By David Sutton
Shop L403, 4/F, The ONE, 100 Nathan Road, Tsim Sha Tsui
Tel 718 6022
Grub: Thai/Vietnamese, though the emphasis is very much on the latter. Even the Thai dishes are prepared Vietnamese style.
Vibe: Modern interior, and an efficient yet friendly staff. The dining area is split into two sections with the kitchens in between. There is grass-themed artwork on the walls rather than 'cultural' decor. The only hint of the cuisine on offer is the staff speaking to each other in Thai.
Who to bring: The shopping party. Cambo Cafeteria's location in a popular mall makes it a perfect spot to refuel after an exhausting shopping trip.
What's hot: The portions here are very generous, so order a couple of things at a time and see how you go. You can always order more.
If you're on your own or just stopping for a quick lunch, the pho is always a good bet. The problem with pho is that you tend not to want much else. So try to come with a group and make the most of the variety on the menu. One highlight is the range of mixed platters.
One includes spring rolls, chickens' feet, prawn cakes and stuffed chicken wings. Another, which is highly recommended, is the vermicelli cake platter. This includes prawns, grilled pork neck, Vietnamese cold sausage and spring rolls served with little cakes of vermicelli and a plate of lettuce leaves to wrap everything in.
There is little evidence of the 'fusion' suggested by the restaurant. The green papaya salad with shredded chicken and prawn is one that hints at it. But the dish that really does mix things up is the green curry with seafood. Green curry is a classic Thai dish but here it is served hotpot style. The seafood - squid, prawn and soft-shelled crab among other things -is cooked in a light tempura-like batter, and then you dip it into the curry which is creamy, a little sweet and not at all fiery like the Thai version. It is also served Vietnamese-style with a baguette, rather than rice.
The desserts are typically Thai and include mango with sticky rice and coconut cream and pandanus layer cake.
What's not: There's no starter section on the menu, so the dish you thought would be a good first course is often delivered last.
Cost: You can spend quite a bit less than HK$100 per head and leave so full you're set to burst.