Edit - March 2019: this restaurant is no longer open
by Aude
Remember our recent trip to Hoi An ? It has me cravings for Vietnamese food. And I must confess that when it comes to Vietnamese food I just do the same as pretty much all expats in Hong Kong: head off to Bep. Or at least I did, because I now have a new pho HQ! And it’s a pretty unique and surprising one.
Have you notice the brand-new Neon star window display opposite the FAB on Hollywood Road? I pass by it every day. But only pushed the door for the first-time last week. Don’t be fooled by the “fast-food” kind of vibes, Pho-Up is definitely not a fast food! Quite the opposite as Chef Alex is a slow-cooked aficionado.
by Aude
Remember our recent trip to Hoi An ? It has me cravings for Vietnamese food. And I must confess that when it comes to Vietnamese food I just do the same as pretty much all expats in Hong Kong: head off to Bep. Or at least I did, because I now have a new pho HQ! And it’s a pretty unique and surprising one.
Have you notice the brand-new Neon star window display opposite the FAB on Hollywood Road? I pass by it every day. But only pushed the door for the first-time last week. Don’t be fooled by the “fast-food” kind of vibes, Pho-Up is definitely not a fast food! Quite the opposite as Chef Alex is a slow-cooked aficionado.
A Chef with 14 years of culinary experience including some time at L’Atelier de Joël Robuchon Hong Kong, that’s not common for a little Vietnamese joint! Had to ask him why and how he opened Pho-Up. And loved the answer! When most of the people would first come up with a concept and then try to find a place where to open-it, Chef Alex did things the other way round. He first found the venue and then try to think about a concept that would fit the place and the neighbourhood. Pretty smart, don’t you think?
On the menu?
Chef Alex cooks all his meats sous-vide. And you can really feel the difference! A few examples:
Chef Alex cooks all his meats sous-vide. And you can really feel the difference! A few examples:
- the Roasted Pork Neck (HKD 78) is so tender and nothing too fat – had to share this one but could definitely have had it all just for me
- the Bun Bo Hue (HKD 88) is the restaurant signature and a traditional Pho recipe from the city of Hue and required the beef bones, wagyu brisket, onions and herbs broth to cook for 14 hours before adding in the pork knuckle and Vietnamese sausage
- the classic Pho Bo (HKD 88) isn’t really your classic Pho as the traditional raw beef is topped with oxtail, beef ball and wagyu brisket
The menu is short but infused with Vietnamese flavours and I’ll definitely have to be back soon to treat myself to my fav Vietnamese snack: Banh Mi (HKD 72). You’ll also find the classic rolls and three types of salads.
You know what guys? Time to suck the Pho Up!
Pho-Up
39 Hollywood Road
