Max Concepts has expanded its stable of casual restaurants with (tel: 2267 8366), which claims to offer authentic dishes from Ho Chi Minh City and Bangkok.
For starters, the mango and beetroot summer roll (HK$52) had a delicious and healthy crunch from the white radish and carrot. Each piece was quite a mouthful, and went well with the cashew nut dip.
We enjoyed the signature bun vermicelli, which had two grilled and caramelised pork patties (HK$68), although the fish sauce was already added to the vermicelli, rather being served on the side. It was better than the vegetarian version with tofu (HK$72) that was meant to be crisp, but which lacked crunchiness due to the sauce. The portobello mushroom was a nice touch.
The only difference between its Viet crème caramel (HK$28) and other versions was that this one came with coconut ice cream on top.
is expanding fast, with outlets in Central (tel: 2325 3005), Wan Chai (tel: 2325 5505) and Quarry Bay (tel: 2325 5501). The fourth is scheduled for Lan Kwai Fong (tel: 2325 9399) in a few days. The California-Mexican shops offer freshly made burritos, tacos, nachos and quesadillas, with signature dishes such as chipotle pulled pork (HK$88) and a vegan burrito called Venice Beach (HK$98), which has soy chicken and vegetables.