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As the name suggests, barbecue is a focal point, with the eatery paying homage to authentic Hong Kong flavours and style. A steadfast destination for locals, the extensive menu offers Cantonese dishes alongside Vietnamese favourites, with head chef Ming even blending the two cuisines to produce dishes like their roast duck laksa or the steamed duck with egg pho.
Step into the bright and vibrant space to find blue vinyl chairs, containers filled with plastic chopsticks and a huge pot brimming with help-yourself chilli oil. It is the the perfect backdrop to order incredible tasty eats at thrifty prices.
The husband-and-wife team of Kevin and Karen from the Guangzhou province in South China have captured the essence of hawker food and their venue has developed a cult following among locals and workers in nearby offices. Every day, the restaurant draws quite a crowd of those eager to order their 15 different kinds of pho, the flavoursome vegetable claypots and their steaming wonton fresh noodle soup filled with prawn and minced pork.
A steadfast destination for locals, Vietnam Corner’s extensive menu offers Cantonese dishes alongside Vietnamese favourites.
Sticky rice with preserved meats is a long-standing staple in Cantonese cuisine. This dish has sweetness from its preserved...
Sticky rice with preserved meats is a long-standing staple in Cantonese cuisine....Find out more
Don’t know what to order? Choose one of these popular dishes at Vietnam Corner.
Walk along any street in central Hong Kong, and you’ll find small eateries serving this hearty soup on practically every block. This traditional Cantonese dish is made from a simple yet tasty broth, delicate thin noodles and topped with vegetables and mouth-watering wontons filled with prawns and minced pork. This is one of Vietnam Corner’s signature dishes and is the ultimate crowd pleaser.
If you want to try Vietnam Corner’s infamous barbeque meats, then this dish is the perfect start. The dish comes with your choice of two different roast meats (we recommend the roast duck and BBQ pork), steamed vegetables and rice. Vietnam Corner’s roast duck is tender, juicy and fatty in all the right places.
Originating in Malaysia, Laksa is a rich spicy coconut milk noodle soup that is filled with rice noodles, vegetables and meat. This Hong Kong style version is topped with tender roast duck, vegetables and your choice of egg or rice noodles. The nourishing dish is perfect for those who love a spicy noodle soup with a tasty rich broth.
Yet the restaurant is most well-known for serving some of the city’s truest tastes of Hong Kong barbecue. Each piece of meat is hand selected, marinated, air-dried and roasted in a traditional hung-oven. Their signature dish is roast duck, which is tender, juicy and fatty in all the right places. The whole roast duck process of stretching and air-drying the skin can take a few days, and is perfected in the restaurant’s purpose built Chinese oven.
“People from across Brisbane come to our restaurant for our authentic barbecue meats,” Karen said. “Our roast duck is very special and people always come in and order it.”
Along with the roast duck, Vietnamese-born Chinese chef Ming creates house specialties such as the roast pork that is cut thick for maximum juiciness, with a layer of tender fat lending texture and savour. The caramelised, ruby-red char siu (barbeque pork) and their soya chicken are other calling cards.
If barbecue meats doesn’t inspire your palette, Vietnam Corner also creates tasty dishes like fresh vermicelli salads, fried noodles with seafood and stir fry sticky rice. Or if you’re after vegetarian dishes, try their deep-fried tofu with salt and pepper or their stir-fried lo han vegetables.
The most popular cuisine of Hong Kong and Vietnam
Hong Kong food is a melting pot of different cultures and cuisines. It is mainly influenced by Cantonese cuisine and food from other Chinese regions, especially Teochew, Hakka and Hokkien. As the island has a long history of being an international place of business, there are influences from Japanese, Korean, Southeast Asian, Malaysian and western cuisines. There is also a strong British element to menus, from when Hong Kong was under British rule. Hong Kong is famous for food, and in just this one big city, food enthusiasts can indulge in all kinds of authentic cuisines from around the world. From street food to exclusive restaurants, Hong Kong has an unlimited variety of food for all tastes and class. Dishes are influenced by Cantonese cuisine, which is traditionally created so flavours of a dish are well-balanced and not greasy. Spices are also used moderately to avoid overwhelming the flavours of the main ingredients of the dish. Besides pork, beef and chicken, Cantonese food uses almost all edible meats, including offal, chicken feet, duck’s tongue, frog legs, snake and snail. Hong Kong is renowned for its yum cha (dim sum), wonton soup, roast meats, char siu and noodles.
Vietnamese cuisine features a combination of five fundamental tastes, with each dish encompassing a distinctive flavour that reflects one or more of these elements. The cuisine also relies on a balance of salty, sweet, sour and spicy flavours. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruit and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines in the world.