Eat & Drink

New & Special

Nhau

Elite Concepts, a trendsetting F&B operator in the city, recently introduced a new dining concept, Nhau, for food lovers. Meaning “together” in Vietnamese, Nhau is a contemporary, upscale Vietnamese restaurant tucked away in a quiet spot in Sheung Wan, not far from the MTR station.

Nhau is the brainchild of celebrated chef Que Vinh Dang, who was born in Vietnam but grew up in New York. Que received his French culinary training in the US and worked with several big-name chefs before coming to Hong Kong where he gained a following among ardent foodies.

At Nhau, Chef Que combines authentic Vietnamese ingredients and flavours with modern cooking styles, taking inspiration from his own fine-dining culinary background. Don’t expect to be served the customary pho and bahn mi. Nevertheless, the dishes are genuinely Vietnamese. According to Que, as with all Vietnamese food, he uses fish sauce as the main seasoning, although he chooses the premium 40n, a purer grade, for his flavouring.

Some of the signature dishes we tried included Roasted Cauliflower with Caramelised Pork Koh Quet ($140), Banh Mi Rice Tacos ($120 for 3 tacos), Bo L Lot Tartare with Crispy Beef Tendon ($150), and Hamachi Bowl Rice Noodle Salad, 40n Fish Sauce & Crispy Turmeric Batter ($180). Nhau also serves items grilled in the Vietnamese style. The Grilled Lemon Grass Pork Collar ($180) is particularly tasty and the Grilled Fish Salt Cured Whole Spring Chicken ($220) was a new dish for us. Two delightful tropical sundaes rounded up our meal: Salted Coconut Caramel Ice Cream, Banana Panna Cotta, Caramelised Bananas ($140) and Pandan Ice Cream with Sticky Rice Honeycomb Cake, Puffed Rice & Basil Meringues ($140). We should note Nhau also serves a wide selection of cocktails wines and beers.

Nhau’s contemporary Vietnamese cuisine concept is likely to be well received in the crowded Hong Kong dining scene. We highly recommend it.

12 Circular Pathway, Central

3612 4568