Modern Vietnamese eatery Le Viet, situated in the heart of Tsim Sha Tsui’s The ONE shopping mall, has unveiled a refreshed menu that bridges traditional flavors with contemporary culinary techniques. The restaurant recently introduced Hong Kong’s first Pho featuring premium cuts of “small yellow beef,” alongside an eye-catching seafood hat hot pot, signaling a new chapter for the local Vietnamese dining scene.
A New Standard for Beef Pho
Determined to elevate the humble bowl of noodles, Le Viet’s new signature Yellow Beef Pho differentiates itself by utilizing three specific, high-quality cuts: the chuck flap (diaolong), snowflake beef, and the blade (shibing). These cuts are prized for their intense “beefy” profile and firmer texture compared to standard brisket or thin slices.
The complexity of the dish lies in its broth. The kitchen team simmers 20 catties of beef bones for six hours daily, incorporating 26 different aromatic spices. To deepen the umami profile, chefs blend in bone marrow, beef tendon, and pit brisket, resulting in a soup that remains crystal clear yet profoundly rich on the palate.
The “Hat” Hot Pot Experience
For those seeking a communal dining experience, the Vietnamese Seafood Hat Hot Pot has become an immediate visual and gastronomic centerpiece. Named for the unique shape of the vessel—which resembles a traditional conical hat—the hot pot features a wide brim laden with fresh ingredients ready to be simmered in a central reservoir of spicy and sour broth.
The seafood selection is comprehensive, featuring:
- Vietnamese giant river prawns
- Large scallops and whole squid
- Fresh clams and savory shellfish
The broth, infused with indigenous Vietnamese herbs and spices, offers a refreshing acidity that balances the natural sweetness of the seafood, making it an ideal choice for the humid Hong Kong climate.
Beyond the Mains: Authentic Staples and Sweets
The menu’s expansion extends to classic street-food-inspired appetizers and hearty mains. Notable mentions include the Signature Grilled Pork Neck and the Curry Beef Brisket. The latter features a subtle, spicy heat and a complex spice profile that is best enjoyed by dipping pieces of crusty French baguette into the thick sauce.
To conclude the meal, Le Viet offers a Vietnamese Dessert Platter designed for sharing. This sampler includes black and white mango sticky rice, traditional pandan layered cake, and a silky French-style crème brûlée, reflecting Vietnam’s unique history of Southeast Asian and French culinary fusion.
Plan Your Visit
Located at Shop L402 on the 4th floor of The ONE, 100 Nathan Road, Le Viet operates daily from 11:30 AM to 11:00 PM. Given the popularity of the new beef cuts and the limited preparation of the daily broth, reservations are recommended for peak dinner hours (Contact: 2369 0422). As competition in Tsim Sha Tsui’s dining sector intensifies, Le Viet’s focus on specialized beef cuts and interactive hot pots represents a strategic move to captivate both traditionalists and the adventurous “Instagrammable” food crowd.