Pho (pronounced fuh) refers to Vietnamese national soup.

Hoa means harmony in Vietnamese.

Pho Hoa is essentially a family style restaurant that takes pride in their pho and affordable prices.Do you know that Pho Hoa is also the largest Vietnamese restaurant chain in North America but not Vietnam?

Thanks to Richard, we were given the opportunities to sample some Vietnamese favourite such as pho and spring rolls at Pho Hoa. The restaurant’s setting is simple; with murals illustrating the life of a typical Vietnamese and colourful lanterns hanging down the wall.

I love my Vietnamese Drip Coffee with Milk – RM5.95. The coffee is traditionally coarsely ground, then individually brewed with a small metal Vietnamese drip filter (cà phê phin), into a cup containing the condensed milk. The condensed milk and coffee are stirred together and poured over ice. It was a real treat, especially for those who enjoy their coffee strong and sweet.

Something refreshing but bland – Lotus Root Tea

The Three Coloured Drink resembled our favourite cendol ice with almost the same ingredients.

For starters, we had the fried spring roll with minced chicken, vegetables and yam (RM3.25 per roll). Crispy on the outside and juicy on the inside, the spring roll was very addictive.

Lemon Grass Chicken – RM7.95 (4 sticks per plate). Imbued with the flavors of lemongrass and lime, the chicken pieces were very flavorful. My only gripe is that the texture is slightly dry.

The Summer Roll consisting Shrimp, Chicken, Salad & Rice Vermicelli (RM3.95 per roll) was fresh, light and refreshing.

We absolutely adore these Sugar Cane Prawns at RM7.95 (4 sticks per plate). The shrimp paste was springy with a light hint of sweetness, coming from the sugar cane sticks.

Patrons can also order pho according to their ways with the helpful images and explanation on the various beef parts available.

The pho noodles are made from 100% rice flour & imported from Vietnam and every bowl is accompanied with fresh coriander leaves, bean sprouts, hot chili padi, lemon wedges and basil leaves.

Phở Tái, Nạm
Noodle soup with eye round steak, flank.
Regular: RM13.95
Large: RM15.55

Phở Tái, Chín Nac, Nạm, Gân Sách (the Adventurer’s Choice – basically it has everything)
Steak, Brisket, Flank, Tendon, Tripe Pho
Regular: RM16.95
Large: RM18.55

The restaurant owner taught us a special method to savour the pho. First, sample the origanal flavour of the pho before adding the fresh coriander leaves, bean sprouts, hot chili padi, lemon wedges and basil leaves. Then, pour in some special sauce that Pho Hoa brought in from North America (the sweet sauce & spicy sauce). It will make the soup hot and fiery with extra intense flavour.

Our bowl of pho was really good! The broth was flavourful and the various beef parts (especially the tendons) were so soft and tender.

Phở Đồ Biển Chua Cay
Hot and Sour Seafood Pho
Regular: RM13.95
Large: RM15.55

Com Ga Nuong Cha Trung Hap – RM15.95
Rice with Grilled Chicken & Egg Cake

Cha Gio Re Kem – RM5.95
Net Spring Roll consisting Yam, Sweet Potato & Mung Bean with Vanilla Ice Cream
It was a very special sweet variation of the Vietnamese Spring Roll. The mashed yam and sweet potatoes were sweet and warm, together with the chilled ice cream, it was a delectable treat.

Chocolate Banana Tower (Fried Banana with Ice Cream ) – RM6.95

Coconut Flan with Caramel – RM4.25. The flan had a smooth and jiggly texture; pretty good stuff!

Cendol Kem – RM6.95
Cendol, Red Bean with Coconut Milk, Gula Melaka & imported Coconut Ice Cream

Pho Hoa is definitely the place to be for a delicious bowl of pho. The decent serving size proves to be a great value for money; a large bowl can easily feeds two person!

Pho Hoa
Lot L-52, First Floor,
Tropicana City Mall,
3, Jalan SS20/27,
47400 Petaling Jaya
Tel: 03-7728 1714

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

It was my first time to the newly refurbished Hotel Imperial (Hotel Sheraton Imperial formerly) upon an invitation from Food Street. The revamption has brought to us a not only a whole new luxurious hotel, but also a hot spot for the epicureans – Essence.

We were seated at a table set amid lush greenery that makes one feel like being in a suspended garden. Taking a few steps more reveals a whole new dimension – a dimly lit place brightened by colourful cushions, eccentric neon lights and sleek red walls.The all day dining restaurant offers ala carte as well as international buffets to tantalize one’s taste buds.

Those seeking a tasteful, culinary adventure are sure to find it in the restaurant’s exciting spread of buffets. However, my sole purpose here was to meet Michael Huynh (aka Chef Bao). He was making his first appearance here in Malaysia to share with us his unique culinary experience featuring a special taste of Vietnamese cuisine, but with a twist of New York.

Fusion ya mean? Many have been arguing whether globalization is good for the earth or the economy, but I’m pretty sure that the influx of various foreign flavours has definitely enlivened the gastronomy world. Chef Bao is daring in introducing bold flavours or new ideas in his cooking. He brings together ingredients from different cuisines in imaginative juxtapositions, through the methods of preparations and presentations.

