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2012-03-18
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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.
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. Best Pho we've ever had--seafood, herbs, incredible broth. And the ice cream! Peter spent USD thousands on an ice cream machine that makes the ice cream fast -- no ice crystals, rich and light ice cream. He infuses the cream with the flavor--banana caramel; toasted coconut; mango passionfruit. Best ice cream we've ever had!
(Why is the food so delish? Peter went to Cordon Bleu in Bangkok for a year. So he uses French cooking techniques for Viernamese food. Ask him to explain, I've learned a lot. At some point he'll be leading cooking classes -- sign me up!)
The set up is entertaining. A bar around the small kitchen. 15 places where the focus is watching the chef & staff in action preparing the meal. For groups of 3-6 you could still talk with each other. Peter is personable, it's interesting to talk with him.
The service is good. Orders are taken quickly. Food is prepared in front of you. It's beautifully presented. (Reminds me of Japanese chef-owneer restaurants in terms of ambiance and quality/deliciousness of food.)
The only downside-- we're perched on bar stools. You have to put your feet on the rungs of the stool. Comfortable for my average-height Asian hubby. A little tiresome by the end of the meal for this long-legged western woman. But livable. And the food is worth it. (OK for two hours. If you wanted to spend hours and hours then this might not be the right place. Then I'd go to Robuchon.)
Price is reasonable for this quality of food. (Seven-course dinner set menu around HK$500/person). Open for lunch daily. Open dinner on Fri and Sat. Can be reserved for groups on other nights. Cash only. We'll be back again and again. For every day dinners and maybe for birthdays too.
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