Dear Mina,
Thank you for your review.
As you said, you have been in our restaurant the first time for Copenhagen Dining week - 3 course menu. And you wrote that you got the ''stir fry beef'' for main course. I wonder if you mixed up your experience with other restaurant, because we served the veel - steak on the hot steel-pan for main course, not stir fry beef.
Also, you wrote this review on 23 mart 2013, and wrote :''a few months later i was here again for a birthday party ('', I think it seems quite strange. Because our restaurant was on Copenhagen Dining Week from 11th to 18th of February, 2013. So how can it be that ''a few months later''?
I am sorry since you waited long for your drink, but since our restaurant is very popular, it can happen that sometimes the waiting time for big group can be a bit longer than usual, unless if you order everything (food/drink) in advantage.
The third, you mentioned that the fresh herbs for the Pho-suppe was too little.
If you know well about Vietnamese food, you can taste that our food is from North Vietnamese kitchen. As the kitchen chef and her daughter (the owner) comes both from the North of Vietnam.
In the north of Vietnam, where Pho-suppe borned (in 19th century), we NEVER and NEVER use extra herbs for Pho. No hoisin sauce and no chili sauce either. The only thing they put extra on that is fresh chili and vinegar (they slide the fresh chili and put in vinegar for a few days before serving. Then when you eat Pho, if you want more taste, you put 1, 2 spoon of this mix into your soup).
(Pho in Saigon is another version of Pho, it is a bit sweet because they use sugar. The soup is not clear, instead it actually has bit dark colour. People from North brought Pho to Saigon after 1954
(History: Operation Passage to Freedom was the term used by the United States Navy to describe its transportation in 1954-55 of 310,000 Vietnamese civilians, soldiers and non-Vietnamese members of the French Army from communist North Vietnam (the Democratic Republic of Vietnam) to South Vietnam (the State of Vietnam, later to become the Republic of Vietnam). The French military transported a further 500,000.)
The only reason we put the herbs together with our Pho suppe, because Danish customers used to South Vietnamese kitchen in Denmark as most restaurants (since a lot of South Vietnamese refugees were flown out of the country by boat after the war). We experienced some customers asked if they could have some herbs, therefore we deceided to put a lille herbs on a side. But we do not put a lot, because it unfortunately will destroy our authentic North vietnamse kitchen.
As you can read what written in our menu: customers are always welcome to ask for extra chili, ginger, garlic, herbs... and it will always be free of charge. So we are so sorry that we will NOT put more herbs if customers do not ask. Not because we can't, just because we want to keep our kitchen as authentic as it should be.
Thank you and have a nice day.
Regards
Quynh read more