，很清新。值得一提是這個'汁'／魚露，很特別因有清甜的青檸汁和橙

ChomChom Vietnamese Restaurant, 12 Wellington St. Lunch & dinner. We've eaten here twice, once for lunch and once for dinner. Wonderful food, great chef-owner Peter Franklin (Vietnamese American, former investment banker). Terrific Vietnamese food, light with sophisticated/subtle flavors. Finally a Vietnamese restaurant in HK that is in the big leagues. Incredbile starter drinks to start. Appetiser: lovely fresh rice paper rolls or spring rolls. Inventive mint/basil sorbet to cleanse the palate.

Just had lunch there and I can’t help not to post a review for this overrated pho ! Booked a table for 2 at 12:15pm and over the phone the waitress warned me to be ON TIME . So we arrived at noon and the place is so stuffy and filled with grease and deep fry odor smell. Not impressed ! But we gave it a try anyway so we go ahead ordered the set lunch with spring rolls and the so called their signature Beef Pho The Pho is very disappointing . Soup was bland and the beef was bland … simply tastel

剛開業時來過， 印象最深PARSLEY雪糕跟老闆只對女性微笑今天再來卻失色不少， 才2個月 有嘗味期限相都是第一次拍的，今次只加一GUAVA雪糕今次跟上次一樣沒訂位，今次卻給我黑面，要我面壁＠＠，明明到最後都沒滿，ＢＡＲ台都是女生位子坐得不太舒服，店內電話聲極大，突然響起來，我手上的小說差點落入凡地LIME SODA第一次不錯，清香夠，順口今天。。就是一SODA水加上沒味的LIME米纸卷第一次都不錯， 蝦爽口， 米纸乾爽， 正！ 但今天有2卷沒蝦好可憐, 味道沒變， 只是誠意分大扣。生牛肉河－signiture dish生牛肉一樣是脊肉，一樣吃不出來， 湯第一次沒味精， 牛骨味道濃郁， 味美， 香茅，金不換香味十足!! 河粉幼身富口感，滑溜順口，讚！今天味精重, 喉嚨不太舒服第一次還飲完PARSLEY ICE CREAM很有趣，完完全全是PARSLEY！清新可人輕盈，可惜質感不夠細滑，有趣的雪糕。今天的是GUAVA ICE CREAM，也有趣，充滿青澀的果味，試新東西就會心情美好。第二次來是失望，可能路過想食新雪糕再來吧

I have been here a couple times for lunch soon after it opened and have always really enjoyed it, but going for dinner really took it to another level. As is typical with private kitchens they had a set menu. The menu had 5 substantial dishes and a couple of extras. I got there before my dining companions, but was seated quickly. Once two of my dining companions arrived they were seated and we were presented with cocktails. The cocktail was a French Mojito which was made fragrant and special by

went there several times for both lunch and dinner..the restaurant always managed to give some little good surprise here and there, can feel the ower and staff there are putting a lot of thoughts and improving continuously on every single detail,.The drinks are always refreshing with right amount sugar (most restaurant put too much), highly recommend their hot lemongrass tea. The fried rolls are never greasy, just like mom does the home cooking, they suck the extra oil away. The pho is simply

I checked out this private kitchen for lunch and was impressed with the quality of the food. I tasted both the shrimp summer rolls and the deep fried imperial roll. I liked them both. I next had the beef pho and it was amazing. The complex intense flavor of the broth was lightened by the various herbs that were pre-added to my bowl. The beef slices were delicious tho they left me wanting more... The portion of the pho I thought was perfect. There is the option of getting a larger size if you're

I went to Chom Chom alone, having heard so much about it. There was a long line but as I was alone, I was given a very small space between 2 strangers. I decided to wait a bit more, so that I would have some elbow room.It was very busy and the staff were clearly overwhelmed. My chicken pho arrived before the spring rolls. The chicken pho was flavourful - mainly because of the lemon grass. I didn't see any other herbs that I could have added perhaps because they were already taken. The nood

