A new dimension of Vietnamese cuisine has arrived in Tsim Sha Tsui, where Le Viet at The ONE shopping center is generating buzz with a pioneering menu that elevates traditional flavors. The restaurant is drawing attention with the debut of a local first—a premium Yellow Cattle Phở—alongside a visually striking Vietnamese-style seafood hot pot, providing Hong Kong diners with innovative interpretations of Southeast Asian classics.
Located at Shop L402, 4/F, The ONE, Le Viet aims to redefine contemporary Vietnamese dining by focusing on ingredient quality and unique presentation. At the core of their new offerings is an exclusive take on the national noodle soup, Phở, utilizing prized cuts of local yellow cattle for an intensely flavorful broth and texture.
Elevating Phở with Premium Local Beef
Le Viet takes the beloved Phở to a new level by incorporating three distinct, highly-savored sections of yellow cattle: Diu Lung (hanging tendon), Suet Fa (snowflake), and Chi Bing (spoon handle). These concentrated cuts are known for their enhanced beef aroma and firm, satisfying texture compared to standard beef slices typically used in Phở.
The preparation of the signature broth reflects a meticulous, labor-intensive process central to its quality. The clear, yet profound stock is achieved by simmering a considerable quantity—approximately 20 pounds—of beef bones, alongside bone marrow, beef tendon, and fatty brisket, for a minimum of six hours daily. This extensive process, combined with a complex blend of 26 different aromatic spices, results in a rich and remarkably clean-tasting consommé that dedicated Phở enthusiasts must experience.
A Visual and Culinary Feast: The Hat Hot Pot
Beyond the groundbreaking Phở, Le Viet is captivating customers with its Vietnamese Seafood Hat Hot Pot. This distinctive dish presents a ring of fresh premium seafood—including large scallops, clams (sha bai), king prawns, and whole squid—artfully arranged around a central basin of piquant, concentrated sour-and-spicy broth. Inspired by traditional Vietnamese cooking vessels, the presentation itself is an immediate draw, while the sharply tangy stock, infused with essential Vietnamese herbs and spices, offers a refreshing, appetite-whetting dining experience.
Complementing the Core Menu
The restaurant’s commitment to varied culinary traditions extends to a selection of popular Vietnamese appetizers and main courses, ensuring a holistic dining journey. Notable offerings include the highly requested signature pork neck, a rich and aromatic curry beef brisket served with crisp French bread (baguette) perfect for soaking up the mildly spicy, fragrant sauce, and various small platters ideal for sharing.
To conclude the meal, Le Viet offers an appealing dessert platter, bringing together three popular Vietnamese and French sweets: the iconic Black and White Mango Sticky Rice, traditional Vietnamese layer cake (lã dừa), and a French crème brûlée, providing a sweet and satisfying closure to the modern Vietnamese experience.
Le Viet is open daily from 11:30 AM to 11:00 PM, providing a sophisticated option for lovers of Southeast Asian cuisine looking to explore innovative flavor profiles and premium ingredients in the heart of Tsim Sha Tsui. The introduction of the Yellow Cattle Phở signals a growing trend of restaurants focusing on high-quality, regionally distinct ingredients to elevate familiar comfort foods.