bep vietnamese kitchen hong kong

If you’ve seen the queues outside any of the Nha Trang outlets at lunch or dinner any day of the week, you’ll know that this group is doing something right. I wouldn’t say it’s the best Vietnamese food in town, but it’s consistent, affordable and you know exactly what you’re getting. The group has just launched a new street food concept called BÊP Vietnamese Kitchen, which takes over the space that was once Pizzeria Pubblico.

bep vietnamese kitchen hong kong

The design at BÊP, which apparently translates to “kitchen”, is very different to the group’s other restaurants; it is still very simple, but has more of a raw, rustic feel, with tiles, steel and light coloured wood creating a clean, casual look. An open kitchen at the back shows a row of chefs constantly hard at work, deftly rolling rice paper rolls, picking herbs and producing wonderful aromas. One word of advice though: as nice as it is to sit overlooking the open kitchen, try to avoid the side where they do the steaming, particularly on a hot night, as you may as well be sitting in a steam room.

bep vietnamese kitchen hong kong

Speaking of rice paper rolls, the soft shell crab rolls were amongst the best I’ve ever had. The crispy crab was perfectly cooked, with a tasty, though not overpowering flavour that was balanced by the fresh herbs. It barely needed a dip in the nuoc cham sauce, yet this naturally made it even better.

bep vietnamese kitchen hong kongThe mixed satay skewers – chicken and beef – were amazingly tender, infused in lemongrass and a sweet marinade. The peanut sauce, however, which was described as ‘hot’ on the menu, was a little on the bland side. The chopped chillies were definitely blow-your-mind hot, but their potency didn’t seem to have dispersed very far into the sauce.

bep vietnamese kitchen hong kong

Having heard from a Vietnamese friend that BÊP does the best pho in Hong Kong, we obviously had to put it to the test. The only way to test a restaurant’s quality of pho is to try the classic pho tai, with thinly sliced rare beef. It was without a doubt one of the best phos I have tasted, carrying a full, deliciously sweet, savoury and tangy flavour. Whilst Nha Trang’s pho doesn’t produce much magic and the flavours are notable only due to the fresh herbs and plenty of MSG, at BÊP it was clear that the broth had been gathering its flavour over a very long period of time.

bep vietnamese kitchen hong kong

We were also impressed by the pomelo salad. Although the portion size was quite small for the price, it was packed with peeled pomelo, wax apple, cucumber, shallots and smokey grilled prawns, topped with roasted cashew nuts, crispy shallots and a light citrus dressing. Perhaps it’s because we didn’t eat it straight away, given that all the dishes came at once, but the prawns were a little on the chewy side. Nevertheless they had a great flavour and I loved all the different textures going on.

bep vietnamese kitchen hong kong

When I was in Hanoi last year, I became obsessed with Banh xeo, a sort of paper-thin rice flour crêpe, stuffed with pork and shrimps, served with lettuce and fresh herbs. BÊP’s version wasn’t exactly bad, but it was slightly disappointing by comparison. The crêpe itself was a bit too thick and masked the flavour of the filling, which was otherwise pretty tasty on its own, and it was more than a bit messy to eat – definitely not a dish you’d want to order on a date.

bep vietnamese kitchen hong kongTo finish, we tried the only dessert on the menu: grilled sticky rice wrapped in banana leaves with pandan coconut sauce and roasted peanuts. The flavour was pleasing, but nothing out of this world. I would perhaps have added some banana or mango or something to it to give it a bit more depth and moisture, but I may have just totally destroyed a typical Vietnamese dish in so doing!

The total bill, for a lot of food and the smallest carafe of wine I have ever seen in my life, came to $658 for the two of us. It’s a little pricier than Nha Trang, but the quality and ingredients are clearly superior. It’s also nice to feel like you’re not just a number and they aren’t trying to get you out as fast as possible. For times when I’m craving decent Vietnamese food that’s closer to home than my beloved Noodlemi and cheaper than my other fave Chôm Chôm, BÊP will definitely be my go-to place.

BÊP Vietnamese Kitchen

LG/F, 9-11 Staunton Street/Tsung Wing Lane
Hong Kong

Tel: +852 2522 7533

3 Responses to “BÊP Vietnamese Kitchen”

  1. J

    Visiting town and (weirdly) have visited your two most recentl reviewed restaurants : given they are both new, I hope you may let me add my thoughts for breadth / context.

    On BEP, then :
    – viet soft rolls were, well, not fresh; I had the entry-level version, not the s/shell crab version, but these were long enough ago prepared to be firmly bonded together (with inevitable collapse when one tried to separate them, mint ejected here, pressed vermicelli scurrying there etc etc);
    – Pork “tora” – amazing; no idea if it’s the best available, but would be my go-back dish;
    – fried pork cutlet was spoiling; egregiously tasty, egregiously fatty. Would be my go-back-if-nobody-is-looking dish.
    – service was gently chaotic, but no worse for that.
    – sat at the kitchen counter, but front-on, not near the steamer, so no bad sauna effect.

    Overall, strong performer, but not a standout – had no idea it was related to Nha Trang til I read your blog, but that will help them work out any start-up issues swiftly.

    Will print on Wilbur’s next; thank you for your work,


    • Ale Wilkinson

      Hi J, thanks for your comments, it’s good to see you agree with me in essence on both restaurants and interesting to read about your experiences there. Thanks for sharing and hope you had a great trip to HK!


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