千層寬條麵的浮生譜 - Lasagne's Recipe of Life

Actually this is not a new restaurant in Crows Nest. It is the new Bokkemon. The menu has some slight alternation but generally the same as I remember.

It was only two of us so we can only pick some of the attractive listing from the menu. I guess I don’t have much to say but glad that it is maintaining the same standard as before. It is still a low cost great meeting place with friends.

Pho An (or Restaurant An) is recommended by my Vietnamese colleague. I guess that is already spoken of the high expectation.

When we arrived we definitely know we are at the right place. It is around lunch time (~ 13:00) and there is a queue outside the place. We know we are here.

The place looks quite new and big. It definitely feels modernised and not like a hawker style noodle place, which usually the good street style noodle is found. One thing that needs to mention is this place only offers pho, either beef or chicken. They don’t have other entrée and stuff so if you want to try other things, don’t bother. This is a specialist place for Pho, and that makes them the king of it as they put all their efforts into making the best pho.

The soup is the soul of Pho. It is different from the Pho I had in other parts of Sydney. Their soup is so rich and dark but still feels lite. One taste of this and other places in Sydney with Pho is just becomes too lite. I check with my Vietnamese friend and the recipe is really a home-make recipe with ingredients needs to be imported from Vietnam directly. I guess at least now I have tasted some authentic Pho without going to Vietnam.

I usually order Pho Special, just to sample all the ingredients. It is the best way to see what the place offer as that show you not just the beef but also the inert. As most HK diners aware the best sides for noodles are the inert. Therefore the second thing I would notice is if the inert is good or not (some argue that Pho is the next thing to look at and I am not fuss about that). I definitely say they are really authentic and also follow the hawker style food rule – lots of them to retain the value.

Pho itself is definitely of high standard. However I don’t think this is the top quality or the ones I can have in Vietnam thought. This is not the fault of the restaurant but always a limiting factor, as you can only make or get Pho made in Sydney and not in the country that it originated. I am sure most would agree the wonton noodles in Sydney are definitely different to those you have in HK. Something you just can’t help it.

No matter what, it is the best so far.