A recent culinary development in Tsim Sha Tsui is redefining modern Vietnamese cuisine, with Le Viet restaurant, located in The ONE shopping centre, debuting a unique, elevated approach to traditional dishes. The venue is garnering attention for launching what is believed to be Hong Kong’s first Phở dish utilizing choice cuts of young beef, alongside a distinctive seafood “hat” hotpot experience, drawing gourmands seeking innovative Southeast Asian flavours.
The restaurant, situated at Shop L402, 4/F, The ONE, Tsim Sha Tsui, is pushing gastronomic boundaries by integrating premium ingredients and intensive preparation methods into well-loved classics. Its most notable introduction is the Young Beef Phở, which utilizes three highly prized cuts of meat—Hanging Tender (吊龍), Snowflake (雪花), and Sirloin Cap (匙柄)—harvested from young cattle. This selection significantly intensifies the natural beef flavour and provides a firmer, more satisfying texture compared to standard beef slices typically used in the dish.
The Art of the Broth: A Six-Hour Commitment
The secret to Le Viet’s signature Phở lies in its meticulously prepared broth. The clear yet concentrated soup is the result of a daily, six-hour simmering process involving twenty pounds of beef bones and a complex blend of 26 different aromatic spices.
To further deepen the umami profile, ingredients such as bone marrow, beef tendon, and beef brisket are incorporated during the long cooking time. This dedication to the broth ensures that the resulting soup base is both clean on the palate and robustly flavoured, satisfying even the most dedicated Phở aficionados.
Innovative Dining: The Vietnamese Hat Hotpot
Beyond the groundbreaking beef noodle dish, Le Viet has captured local imagination with its visually striking Vietnamese Seafood Hat Hotpot. This sharing experience features a vibrant array of fresh seafood—including large scallops, whole squid, substantial clams, and Vietnamese river prawns—arranged decoratively around a central pot.
The accompanying soup base is characterized by a bright, refreshing sourness derived from traditional Vietnamese spices, providing an appetizing tang that complements the freshness of the seafood. This dish not only offers an interactive dining experience but also introduces a less common aspect of Vietnamese hotpot culture to the city.
A Menu of Modern Vietnamese Delights
Le Viet’s commitment to nuanced, flavour-forward cooking extends across its menu, offering a range of elevated Vietnamese appetizers and mains. Highlights include the richly seasoned Signature Pork Jowl and the flavorful Curry Beef Brisket. The latter, featuring a lightly spiced curry sauce steeped in aromatic spices, is ideally paired with crusty Vietnamese baguette, perfect for soaking up every drop of the delectable sauce.
For a sweet finish, the restaurant offers an extensive dessert platter that caters to diverse tastes:
- Black and White Sticky Rice with Mango: A classic Southeast Asian staple.
- Vietnamese Steamed Layer Cake (Rau Câu): Providing a light, refreshing texture.
- French Crème Brûlée: An unexpected Franco-Viet fusion element.
Le Viet is open daily from 11:30 AM to 11:00 PM, offering a new destination for diners looking to explore the evolving landscape of contemporary Vietnamese cuisine in Hong Kong. The introduction of highly specialized dishes like the Young Beef Phở suggests a rising trend in the city’s food scene toward ingredient transparency and premium execution, promising a richer experience for local and international diners alike.