A new Vietnamese restaurant has opened in William Street specializing in pho, but with a range of other dishes. It is a small place, and when we dropped in for lunch seemed to be very popular for such a new spot, which bodes well for the quality of the food.
We started with three of the entrées on offer – deep fried oysters, deep fried squid, and mixed seafood spring rolls. The oysters with a crisp coat were juicy and salty, came with a small green salad and tartare sauce for dipping.
Similarly the squid was nicely crisped, cooked to an al dente state, pleasantly firm to the bite – again with greens and a creamy dipping sauce.
The third – the spring rolls – was pick of the bunch – crisp, crackly pastry encasing a chopped seafood mix – well seasoned – and with mild chilli dipping sauce. Very good.
Onto the mains – for me a dried noodle dish, for my dining chum, a noodle soup
Mine, Hù tiêu mì dô biên – noodles with a mix of prawns, fish balls, squid and fish pieces – the seafood well cooked and juicy, the noodles slippery and firm, coriander scattered over – very pleasant, light dish.
And then – Bún giò neo – rice vermicelli noodle soup with pork hock on the bone and a salty, mildly spiced soup to soak up all of the myriad Vietnamese flavours. Again a good quality dish.
Sup So Good has opened with a flourish attracting good crowds from what we saw, and the food is fresh, well cooked, full of all the characteristic Vietnamese flavours and aromatics – and very well priced, too.