Vietnam's street food, just like the country's economy, has thrived in the past two decades. Colourful, light and bursting with flavour, it's a vibrant yet subtle cuisine that keeps flavours bright with abundant fresh herbs and balanced chilli, nuoc mam fish sauce, lime juice and spices. In a country that has adopted more than a few elements of two of the world's great food cultures - French and Chinese - there is an obsession with fresh ingredients and dedication to detail.
It can even be seen in the exacting technique of the street cook whipping up mouthwatering snacks from a "kitchen" that fits on a bike.
Chef Peter Cuong Franklin first introduced his interpretation of contemporary Vietnamese cuisine to Hong Kong in a much-praised (now closed) private kitchen in 2011. When business partners came on board and found a space in SoHo, the search for a new concept was on. A trip to Vietnam helped.
"What really struck us was the bia hoi culture. Eating on a street corner is a very Hanoi experience."
Serving only freshly brewed beer, no-frills neighbourhood hangouts sprawl along city pavements. It is a fun, down-to-earth night out, backed by a relentless soundtrack of motorbikes, horns and cars. As endless glasses of the low-alcohol, cheap bia hoi flow, street food and bar snacks are consumed with enthusiasm.
Adding outdoor dining was not an option on Peel Street, but the bonhomie of Vietnam's street-side bars and dedication of the single dish street food vendors served as inspiration for the new Chôm Chôm.