中环吃午饭已经是一件令人头疼的事。和同事吃饭决定了这家新开的越南菜。 地方在兰桂芳的楼上铺，不太好找，要爬两层楼梯。店子不大，只有一张两人桌，其他都是吧台高凳。老板是个中年外国妇人，自然顾客中不少鬼佬帮衬。lunch set 有两种，2course 78, 3 course (including drinks) 88. 我们都挑了3 course. appetizer：分别选了fried spring roll/rice paper roll, spring roll 很一般，反倒是rice paper roll 很不错，有大大的鲜虾，配上米纸卷，沾上特制的花生酱清淡爽口。 生牛肉河还行，不过我觉得河粉分量太多，汤太少了。牛肉用的是新鲜鲜牛肉，如果是薄切更佳。lime sode 调的刚刚好。服务其实不错。不过一个小细节令同事极为不爽，首先账单直接四舍五入为200 （应该是加一后193.6），同事不服气问店主，店主客气的解释会找钱，我们付了200waiter没有任何找钱的意思。其实他找给我们我们也会留作小费，但是这种做法却是有些不妥（如果店家这么care零钱，索性标价90+10%）。这种

Read about this place in a magazine and gave it a try yesterday during lunch.As mentioned by previous diners, the place is small and sits about 20 people, which means you must make a reservation to dine here.Friends and I ordered all 3 appetizers and 3 out of the 4 main dishes except for the baguette sandwich.Appetizer:- Both the fresh rice paper rolls and vegetarian rice paper rolls tasted similarly blend. Even with the fish sauce, which is much less salty than the usual, there was still not m

亞洲菜當中，除了港式之外，相信日本菜同樣受香港人歡迎！ 反而，忽略了其他亞洲菜，如：泰國菜、越南菜.........等等。最近，我在 Openrice 新餐廳資料中，找到位於中環威靈頓街 12 號 2 樓的 <ChômChôm>，鄰近蘭桂芳，亦即是樓上舖 Wacoal 上一層！ 原來，ChômChôm 的意思是一種紅色長滿毛的水果 "紅毛丹"。所以，Chôm 的 O 字特意用紅色來突出！ 這裏是酒吧西餐廳格局，以藍色作主調顏色；餐廳內氣氛格調富法國氣息。清雅舒適！餐桌佈局方面，主要分為兩部份，兩旁均是吧檯，一邊吧檯靠著開放式廚房，以金屬製高椅，另一邊則用古式木椅。各具特色！裝修以法式為主，相信跟越南曾被法國統治有關，深受法國文化影響。 加上越南籍老闆兼主廚 Peter ，能說流利英文，曾到法國學廚；運用他嶄新的意念及無限的心思，融入越南菜，從平凡中創出不平凡！ 但仍保留原有風味！吸引我幫襯之處，用料新鮮之外，主張無味精；還有，加入清新元素，令口味更多元化！開放式廚房衛生整潔！ 亦可看看食物的製作過程！的確賞心樂事！每枱均備有青檸、辣椒、辣醬和酸甜醬，以供調味。前者花巧地

I came for the soft opening because I heard about the restaurant from various people on social networks - both Facebook and Twitter. I took advantage of their 2-for-1 special, and came with my friend. We both ordered the fresh spring rolls, and Peter gave us an eggroll to try. I didn't particularly care for the eggroll, but the spring rolls weren't bad. The best part was that Peter serves peanut sauce with his spring rolls, something you don't find anywhere else in Hong Kong. I decided to try th

I typically avoid new restaurants for at least 6 months to allow the operation to settle in (or not at all) but someone recommended this pho bar in the LKF area. So, I thought I'd give it a try.I went to the place during the soft opening period and after the lunchtime rush hour. The place seats around 20 around an open kitchen and interior was comfortable and pleasant. The wall by the entrance was decorated with some of the food ingredients on the shelves: bottles of fish sauce, jars of spice