Address: 58 Peel Street
Vietnamese has taken over popularity of Thai food in Hong Kong. An increasing number of new Vietnamese eateries have been popping up everywhere. Chôm Chôm is one of the few fine-dining establishments that serves Hanoi street food inspired dishes. Initially conceptualised as a Private Kitchen, it has a casual and trendy atmosphere, serving modern vietnamese tapas style dishes made for sharing. Both visits produced flavourful and consistent cooking.
Chôm Chôm, like many others, has a walk-in only policy so be sure to get in line early! Luckily there is a small sitting area outside for you to enjoy some of their vietnamese inspired fusion cocktails.
Pho-jito: Rum, Lemongrass, Lime, Mint, Thai Basil, Pepper HK$98
Made up of Rum, Lemongrass, Lime, Mint, Thai Basil, Pepper. Light and fresh, though overpriced for such a small cocktail.
Marinated in Garlic, Coriander and Mint, crunchy and succulent, a great dish that goes with cold beer. The garlic also gives a slight kick that is typical of most vietnamese dishes.
A thin steamed rice sheet encasing grilled beef, fresh rice noodle, pickled daikon and purple basil, it is very unique and the only eatery that I’ve seen serving this. The fresh, sweet and sour filling is well balanced, with a sprinkle of peanuts to add crunch and texture. A great appetiser to start off your meal.
Shrimp Rice Paper Roll: Vermicelli, Mango, Avocado, Mint HK$98 (left)
- Good rice paper wrap that wasnt sticky and had the right amount of filling inside. The rolls were not over nor under filled. The shrimp and mango complemented each other well, bringing sweet and savoury together. The mint and avocado also added colour and enhanced freshness from the other ingredients.
Crispy Sole Fillet Rice Paper Roll: Vermicelli, Lettuce, Tamarind, Chilli, Kaffir Lime HK$98 (right)
- A different take to a otherwise pedestrian roll. The sole fillet added crunch and tamarind a unique sweet and sour seasoning. Overall well balanced and not too spicy.
Lovely presentation of Crab, Steamed Egg, Shallots, Spring Onion, Mint and Coriander, displayed like an eggplant puzzle with sections cut out. The dressing and dish had a good balance of sweet, sour and savoury. The egg was steamed to have a slightly runny yolk that can offset the spiciness and act as an additional dressing. The crab is also an additional element that is rarely found in vietnamese eggplant salads. Worth a try.
Bun Cha Pork Skewer noodles: Pork Belly, Pork Shoulder, Vermicelli, Nuoc Cham Sauce HK$158
- This is a larger plate, made for hungry customers or a bigger group to share. All pork elements held their own and added different textures and flavours to the dish. Again, a new spin on the standard Vietnamese vermicelli bowls.
White Sole Fillet marinated with turmeric and dill. Not overcooked with a slight char, it was not as special as the other dishes tried.
A bit pricey for Vietnamese food but authentic and well presented, for a modern twist on traditional dishes. Chôm Chôm’s cooking gives a new perspective on everyday and plentiful Vietnamese food in Hong Kong, and offers sophisticated and colourful plates. Drinks are average and are a bit overpriced. Overall, the dining space has good ambience, though tables are packed close together making conversations between friends challenging. It can also get annoying when you have to wait for friends, as they don’t seat you unless your entire party has arrived.