This small eatery is located in Kowloon City, in the middle of Lung Kong Road. Seeing the TV programme introducing it, we came today, really early in the evening, and already there are a number of customers seated.
The decor is simple, neat and tidy, with an interesting abundance of cactus decorations. Apparently the sisters who own and manage this eatery like the plant very much. There are only the two of them running the restaurant, with one of them looking after the dining area while the other handling the cooking in the kitchen.
We ordered the signature Sous Vide Pork Belly Baguette ($107) to start. The baguette is toasted perfectly, crispy on the outside while not too dry in the interior. For the fillings, there are the really tender pork belly, which has been slow cooked for 48 hours, with cucumber, cilantro, pickled daikon radish and carrot. Everything was just delicious, with the fat of the pork belly balanced by the acidity of the pickles. One of the best Vietnamese baguette I have ever tasted.
Next was another signature of the eatery, Viet Sous Vide Pork Trotter in Caramel Served in Clay Pot ($198). The pork trotter is slow cooked for more than 18 hours, with the flesh and skin totally detached from the bone, and every bite was a pure joy with the great-tasting sauce fully infused into the meat. Another must-try in my opinion.
In fact we also ordered a salad but it was only served after we finished the baguette and pork trotter. This is the chef's recommendation, Avocado Salad with Grilled Prawns ($198). Nicely presented, there are two big prawns skewered and grilled nicely, with the flesh juicy and cooked well but not dried up. The salad itself also was tasty, with plenty of pickled radish on the bottom, then added with a mango puree, cucumber, peanuts and corns, plus the avocado. A good dish by all means.
Still having room for a bit more, we added another baguette. This one was Pate and Pork Roti Baguette ($85). Unlike the prior baguette, we had a slight spicy version and it clearly showed on the palate, adding an appetizing kick while not overly hot. Plenty of pork roti which got a nice bite and texture, the same types of pickles were added too. But the highlight is the pate, with the homemade spread created from liver and other secret ingredients, rich and creamy. There were also some pulled pork shreds in the baguette too to add to the complexity. Another great sandwich.
By now we were so full we could not accommodate the dessert, which was a pity. One thing to bear in mind was that it would take a bit of time for the food to get served. But knowing they only have one chef preparing the food it is understandable. But probably with the success they should consider hiring more people to help out.
The sister handling the dining is friendly and nice, despite a bit too soft-spoken. The bill on the night was $730 which is reasonable in my opinion. Overall we like this place a lot and really want to support them for continuing to offer the wonderful food to more people. Keep up the good work!
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