Every morning, at a small shop on Shing Ping Street in Happy Valley, the air fills with the aroma of freshly baked baguettes—perfectly crisp on the outside, airy within, and lightly spiced. These loaves are sliced and layered with thin pork slices, pickled radish, fresh herbs, and a signature goose and pork liver pâté crafted from an ancestral Hanoi recipe.
At the helm of Banh mi pate (Vietnam Genuine) is a chef from Hanoi who moved to Hong Kong to recreate the authentic flavors of his hometown. His "Hanoi Pho" features a broth simmered for 18 to 22 hours using beef bones, resulting in a clear, naturally sweet liquid with a deep onion fragrance. Each bowl is finished with beef tendon, tripe, brisket, and thin slices of raw Angus beef that cook instantly in the scalding broth.
The "Ha Long Bay squid cakes" are another highlight of the menu. The paste is laboriously hand-beaten until it reaches a springy, slightly tacky consistency, which ensures a distinctive crunch and elasticity after frying. They are served piping hot alongside a delicate dipping sauce.
The lemongrass pork chop stands out as a true house specialty. Marinated for no less than two hours, the meat remains succulent under a light, golden crust. Just before serving, it is drizzled with artisanal chili oil and aromatic scallion oil, allowing the juices to soak into the rice and create a striking balance of flavors.
The open kitchen allows diners to watch the preparation process: fresh ingredients, exact ratios, and zero additives. The chef meticulously ensures every component—from the baguette's crust to the broth's transparency—retains its intended character. While many Vietnamese spots in Hong Kong adapt to local palates, this establishment remains uncompromising in its dedication to Hanoi tradition.
You can find the restaurant at Shop B, G/F, Cheerful Court, 1-5 Shing Ping Street, Happy Valley. It serves both lunch and dinner, though arriving earlier ensures you catch the ingredients at their peak freshness. Even the water is served with pandan leaves—a subtle but significant touch that instantly evokes the atmosphere of a genuine Vietnamese bistro.
For this chef, the food serves as a living bridge to Hanoi—not a mere imitation, but a true extension of the flavors he grew up with.
