Is Fusion Vietnamese worth trying? @ Minh & Kok

AddressG/F, Shop C&D, 66-72 Paterson Street, Fashion Walk, Causeway Bay

WebsiteMinh & Kok

Yet another group-run Vietnamese/Thai restaurant to join the masses in Hong Kong. Taking inspiration from Spanish design , Minh & Kok’s exterior hardly shouts Vietnamese. Look closer at the menu, familiar dishes like Phō and Papaya salads pop-up, as well as a few more modern, fusion delights.

Minh & Kok’s philosophy derives from a mix of Vietnamese and Thai cuisine (Ho Chi Minh City & Bangkok), with a focus on street food. Comfortable outdoor seating, combined with the hustle and bustle of Causeway bay, complete what we can come to call “Hong Kong’s Al-fresco dining”.

Their menu although has the basic Thai and Vietnamese dishes, fail to stand out from a crowd. Dishes like Lamb Rack in Green curry and cod fish in red curry, hardly resemble “street food”, nor authentic Thai or Vietnamese cuisine. Portions were also incredibly tiny for HK$200.

Minh & Kok seems to be following a growing trend of eateries in Hong Kong, focusing more on the presentation and decor, rather than the quality and innovation of their cooking. Better Thai and Vietnamese restaurants can definitely be found elsewhere.


Chargrilled Pork Neck, Tamarind & Chilli dip

  • Good tangy dipping sauce, but portions for the pork neck was lacking.
  • Presented in the form of skewers, was well charred and succulent.

Roasted Eel, Thai Chilli Sauce

  • Well-charred, but again very small. Eel was about the size of your palm.
  • Not bad but nothing spectacular, also not a typical ingredient used in Thai nor Vietnamese cuisine.

Sautéed Kale, dried shrimp and chilli oil

  • Chinese Kale or Kai Lan stir fried and topped with dried sakura shrimps.
  • Can be found in most Asian eateries. No chilli oil taste.

Chargrilled Cod Fish in Red Curry, Okra, Thai Eggplant

  • Overcooked fish on a bed of watery, yet tasteless red curry sauce.
  • Worse dish of the evening, that was also the most expensive.

Bun Vermicelli with Caramelized Pork Patty

  • Lack of sauce and arrived deconstructed for you to mix in the ingredients yourself.
  • BÊP’s Bun is a far cry from this, much more tasty.

Purple Sticky Rice with mango, Coconut cream and Hazelnut Praline

  • Interesting take on the classic Thai dessert.
  • Rice was undercooked and praline waaay too thick, so much that it sticks to your teeth.
  • Presentation more than taste.

Author: foodiejem

Yum Critic that currently resides in Hong Kong. Frequent traveller and foodie that also enjoys sampling dishes from the far reaches of the world!

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