In Hong Kong, a city renowned for its diverse culinary landscape, Vietnamese food is making a name for itself. Historically, Vietnamese cuisine struggled to achieve the same refined image as Thai food, but thanks to the passion and craftsmanship of local chefs, it's now being re-evaluated for its rich variety. As the influence of Hong Kong's Vietnamese immigrant community grows, Vietnamese cuisine is captivating local palates with everything from the simple charm of street food to the sophistication of fine dining.

Chefs Dedicated to Authentic Flavors 

At the heart of this shift are chefs with a deep love for Vietnamese food. Raymond Wong, a Chinese-born chef who has been in the Vietnamese restaurant business since 2003, operates Bep Vietnamese Kitchen in Central. To recreate the authentic taste of Vietnam, he directly sources key ingredients like nước mắm (fish sauce), herbs, chilies, and bánh tráng (rice paper) from Vietnam. His restaurant offers a Southern-style phở with a rich broth made from beef bones and two types of brisket, as well as cơm tấm (broken rice) served with stir-fried beef in a pepper sauce and grilled pork ribs.

Kenny Tse, co-founder of Pho Viet Authentic Hanoi Cuisine in Mong Kok, is another chef who has fallen for the charms of Vietnamese food. He and his partner, Julie, frequently visit Vietnam to research traditional recipes. Their restaurant serves various Northern Vietnamese dishes, including the famous Hanoi-style bún chả that former U.S. President Obama once enjoyed, along with bún riêu, bánh mì, and bún thịt nướng. Roughly 70% of the ingredients used in their dishes are directly imported from Northern Vietnam.

The Refinement and Reinterpretation of Vietnamese Cuisine 

An Choi, located in Sheung Wan, has been gaining attention since its opening in 2023 for its commitment to traditional Vietnamese cooking methods. Owners and chefs Kay Mai and Lewis Dai emphasize, "People in Hong Kong tend to see Vietnamese food as cheap street food, but it takes a lot of time and effort to create delicious dishes." The bánh mì at An Choi is made twice daily by hand, and the phở broth, pâté, pickles, and various sauces are all made in-house to achieve the "clean, light, balanced, and slightly spicy" flavors of traditional Vietnamese cuisine.

Meanwhile, Banh Mi Nem in Wan Chai is a small bánh mì shop founded in 2024 by Vietnamese content creator Kiki Phung, based on her mother's family recipes. This takeout-only spot, known for its rich and deep Southern-style flavors, has become so popular that it has opened a second location in Central.

For those seeking a more luxurious dining experience, Sep Hong Kong, which opened in 2022, offers a new alternative. Chef DoBee Lam, who lived in Vietnam for seven years and has a Vietnamese wife, presents an Indochinese-style Vietnamese menu that combines wood-fired grilling techniques with high-end ingredients from Vietnam and around the world. Standout dishes that showcase his creative culinary world include smoked cod with tangerine peel fish sauce sourced from Phú Quốc island.

From street food to fine dining, Hong Kong's culinary scene is a testament to the evolving nature of Vietnamese cuisine. It's the result of the dedication of Vietnamese immigrants who want to preserve the flavors and identity of their homeland, and the chefs who share their passion.

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