From Top Left

Lamb Nem on Lemongrass Skewer (RM34)

Lamb Nem on Lemongrass Skewer arrived in an eye catching display. Tender pieces of lamb are cooked on a lemongrass skewer and drenched with a delicious home made satay sauce. The side of star fruit, red onion and orange in kalamansi vinaigrette was really appetizing as well.

Spicy Beef Cube and Pomelo (RM30)

Alternate layers of beef cubes, pineapple cubes, and pomelo slices are arranged alternately on a ring of pineapple. Intensely spiced, sharp and tangy, the beef cubes have won our hearts over.

Tamarind Tomato Gazpacho (RM26)

In the mood for something light yet flavourful, we opted for the chilled Tamarind Tomato Gazpacho. The cool, seasoned tomato soup is served with huge slabs of marinated bay scallop and garnished with diced grape tomatoes and pineapples. Thinking of this sourish cold soup makes me shallow my saliva again and again.

Pan Roasted Quail with Duck Confit, Quail Egg, Sweet Soy and Daikon Hash (RM40)

Tender, slightly sweet and delicious, the quail meat is simple and satisfying because it is done perfectly. I love the flavourful duck confit, the delicate quail egg, the daikon hash (raddish cake slices) and the sweet soy sauce which did a good work in tying all the flavours together.

Fermented Bean Curd Lacquered Roasted Black Cod with Heart of Palm Puree (RM65)

An unusual twist from the usual miso cod fish, the immaculate square fish slice is slathered with creamy sweet palm puree. Credits to the chef for the perfectly cooked fish, it was succulent on the inside and crispy on the skin.

Ginger Honey Crispy Barramundi (RM65)

It was spreaded with a generous serving of caramelized endive, cherry tomato and sausage herb vinaigrette. The seared barramundi’s delicious crispy skin reveals flaky, succulent, tender meat. A lift of fork is enough to set the fish flakes apart.

Lemongrass Crusted Lamb Chop (RM70)

I was attracted to their diminutive appearance on the plate, like little meat lollipops. The lamb has very intense flavour of lemongrass and fantastically delicious. The pears add a note of fall and match up with squash for sweet, full-flavored gravy.

While the freedom and creativity lies on the chef’s palate, we had a great satisfying Vietnamese meal, fusion Vietnamese meal to be exact. Do jump at the chance to savour on Chef Bao’s cooking with a modern riff before 13^th April. You’ll eat so well and drink so deliciously you’ll forget your whereabouts.

Michael Huynh (Chef Bao, left) – Best Chef of 2003, by New York Magazine

Essence
First Floor
Hotel Imperial Kuala Lumpur
(formerly Sheraton Imperial Kuala Lumpur)
Jalan Sultan Ismail,
50250 Kuala Lumpur.
Opens from 6.30am – 1.00am

Bao @ Essence – 4 – 13 April 2008

Buffet hours:

Breakfast: 6.30am – 10.30am RM55++ (adult) / RM27.50++ (6-12 yrs)

Lunch: 12noon – 2.30pm RM68++ (adult) / RM35++ (6-12yrs)

Dinner: 6.30pm – 10.30pm RM88++ (adult) / RM44++ (6-12yrs)

Sparkling Sundays Champagne Brunch 12noon – 2.30pm

RM198++ per adult (inclusive free flow of champagne) / RM98++ food only & children Rm49++ (6-12 yrs)

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG

Codo is truly a hidden gem at Mid Valley Megamall. It is situated above Little Vietnam at the cinema floor and apparently both Vietnamese restaurants are under the same management with different menu and approach.

As for the ambiance, it is very quaint and humble. The tables and chairs of Asian decor are separated, giving it a very exotic and private dining experiences.

Set A (RM 35++ Free Ice Lemon Tea/Soya Bean)

Vietnamese Siu Mai

Chicken Meat Steamed Rice Wrapper Roll

Lemongrass Fish Stick

Clam Rice

Prawn Clear Soup Hu Tieu

Set B (RM 35++ Free Ice Lemon Tea/Soya Bean)

Lotus Root Pancake

Vietnamese Spring Roll

Dragonfruit Salad

Tomato Fried Rice

Chicken or Beef Ball Soup Hu TieuSet C (RM 35++ Free Ice Lemon Tea/Soya Bean)

Grilled Eggplant Skewer

Golden Lychee Chicken Ball

Steamed Wrapper Roll

Spicy Hue Beef Slice Soup Hu Tieu
Spring Onion Fried Rice (No Picture)

Authentic Vietnamese Cold Vermicelli Grill Set (RM 35++)

Chargrilled Lamb Set (RM18++)

Village Chicken Set (RM18++)

Lemongrass Beef/Chicken Hot Pot Set (RM 15++)

Chargrilled Beef Set (RM 18++)

The dim sums are really good and delicate but the portion are smaller than usual. The fried rice are too wet and bland without any additions while the soup based noodles are fairly good. Overall, we would recommend CoDo for its friendliness and great services, and the food is beautifully prepared.

KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG